Adventure Mouth!

 Ingredients 2-3 large zucchini, sliced or thick zoodled 1 tbsp salt 1 lb ground beef, or 1/2 lv ground beef and 1/2 lb Italian sausage  1.5 tsp ground black pepper 1 small green bell pepper, diced 1 onion, diced 1 cup tomato paste 16 oz tomato sauce 1/4 cup red wine 2 tbsp fresh basil, chopped 1 tbsp fresh oregano, chopped 2 egg 25-30 oz ricotta cheese 4 tbsp fresh parsley, chopped 16 oz frozen, chopped spinach, thawed and drained 1/2 lb fresh mushrooms, sliced 12+ oz shredded mozzarella 3-5 oz grated parmesan Instructions Slice zucchini lengthwise into thin slices or zoodle. Sprinkle slices with salt and set aside to drain in colander or on paper towels for a few hours, or overnight in the fridge. Preheat oven to 325 F. Grease 9" x 13" baking pan. Brown ground beef with black pepper for 5 min. Add green pepper and onion and continue cooking until fully browned. Mix in tomato sauce, paste, wine, basil, and oregano. Add a little water if too thick. Boil, then simmer for ~2

 Use a large pan such as a 12" skillet, and a saucier. 1 pound of Brussels sprouts, sliced with a 6mm blade  about 7 sandwich-thin slices of pancetta  1/2 cup heavy cream  1/4 cup (4T) stone ground Dijon mustard  salt and pepper  Saute the pancetta on medium-high (Duxtop 4.5) until crispy. Set aside, leaving the grease.  Add sliced sprouts to the pan with a dash of salt and pepper.  Cook for about 8 minutes on medium-high (Duxtop 5), stirring frequently, until they reach the preferred texture and are lightly seared. Melt a pat or two of extra butter into the pan if needed.  While cooking, heat the heavy cream to a simmer in a separate saucepan.  Remove from heat and stir in the mustard.  Crumble the pancetta into the sprouts, then stir in 2/3 of the sauce.  Transfer the mixture to a dish and top with the remainder of the sauce.

https://www.wholesomeyum.com/recipes/pecan-roasted-better-than-sweet-potato-casserole-low-carb-paleo/  Ingredients Veg 4 cups butternut squash, peeled and cubed 1 medium head of cauliflower, chopped to florets 4 T unsalted butter 2 tsp cinnamon 1 tsp sea salt 1 tsp black pepper Topping 2 cups pecans (divide into 1.5 cup and 0.5 cup quantities) 1/4 cup monk fruit allulose blend (or "brown sugar" monk fruit allulose blend) 1 tsp cinnamon 1/8 tsp sea salt 2 T unsalted butter Casserole 2.5 T unsalted butter 2 T monk fruit allulose blend (or "brown sugar" monk fruit allulose blend) 2 tsp granulated splenda 1/2 tsp of pumpkin spice 1/4 tsp salt 3 T heavy cream Instructions Veg Roasting Preheat oven to 400° F.  Line baking sheet w/ lightly greased foil, or parchment. Toss cubed squash, cauliflower florets, 2 T melted butter, salt, cinnamon, and black pepper in a bowl. Arrange vegetables in a single layer on the baking sheets.  Roast for 30-35 min until soft and golden. Kee

From https://www.youtube.com/watch?v=FJ4-e5NYAB0 Ingredients 2-3 T peanut butter 1 T soy sauce  ½ T rice vinegar ½-1 tsp sesame oil ½ tsp sugar (optional or swappable) 1 tsp chili oil 2 cloves garlic, chopped finely  2-3 T hot water 200 g / 7 oz noodles Instructions Wangjangle all of those things together. Add hot water to sauce, now or later (just after the noodles finished cooking so sauce is hotter going in) Boil noodles. Then combinate those things and then also eat them.

From: basicswithbabish.co/basicsepisodes/fried-rice-2-ways Ingredients 4 Tbsp neutral oil, divided 3 large eggs 2 Chinese-style cured sausages, chopped 3 scallions, finely sliced (whites and green separated) A bunch of rice, spread on a pan and dried in the fridge overnight 1 tsp granulated sugar 1 tsp kosher salt 2 tsp MSG Instructions Preheat the wok over high heat, preferably using an outdoor wok burner. Add 3 tablespoons oil and heat until the oil is just beginning to smoke.  Add the eggs and stir rapidly with a large metal ladle until the eggs are completely cooked and pebbly in texture, about 30 seconds.  Add the chopped cured sausauce and toss to combine them with the cooked egg.  Next add the sliced whites and half of the scallion greens to the wok. Once again, toss to combine. Cook the mixture for 30 seconds or until all of the ingredients are heated through. Add the rice and an additional tablespoon of oil. Toss to combine the ingredients, then using the back of the ladle, fl

https://www.cookingclassy.com/split-pea-soup/#jump-to-recipe Ingredients 1 T olive oil 1.5 c yellow onion (~1 medium, chopped) 1.25 c celery (~3 ribs, chopped) 1 t garlic (1 clove, minced) 4 c unsalted chicken broth 4 c water 16 oz dried split peas, picked over and rinsed 2 bay leaves 1.5 t thyme (fresh chopped), or 1/2 t dried 1.5 lb meaty ham bone or ham shanks 1 c carrots (chopped) Salt and freshly ground black pepper (optional) chopped fresh parsley (garnish) (optional) red or yellow potatoes (chopped) Stove Pot Instructions Heat olive oil in a large pot over medium-high heat. Add onion and celery and saute 3 minutes. Add garlic and saute 1 minute longer. Pour in chicken broth and water. Add split peas, bay leaves and thyme. Season lightly with salt and with pepper to taste (I like to wait to add more salt until the end to see how salty the ham has made the soup). Nestle ham bone into soup mixture. Bring mixture to a boil, then reduce to low. Cover and let simmer, stirring occasion

From "How To Drink" (https://www.youtube.com/watch?v=C7duRnXOn-4) Full Biotic Kick: In glass Crack Ice 1 oz. -or- 30 ml. Amaro Di Angostura 2 oz. -or- 60 ml. Bourbon (Yellowstone Select) Top off with Ginger Beer - about 4 oz. -or- 120 ml.  Garnish with orange peel Tasty Tankard: (make 1/2 to 1/4 of this insane 20 oz booze-milkshake) In Shaker 6 oz. -or- 180 ml. Iced Chocolate (recipe below) 100g - 90% Cooca Dark Chocolate 500g - Whole Milk Heat until chocolate is melted Let cool 1.5 oz. -or- 45 ml. Butterscotch Schnapps (DeKuyper) .75 oz. -or- 22 ml. Coconut Rum (Malibu) .75 oz. -or- 22 ml. Irish Cream (Bailey's) Add ice to shaker Shake Strain into glass Top with whipped cream and cinnamon (shake cinnamon over fire to give it a burnt edge)

 https://www.delish.com/cooking/recipe-ideas/a20155300/roasted-beet-goat-cheese-salad-recipe/ Ingredients Salad 1 head of romaine 3 precooked beets  1 avocado, cut into narrow chunks 4 oz goat cheese (more would be fine) 1/2 cup chopped mixed nuts Vinaigrette (shake together) 1/2 cup olive oil 1/4 cup balsamic vinegar 1 T maple syrup (19 g) 2 t brown mustard (10 g) Toss veggies with vinaigrette, top with crumbled goat cheese and nuts.

Basics Prep Large bok choy: wash and dry leaves and stems.  Cut away leaves, stack, and cut crosswise into strips.  Cut stalks into 1/2" - 1" pieces (discard bottom 1" around root). Baby bok choy: wash and dry.  Cut in half or use whole. Cooking Stir-fry until tender.  Cook cut-side down for a few minutes within moving in hot oil to get a good sear.  Once color appears, flip and continue cooking. Whole or halved baby bok choy takes about 5 - 7 min; smaller pieces take 2 - 3 min. Ingredients 1 lb baby bok choy 2 T soy sauce (may substitute a mix of tamari and/or coconut aminos) 2 T vegetable broth 1 T rice vinegar 1 T sesame oil 2 T vegetable or olive oil 1 t honey (may sub maple syrup) 1/8 t red pepper flakes 1 T minced garlic 2 t minced ginger 1/4 c sliced green onions Sesame seeds Instructions In a bowl, combine soy sauce, broth, vinegar, 2 t sesame oil, honey, and red pepper flakes. Heat 1 T vegetable oil and 1 t sesame oil over high heat until just smoking.  Cook hal

Ingredients 1 T olive oil 3 slices bacon 1 large onion, chopped 2 cloves garlic, minced 1 t salt 1 t pepper 3 c chicken broth 1 pinch red pepper flakes 1 lb collard greens, cut into 2" pieces Instructions Heat oil in a large pot over medium-high heat.  Add bacon and cook until crisp.  Crumble bacon. Add onion, cooking until tender, about 5 min.  Add garlic and cook until fragrant. Add collards and fry until they begin to wilt. Add broth, salt, pepper, and red pepper.  Reduce heat and simmer until greens are tender (~45 min).