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To purchase (unless you make/grow this stuff already, of course) : Cured meat (salami, prosciutto, capicola, etc) Microgreens Triscuits, or a sturdy gluten-free cracker Mini sub buns (which you could also create, they're hard to find without soy flour) A small assortment of prepared mustards (stone ground, Dijon, etc) Plant Based Mayonnaise To create: Roasted garlic cloves Enough whole garlic cloves to cover the bottom of your oven-safe dish Enough olive oil to just cover th

To purchase (or grow, if you do) : Celery sticks Carrot sticks Green and red pepper strips Snap Peas Broccoli florets Cauliflower florets Cucumber slices Radishes To create: Ranch Dressing 1 cup plant-based mayonnaise 1 tsp white vinegar (can substitute pickle juice) 1 tsp dried dill 1 tsp dried chives* ½ tsp onion powder* ¼ tsp garlic powder* ¼ tsp sea salt or to taste Whisk all ingredients together. Chill 1 hour before serving. *Allium allergies - try substituting 1 tsp dri

2-3 leftover steaks, or 1lb stew meat (optional) 1 cup dried pinto beans, rinsed and sorted 3-4 cups water or broth of choice 1 onion, finely diced 3-4 fresh garlic cloves, minced, or 2-3 large spoonfuls of jarlic 1 tablespoon smoked paprika 1 tablespoon cumin 1 teaspoon chili powder 1 teaspoon liquid smoke Salt & ground black pepper to taste If you aren’t using an Instant Pot, soak your beans using your favorite method (overnight, or by bringing to a boil and soaking in the

4 large, sweet onions ½ cup beef tallow, room temperature 2 tablespoons bacon drippings, room temperature 1 tablespoon prepared grated horseradish ½ teaspoon granulated garlic ½ teaspoon smoked paprika ¼ teaspoon ground cumin ¼ teaspoon dried oregano ½ teaspoon liquid smoke ½ teaspoon kosher salt ½ teaspoon black pepper Place the tallow, bacon drippings, horseradish, and all seasonings in a small bowl, and mix with a spatula until well-combined. Set aside. Peel and halve your

4 or 5 steaks of choice 1/2 cup apple cider vinegar 1/4 cup olive oil 1/4 cup Dijon mustard Sea salt & ground black pepper Sprinkle steaks generously with sea salt and ground black pepper, both sides, and place in a low dish. Whisk marinade ingredients together and pour evenly over steaks. Cover and chill for at least 8 hours, bring steaks to room temp before cooking. If grilling, grill over medium-high heat until each steak temps 130°F (medium-rare) or above, usually 10-15 m

4-5 steaks (I prefer this marinade for pork or venison) 1/4 cup olive or avocado oil 1/4 cup apple juice or cider 1/2 cup apple cider vinegar 1-2 tablespoons of your favorite steak seasoning (I like Montreal Steak Seasoning, but allium free folks will want a blend of salt, pepper, rosemary, thyme, and marjoram) 1 tablespoon Worcestershire Sauce (optional) Place your steaks in a low dish, and coat both sides liberally with your steak seasoning. Whisk your oil, juice, vinegar,

4 cups shredded cabbage 1 cup shredded carrots 1 cup Plant Based Mayonnaise (I use Hellmans brand) 3 tablespoons white vinegar* 2 tablespoons organic cane sugar* 1 teaspoon salt 1/4 teaspoon dried mustard To make the dressing: in a small bowl, combine the Plant Based Mayonnaise, vinegar, sugar, salt, and dried mustard. Whisk until all the ingredients are smoothly incorporated. In a large serving bowl, combine your shredded cabbage, carrots, and dressing, and mix thoroughly to

1 cup Plant Based Mayonnaise (I use Hellmans) 1/3 cup dairy-free Parmesan shreds (any brand) 1 teaspoon Italian Seasoning 1/2 teaspoon garlic powder 1-2 teaspoons Buffalo-style hot sauce (optional) 1-3 tablespoons oat milk Measure out your mayonnaise into a small bowl, I put it directly in my storage container. Add the Italian Seasoning, garlic powder, and hot sauce, and whisk to combine. In a food chopper or Magic Bullet Blender, or by running a knife through, chop your dair

4-5 large potatoes 1 cup of frozen peas, thawed 1/4 of a small white onion, finely chopped 1 cup Plant Based Mayo (I use Hellmans) 2 teaspoons of your favorite curry powder blend 2 teaspoons white vinegar Salt to taste Dice your potatoes, and boil in a pot of salted water until fork tender, usually 5-8 minutes at hard boil. Drain potatoes, cover, and set aside to cool. To make the dressing, combine the Plant Based Mayo, curry powder, white vinegar, and salt if using, and whis

5-6 large potatoes 1/2 white onion, finely chopped 4-5 celery ribs, finely chopped 3-4 tablespoons dill pickle relish or finely chopped dill pickles (optional) 1 cup Plant Based Mayo (I use Hellman’s brand) 2 tablespoons pickle juice 2 tablespoons Dijon mustard 1 heaping teaspoon dried dill 2 heaping teaspoons dried chives 1/4 teaspoon garlic powder Salt, to taste Scrub and cube your potatoes, and boil them in salted water until fork tender, usually 5 minutes at a hard boil.

4 15 oz cans of beans (4-5 cups), drained but not so well, you want 1/4 cup to a half cup of aquafaba (bean liquid) in the sauce. 1 cup yellow mustard 1/2 cup honey 1/4 cup apple cider vinegar 1 heaping teaspoon Kinder’s Woodfired Garlic seasoning (or your favorite “western” or “cowboy” spice mix) 1 lb browned ground meat or 1 hot dog per serving, chopped (optional) Combine the mustard, honey, apple cider vinegar, and seasoning, and whisk together. Add the drained beans and s

2 15oz cans green beans 1 15oz can kidney beans 1 15 oz can white beans (navy, Cannellini, or Great Northern are all fine) 1/4 cup finely diced white onion 1/4 cup finely diced green pepper For the dressing: 1/2 cup avocado oil (canola is traditional, but also hard on the joints) 1/2 cup vinegar (white or apple cider) 1/2 cup organic sugar or coconut sugar 1/2 cup water 1 teaspoon salt Drain and rinse the green, kidney, and white beans, add to a mixing bowl with the onion and