Here are the recipes I’ve made during my locavore adventure:

Roasted Chicken
1 Half chicken, SOLE
2 Sprigs Thyme
Salt and Pepper
Pre-heat oven to 350. Pull the leaves from the thyme stalk and chop them very finely.  Sprinkle liberally with salt and pepper and set aside. Heat oil or butter in a pan over medium heat, then place chicken in pan face down. Do not move chicken for 3-5mins (you are looking for golden brown on the skin). Remove chicken and place in heat safe baking dish. Bake covered in oven for 20mins. Remove lid and bake 5 mins more.

Turnip Au Gratin
4-6 Turnips, sliced thin (1/4-1/8″ thick)
4-6 Fingerling Potatoes, sliced thin (1/4-1/8″ thick)
2 Apples, sliced thin (1/4-1/8″ thick)
1 Thyme Sprig, chopped finely
1/2 c. Shredded Cheese, your choice
4Tbl. Heavy Cream
Salt and Pepper, to taste
Begin by oiling a baking dish and pre-heating oven to 300. Layer turnips, potatoes, and apples at bottom of dish, then cover with a layer of seasonings and cheese. Layer turnips, potatoes, and apples again and top with seasonings and a heavy topping of cheese. (You may need to add extra layers depending how large your turnips, apples and potatoes are). Drizzle heavy cream over top. Place covered into oven for 25mins, then uncover and finish cooking for 10mins.

Pork Chops with Cranberry Bourbon Sauce
The Sauce:
1c. Fresh Cranberries
1/4c. Brown Sugar
1c. Bourbon
sprinkle of all spice
In a saucepan, combine all ingredients over medium heat. Allow cranberries to soften and then mash those which don’t pop from the heat. The sauce will thicken, you can add more bourbon if it gets too thick. Cook about 15mins.

The Chops:
2 Bone-In Pork Chops
1/4c. Flour
Salt and Pepper to taste
Olive Oil
On a dinner plate combine flour, salt, and pepper. Dredge chops throughly on both sides in the mixture and set aside. Heat oil until sizzling over medium high heat and place pork chops in the pan. Allow the chops to brown on one side while covered, about 5mins. Flip the chops and brown the other side, again about 5mins covered. Lower heat as much as possible and cook chops another 5-10mins depending on thickness.
Pour sauce over pork chops and enjoy!

Braised Pork Belly
1 Pork Belly
1 1/2c. Apple Cider
3tbl. Honey
1/8c. Maple Syrup
3tbl. Stone Ground Mustard
1/2tsp. Caraway Seeds
Salt and Pepper to Taste

Trim any excess skin from the top of the pork belly and set it aside. Combine the remaining ingredients in an oven proof dish. Pre-heat the oven to 250F. Coat the pork belly in the marinade and allow to sit for 20-30mins, until mixture and meat are at room temperature. Use a cover or fashion one out of aluminum foil, and place baking dish into the oven. Cook for eight hours. Remove meat and either store until ready to use, or proceed to next step. Set broiler on low. Cook pork belly until heated through (if previously refrigerated) and the top is crispy, about 10-15mins.


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