Pork Rib Applesauce Soup. Need I say more?

Pork ribs are delectable.  Delightful.  Deviously delicious.  I like to put them in the slow cooker for hours with a rub and eat them with copious amounts of barbecue sauce.  Grill them.  Bake them.  But soup them?  hmmmm... THAT'S IT!  Reminiscent of ye olde "Pork Chops with Apple-Wine Reduction", this soup packs a hearty meaty sweetness.  The flavor is
like somewhere between "bad for you," "good for you," and buttery cabbage.  I dare you not to like it.

How to Make a Velvety Green Smoothie

I know a secret.  You want your daily morning smoothie to taste like a milkshake.  You want the sensation that it coats your mouth and throat with creamy goodness.  It's so creamy, that you have to swallow a second time and possibly drink some water so your milkshake-healthy-smoothie finally leaves your mouth and warms your stomach.  And then that velvety sensation makes you want to take another sip.

1-pot wonder: Local Chicken and Asparagus

I went to the Farmer's Market this weekend and to my delight, what did I find?  Chicken is BACK!  We took a looooooong hiatus from chicken due to its seasonality, so I snapped those babies right up and took them home for a delectable dinner.  This recipe is simple because well-raised chicken speaks for itself.

Weird Ingredient: Liver Breakfast Sausage

So we all gotta get our liver in, right?  Now that we are more and more aware of its healing properties and extremely nutrient-dense superfood nourishment.  I love lamb's liver because it is not as tough and gamey as beef liver, so it has more of a ground beef quality to it.  Even when I overcooked it, it is still mostly edible.  That's saying a lot for liver!  Guess what?  My kids (ages 1.5 and 2.5) love LOVE liver!  Here is my latest recipe: