Directions:
1. Mix together ketchup, horseradish, lemon juice, and oil.
2. Place chicken breasts in a dish, and pour marinade over. Refrigerate overnight.
3. Bake at 350 degrees F (175 degrees C) for 45 minutes, basting every 15 minutes and turning once.

1 Tablespoon Dijon mustard

1 Tablespoon Balsamic vinegar

1 teaspoon lemon juice, fresh or reconstituted is fine

1 to 2 teaspoons granulated sugar

1/2 teaspoon Italian seasoning (I typically use McCormik)

1/4 teaspoon fresh ground black pepper

1/4 teaspoon sea salt (or your choice of salt)

2/3 cup Smude Brand Premium Cold Pressed High Oleic sunflower oil

1 clove fresh garlic, minced or 1/2 teaspoon dry minced garlic

1/3 to 1/2 cup shredded Parmesan cheese (depending on how thick you like it) Grated parmesan could be used in place of shredded if you prefer; I just prefer shredded.

*OPTIONAL – substitue 2/3 cup Smude Brand Italian Infused High Oleic sunflower oil for sunflower oil, garlic and Italian seasoning.

Place Italian red wine vinegar in a glass bowl.  Using a wire whisk, whisk in Dijon mustard, balsamic  vinegar, lemon juice, sugar, Italian seasoning, sea salt and black pepper until smooth.  Gradually whisk in Smude Brand sunflower oil until mixture thickens and oil does not separate (if oil is poured in too quickly and not gradually the oil will separate from the other ingredients).  Stir in garlic, then Parmesan cheese .  Refrigerate.  Place your favorite salad greens in a large bowl, perhaps some sweet sliced onions if you like, and chill.  When you are ready to eat, stir dressing, drizzle on top of greens and toss.  Top with Jo’s buttery crouton made with Smude Brand sunflower oil.  Enjoy!  Dressing will store in refrigerator 5-7 days.

ANOTHER OPTION…..Preheat oven to 380 degrees.  Cut the potatoes, with skin on, into 1 inch chunks.  Put in 1 gallon ziplock freezer back with 2 Tablespoons Smude High Oleic Sunflower Oil.  Shake well so all chunks are covered.  Place on a stone baking sheet (I use the one I have with 1 inch sides, to prevent any oil from dripping off into your oven) and sprinkle with desired amount of salt and ground pepper.  You could also use a heavy pan or cookie sheet.  Bake until golden brown and to your liking.  *I love to bake with stoneware as it browns foods beautifully and foods do not burn easily.  Serve hot from the pan or oven, or keep warm in a crockpot.

1# pastured MN pork belly

4 fresh tomatoes, 4‐6 ounces each

4 ounces mixed salad greens, washed

4 ounces Stickney Hill chevre

4 organic, cage‐free eggs

1 cup fresh sweet corn, cut from the cob

4 large basil leaves

½ cup roasted garlic puree

1 green onion, minced

½ cup chopped red onion

½ cup chopped celery

½ cup carrot, peeled and chopped

1 bulb fennel, cored, rinsed and chopped

8 cloves garlic, clipped, peeled and smashed

1 cup soy sauce

¼ cup sugar

1 quart cold water

2 bay leaves

½ cup sour cream or crème fraiche

2 tbl mayonnaise

Scant 1 tbl aged balsamic vinegar

2 tbl MN sunflower oil, (plus 2 ounces)

1 small lemon, cut in four

Sea salt

Fresh cracked black pepper

1 tbl chopped fresh sage

½ tsp fresh rosemary, minced

1)

Pork belly, once maligned as too fatty and greasy, is a luscious and sexy cut of meat when given the proper amount of love. Start by cutting your one pound piece in half, with the grain. In a one gallon glass or plastic bowl, pour in water and soy sauce, then whisk in sugar until dissolved. Add chopped carrots, garlic cloves, celery, fennel, red onion and bay leaf. Stir well until vegetables and garlic are coated with the brine. Slip in both pieces of pork belly and submerge. Refrigerate, covered, overnight.

2)

The following morning… pre‐heat the oven to 325 degrees. Place a basket strainer over a small mixing bowl. With a paring knife, cut the tops and core from the tomatoes. Using a teaspoon, gently scoop out the ribs, seeds and pulp from the inside of the tomatoes, then follow up with your fingers, getting everything out, being careful not to tear the flesh or skin. This is a tactile experience. Clean tomatoes show you care. Deposit into the basket strainer, then use the back of the spoon to press the seeds and pulp against the strainer, gathering tomato water in the bowl. Discard the seeds and pulp, pour the tomato water into a measuring cup and wash the bowl and strainer. Stuff a basil leaf in each empty tomato and set aside.

3)

Place a dutch oven on your stovetop over medium‐low heat. Remove chevre from the refrigerator, place in a small mixing bowl, allowing it to soften and reach room temperature. Remove the bowl of pork belly from the refrigerator. Take out pieces of belly, pat dry and place on cutting board. Place clean basket strainer over empty bowl and pour belly brine through strainer.

4)

Add a little more than an ounce of sunflower oil to the Dutch oven, bring up to temperature (when you see it shimmer, but before it begins to smoke), then, using tongs, place both pieces of belly, fat cap side down, into the oil. Sear to a milk chocolate brown on both sides, then remove from pot. Pour out excess oil and rendered fat until just the bottom of the pot is coated. Add the strained veggies (bay leaf included) to the pot, reduce heat a hair, and sauté until all the fond (the porky bits clinging to the bottom of the pot) has been swept up and the

veggies have nearly cooked through. Add the reserved brine to the pot, then the pork belly, fat cap side up. Allow to return to a simmer, then cover and place in oven to braise for approximately three hours

5)

Three hours later…place a large sauté pan over the burner with medium flame. Add about an ounce of sunflower oil. When oil begins to shimmer and run thin, add scallions and stir, quickly but carefully. Then add corn and reduce heat a bit. Saute sweet corn until it begins to ‘pop’. Reduce heat to low and pour in nearly all of the tomato water, reserving about two or three tablespoons. Increase heat and simmer corn and tomato water until liquid is reduced by 2/3. Stir in garlic puree, season to taste with salt and fresh cracked black pepper, remove from heat and set aside.

6)

In a small mixing bowl, fold together the chevre, sour cream (or crème fraiche), rosemary, and mayo. Add fresh cracked black pepper to your heart’s desire. Be bold.

7)

Fill each of the tomatoes with the sweet corn and roasted garlic stuffing and place on a buttered baking dish.

8)

Remove the pork belly from the oven and place on your stove top. Remove the lid and set aside. The pork belly should be ridiculously tender at this point. Using a tongs and spatula, remove each piece by sliding the spatula gently underneath the belly portion and guiding it out of the pot and onto your cutting board with the tongs. (Leave the braising jus on the stove top, remove and throw out the bay leaves and allow it to cool. Once the rendered fat is skimmed off and discarded, it makes for a wonderful soup with rice noodles. Reduced, pureed and married with hot chile sauces and ketchup, it’s a BBQ sauce that will tingle the nethers of anyone with a predilection for tasty flesh.)

9)

Place the stuffed tomatoes in the oven for no longer than five minutes. Lay out four plates and place a good two tablespoon dollop of the chevre just off the center of each plate, then use the back of your spoon to spread it in a single swipe toward the edge.

10)

Place the salad greens in a bowl and toss with a dash of sea salt, balsamic vinegar, the remaining tomato water, and about two and a half tablespoons of sunflower oil. Divide the greens evenly between the plates and place them on top of the chevre.

11)

Going against the grain of the meat, slice each of the pork bellies into ten pieces. A very sharp knife and a gentle but firm back and forth motion will ensure clean slices and keep the tender flesh from tearing.

12)

Using your tongs and spatula again, place five slices of pork belly on each plate just on top of the plated salad greens. Remove the tomatoes from the oven and slide them onto the plate, nuzzling the pork belly

13)

Les Petit Mort: Fry the four eggs sunny side up and slide one on top of each tomato. Squeeze juice from lemon wedge over the plate.

2 eggs

1/2 cup sugar

1/3 cup Smude’s Sunflower Oil

3/4 honey

2 cups flour

1 1/4 tsp. baking powder

1 tsp. cinnamon

1 tsp. ground cloves

1/2 tsp. all spice

1/2 tsp. ground cloves

Icing sugar, for dusting

1 tbl. sunflower seeds

1. Preheat oven to 325 degrees. Brush a round 8-9 inch cake pan with oil to lightly grease. Use an electric beater to beat the eggs in a medium bowl until pale. Add the sugar and beat until sugar dissolves and mixture is creamy. Use a fork to whisk together the oil and honey in a medium jug until combined. Gradually add the oil mixture to the egg mixture, beating constantly until mixture is thick and fluffy.
2. Sift together the flour, baking powder, cinnamon, ginger, allspice and cloves into a large bowl and make a well in the center. Pour the egg mixture into the well and use a metal spoon to fold until just combined.
3. Pour the cake mixture into the prepared pan. Bake in preheated oven for 50-55 minutes or until a skewer inserted into the center comes out clean. Remove from oven. Set aside for 10 minutes to cool slightly before turning onto a plate. Dust with icing sugar and sprinkle with sunflower seeds. Cut into wedges and serve warm.

1/2 lb cut up Kielbasa or sausage (smoked or seasoned)

Small bunch of kale

1/4 cup Smude’s Sunflower Oil

2 yellow onions, chopped

3 or 4 garlic cloves, finely chopped

1 finely chopped carrot

2 cups cut up potatoes

Salt and pepper to taste

Heat the chicken stock.  Remove the kale from the stems and chop roughly.  If using loose or uncooked sausage, cook it off fist.  In a large pot, heat oil over medium heat and add the onions.  Cook until translucent and add potatoes, carrots, and garlic.  Cook approximately 5 minutes, stir regularly.  Add chicken stock, cover, and cook until potatoes are soft, about 20 minutes.  Mash potatoes to a rough consistence with a potatoes masher, leaving some larger chunks of potato.  Add the sausage, and continue cooking 5 more minutes.  Add the kale and let cook uncovered for another 3 to 5 minutes, depending on how you like the kale cooked.  Don’t overcook it, greens will loose color and texture.

Serve immediately or save it for the next day.  Soup is always better the next day!