NO-GUILT -OUT RECIPES FROM OUR FARM TO YOUR TABLE

ã Mockingbird Farm

INTRODUCTION

I use recipes as inspiration, so I tend to write them that way, too. Use these adaptable recipes as guides to create dishes that

you and your family will love. don’t agree with me, so I don’t use them, but if you like them and they like you, most of these dishes will benefit from their flavor. Except the chocolate pecan pie. Don’t put onions in that. All of the recipes in this booklet are my own inventions, with the exception of a couple that I gained permission from the author to use. You’ll see notes on those and links to more from those authors. The recipes also are gluten-free / grain-free / Paleo-friendly. Each of these recipes is something that I’ve made multiple times. I seldom make a dish the same way twice, which is why it’s taken me ages to write this booklet. I wanted to make sure I’d made all of these recipes multiple times so that they’d work out great for you. Feedback is welcome – let me know what you think, what you love, if you want more information, or if something doesn’t work out for you. My email address is [email protected].

2 TABLE OF CONTENTS Asian Tacos Page 4 Jam Page 5 Fresh Page 6 Savory Pork Pie Page 7 Ground Pork Bake Page 8 Ground Pork Sautee Page 9 Braised Fresh Roast Page 10 Braised Page 11 Apple Juice Pork Shoulder Page 12 Slow Cooked Spare Page 13 Apple & Celeriac Remoulade Page 14 Cassava Flour Tortillas Page 15 Chocolate Pecan Pie Page 16

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Mockingbird Farm Ground Pork

ASIAN PORK TACOS 1-2 Celeriac roots 4 or more servings / prep time: 10 minutes time: 40 minutes Carrots Ginger INGREDIENTS Aminos 1-2 pounds ground pork (if you want leftovers – and you will – use 2 pounds) Coconut 1 large or 2 small celeriac roots 4 carrots Tortillas of choice (see 2-inch piece of fresh ginger the recipe included in 2 TBSP , , EVOO or of your choice this booklet for AIP ½ C Coconut Aminos cassava flour tortillas ¼ C Coconut Vinegar courtesy of The Paleo sea to taste Mom)

DIRECTIONS

Feel free to add other vegetables to this recipe, as well as savories like onions or . Heat a heavy bottomed pan over medium heat and add 2 TBSP fat of your choice. Add diced celeriac and cook for 5 minutes, then stir. Add diced carrots and cook for 5 minutes, then stir. Add ground pork and stir to combine. Cook about another 10-15 minutes until pork is done. The veggies should remain pleasantly crunchy. When the pork is cooked, add grated ginger and stir. Next add coconut aminos and coconut vinegar, stir well to combine and let simmer for 15-20 minutes. Put your filling in your favorite tortilla – try our recipe for Cassava flour tortillas and they’ll soon be your favorite, too. This is a great meal on its own, but if you wanted to substitute something for tortillas, riced cauliflower or white

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Mockingbird Farm Bacon

BACON JAM Honeycrisp apple 4 or more servings / prep time: 10 minutes Balsamic vinegar cooking time: 30 minutes Fig balsamic vinegar INGREDIENTS

1 Pound Smoked Bacon, rough chopped 1 Honeycrisp apple, diced very small ½ C Balsamic vinegar ¼ C Fig Balsamic vinegar

DIRECTIONS

Rough chop bacon and heat a heavy bottomed pan over medium heat. Add all of the bacon to the pan and cook until it’s brown and crispy. Drain most of the fat from the pan, return to heat and add both . Reduce heat to low and stir as the vinegar reduces to a syrup. It’s important to stir so that the balsamic does not scorch. Once the vinegar has reduced to a heavy syrup, turn the heat down to simmer and add the diced honeycrisp apple. Stir to combine. This is an amazing condiment on a pork burger, pulled pork, pork chops, or even a regular burger. If you’ve got a pan of roasted root vegetables, stir some in to kick it up a notch. Once you try this one, be sure to let me know your favorite way to use it ([email protected])!

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Mockingbird Farm Pork Belly

FRESH PORK BELLY – BAKED & Salt FRIED

4 or more servings / prep time: 5 minutes Seasonings as desired cooking time: 3 or so hours

INGREDIENTS

1 Pork Belly Salt Seasonings as desired

DIRECTIONS

Preheat oven to 220 degrees. Rub pork belly with salt and any seasonings or fresh herbs you want to use. Lay the belly flat on a sheet pan and put it in the oven for 30 minutes. After the 30 minutes is up, turn the oven down to 180 and cook an additional two hours. At the end of two hours, turn the oven to 350 and cook for an additional 30 minutes or until the top is brown and crispy.

Your pork belly will be delicious at this point and you can eat it just like this. I usually like to either slice it (for tacos) and fry it in a cast iron skillet, browning all sides, OR cut it into chunks and fry it in a cast iron skillet for a variety of other recipes. For example, make an Asian style sauce with coconut aminos, or coconut vinegar or orange juice and a dash of fish sauce. Stir fry some vegetables, add your crispy chunks of pork belly, then pour the sauce over the top.

Pork belly is an incredibly versatile cut – it’s not just for bacon. Enjoy!

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FARMER’S SAVORY PORK PIE

4 or more servings / prep time: 10 minutes Mockingbird Farm cooking time: 30 minutes Ground Pork INGREDIENTS 1-2 Celeriac roots 1 C broth Carrots 1-2 pounds ground pork (if you want leftovers – and you will – use 2 pounds) 1 pound parsnips 4 carrots, rough chopped; Fresh or frozen peas Fresh or dried herbs of your choice Fresh or dried herbs 2 TBSP Ghee, lard, EVOO or fat of your choice Bone broth sea salt to taste Topping: 1 large or 2 small celeriac roots; 1 pound parsnips Frozen peas (optional) DIRECTIONS Fat of your choice Cook the topping: Peel celeriac and parsnips and cut into large chunks, then put them in a pot of water, just enough to cover them. Bring them to a boil and cook until tender; this usually takes about 15-20 minutes. If you use an Instant Pot, add the chopped parsnips and celeriac to the pot along with one cup of water and a sprinkle of salt. Use Manual, adjust to 8 minutes and hit start. In a Dutch oven or other heavy bottomed skillet, heat your fat at medium or medium high and add in carrots. If you want to use onions or garlic, put that in first and cook about 5 minutes before adding the carrots. Sauté carrots for about 5 minutes, stirring to lightly brown them. Add ground pork and brown. Put in bone broth and scrape up any caramelized bits from the bottom of your pan. Sprinkle in salt and any herbs you’d like to use. Turn heat to simmer and allow your bone broth to reduce slightly. Your parsnips and celeriac should be done. Put them in a food processor along with about ¼ cup of the water they boiled in. I like to add a TBSP of ghee as well, but you don’t have to. Process until puréed, adding the cooking liquid as needed to make them smooth and creamy. If you’re using peas, add them to the mixture now and stir to combine. We aren’t the food police, so we won’t try to make you eat peas. Put the parsnip and celeriac purée on top of the meat mixture in your Dutch oven. Put it in the oven under the broiler until the top browns slightly. For me this took about 10 – 15 minutes.

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GROUND PORK ONE PAN BAKE 4 or more servings / prep time: 10 minutes SHOPPING LIST cooking time: 25 minutes Mockingbird Farm INGREDIENTS Ground Pork or 1-2 pounds ground pork (if you want leftovers – and you will – use 2 pounds) 1 large or 2 small celeriac roots 1-2 Celeriac roots

4 carrots or small bag of sliced carrots Carrots 1-2 medium to large sweet potatoes Fresh or dried herbs of your choice 1-2 Sweet Potatoes 2 TBSP Ghee, lard, EVOO or fat of your choice Dried cranberries (I sea salt to taste like organic apple juice infused) DIRECTIONS

Preheat oven to 375 and put a silpat or parchment on a sheet pan. Peel and Raw pumpkin seeds dice celeriac and sweet potatoes. Toss with EVOO or other fat, plus one tsp of sea salt and scattered fresh or dried herbs. Put in the oven for 10 Fresh or dried herbs minutes. Remove pan and add crumbled sausage or ground pork. Put the pan back into the oven and cook for 15-20 minutes or until meat browns. Once the meat is mostly cooked, add sliced carrots and put back in the oven for another 10 minutes. Remove pan from the oven and stir to thoroughly combine everything. Add pumpkin seeds and cranberries and stir all together. I have made this with chopped brussels sprouts as well and plan to try cauliflower, peas and other veg as inspiration strikes.

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GROUND PORK SAUTEE 4 or more servings / prep time: 10 minutes SHOPPING LIST cooking time: 25 minutes Mockingbird Farm INGREDIENTS Ground Pork 1-2 pounds ground pork (if you want leftovers – and you will – use 2 pounds) 1-2 Celeriac roots 1 large or 2 small celeriac roots Carrots 4 carrots Fresh or dried herbs of your choice Fresh or dried herbs 2 TBSP Ghee, lard, EVOO or fat of your choice sea salt to taste

DIRECTIONS

Heat a sautee pan over medium heat and add 2 TBSP fat of your choice. Add diced celeriac and cook for 5 minutes, then stir. Add diced carrots and cook for 5 minutes, then stir. Add ground pork and herbs, stir to combine. Cook about another 10-15 minutes until pork is done. The veggies should remain pleasantly crunchy. This is a great meal on its own, but you could also roast some sweet potatoes, riced cauliflower or cook up your preferred rice to serve this with as well.

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BRAISED FRESH HAM ROAST 4 or more servings / prep time: 10 minutes SHOPPING LIST cooking time: 2-3 hours, depending on the size of your roast Mockingbird Farm INGREDIENTS Fresh Ham Roast Fresh Ham Roast Organic apple juice Fresh or dried herbs of your choice 2 Cups apple juice or water Fresh or dried herbs sea salt to taste

DIRECTIONS

Preheat oven to 375. Rub entire roast with salt (I usually use about two teaspoons) and any herbs you want to use and put it in a shallow dish with a cover. Pour apple juice or water around the ham, place the cover on the dish and put it into the oven. Cook for one hour then lower the heat to 325. Put a temperature probe into the ham and cook until it reaches an internal temperature of 160-165. Your fresh ham is now ready to slice thin for , just chill it in the refrigerator for 12-24 hours before slicing. Of course, this roast also is delicious served hot or cold with your choice of side dishes.

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Mockingbird Farm Pork Jowl

BRAISED PORK JOWL Coconut aminos 4 or more servings / prep time: 10 minutes Coconut vinegar cooking time: 2-3 hours INGREDIENTS Seasonings as desired 1 Pork Jowl 1 C coconut aminos 3 TBSP coconut vinegar Seasonings DIRECTIONS

Preheat oven to 300 degrees. Coconut aminos are a substitute for . I won’t get into all the ways they’re better for you here – this is a recipe, not my box. They are less salty than soy sauce, but still pretty salty, so I don’t salt the meat when I use them. This is one of those “use what seasonings you like” recipes, but here’s what I did: Sprinkle dried shallots, some ground green pepper and a bit of powdered ginger on both sides of the jowl. Put the jowl in a heavy skillet, (preferably coated cast iron, but use what you have) fat side down. On medium high heat, sear for about 5 minutes, until some of the fat starts to melt into the pan. Flip the jowl and sear for about 5 more minutes. Turn the heat down to medium and add in 1 cup of coconut aminos. Stir and deglaze your pan, then add coconut vinegar. Stir and turn your meat to coat all sides. Turn off the heat, cover and move your pan to the oven. If your pan doesn’t have a lid, cover with aluminum foil, that works just fine. Cook until your jowl reaches about 200 degrees, which should make it the consistency of pulled pork. Be sure to mix the fat in with the meat as you’re pulling. That fat is healthy and has tons of flavor. Pork jowl can be prepared in so many ways. An Italian method would use white wine as the liquid, salt, rosemary and sage for flavor. Follow the instructions above, substituting wine for coconut aminos and vinegar. You could go with a traditional Spanish flavor profile using broth for your braising liquid and salt, cumin and cilantro for flavor. You can smoke it and go from there. Your imagination is the only real limitation with pork jowl. That, and its relative rarity. This dish makes excellent pulled pork tacos, sandwiches, Asian style dumplings or steamed buns. If you prepare it the Italian way, pair it with polenta (look to Anson Mills for really great polenta, not the stuff that comes in a plastic tube) or . 11 SHOPPING LIST

Mockingbird Farm Pork Shoulder Roast

APPLE JUICE PORK SHOULDER – Organic Apple Juice (I INSTANT POT RECIPE used Whole Foods

4 or more servings / prep time: 10 minutes brand Apple Ginger cooking time: 1/2 hour Juice) Seasonings as desired INGREDIENTS

1 Pork Shoulder Roast Organic Apple Juice Seasonings

DIRECTIONS

Turn your Instant Pot on to Sauté. While the Instant Pot is heating up, rub your roast in salt and whatever other seasonings you like. When the pot is hot (I just float my hand above the bottom of the pot until I can feel heat coming off of it), put the fat part of your shoulder roast in to brown. This usually just takes a couple of minutes, and some of the fat should start to render off. Once that happens, swirl the roast around the pot (I use tongs for this so I don’t burn myself on the sides of the pot) until you’ve got a bit of fat all over the bottom of the pot, then turn your roast to brown each side. Once you’ve browned each side, turn off the IP and pour in 1-2 cups of Apple Juice. You want it to come about halfway up the side of your roast, not cover it. Secure the lid, turn the sealing button, and hit Manual. Set it to 15-20 minutes, depending on the size of your roast. If you’ve got something around a 2 pound roast, set it for 15 minutes. For a 4 pound roast, set to 20 minutes. This roast is great served with steamed cabbage, bacon cabbage, , cinnamon fried apples, apple & celeriac remoulade. Well, what isn’t it great with?

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SLOW COOKED PORK 2 or more servings / prep time: 15 minutes SHOPPING LIST cooking time: 1-10 hours (depending on method chosen) INGREDIENTS Mockingbird Farm 2-6 pounds pork spareribs Pork Spare Ribs Penzey’s Sunny Paris Herb Blend (or herbs/spices of your choosing) Penzey’s Sunny Paris sea salt to taste Herb Blend DIRECTIONS

There are any number of ways of ways you can cook your tender, delicious Cauliflower or rice if pastured pork spare ribs. You might smoke them, braise them, put them in you prefer the pressure cooker, or use this adaptable recipe as your guide. For Pressure or Slow Cooking - Salt your spare ribs and cut them as Salad greens or other you need to so that they fit in your cooker. If you don’t have access to Sunny Paris, use your favorite blend of fresh or dried herbs and spices. Sprinkle locally available liberally over your spare ribs. Add enough water to the pot to cover the seasonally fresh spare ribs. Cover and set the timer for 4-10 hours. If you’ve got a pressure cooker, press the meat button for a quick meal. vegetables Stove Top Cooking - The beauty of this recipe is its versatility. If you’re in the mood for a bit of extra work, put about 2 TBSP of ghee into a pan and heat it on medium. Add 1 TBSP of tapioca starch, arrowroot flour or cassava flour and stir to make a . While that’s heating, strain out 2-4 cups of broth from your spare ribs. When your roux is slightly browned, stir the broth into it and bring to a simmer, stirring until you have a thickened bubbling . You can now pull the from your meat, chop it up and add it to the gravy. You can prepare rice or riced cauliflower while the roux is cooking. Spoon the meat and gravy over the prepared rice or riced cauliflower. If you’re not in the mood to fuss over making a gravy, just pull the bones off the meat, chop it up and serve with the broth over rice or riced cauliflower. This dish is great with a variety of seasonal fresh vegetables. Sautéed summer squash, green beans, roasted brussels sprouts, roasted root vegetables. Or go crazy and roast some little potatoes and serve your meat and gravy over that.

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APPLE & CELERIAC REMOULADE SHOPPING LIST 4 or more servings / prep time: 20 minutes

2-4 organic INGREDIENTS Honeycrisp apples Honeycrisp apples Celeriac roots 2 organic celeriac Organic lemons or lemon juice (fresh, not bottled) roots Organic parsley 2 Organic lemons Mustard Mayonnaise Organic parsley (optional)

DIRECTIONS German style, stone

Combine three tablespoons of German style, stone ground or Dijon mustard ground or Dijon and two tablespoons of mayonnaise; stir to thoroughly combine. I usually mustard make my own mayonnaise, but if I don’t have time, I like Primal Kitchens Avocado Mayonnaise. Mayonnaise Peel the celeriac and use your food processor to julienne the celeriac and apples. I use a 2-1 ratio of apples to celeriac, so you can scale the recipe up or down depending on how many you’re serving or how many leftovers you want. Squeeze 1-2 lemons and toss the apples and celeriac in the juice to prevent browning, then toss the julienned apples and celeriac in the mustard/mayo blend. If the dressing doesn’t seem sufficient to you, make more and add it. Chop parsley and sprinkle on top of the slaw. I don’t always remember to get parsley and it’s perfectly delicious without. This recipe scales up or down easily to feed a couple of people or a party. It’s one of my most requested recipes.

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CASSAVA FLOUR TORTILLAS

Original recipe is by Sarah Ballantyne, AKA The Paleo Mom and can be SHOPPING LIST found at: https://www.thepaleomom.com/Paleo-flour-tortillas/ On her site, in addition to more thorough instructions, you’ll find a very helpful video. This recipe is even AIP compliant. These are pretty much the only Otto’s Natural Cassava tortilla we eat in our house because they taste great and store well for Flour leftovers. You’ll find many more terrific recipes at https://www.thepaleomom.com, as well as helpful information for a variety of health issues. Cream of tartar 8 tortillas, depending on size / prep time: 15 minutes Pastured lard or Cooking time: 25 minutes INGREDIENTS

1 ½ C Otto’s Natural Cassava Flour ¾ tsp sea salt; ¼ tsp cream of tartar; 1/8 tsp soda ¾ C warm water 6 TBSP Pastured lard, avocado oil or EVOO DIRECTIONS

Stir together cassava flour, cream of tartar, baking soda and salt in a mixing bowl. Add lard or oil and water, then mix by hand (or with your hands!) until a stiff dough forms. It will be a little sticky, but you don’t want it too dry or the tortillas will crumble. Divide dough in half, then in half again, until you have 8 roughly uniform sized balls of dough. Once you get the hang of this, you can modify the size to suit your desired tortilla size. Put one dough ball at a time on a silicone mat or parchment paper (I cut out parchment paper rounds the same size as my tortilla press so I can reuse them over and over). Cover the dough ball with parchment paper and press down with your hand, or put them in a tortilla press. Pull off the top piece of parchment. Pre-heat a 10” skillet or your griddle and put your tortilla on it with the parchment paper on top. You can peel this off gently once it starts to cook. The tortillas will bubble slightly when it’s time to flip, and should be a pale brown color when cooked. I stack them with parchment paper rounds between under a tea towel to keep them warm until they are done. These can be stored in the fridge for a couple of days, or long-term in the freezer.

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CHOCOLATE PECAN PIE

I developed this recipe over the course of a couple of years. I dislike corn Maple syrup syrup immensely. To me, it tastes both bitter and overly sweet. It occurred to me that pecan pie has been around longer than corn syrup has, so how did people make it before corn syrup? I spent hours researching and Maple combining old recipes until I came up with this one with a flavor and texture I really love. I hope you will enjoy it, too. For regular pecan pie, just Non- milk of your leave out the chocolate chips. choice (, INGREDIENTS PIE FILLING: , etc.) 1\2 C maple syrup Molasses 1\4 C packed coconut palm sugar / brown sugar/maple sugar 1/2 C almond milk (any non-dairy milk works – or cream if you tolerate dairy) or ghee 1 tablespoon molasses 4 tablespoons unsalted butter, cut into 1/2-inch pieces (I used ghee and just dropped in TBSPS) Eggs 1/2 teaspoon salt 6 large egg yolks, lightly beaten Vanilla extract 1 TBSP vanilla extract 2 cups raw chopped pecans, 1\2 C toasted whole pecans 1-2 cups dark chocolate chips (The amount just depends on how Pecans gooey - chocolatey you want your pie) 1 (9-inch) unbaked pie shell, chilled in pie plate for 30 minutes (see Dark chocolate chips accompanying recipe) DIRECTIONS Pie crust Adjust oven rack to lowest position and heat oven to 450 degrees. Filling: Heat sugar, syrup, cream, and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and let cool 5 minutes. Whisk butter and salt into syrup mixture until combined. Stir in vanilla. Whisk in egg yolks until incorporated. Bake Pie: Scatter pecans and ½ of the chocolate chips in pie shell. Carefully pour filling over. Add remaining chocolate chips to the top, just scattered, do not mix them in. Place pie in hot oven and immediately reduce oven temperature to 325 degrees. Bake until filling is set and center jiggles slightly when pie is gently shaken, 45 to 60 minutes.

Cool pie on rack for 1 hour, then refrigerate until set, about 3 hours and up to 1 day. Bring to room temperature before serving. (I rarely remember to make this for it to have 3 hours in the fridge and it’s always fine).

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