
Local organic pork sausage, organic potatoes, and organic kale simmered in bone broth with paprika and garlic. This Portuguese staple is one of those simple-ingredients-done-well situations. Comforting and surprisingly craveable.

I roast organic grass-fed beef bones until caramelized, then simmer them for 48 hours with organic vegetables and rosemary. The apple cider vinegar pulls minerals from the bones during that long simmer. When you cool it and it gels? That's how you know it worked.

I make these meatballs with a blend of organic beef, heart, and liver, plus traditional Mexican spices like cumin and oregano. They simmer in bone broth with whatever seasonal vegetables look best at the market. The organ meats are there, but the flavor stays rich and familiar.

I simmer organic pastured chicken thighs in a dashi made with kombu, dried mushrooms, white miso, and bone broth until the meat falls apart. Fresh ginger and roasted local mushrooms finish it off. This one is all about warmth from the inside out.