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plate the lamb, ladle over the sauce and dish up.

Chicken and Artichokes with Farro
     

    Serves: 6
     
    Ingredients:
    1 ¾ tsp sea salt
    1 whole chicken, divided into 8
    8 garlic cloves, sliced in 2
    2 tsp extra virgin olive oil
    ¾ cup white wine
    4 artichokes
    3tbs fresh dill, chopped
    1 ¼ cups farro
     
    Instructions:
    Heat the stove to 32 5 F.
    Dust the chicken with seasoning and heat a skillet with oil.
    Once hot seal the chicken all over until golden.
    Lay the pieces in a baking tray.
    Now remove the fat from the pan and fry the garlic for 2-3 minutes before adding the wine.
    Swill around to release the goodness from the pan and put over the chicken.
    Next remove the top 2/3 of the artichoke, and take off any tough outer leaves from the base.
    Now you should have nice yellow-green tender leaves, take a teaspoon and remove the small leaves and hairy ones from the middle, leaving you with the heart.
    Cut into 4, lay them around the chicken.
    Foil wrap the tray and cook for 45 minutes.
    While this is cooking boil 2 cups of salted water and cook the farro for 30-40 minutes.
    Once done place on the platters and lay the chicken on top.
    Dust with dill and dish up.

Whole Wheat Pasta with Tuna
     

    Serves: 4
     
    Ingredients:
    3/4lb whole wheat penne pasta
    4 large tomatoes, seeded and chopped
    Season to taste
    ½ cup parsley, chopped
    1 cup yellow onion, diced
    Lime or lemon wedges for serving
    1 can water packed tongol tuna, strained
     
    Instructions:
    Boil a pot of salted water and cook the pasta as per directions, then strain and keep warm.
    Add oil to a frying pan and heat.
    Once hot drop in the onions, parsley, and tomatoes, cook for 4-5 minutes.
    Now mix in the tuna with the pasta and mix together with seasoning.
    Place in the serving dishes and garnish with the lime or lemon.
    Dish up.

Green Bean and Beef Stir Fry
     

    Serves: 4
    Ingredients:
    1tbs raw mild honey
    1lb beef steak, lean and sliced into strips
    ¼ cup no additive soy sauce
    2 garlic cloves, finely diced
    ¼ cup white wine
    2 cups fresh green beans, sliced 2" long
    ½ cup red onion, halved and sliced
    2tbs sesame oil, divided
    Sea salt to taste
    1 red bell pepper, seeded and sliced into strips
    1tbs arrowroot
    Cooked rice or noodles for serving
    Ground black pepper to taste
     
    Instructions:
    Beat together the honey, soy, garlic and wine in a bowl, add the meat and leave covered in the fridge for 1 hour or more.
    Add the beans to boiling water with salt and cook for 2 mins, refresh and strain.
    Add 1tbs oil to a wok and heat, meanwhile drain the meat from the marinade.
    Blend in the arrowroot to the marinade until smooth and keep the marinade on the side.
    Now cook the meat for 2-3 minutes stirring all the time, then add to a platter on the side.
    Add the rest of the oil to the wok and fry the onion, beans and peppers.
    Cook this for another 2 minutes and re-add the beef, stir until hot through.
    Stir in the sauce, correct the seasoning, and cook for 2 minutes.
    Dish up with rice or noodles. 

Pork Chops with Sprouted Crumb Dressing
     

    Serves: 4
     
    Ingredients:
    4 garlic cloves
    ½ tsp ground black pepper
    2 sprigs fresh rosemary, leaves only
    3 slices sprouted whole grain bread, pulled apart
    4 – 80z 1" thick pork chops
    ½ tsp sea salt
    2tbs non additive Dijon mustard
    2tbs extra virgin olive oil
     
    Instructions:
    Heatthe stove to 42 5 F.
    Add the garlic, salt, rosemary, bread and pepper to a blender and pulse until it becomes coarse.
    Dust the chops with seasoning, and heat a skillet with oil.
    Once hot seal the chops for 2 minutes either side, and then lay on a baking tray.
    Smear the mustard over the top.
    Now sauté the crumb mix until golden, after 2-3 minutes place over the chops.
    Cook in the center of the oven for 10-12 minutes.
    Once cooked through, allow to rest for 3-4 minutes before serving.

Chicken with Tomatoes, Zucchini and Mushrooms
     

    Serves: 4
     
    Ingredients:
    1 onion, cut in halve and sliced
    2tbs extra