760 samli recipes

Braised Veal Shank, seasoned with Alpine Pepper and served with pink eye potatoes drizzled in an olive oil and native mint mix.

Saltbush Lamb backstraps served with sweet potato mash, broccolini, grilled figs and finished with Lamb jus.

Broiled venison steaks seasoned with black pepper and meat tenderizer, then cooked fast under high heat. Simple preparation that keeps wild game tender and juicy.

Four-ingredient apple cider glaze for ham or pork roast. Brown sugar, Dijon mustard, and warm cloves cook into a sticky, lacquered shine perfect for holiday spiral hams.

Annie Mae Jones' ham and white bean soup, a simple old-fashioned recipe that uses a leftover ham bone, white beans, and a few aromatics. Thickened with mashed beans the traditional way, no roux or cream required.

Old-school sugar-cured ham dry rub: salt, black pepper, and red pepper flakes. A three-ingredient Southern heirloom mix for curing fresh ham the traditional way at home.

Chicken, country ham, and peas in a creamy fricassee sauce with milk and a pinch of cloves, served over pasta or rice. A Southern-style chicken fricassee with salty ham and sweet peas.

Chili-rubbed bison tenderloin pan-seared and served over creamy morel mushroom linguine with charbroiled vegetables. A wild game dinner that feels like fine dining.

Mango and prosciutto bites: salty Italian cured ham wrapped around sweet ripe mango chunks, served with lime wedges. Three-ingredient party appetizer.

Diabetic-friendly cranberry raisin sauce simmered with orange juice, cloves, and cinnamon sticks. No added sugar needed in this thick, spiced sauce for ham or turkey.

Barb's Special Sweet Breads Part 3 (Spandauer) recipe

A creamy quiche that is a perfect healthy alternative for dinner.

Vegan split pea soup: green split peas simmered with celery, carrot, onion, potato, and herbs into a thick, hearty bowl finished with frozen sweet peas and a splash of tamari. No ham needed.

Cranberries and pistachios are the complementary flavors of this cookie recipe submitted by Jane Bortz of Beaver Dam.

Empanaditas are bite-sized pork turnovers stuffed with Monterey Jack, brown mustard, and red pepper flakes, baked until golden. Party-ready with salsa or chili sauce for dipping.

Sweet and fruity sauce made from applesauce, apple butter, raisins, and maple syrup, simmered until thick and glossy for ham.