Category: Recipes

• 1 rack pork spare ribs available at IFC
• 3 TB Rub already mixed, or DIY – ingredients listed below for DIY// available at IFC

DIY BBQ Rub:

• 2 TB dark brown sugar
• 2 TB smoked paprika
• 1 TB salt
• 1 1/2 tsp ground black pepper
• 1 tsp granulated garlic aka garlic powder available at IFC
• 1 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp ground coriander
• 1/2 tsp cayenne pepper
• Mix spices & sugar well. Leftover rub can be stored in an airtight container for about 6 months or a few years in the freezer.

• Tortilla chips
• 1 – 1 1/2 cups shredded cheddar cheese add more or less depending on your preference
• 3/4 – 1 lb. cooked BBQ pork plain or pre-sauced
• 1 – 2 slices of cooked bacon crumbled (optional)
• BBQ sauce for drizzling
• Sour cream or Greek yogurt for topping
• Your favorite toppings such as diced tomatoes sliced jalapeños, diced avocado

• 1 lb ground beef, capon, or turkey
• 1 TB cornstarch
• 2 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp honey or 1 tsp sugar okay to omit if you’re focusing on a lower sugar diet
• 1/4 tsp ground black pepper
• 1 cup hot water
• 2 cups milk
• 1 1/2 cups uncooked pasta elbow, bowtie, spirals, penne, or egg noodles all work just fine – no need to buy anything special, use whatever is in your pantry
• 1 1/2 cups shredded cheese or cheese curds

• 1 lb ground beef
• 1/4 cup chopped onion
• 3/4 cup ketchup
• 2 TB sugar
• 2 TB vinegar
• 2 TB yellow mustard
• 1/4 tsp celery seed
• 1/4 tsp Worcestershire sauce
• 1/4 tsp ground black pepper
• 1/4 tsp salt

• 4 slices of bacon
• 5 oz. sliced mushrooms shiitake, portobella, white button – any mushrooms are fine
• 1 lb. chicken breast or chicken thighs – bone-in or boneless (if bone-in, cut off bones) cut into chunks
• 1/4 tsp seasoned salt
• ground black pepper to taste
• 1-2 TB Greek oregano & garlic infused olive oil
• 12 oz package gnocchi if you need gluten-free, be sure to read the package since not all gnocchi is created equal
• 3 to 4 cups fresh spinach
• 1/4 to 1/3 cup pesto from a jar or homemade – your choice
• grated Reggiano for topping

• FOR THE WAFFLES:
• ½ cup all-purpose flour
• ½ cup cornstarch
• ¾ teaspoon fine sea salt plus more as needed
• ½ teaspoon baking powder
• ¾ cup ice water
• 1 large egg
• ¼ cup finely chopped kimchi
• 4 cups finely grated emphasis on finely grated mixed vegetables (carrots, zucchini, bell peppers, kale, whatever you’ve got)
• 4 scallions cut into 2-inch-long sections and thinly sliced lengthwise
• 2 tablespoons cooking oil plus more as needed
• FOR THE DIPPING SAUCE:
• 3 tablespoons soy sauce
• 2 teaspoons rice wine vinegar plus more to taste
• 1 teaspoon finely grated fresh ginger or garlic optional
• ½ teaspoon sesame oil plus more to taste
• pinch of granulated sugar

• 1 lb ground beef
• 1/2 TB vegetable oil
• 1/4 cup chopped onion
• 2 TB chili powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/8 tsp ground allspice
• 1/8 tsp ground cloves
• 1 bay leaf
• 1/4 ounce unsweetened chocolate about 1/2 of a square of baker’s chocolate or 3/4 tsp of cocoa powder
• 1 1/4 cups beef broth
• 8 oz tomato sauce
• 1 TB apple cider vinegar
• 1/4 tsp crushed red pepper flakes or 1/8 tsp ground cayenne pepper

Toppings:

• Shredded cheddar cheese
• Diced onion
• Cooked kidney beans

For serving: cooked spaghetti or hot dogs