SHEPHARD'S PIE

Ingredients:

  • 1 T canola oil
  • 2 lb ground beef
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1 T minced garlic
  • 2 T tomato paste
  • 2 T Worcestershire
  • 2T ap flour
  • 2 tsp salt
  • 1 tsp ground pepper
  • 2/3 cup of beef or chicken stock
  • 1/2 cup frozen peas
  • 2 tsp picked thyme
  • 3-4 cups prepared mashed potatoes

    Instructions:

    Preheat oven to 350 degrees. Heat pan and pour in oil. Sauté the onion, carrots, and celery, until translucent and starting to caramelize. Add garlic and briefly sauté. Add the beef, Worcestershire, tomato paste, salt and pepper, and cook 3-4 minutes. Add flour, peas and thyme and cook an additional 2 minutes. Add your stock and stir until combined. Turn off heat. Top pan with prepared mashed potatoes and spread evenly. Score potatoes with a fork and cook in oven until heated through and golden brown on the top.

    Quesadilla

    Ingredients:

    • 1 T Canola Oil
    • 2 large burrito size tortillas
    • 1 cup shredded cheddar cheese
    • 2-4 sunny side up eggs
    • 1/4 cup crumbled feta (or cotija)
    • 1/3 cup baby tomatoes, halved (or salsa)
    • 1 small ripe avocado, sliced
    • 2 T picked cilantro
    • Hot sauce
    • Salt and pepper to taste

    Instructions:

    Heat pan on medium high heat and pour in oil. Place one tortilla in pan and spread cheese on top. Place second tortilla on top and press down with spatula. Let cook for a few minutes until cheese is melted, then flip and cook until brown and crispy. Top with eggs and remaining ingredients and serve while hot.

    Monkey Bread

    Ingredients:

    • 1 package frozen dinner rolls, defrosted and cut in half, rolled into balls
    • 1 cup white sugar
    • 1/2 cup brown sugar
    • 1 tsp cinnamon
    • 1 stick of butter, melted

    Instructions:

    Preheat oven to 350 degrees. In a bowl combine the sugars and cinnamon. In a separate bowl, melt your butter. Cut each defrosted dinner roll in half and roll into a ball with your hands. Dip the dough ball into the butter and then into the sugar and place in the pan. Continue this step until all dough has been used. Drizzle remaining butter on top, followed by remaining sugar mix. Place pan in oven and cook for 50-60 minutes. Let cool for 10-15 minutes then top with cream cheese frosting.

    Ingredients for Cream Cheese Frosting:

    • 1 4 oz (half) a package of regular cream cheese block, softened
    • 4 T butter, softened
    • 1.5 cups of sifted powdered sugar
    • 1 tsp vanilla extract
    • 1/4-1/3 cup of milk (thin enough to pour)

    Instructions:

    In a small food processor or with a hand mixer, blend the cream cheese and butter, add vanilla. In two stages, add the powdered sugar. Once sugar is incorporated and you have a smooth mixture, add milk and blend again until desired thickness. Pour gratuitously over monkey bread.

    ** Note- it’s very important that both butter and cream cheese are very soft (almost room temp). If not, you will get a lumpy frosting.

    Onion Tart

    Ingredients:

    • 2 T ghee (clarified butter)
    • 1/4 cup white sugar
    • 1/4 cup balsamic vinegar
    • 1 T picked thyme
    • 4-6 small red onions, cut into thirds
    • salt and pepper to taste
    • 1 egg + splash of water, mixed w fork
    • Pastry Brush
    • 1 package of puff pastry, cut slightly larger than the pan
    • 1/4 cup of crumbled goat cheese

    Instructions:

    Preheat oven to 400 degrees. Remove puff pastry from freezer and thaw slightly. Heat your pan and add ghee. Once melted, add sugar, balsamic vinegar, and thyme and bring to a boil. Arrange cut onion in the pan, presentation side down (as it will be flipped out). Season with salt and pepper and cook on low for 4-6 minutes. In a small bowl, crack egg and add a splash of water. Mix with a fork until blended. Cut pastry so its slightly larger than your pan. Crimp edges and tuck into pan. Using pastry brush, gently spread a thin layer of egg wash around entire pastry. Using a fork, make a few vents in the dough. Cook for 20-25 minutes until dark golden brown. Let cool 5 minutes and then invert onto a platter, top with crumbled goat cheese.

    Peanut Butter Cup Skillet Cookie

    Ingredients:

    • 2 cups of ap flour
    • 2 sticks of unsalted butter, softened (8oz)
    • 1 cup of brown sugar
    • 1 cup of white sugar
    • 2 large eggs
    • 1 tsp of vanilla
    • 1 tsp kosher salt
    • 1 1/2 tsp baking powder
    • 1 1/2 cups of mini peanut butter cups, cut in half ( save 1/2 cup for top)
    • Vanilla Ice Cream

    Instructions:

    Preheat oven to 350 degrees. If you have a hand or stand mixer, cream butter and sugar together until light and fluffy, if not use a spatula and some elbow grease. Add eggs and vanilla. In a separate bowl, whisk flour, salt and baking powder together. In two batches add the flour mix with the butter/sugar until incorporated. Fold in 1 cup of the pb cups. With a spatula, place the dough into the a 10” Orgreenic sauté pan and smooth until level. Top with remaining pb cups. Bake 20-25 minutes until cookie is set. Top with vanilla ice cream.

    Philly Cheesesteak Party Ring

    Ingredients:

    • 2 T ghee
    • 1 white onion, shaved into slices
    • 2 lb. shaved beef
    • 2 tsp salt
    • pepper to taste
    • 1 package of sliced provolone cheese, cut in half
    • 2 8oz containers of crescent rolls
    • Horseradish Sauce

    Ingredients Horseradish Sauce:

    • 1-2 T of prepared horseradish
    • 1 cup of sour cream (or plain yogurt)
    • Salt and pepper to taste
    • Mix horseradish and sour cream together and season to taste.

    Instructions:

    Preheat oven to 375 degrees. Heat a 12” Orgreenic sauté pan on medium high heat. Melt ghee and add onions. Cook onions until they are caramelized and translucent, then add beef. Cook beef until its medium rare and remove from heat. In a 10” Ogreenic sauté pan, place a small 3-4” diameter heat proof bowl, inverted. Overlapping slightly, drape one crescent triangle from the bowl to the outside edge. Repeat this step until the circle is complete. Place the cooked beef inside the ring and then top with a piece of the cheese. Gently wrap the triangle over the beef and tuck under, making a circle. Cook for 20 minutes.

    Let cool for 5-10 minutes. Invert the center bowl and add any sauce of your choice.

    Smore's Dip

    Ingredients:

    • 1 cup crushed graham crackers + whole crackers for dipping
    • 4 T unsalted butter
    • 1 package of jumbo marshmallows
    • 1 12 oz bag of chocolate chips
    • Fruit for dipping

    Instructions:

    Preheat your oven to 375. In a large Orgreenic sauté pan, melt butter and stir in crushed graham crackers. Evenly spread the bag of chocolate chips on top. Place marshmallows one by one in a circular pattern next to each other until entire pan is covered. Cook in oven 5-7 minutes until chocolate is melted and marshmallows are golden and gooey, keeping an eye on them so as not to burn. Serve with graham crackers and fruit to dip.

    Stuffed Steak Roulade

    Ingredients:

    • 1/2 cup walnuts
    • 3 cloves of garlic
    • 1/2 cup goat cheese (or feta)
    • 2 T chopped basil
    • 1/2 cup fresh spinach
    • 3 T grapeseed or vegetable oil
    • 1/2 tsp kosher salt
    • 1/2 tsp ground pepper
    • 1 1/2 lb flank steak, pounded and trimmed into a rectangle
    • Salt and pepper
    • Cooking twine, 3 pieces approx. 8-10” long
    • Meat thermometer
    • Balsamic glaze

    Instructions:

    In a small food processor, blend the walnuts and garlic. Once combined, add in goat cheese, basil, spinach, oil, and salt and pepper.


    Preheat oven to 400 degrees. On a clean cutting board, place your trimmed beef. Season generously with salt and pepper. Spread the walnut mixture over the meat, leaving a 1’’ border on all sides. Starting on the side closest to you, roll meat tightly away from you. Tie a tight double knot around the meat with the twine in 3 places. In a hot Orgreenic sauté pan, sear meat on all sides then place in the oven 20-25 minutes, until you reach an internal temperature of 125 (for mid rare). Cover with foil and let rest for 10 minutes. Cut twine and discard. Slice roulade on a bias and drizzle with glaze.