Frittata Lorraine

Here's a great article on the difference between a quiche and a frittata. This recipe combines the dairy add to the eggs and the broiling with a crust of the frittata.

INGREDIENTS

1/4 to 1/2	lb bacon
1	c cheddar or gruyere cheese, grated
6	eggs
1/4	milk
1	tsp white pepper
	dash of salt
	fresh grated nutmeg
1/2	tbsp fresh thyme

INSTRUCTIONS

1.	Cook bacon and reserve the grease. Chop bacon after cooked.
2.	Meanwhile whisk eggs, milk, salt, nutmeg, and white pepper.
3.	Pour grease into a clean skillet (reusing the bacon skillet is just too greasy). If there is not enough grease, add a bit of butter and melt to coat the bottom and sides. Heat skillet on medium heat.
4.	Pour egg batter into skillet. Add 1/2 the grated cheese, the the bacon, then the rest of the cheese. You may have to pat down the ingredients to get it all under the eggs. Sprinkle the top with thyme.
5.	Cook on medium to med-low heat until the edges start to come away from the sides of the pan and the top of the eggs start to look cooked.
6.	Place in the oven on Low Broil for a few minutes until the top is golden (not too brown!).

Pot-Au-Feu

INGREDIENTS

1	lb beef paleron (aka chicken steak) or brisket
6	pieces oxtail (cut 1 1/2 in thick)
6	beef short ribs
1	veal shank, on the bone
8	whole cloves
2	onions, cut in half
6	leeks, white part only
2	small celeriac, cut into quarters
4	carrots, cut into 4 in lengths
1	bouquet garni
	salt and pepper
1	head cabbage, cored and cut into 6-8 wedges
toppings with meal
	cornichons
	large grained mustard
	sea salt
	hot prepared mustard

INSTRUCTIONS

1.	Place all of the meat in a huge pot and cover with cold water. Bring to a boil over hight heat and then immediately remove from heat.
2.	Set the meat aside and throw out the water. CLEAN the pot. Put the meat back in the clean pot.
3.	Push 2 cloves into each onion half and add leeks, celeriac, carrots, herbs, salt and pepper. Cover with cold water, and bring to a slow simmer gradually.
4.	Let cook over medium-low heat for about 2 1/2 hours or until the meat is tender. Skim the scrum and foam while cooking.
5.	Add cabbage and cook for another 30 mins until soft.
To Serve
1.	Either remove the meats and cut them into serving sizes to be served with broth and vegetables, or serve on a huge platter for family-style serving.

Primal Shepherd's Pie

INGREDIENTS

Filling
2	pounds ground beef
2	Tbsp EV Olive Oil (or Coconut Oil)
1/4	c fresh green beans, snapped
1	Tbsp Fresh minced Rosemary
1	Tbsp Fresh minced Thyme
1	carrot - diced
1	onion - diced
1.5	Tbsps Coconut Aminos
3	tbsp balsamic vinegar
1	small can tomato paste
1/4	c Chicken Stock
Cauliflower Mash
1	head cauliflower, cut into small pieces
2	small parsnips, cubed
3	Tbsps butter
1/4	c milk
2	tsp granulated garlic
	salt & pepper, to taste
	Parmesan cheese, grated (optional)

INSTRUCTIONS

1.	Put chopped cauliflower and parsnips in a large pan of water and boil until both are soft (like you would when you're making mashed potatoes). Boil green beans for a few minutes as well.
2.	Meanwhile, preheat the oven to 400 deg. Warm the olive oil in a large pan over medium heat, add onions and carrots and cook until soft. Set aside.
3.	Cook ground meat and until browned nicely, and add fresh herbs. Stir for a minute or so, then add onions and carrots back in.
4.	When parsnips and cauliflower are soft, drain thoroughly and put back into warm pan. When beans are cooked, drain and run under cold water. Cut into bite sized pieces and add to the meat mixture.
5.	Back to the meat, add aminos, balsamic, tomato puree, stir until well combined. Add chicken stock, stir. Turn heat down to low and let sit while you finish the mash.
6.	For a chunky topping, use a potato masher for a smooth topping use a blender or food processor. Smash or blend veggies with butter, milk, salt, pepper, and garlic.
7.	Fill large pie pan or 8x8 dish with meat mixture, about 2″ high (we usually have more than fits in our pan, so I make two small "to go" ones with the extra). Cover meat with mash (no more than 1″ thick - you may have more mash than you need) and smooth nicely. Sprinkle a generous amount of grated parmesan on top (optional).
8.	Put in 400* oven for about 20 minutes or until top is golden brown.

Spinach with Mushrooms and Bacon

INGREDIENTS

1/4	c finely diced ham steak or bacon (plus 2 tbsp coconut oil unless you use bacon)
1	shallot, finely sliced
8 to 10	oz cremini mushrooms, sliced
	splash of red wine
5	c spinach leaves
	salt

INSTRUCTIONS

1.	Cook the ham or bacon in a large skillet. Remove from pan but keep grease in the pan.
2.	Add shallots and cook until translucent. Add mushrooms. Add wine and salt. Cook down for a few minutes until mushrooms begin to soften.
3.	Add spinach; it will pile up in the skillet but will quickly wilt to make room. Toss until all spinach is wilted. Try not to overcook the spinach - it will only take a minute or two.
4.	Serve with cooked ham/bacon on top.