Citrus Dressing NS Carrot-Ginger Dressing NS Chocolate Syrup NS Turkey Stock NS Vegetable Stock NS Basic Bread Crumbs NS Beef Stock NSHerb Dressing NS Citrus Dressing NS Carrot-Ginger Dressing NS Chocolate Syrup NS Turkey Stock NS Vegetable Stock NS Basic Bread Crumbs NS Beef Stock NS
1⁄4 cup finely chopped fresh basil
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
2 small cloves garlic, minced
1⁄2 cup extra virgin olive oil
2⁄3 cup fresh-squeezed lemon juice
1⁄2 teaspoon crushed red pepper flakes
Sea salt, to taste
1. Whisk herbs, garlic, olive oil, lemon juice, and red pepper in a small bowl, or pour ingredients in a resealable glass jar and shake vigorously to combine. Season with sea salt, to taste.
2. Store salad dressing in a glass jar or dispenser in the refrigerator for up to 1 week. Recipe can be doubled so you have it ready to go all week.
Citrus Dressing 
1⁄2 cup extra virgin olive oil
Juice of 2 lemons
Juice of 1 lime
2 tablespoons finely chopped cilantro
2 teaspoons agave
Sea salt, to taste
1. Whisk olive oil, lemon juice, lime juice, cilantro, and agave together in a small bowl, or pour ingredients in a resealable glass jar and shake vigorously to combine. Season with sea salt, to taste.
2. Store salad dressing in a glass jar or dispenser in the refrigerator for up to a week. Depending on how much dressing you might use, double this recipe so you have it ready to go all week.
2 medium carrots, peeled and chopped
1 tablespoon olive oil
1 (1-inch) piece fresh ginger, peeled
Sea salt, to taste
1. In food processor, pulse carrots, olive oil, and ginger until a smooth consistency is reached. If the mixture is too thick, add water, 1 tablespoon at a time.
2. Season with sea salt, to taste, and store in a glass container or dispenser in the refrigerator for up to 1 week.
Chocolate Syrup
1 cup agave
2 tablespoons cocoa powder
1. Whisk agave and cocoa powder vigorously in a bowl to incorporate. Store in a clean, glass dispenser or a glass container, to be drizzled over pancakes, fruit, or to add a special treat to smoothies.
2. Store in a cool, dry place for up to 2 weeks.
4 pounds turkey thighs and breast
3 large carrots, peeled and diced
1 celery root, peeled and diced
2 cloves garlic, peeled
1 Vidalia onion, chopped
4 quarts water
2 teaspoons sea salt
3 sprigs fresh thyme
3 sprigs fresh rosemary
5 sprigs parsley
2 bay leaves
1. Bring all ingredients to a gentle boil in a large stockpot. As the stock boils, use a large spoon to skim foam and impurities off the top and discard. Reduce to a simmer. After 3 hours, remove ingredients from stock and strain into a clean bowl or pot. Let cool (not more than 4 hours), then package and refrigerate. Store in glass containers in the refrigerator for up to 3 days or in the freezer for 2 months.
2. If you want to utilize the turkey meat for salad, casseroles, or to add to your soup, pick the meat off the bones after 1 hour of cooking, cool, and refrigerate for another use. Continue to cook the bones and vegetables. The stock will be lighter, but the meat will be viable for other uses (sandwiches, salads, in casseroles, pot pies, and so on).
2 teaspoons olive oil
2 onions, chopped
1 celery root, peeled and chopped
3 large parsnips, peeled and chopped
3 large carrots, peeled and chopped
2 fennel bulbs, chopped
4 quarts water
3 bay leaves
1 clove garlic, peeled
5 sprigs parsley
5 sprigs thyme
2 teaspoons sea salt
1. Heat olive oil in a large stockpot over medium heat. Sauté onion, celery root, parsnips, carrots, and fennel for 8 to 10 minutes, just until tender. Add water and remaining ingredients, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes. (Vegetable stock has a quick cooking time because vegetables give up their flavor quickly, as opposed to meats and bones.)
2. Strain stock into a clean pot, and store in the refrigerator for 3 to 5 days or in the freezer for 2 to 3 months.
Basic Bread Crumbs
4 slices brown rice/millet or spelt bread
1. Toast slices of bread, let cool, and pulse in food processor to form coarse bread crumbs. To add flavor, add dried herbs such as parsley, rosemary, thyme, sage, and/or basil.
3 bay leaves
4 sprigs fresh thyme
4 pounds beef bones
2 teaspoons olive oil
Sea salt, to taste
2 Vidalia onions, rough chopped
4 carrots, peeled and rough chopped
1 cup parsnips, peeled and rough chopped
4 quarts water, divided
2 cloves garlic, peeled
1 cup red wine
1. Preheat oven to 450 degrees.
2. Gather bay leaves and thyme in cheesecloth or use kitchen twine to secure them together. Set aside.
3. Place beef bones in a roasting pan and brush with olive oil and a dash of sea salt. Roast for 30 minutes.
4. Turn beef and add onions, carrots, and parsnips to the roasting pan. Bake for an additional 30 minutes. Remove and place beef bones and vegetables into a stockpot.
5. Deglaze roasting pan with 2 cups water, scraping up the bits off the bottom. If it is difficult to deglaze, simply place the baking dish over the burners on the stove over medium-low heat and continue scraping until all bits come up. Pour mixture into the stockpot. Add beef bones, remaining water, herbs, garlic, and red wine. Simmer 3 to 4 hours, skimming the top of the stock with a spoon while it cooks.
6. Strain stock into a clean pot and cool completely. Store in the refrigerator for 2 days or in the freezer for 2 months.