Risotto Cakes

Sirloin & Blue

Cheesecake of The Moment

ND Bison Burger

Carolina Fried Sprouts

Carbonara

Ribeye

Gouda Stuffed Pickles

Beet Berry

In a saucepan, bring the vegetable broth to a simmer over medium heat. In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

Prepare the Risotto

Add the Arborio rice to the saucepan with the onion and garlic. Toast the rice for about 2 minutes, stirring continuously. Gradually add the simmering vegetable broth one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes. Season with salt and black pepper to taste.

Cook the Rice

Once the risotto is cooked, remove it from heat and let it cool for about 15 minutes. Stir in the grated Parmesan cheese and chopped parsley.

Cool the Risotto

Once the risotto has cooled, mix in the beaten eggs and breadcrumbs. Shape the mixture into patties or cakes, about 2 inches in diameter.

Form the Cakes

In a large skillet, heat the remaining olive oil over medium heat. Add the risotto cakes and cook until golden brown and crispy on both sides, about 3-4 minutes per side.

Fry the Cakes

Remove the cakes from the skillet and drain on paper towels. Serve warm with a side of marinara sauce or your favorite dipping sauce.

Serve

Arborio rice

Vegetable broth

Onion, finely chopped

Garlic, minced

Parmesan cheese, grated

Fresh parsley, chopped

Eggs, beaten

Breadcrumbs

Olive oil

Salt

Black pepper

Preheat your grill or skillet over medium-high heat. Rub the sirloin steak with olive oil, salt, black pepper, and garlic powder on both sides.

Prepare the Steak

Place the seasoned steak on the grill or in the skillet. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is achieved.

Cook the Steak

In the last minute of cooking, sprinkle the crumbled blue cheese on top of the steak and cover to allow it to melt slightly.

Add the Blue Cheese

Remove the steak from the heat, let it rest for a couple of minutes, then drizzle with balsamic vinegar and sprinkle with fresh parsley before serving.

Garnish and Serve

Sirloin steak

Garlic powder

Blue cheese, crumbled

Balsamic vinegar

Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until well combined and press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.

Prepare the Crust

In a large mixing bowl, beat together 24 oz of cream cheese (softened), 1 cup of granulated sugar, and 1 tsp of vanilla extract until smooth and creamy. Add in 3 large eggs, one at a time, mixing well after each addition.

Make the Filling

Pour the cheesecake filling over the cooled crust in the springform pan. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.

Combine and Bake

Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight. Serve chilled with your choice of toppings such as fresh fruit, chocolate sauce, or whipped cream.

Chill and Serve

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

In a large bowl, combine ground bison, garlic powder, onion powder, salt, black pepper, and Worcestershire sauce. Mix gently until combined.

Prepare the Bison Patty

Divide the mixture into two equal portions and shape them into patties that are about 3/4 inch thick.

Form Patties

Preheat a grill or skillet over medium-high heat. Cook the bison patties for about 4-5 minutes on each side, or until they reach the desired doneness.

Cook the Patties

If using cheese, place a slice on each patty during the last minute of cooking to allow it to melt.

Add Cheese (Optional)

Toast the burger buns on the grill or in a toaster. Place a lettuce leaf on the bottom bun, followed by the bison patty, tomato slices, pickles, ketchup, and mustard. Top with the other half of the bun.

Assemble the Burger

Serve immediately and enjoy your ND Bison Burger!

ground bison

garlic powder

onion powder

salt

black pepper

Worcestershire sauce

burger buns

cheese slices (optional)

lettuce leaves

tomato slices

pickles (optional)

ketchup

mustard

Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.

Prepare the Brussels Sprouts

In a bowl, mix together the cornmeal, all-purpose flour, salt, black pepper, and cayenne pepper. In another bowl, whisk together the buttermilk and egg. Combine the wet and dry ingredients until well mixed.

Make the Batter

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Dip each Brussels sprout half into the batter to coat, allowing excess batter to drip off.

Coat the Sprouts

Carefully lower the coated Brussels sprouts into the hot oil, frying them in batches to avoid overcrowding. Fry until they are golden brown and crispy, about 3-4 minutes.

Fry the Sprouts

Remove the fried Brussels sprouts with a slotted spoon and drain on paper towels. Serve hot, optionally with a dipping sauce.

Drain and Serve

Brussels sprouts

Cornmeal

All-purpose flour

Buttermilk

Cayenne pepper

Vegetable oil

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Pasta

In a bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until well combined.

Prepare the Sauce

In a large skillet over medium heat, add the pancetta or guanciale. Cook until crispy, about 5-7 minutes.

Cook the Pancetta

Add the drained spaghetti to the skillet with the pancetta. Remove from heat and quickly pour in the egg and cheese mixture, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Combine Pasta and Sauce

Serve immediately, garnished with additional grated Parmesan and freshly cracked black pepper.

Spaghetti

Pancetta or Guanciale

Eggs

Parmesan cheese

Take the ribeye steak out of the refrigerator and let it come to room temperature for about 30 minutes before cooking. This ensures even cooking.

Generously season both sides of the ribeye steak with salt and black pepper.

Season the Steak

In a large skillet, heat the olive oil over medium-high heat until it shimmers.

Heat the Pan

Add the ribeye steak to the pan. Sear for 4-5 minutes on one side without moving it to get a good crust.

Sear the Steak

Flip the steak, add garlic cloves and rosemary sprigs to the pan, and cook for another 4-5 minutes for medium-rare, basting the steak with the oil and juices.

Add Aromatics

Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes before slicing. This helps the juices redistribute.

Rest the Steak

Slice against the grain and serve hot. Enjoy your perfectly cooked ribeye steak!

Ribeye steak

Garlic cloves

Fresh rosemary

Slice each dill pickle in half lengthwise and scoop out the seeds to create a hollow space for the filling.

Prepare the Pickles

In a mixing bowl, combine the smoked Gouda cheese, cream cheese, chopped fresh chives, garlic powder, black pepper, and paprika. Mix until well combined and smooth.

Make the Cheese Filling

Using a small spoon or piping bag, fill each hollowed pickle half with the cheese mixture, packing it in tightly.

Stuff the Pickles

Place the stuffed pickles on a plate and refrigerate for at least 30 minutes to allow the flavors to meld. Slice them into bite-sized pieces before serving for easy snacking.

large dill pickles

smoked Gouda cheese

cream cheese

fresh chives

paprika

In a blender, combine the cooked beetroot, mixed berries, banana, Greek yogurt, honey or maple syrup, almond milk, chia seeds, and ice cubes.

Blend the Ingredients

Blend on high speed until all ingredients are well combined and the mixture is smooth and creamy.

Blend Until Smooth

If the smoothie is too thick, add a little more almond milk to reach your desired consistency and blend again.

Adjust Consistency

Pour the smoothie into glasses and enjoy immediately. You can also top with additional berries or chia seeds if desired.