Main Course

Ingredients
½ Yellow Onion, chopped
2 sprigs Rosemary
3 sprigs Thyme
3 cloves Garlic
1 ½ cups Dry White Beans (navy)
3 cups Chicken Stock
2 cups Water
1 Lemon
4  1.5lb. Lamb Shanks
1 tsp Salt
1 tsp Pepper

❃❃Serves 4❃❃

Preparation
Preheat oven to 200.
Chop onion and smash garlic cloves.

Cook Beans & Lamb
Add all ingredients to a large Dutch oven and top with lamb shanks.  Cook for 6-8 hours in oven.

Beans
After 6-8 hours remove the lamb shanks and cover with foil.  Heat the beans on medium-high to high heat until the liquid reduces and the beans become thicker.  Remove rosemary, thyme and garlic.  Check for seasoning and season to taste with salt and pepper.

Assembling
Add a portion of beans to the bottom of a plate and top with one of the lamb shanks.

Ingredients
5 lbs. Beef Chuck Roast
2 slices Thick Cut Bacon
3 Tbsp. Olive Oil
5 Carrots
12 oz. bag Frozen Pearl Onions
3.2 oz. Baby Portabella or White Button Mushrooms
3 cloves chopped Garlic
6 sprigs Thyme
2 dried Bay Leaves
1 750ml. Bold Red Wine
3 cups Beef Stock
1/3 cup chopped Parsley
Salt
Pepper
1/3 cup Flour

❃❃Serves 6 – 8❃❃

Preparation
Preheat oven to 375.
Cut chuck roast into pieces slightly larger than bite size, cut bacon into lardons, chop garlic, remove stems and cut mushrooms into quarters and cut carrots into large pieces.

Cook
Add 2 Tbsp. olive oil and bacon to the bottom of a heavy bottomed stock pot or Dutch oven over high heat.  Cook until bacon is crispy and remove bacon with a slotted spoon to a separate plate.  Salt and Pepper the beef and put into the bottom of Dutch oven in a single layer, in batches, and brown on all sides.  As the beef browns remove to a plate and continue until all meat is done.
Add remaining 1 Tbsp. olive oil and add carrots.  Cook carrots until they being to brown and then add onions and garlic.  Cook for a couple minutes.
Add ¼ of the bottle of wine to the pot and deglaze the pan scraping up all the brown bits.  Once the pan has been deglazed add the remainder of the wine, thyme, bay leaves, cooked meat and beef stock to the pot.
Cover and put into the oven for 1 hour and then add mushrooms.  Cook an additional 1 – 2 hours or until meat begins to fall apart.  When the cooking is complete remove from oven and remove bay leaves and thyme stems.  Whisk 1 cup of the cooking liquid with the 1/3 cup flour, once incorporated add back to pot and stir until the mixture thickens.  Stir parsley into the beef mixture and add salt and pepper to taste.

Assemble
Serve over mashed potatoes, steamed potatoes or noodles.

Ingredients: 
Meatballs:
1 lb. ground Veal
1 lb. ground Pork
1 lb. ground Beef
1 ¾ cup chopped Onion
2 Eggs
1 tsp. Salt
¾ tsp. Pepper
½ cup Heavy Cream
1 ½ cup Fresh Bread Crumbs
1 ¼ tsp. ground Nutmeg
1 tsp. ground Ginger
¾ tsp. ground Allspice 
Gravy:
5 Tbsp. Butter
4 Tbsp. Flour
2 ½ cups Milk
1 ½ tsp. Salt
1 ½ tsp. Pepper
½ tsp. ground Nutmeg
1 ½ cups Beef Stock
Drippings from Meatballs

❃❃Makes 75 – 78 Meatballs❃❃

Preparation
Preheat oven to 400 and line two baking sheets with foil and spray with non-stick cooking spray.
Chop onion.
Combine all ingredients for meatballs in a bowl and lightly toss and incorporate together.

Meatballs
Scoop meatballs with a 1 Tbsp. scoop and lightly roll into balls placing 5 meatballs across the sheet pan and 8 down.
Place into oven and bake for 20 – 25 minutes.  Remove from oven, let cool slightly and remove meatballs to a separate bowl or plate so that the drippings can be scraped from the foil into the gravy.

Gravy
Melt 5 Tbsp. butter into a large, deep skillet.  Add flour and whisk in and let cook for a minute to two minutes to cook out the flour taste.  When flour and butter mixture start to get a slight brown color whisk in beef stock.  Whisk until smooth and add salt, pepper, nutmeg and drippings.  Add in milk and whisk until smooth and thick.
Add meatballs into gravy and turn heat to medium.  Cook for a couple minutes until meatballs are heated through.

Ingredients
15-20 lb. Turkey
12 oz. Mayonnaise
1 Tbsp. dried Thyme
2 Tbsp. dried Parsley
1 Tbsp. dried Sage
½ tsp. Garlic Powder
½ tsp. Onion Powder
1 tsp. Poultry Seasoning
½ tsp. Salt
½ tsp. Pepper
2 cups Turkey or Chicken Stock
20 lb. Oven Bag
Gravy:
½ cup Chopped Shallot
4 1/2 cups Turkey Drippings (non-fat portion)
½ cup Turkey Fat from Drippings
½ cup Flour
Salt
Pepper

❃❃Serves 8-12❃❃

Preparation
Defrost turkey, remove neck and any other parts from the cavity and thoroughly dry the cavity and outside of the turkey with paper towels.  Preheat oven to lowest setting on your oven.
Spray the rack of a roasting pan with non-stick spray.

Turkey
Mix mayonnaise, thyme, parsley, sage, garlic powder, onion powder, poultry seasoning, salt and pepper together.  Rub the entire turkey with the mayonnaise mixture and then put turkey in oven bag with breast side down.  Place turkey on the roasting rack, cut small slit in the top of the bag, add 2 cups stock in the pan and place into oven to cook overnight or up to 12 hours.
Once the turkey has been removed from the oven prick a hole in the bottom of the bag and let juices run into pan.  Remove the turkey from the bag and cover with foil on a separate plate or platter.
Either slice or pull apart turkey when ready to serve.

Gravy
Take all the juices that were released from the bag and pour into gravy separator.  Let settle and separate the fat and juices into separate containers.  This will take a few batches as there will be a large amount much of liquid and turkey juices.
Once all the liquid is separated add ½ cup fat to the roasting pan or to a large, deep sided skillet over medium high heat.  Add the shallots and cook for 2-3 minutes to begin to soften.  Add ½ cup flour to pan and whisk so all flour and fat are incorporated.  Cook for two minutes until flour begins to turn slightly brown and is cooked.  Add 4 ½ cups of separated, non-fat liquid and whisk until smooth.  There should be more than enough liquid but if not add turkey or chicken stock.  Add salt and pepper to taste and transfer to a gravy boat or crock pot.

Ingredients
1 Cup Stock
¾ cup Farro
2 Tbsp. + 2 tsp. Olive Oil
Salt
Pepper
½ lb. ground Spicy Sausage
½ Acorn Squash cubed
1 cup Cranberries
¼ cup Water
2 tsp Sugar
4 cups Swiss Chard
3 Sage leaves
½ tsp Thyme
1/2 cup chopped Red onion
2 cloves Garlic
1/8 cup Pumpkin Seeds
2 oz. Goat Cheese
1 tsp. Red Wine Vinegar
2 tsp. Honey

❃❃ Serves 2❃❃

Preparation
Preheat oven to 425.
Cube squash, cut swiss chard, small chop red onion, small chop garlic, mince sage and chop thyme leaves.

Making Farro
In a saucepan, over medium high heat, add stock and faro.  Bring to a boil, reduce heat, cover with a lid and simmer until faro is tender and stock is absorbed which should be around 20 minutes.  Once cooked stir in 1 Tbsp. Olive oil and a pinch of salt and pepper.  Set aside and keep warm.

Acorn Squash
Add cubed squash to a baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper.  Bake at 425 until soft and slightly caramelized or 15 – 20 minutes.

Cranberries
Add cranberries, water and sugar to a saucepan over medium heat and cook until cranberries just begin to pop and soften.  Don’t cook until the cranberries turn into a sauce but just until softened so they maintain their shape.

Sausage
In a skillet over medium high heat add the sausage and break apart into large chunks with wooden spoon.  Cook until cooked through.  Set aside on a separate plate and keep warm.

Swiss Chard
In a skillet, or the same skillet the sausage was cooked in, over medium to medium high heat add 1 Tbsp. olive oil, red onion, garlic and a pinch of salt and pepper.  Cook just until the onions begin to soften.  Add chopped swiss chard, sage and thyme.  Cook until just wilted and warm.  Add vinegar and honey and keep warm until ready to assemble on low heat.

Pumpkin Seeds
Add pumpkin seeds to a dry skillet over medium heat or onto a baking sheet to toast in oven at 375.  Watch carefully so they do not burn.

Assembly
Lay down a nice bed of faro on the bottom of the plate and top with ½ sausage, ½ swiss chard, ½ squash, ½ cranberries, ½ pumpkin seeds and ½ goat cheese.

Ingredients
1 lb. ground Turkey Breast
1 cup chopped Onion
1 Tbsp. minced Jalapeno
1/4 cup chopped Cilantro
1 Egg
1/3 cup Bread Crumbs
1/2 tsp. Garlic Powder
4 Tbsp. Bush’s Cocina Latina Frijoles
Negros Machacades Beans
1 cup Corn (frozen or fresh)
1/2 cup Salsa or Pico de Gallo
2 Tbsp. Olive Oil
2 cloves Garlic
1 tsp. Salt
1/2 tsp Pepper
1 tsp. Cumin
1/2 tsp. Coriander
1/2 tsp. Chili Powder
Topping:
1/4 cup Ketchup
1/4 cup Chili Sauce
2 Tbsp. Salsa
1/4 tsp. Chili Powder
1/2 tsp. Cumin
4 dashes Hot Sauce

❃❃Serves 4❃❃

Preparation
Preheat oven to 400 and spray a loaf pan with non-stick cooking spray.
Chop onion, cilantro and jalapeno.  If using fresh corn remove kernels from cob.
Combine all ingredients for topping and set aside.

Meatloaf
Combine all ingredients, except topping ingredients, and lightly toss together with a fork to combine.  Once all evenly combined lightly press into the loaf pan.  Top with sauce and bake for 40 – 50 minutes.
Remove from oven and let cool for 5-10 minutes to allow meatloaf to set up.  Remove from loaf pan and slice into even slices.