Homemade Organic Fettuccine with Sun-Dried Tomato Sauce

Here’s What You’ll Need:

  • 2/3 cup organic sun-dried tomatoes not packed in oil  (14 – 15 sun-dried tomato halves)
  • 3 – 4 organic garlic cloves, peeled
  • 8 oz. [1 bar] organic cream cheese
  • 1/2 tsp. organic dried oregano leaves, crushed
  • 1/4 cup [1/2 stick] organic pasture butter
  • 1/4 cup organic sour cream
  • 1 lb. organic uncooked fettuccine
  • 1/4 cup organic first cold pressed olive oil
  • 2 tsp. Real Salt, divided
  • 1/2 tsp. organic freshly ground peppercorn blend
  • 2 Tbsp. chopped fresh organic parsley OR 2 tsp. organic dried parsley flakes
  • 3 quarts unchlorinated and unfluoridated water

Here’s How I do it:

  1. Boil 3 quarts of water in a large stock pot.
  2. Cover tomatoes with boiling water; Let stand for 10 minutes and drain; Reserve soaking liquid for another use.
  3. Add the fettuccine noodles to the stock pot with 1 tsp. Real Salt.
  4. Cook until al dente, approximately 6-8 minutes.
  5. Drain the noodles and return to the pot; Coat with olive oil.
  6. Place tomatoes and garlic in covered food processor or blender container; Process until coarsely chopped.
  7. Add cream cheese, oregano, salt and pepper; Process until well blended.
  8. In a medium saucepan over medium-high heat, melt the butter; Stir in the cream cheese mixture and sour cream.
  9. Turn the heat down to medium and cook until thoroughly heated.
  10. Add the cream cheese mixture to the fettuccine noodles and garnish with parsley; Serve immediately.
  11. Enjoy!

Homemade Organic Basic Burger Patties

Here’s What You’ll Need:

  • 1 lb. organic grass-fed ground beef
  • 1 tsp. Real Salt
  • 1/2 tsp. organic freshly-ground peppercorn blend
  • 1 tsp. organic granulated garlic
  • 1 tsp, organic onion powder
  • 1 tsp. ground organic cayenne pepper (optional)

Here’s How I do it:

  1. Mix all ingredients in a medium-sized mixing bowl.
  2. Make 4 patties for hamburgers or 2 patties for patty melts.
  3. Cook them in a skillet until desired doneness is reached.
  4. Enjoy!

Homemade Organic Beef and Pork Meatloaf

I have adapted this recipe from Alton Brown.

Here’s What You’ll Need:

  • 3/4 cup Homemade Organic Breadcrumbs
  • 1/2 tsp. organic freshly-ground peppercorn blend
  • 1 tsp. organic granulated garlic
  • 1/2 tsp. organic cayenne pepper
  • 1 tsp. Homemade Organic Chili Powder`
  • 1 tsp. organic dried thyme
  • 1/2 organic yellow onion, roughly chopped
  • 1 organic carrot, peeled and broken
  • 3 whole cloves garlic, peeled
  • 1/2 organic red bell pepper
  • 1 lb. organic grass-fed ground chuck
  • 1 lb. organic pasture ground pork
  • 1 1/2 tsp. Real Salt
  • 1 organic pasture egg

For the Glaze:

Mix all glaze ingredients into a bowl until thoroughly blended.

Here’s How I do it:

  1. Pre-heat oven to 325° Fahrenheit.
  2. In a food processor bowl, combine breadcrumbs, Real Salt, black pepper, granulated garlic, cayenne pepper, chili powder, and thyme; Pulse until the mixture is of a fine texture and place this mixture into a large bowl.
  3. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed.
  4. Combine the vegetable mixture, ground beef, and ground pork with the bread crumb mixture.
  5. Season the meat mixture with salt.
  6. Add the egg and combine thoroughly, but avoid squeezing the meat.
  7. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf.
  8. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray.
  9. Bake for 10 minutes.
  10. Spread the glaze all over the top of the meatloaf.
  11. Bake for 1-1/2 hours.
  12. Allow the meatloaf to rest for 5 minutes.
  13. Slice and enjoy!

Homemade Organic Bacon and Hash Brown Casserole

Here’s What You’ll Need:

  • 1 lb. organic pork belly, sliced thin like bacon OR organic bacon without synthetic additives
  • 1 small organic yellow onion, chopped
  • 4 cups frozen Homemade Organic Hash Brown Potatoes
  • 2 1/4 cups organic grass-fed whole milk
  • 8 large organic pasture eggs
  • 1 tsp. Real Salt
  • 1/4 tsp. organic freshly ground peppercorn blend
  • 1/4 tsp. freshly grated organic nutmeg
  • 1 Tbsp. organic dry mustard
  • 4 cups cubed organic multigrain bread; crusts removed, diced and dried for croutons
  • 1 cup grated organic cheddar
  • 1 cup freshly grated organic Parmesan

Here’s How I do it:

  1. Preheat the oven to 350 degrees F.
  2. Cook the bacon over medium-high heat until it is cooked through.
  3. Using additional lard, butter or bacon grease, coat a 9″ x 13″ casserole dish.
  4. Add the onion and saute over medium-low heat until soft, about 5 minutes.
  5. Add the hash browns and break apart. Saute until crispy, about 10 -15 minutes.
  6. In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard.
  7. Whisk briskly to blend.
  8. Spread the onions and hash browns evenly at the bottom of the greased dish.
  9. Place the bread cubes evenly on top of hash browns. With a slotted spoon distribute sausage as the third layer. Pour the milk and egg mixture over these layers.
  10. Add Parmesan as the next layer, and then add the cheddar as the final layer.
  11. Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.
  12. Enjoy!

If you’d like, you can refrigerate the casserole overnight before baking.