• ~3 lb grass-fed Chuck Roast
• A few pounds of vegetables, cut into chunks.  Can include: carrots (peeled), onion, leeks, turnips, parsnips, fennel
• 2 cups broth (or water)
• Sea salt & pepper
• 1 Bay leaf
• 3-5 cloves garlic

1. Cover the bottom of the slow cooker pot with a layer of vegetables.
2. Put the chuck roast on top, then surround with the rest of the vegetables.
3. Add the broth or water, and sprinkle salt and pepper on top.
4. Cover the pot & cook on low for 6-8 hours. *About an hour before finishing, add bay leaf & garlic, then continue on low.*

• 2 pounds ground turkey
• 1 large onion, chopped
• 4 garlic cloves, chopped
• 2 Tbsp Creole or Cajun seasoning
• 1 egg, beaten
• 1 Tbsp ground cumin
• 1 tsp dried thyme
• Spicy mustard

1. Preheat oven to 350°F.
2. Combine all ingredients except the mustard in a large bowl. Season with salt and pepper.
3. Place turkey mixture in 9x5-inch nonstick loaf pan. Cover and bake 20 minutes.
4. Spread top with mustard. Bake uncovered another 35 minutes.
5. Let stand 10 minutes. Remove from pan and cut into slices.

• 1 Tbsp apple cider vinegar
• 1 Tbsp dried herbs, such as basil, oregano, marjoram
• 1 Tbsp mustard
• 1/8 cup extra-virgin olive oil
• sea salt & freshly ground black pepper
• 2 boneless, skinless chicken breast

1. Put the vinegar, herbs, mustard, and oil in a shallow baking dish & stir to mix.
2. Drop in the chicken breasts and turn several times to coat evenly.
3. Heat a grill or grill pan. Put the chicken on the grill and cook for about 4 minutes per side, or until cooked through.  (or use a counter-top electric grill for ~10 minutes total)

• 1 large egg white, lightly beaten
• 3 Tbsp tamari, divided
• 2 cloves garlic, finely chopped
• 1 pound boneless, skinless chicken breast, very finely chopped
• 2 tsp peanut oil
• 1/3 cup finely chopped carrot
• 1/3 cup finely chopped onion
• 1/2 cup finely chopped zucchini
• 1 cup sliced portabella mushrooms
• 1 teaspoon chili garlic sauce
• 1 Tablespoon freshly squeezed lime juice
• 1 bunch mizuna, trimmed (or other leafy green)
• 1/4 cup unsalted peanuts  (optional)
• 1/4 cup finely chopped green onions  (optional)

• 2 teaspoons whole black peppercorns
• 2 1/2 teaspoons cumin seeds
• 2 1/2 teaspoons coriander seeds
• 2 teaspoons dried hot red pepper flakes
• 4 teaspoons kosher salt
• 3 1/2 pounds center-cut beef tenderloin roast (fillet of beef), trimmed and, if necessary, tied
• 2 tablespoons vegetable oil

• 2 Tbsp extra-virgin olive oil
• 1 Tbsp fresh lemon juice
• 2 tsp minced shallot
• 1/2 teaspoon salt
• 1 bunch mizuna or other leafy greens, washed & chopped

For beef:

1. Preheat oven to 425°F.
2. Toast peppercorns, cumin, and coriander, then cool completely. Grind spices with red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir in kosher salt.
3. Pat beef dry and sprinkle with spices on all sides, pressing to adhere.
4. Heat oil in a large flameproof roasting pan set across 2 burners over high heat until just smoking, then brown beef on all sides, about 2 minutes.
5. Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center registers 120°F, about 25 minutes. Let beef stand in pan 25 minutes. Beef will continue to cook as it stands, reaching 130°F (medium-rare).

Make salad and slice beef:

1. Whisk together oil, lemon juice, shallot, and salt in a bowl, then add pepper to taste.
2. Slice the beef. Toss mizuna with dressing and serve topped with beef.

• 2 lbs ground bison  (or grass-fed beef)
• 4 eggs, beaten
• ½ red onion, finely chopped
• 4-6 garlic cloves, finely chopped
• 2-4 slices bacon, cooked & chopped (optional)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• sea salt & ground pepper

1. Mix the meat and eggs together.  
2. Add the other ingredients & stir until evenly mixed.  
3. Bake at 375 degrees for about 45-55 minutes, until the center is cooked through.

Make it without the buffalo for an equally good vegan chili!

Reagents:

• 1/3 - 1/2 lb ground buffalo
• 2 cans Aduki beans (or black)
• 1 cup cherry tomatoes, halved
• 1/2 - 3/4 cup tomato or BBQ sauce
• juice of 1 fresh lemon
• 4 large cloves of garlic
• Spices: dried or fresh oregano & basil; paprika; chipotle or cayenne; MARJORAM
• sea salt
• sunflower oil
• olive oil

Reactions:

The Meat

1. Pour 2 tbsp of olive oil into a medium-large pot.
2. Dump the beans, tomoatoes, tomato/bbq sauce, and lemon juice into it.
3. Add 2 tbsp each of basil, oregano, and MARJORAM.
4. Half-cover and put it on low heat.
5. Stir occasionally with disinterest. 

The Matter

1. Reverently throw El Buffalo into a bowl.  Weep silently for a moment.
2. Sobbing, crush the living hell out of the garlic and unite it with the buffalo.
3. Immolate it up with a tsp of chipotle/cayenne.  Less if you're scared.
4. Add a tbsp of paprika and a tbsp or sea salt.
5. Stir continuously, gyrating your hips in opposition to the stirring motion of your spoon.
6. Sear it at med-high heat until it starts to get brown like me.  Leave some redness.
7. Dump it into the Big Bubblin' Pot o' Beans.
8. Go wash your hands.  They smell of dead thing. 

Exceptional Additions:

• If you are brave and love garlic, then put a few whole cloves into the mix.  If you remove the green sprout from the cloves, the stinkiness will be reduced and you will become somewhat more attractive to buffalo vampires.
• Beer.  I hate it.  Put in half a bottle of Guinness anyway. 

Let the whole thing simmer for 30 minutes, stirring occasionally so nothing gross forms on the bottom of the pot.

Don't forget the marjoram!