Dutch Oven Cookbook

Easy, Flavorful Recipes for Cooking

With Your Dutch Oven

Use Only One Pot to Make an Entire Meal

Tiffany Shelton
Copyright © 2019 by Tiffany Shelton.
All rights reserved.
No part of this book may be reproduced in any form or by any electronic or
mechanical means, except in the case of a brief quotation embodied in articles or
reviews, without written permission from its publisher.
Disclaimer
The recipes and information in this book are provided for educational purposes
only. Please always consult a licensed professional before making changes to
your lifestyle or diet. The author and publisher shall have neither liability nor
responsibility to anyone with respect to any loss or damage caused or alleged to
be caused directly or indirectly by the information contained in this book. All
trademarks and brands within this book are for clarifying purposes only and are
owned by the owners themselves, not affiliated with this document.
Images from shutterstock.com
CONTENTS

INTRODUCTION
CHAPTER 1. The Basics
Brief History of the Dutch oven
What Is a Dutch oven?
Cooking With a Dutch Oven
The Seven Commandments of Dutch Oven Use
How to Clean & Season
Hack Your Dutch Oven
CHAPTER 2. Recipes
BREAKFAST
Apple Dutch Baby Pancake
Bacon and Cheese Frittata
Bacon n’ Eggs Breakfast
Baked Fruit Oatmeal
Congee with Eggs and Herbs
Cherry Almond Breakfast Scones
Baked Oatmeal with Blueberries and Apples
Dutch Baby with Lemon Glaze
Fluffy Frittata
Middle Eastern Shakshuka
SIDES
Buffalo Style Cauliflower
Buttermilk Biscuits
Crispy Asian Green Beans
Riederalp Swiss Fondue
Crunchy Parmesan and Garlic Zucchini
Garlicky-Lemon Zucchini
Ginger-Infused Kabocha Squash
Glazed Carrots
Herbed Focaccia Bread
Pancetta and Asparagus with Fried Egg
Laqua Family Slow-Cooked Beans
Golden Hash Brown Cake
LUNCH
Lasagna Soup
Gnocchi Soup
Spicy Sausage and Kale Soup
Risotto
Tomato Risotto with Pancetta
Skirt Steak Sandwiches
Sloppy Joe Sandwiches
Bay Braised Artichokes
DINNER
Baked Tortellini with Sausage
Easy Cassoulet
Crispy Fried Cod Fillets
Crispy Salmon with Lemon-Butter Sauce
Dry-Rubbed Flat Iron Steak
Greek Style Burger
Blackened Tuna Steaks
Italian Sausage Jambalaya
Peppercorn Pork Chops
Chicken Madeira
One-Pot Farfalle Pasta
Comforting Red Wine Steak
Steak Seared in Browned Butter
Flank Steak Fajitas
SWEETS AND DESSERTS
Cinnamon Rice Pudding
Banana Clafouti
Lemon Cake Pudding with Blueberries
Deep-Dish Giant Double Chocolate Chip Cookie
Gooey Chocolate Fudge Cake
Fruit Medley
 Nutella Brownies
Rustic Blackberry Galette
Sweet Cherry Clafouti
Three Berry Crumble
Apple Brown Betty
CONCLUSION
Conversion Tables
Other Books by Tiffany Shelton
 INTRODUCTION

T oday’s home cooks are exposed to what can seem like an endless array of
cookware—different materials, different designs, and different pieces—
on cooking shows, shopping networks, or online. Some buy a lot of
cookware, and some don’t, but one thing that experienced cooks agree on is the
importance of having a few really dependable, versatile tools.
The Dutch oven is one such tool; in fact, some would claim it’s the only pot you
need. It’s great for everything from braising to slow-cooking stews to soups—
cooks rely on it to produce an amazing variety of meals. Dutch ovens usually
have loop handles and flat bottoms, and always come with lids. They are
approximately four to five inches deep and range in capacity from two to
thirteen quarts. A Dutch oven in your kitchen will help you to cook perfect
meals to amaze all your family.
For our cookbook, we are bringing the Dutch oven indoors. Here you can find
delicious recipes for breakfast, lunch and dinner. So, let's get started!
 CHAPTER 1. The Basics
Brief History of the Dutch oven
Dutch ovens as we know them today were developed in the early 18th century.
The use of heavy cast iron cookware was highly regarded in Europe, as heat was
evenly distributed through the pot, and there was a rapidly growing demand for
cast iron cooking pots in America. The iron stove had not yet been invented and
most cooking was done on hearths of fireplaces, outdoors over campfires, or
over open fires in a lean-to behind a home. A cast iron pot was emerging that
was ideal for this type cooking. It was flat on the bottom, had three legs to hold
the pot above hot coals, and had a flat lid upon which to place hot coals for
baking. Paul Revere has been credited by some writers with making many of the
improvements of the early oven. The Dutch oven as we know it today was being
born.
No one knows for sure where the name “Dutch oven” originated. Perhaps the
most plausible explanation, as reported in John Ragsdale's book, Dutch Ovens
Chronicled, is that in 1704 English foundry owner Abraham Darby traveled to
Holland to inspect casting of some brass vessels in dry sand molds. Holland had
more advanced foundry technology and many thick-walled, heavy cast iron
vessels were imported into Britain. From this observation, and after some
experiments, Darby perfected a method to cast iron vessels in dry sand molds. In
1708 he patented the process and soon began producing a large number of
cooking pots. By the mid-eighteenth century, these pots were being shipped to
the colonies. They were first referred to as “Dutch pots,” and later, “Dutch
ovens.”
Another explanation is that once the improved cast iron cooking pot became
popular in America, British and New England manufacturers began producing it
in large numbers. Dutch traders traveled throughout the American colonies and
frontier, and peddled the pots, thus the name Dutch ovens.
There are several other theories as to how the name came about; however, we
will never know for sure. The one thing t we do know is that the name stuck and
has been in use for almost three centuries.
When Americans began exploring further west, the Dutch oven became a
popular tool for the mountain men and Native Americans. In fact, it was reported
by some that George Washington used Dutch ovens to feed his troops during the
Revolutionary War.
Joseph Lodge, in 1896, built a cast iron foundry in Tennessee and the Dutch
oven fast became his leading product and, in fact, is still the best producer of
Dutch ovens.
Recently, the Dutch oven has been replaced with more advanced kitchen
cooking vessels and appliances; however, the great taste of a meal cooked in a
thick-walled cast iron pot with a tight fitting lid cannot be replicated, so the
“camp oven,” as it is commonly referred to, is still used by many across the
globe.
 What Is a Dutch oven?
Dutch ovens have been around for so long in so many kitchens that they might
seem too old-fashioned for today’s cook. In many people’s minds, the Dutch
oven is a quaint relic from more traditional times. But for many cooks, along
with a desire to cook healthy meals at home there is a desire to simplify their
cooking and their kitchens. Perhaps as a backlash to the multitude of products
available, the modern kitchen is the minimal kitchen, where less is more. Dutch
ovens then become invaluable to today’s cook. When you can use one pot to
make an entire meal, dinner doesn’t seem like such an onerous task.
In the broadest terms, a Dutch oven is a heavy pot with short handles and a lid
which can be used both on the stove top and in the oven. Although they can be
made from different materials, the most popular Dutch ovens are made from cast
iron—that is, iron cast in dry sand molds. Iron is an extremely dense metal, slow
to heat up, but also slow to let heat go. This quality helps reduce the temperature
fluctuations when compared to other cookware. While uncoated cast iron ovens
and camp ovens require seasoning before use and must be hand-washed, more
modern enameled cast iron Dutch ovens are rustproof, dishwasher safe, and
require less maintenance. By nature, their smooth surface is stick-resistant and
they can be used right away, with no seasoning needed.
Dutch oven can produce some relatively quick weeknight meals, but it truly
excels in recipes that call for long, slow cooking, like soups, stews, and braises.
The density of cast iron keeps the temperature of these dishes constant with little
to no attention, whether you’re cooking on the stovetop or in the oven. While it
may take an hour or more for a dish to cook in Dutch oven, after the initial prep
work you can ignore it for long periods of time and still end up with fantastically
flavored meals. With some care it cleans up easily, and since many meals can be
cooked start to finish in one Dutch oven, you’re not left with a sink full of dishes
after dinner.
Dutch ovens come in sizes from 1 cup (Le Creuset sells tiny individual pots
made just like their big brothers) up to a 15-quart “goose pot” that is not only
large enough to cook a goose, but also to bathe a small child. Realistically,
though, most cooks consider sizes between 2 quarts and 7 quarts, with the 5-to 6-
quart sizes being the most popular.
When you’re cooking for two, it might seem that you want to stick with the
smaller sizes (2 quarts to 3 quarts), and in some cases these smaller sizes are
ideal. However, for many recipes, a larger size is better—for instance, you can’t
cook pasta for two in a 2-quart pot. I tested the recipes in the book using a 5-
quart and a 6-quart Dutch oven, but with very few exceptions, the dishes will
turn out fine in any size pot from 3.5 quarts up to 6 quarts.
 Cooking With a Dutch Oven
Prepare for first use: Remove all packaging and labels. If your Dutch oven
comes with rubber bumpers, set them aside to protect your pot during
storage. Wash the pot and lid in hot, soapy water, then rinse and dry
thoroughly. Your Dutch oven is now ready to tackle your most demanding
one-pot recipes!
Choose the right utensils: To protect an enamel finish, use silicone, nylon,
wooden, or heat-resistant plastic tools. If you must use metal tools, spoons,
or whisks, take care not to scrape them over the enamel surface or tap them
on the rim. Avoid using handheld electric or battery-operated beaters, as
their blades will damage the enamel. And never use knives or utensils with
sharp edges to cut food inside the oven.
Know your work zone: Cast iron cookware is suitable for use with all heat
sources, including gas, electric, ceramic, and induction cook-tops, and
ovens fueled by gas, oil, coal, or wood. When cooking with your Dutch
oven on a stovetop, always use the burner nearest in size to the diameter of
your pot bottom. This will maximize efficiency and prevent hot spots or
overheating the pot sides and handles. When using a ceramic, glass-topped
stove, always lift the pot when moving it; attempts to slide it across the
surface may damage the stovetop or the base of the pot. Also, never use
your pot in microwave ovens, outdoor grills, or over campfires (unless it’s a
special camp oven).
Heat slowly and gradually—most of the time: As a rule, medium or low
heat will provide the best results for cooking, including techniques such as
frying or searing. Cast iron has a unique and superior ability to distribute
and retain heat evenly throughout the vessel—the bottom, the sidewalls, and
even the lid. Because cast iron needs less energy to maintain a required
temperature, lower the heat accordingly. If you don’t, overheating will
cause food to stick or burn. A high heat setting should be used only to boil
water for vegetables or pasta , or to reduce the consistency of broths, stocks,
or sauces. Never allow your oven to boil dry, as this may permanently
damage the enamel.
Get ready to get creative: The heat retention of cast iron combined with the
benefits of porcelain means you can use many cooking techniques with your
Dutch oven, including sautéing, frying, searing, braising, stewing, roasting,
broiling, and baking. Because the porcelain enamel is resistant to acidic and
 alkaline foods, the pot can even be used to marinate and refrigerate foods.
Cooking in the oven: Check the maximum oven temperature recommended
for the hardware on your cookware. Pots with cast iron or stainless steel
handles and knobs can be used at any oven temperature, but the heat-
resistant temperature of knobs made of phenolic materials (types of plastic
or resin engineered to withstand high temperatures) can fall in the range of
375°F to 480°F. Pots with wooden handles or knobs should not be placed in
the oven. Also, be careful of ovens with cast iron linings—placing cast iron
cookware on the floor will result in an increased cooking rate inside your
Dutch oven, causing food to overcook. For best results, always place the pot
on a shelf or rack.
Cooking on the grill: The only exception to the “heat food slowly” rule is
when grilling or caramelizing. For this, you’ll need to achieve a hot surface
temperature before you begin, rather than low or medium as you would to
cook food slowly. In this case, place the empty pot on a medium setting,
and allow it to heat for several minutes. Don’t add oil—it may become too
hot and smoke. Dip your fingers in water, and scatter a few drops over the
surface of your pot. If they sizzle and evaporate immediately, the pot is hot
enough to use. At this point, you can lightly oil it with a vegetable oil, a nut
oil, or corn oil (rather than olive oil, which may cause excessive smoking).
Frying and sautéing: Because the fat will need to be hot before adding food,
bring the pot and oil to the correct temperature together. You’ll know the oil
is hot enough when there’s a slight ripple in the surface. For butter and
other fats, look for the moment it starts bubbling or foaming. If the fat
begins smoking, it’s too hot. In this case, remove the pot from the heat
source for a few moments.
Deep-frying: Keep the pot no more than one-third full of oil to allow enough
room for the oil level to rise once foods are added. Keep the lid close by in
case the oil overheats. For added safety, use an oil frying thermometer, and
never leave the pot unattended.
Handle with care: Always use oven mitts to protect hands from hot
cookware, handles, or knobs. Protect your countertops and table by placing
your Dutch oven on a wooden board, silicone mat, trivet, or a dry, heavy
folded cloth.
 The Seven Commandments of Dutch Oven Use
Dutch ovens might be thought of as the original slow cooker. And, fortunately, it
doesn’t need a manual for use; it’s pretty intuitive. But if you want to get the
most out of meals cooked with a Dutch oven, here’s a handy overview of my
best tips.
1. No sharp utensils. A sharp-edged metal spatula, or even a fork’s tines,
can damage the enamel or seasoning of your pot.

2. Use long, silicone-tipped tongs. These tongs are a must-have for

turning foods as you brown them. The deep sides of Dutch ovens keep
splattering to a minimum, but they also make it easy to burn your arms
if your utensils don’t reach easily into the pot.

3. Keep oven mitts close by. Always assume that the pot handles and
knob on the lid are hot. Whether you use it on the stove or in the oven,
there’s no such thing as a stay-cool handle on a Dutch oven.

4. Two hands at all times. Don’t try to move your Dutch oven with one
hand. While you can use one hand to lift a lighter pan with a long
handle, you can’t do that with a heavy, short-handled pot. And trust
me, it isn’t easy to cook with a sprained wrist.

5. Deglaze your Dutch oven. Leaving browned bits of food stuck on the
bottom of Dutch oven leads to burned food later on. Deglaze the pot by
adding liquid to dissolve it. If you don’t already have one, buy a wok
spatula or similar utensil in wood or silicone and use for deglazing. A
wok spatula is angled on the bottom, with one curved side and one
straight side, for getting into corners.

6. Don’t put a hot Dutch oven into cold water. Thermal shock can damage
the enamel, and even plain cast iron can split if subjected to extreme
temperature changes. Let your Dutch oven come to room temperature
before submerging it in cold or cool water.

7. Invest in a deep-fry thermometer. You’ll need it if you plan to deep-fry

in your Dutch oven. Overheating oil can be dangerous for you and bad
for your pot, and oil that’s not hot enough will produce greasy food.
 How to Clean & Season
You’ve got your Dutch oven, now, what’s the next step? All new pans, whether
cast-iron or enamel have a protective coat on them and this must be removed
before cooking can be done in the pan. An old pan, whether inherited or bought
at the garage sale, will require seasoning. Why the need to season, you ask?
Well, seasoning adds flavor, prevents rusting, makes cleaning easier, and helps
prevent food from sticking as the oil forms a carbon non-stick coating when
heated. If your oven is a new, enamel one, then you need to follow one easy step
to clean it before you season it. Wash the Dutch oven with soap and warm water.
If the oven is of cast-iron, then wash with warm water and use steel wool and
elbow grease to give it a good scrubbing. The next step is the seasoning process
of which there are four methods. Three are outdoor methods and one indoor
method.
Indoor method
Preheat your oven to 350˚F and ensure that all the windows are open
and the smoke alarm turned off.
Place the pot and lid into the heated oven and allow to heat until it is
too hot to handle for 5-7 minutes. Remove from the heat.
Use olive or vegetable oil or solid shortening and paper towels and rub
a thin layer onto the pan. Never use margarine, butter, or non-stick
cooking spray.
Ensure that all the surfaces are coated including the legs before
returning the pot and the lid to the top rack of the oven. Place a baking
sheet below to catch any drippings.
Leave to bake for an hour, turn off the heat, and leave the pot and lid to
cool in the oven.
Remove the pot and lid from the oven and wipe with a clean, dry cloth.
This process can be done over the fireplace if you have one but make
sure that the chimney flue has a good draw to minimize any grease
smoke.
Outdoor method 1
On a hot fire, use the oven to fry fish or fries. When done, drain the oil
and wipe the pot with several sheets of paper towels.
Outdoor method 2
On a hot fire, fry thick, sliced, unsalted bacon on the lid and in the pot.
 Remove and wipe the pan with paper towels.
Outdoor method 3
Turn the propane gas grill to low and place the Dutch oven in the grill
to heat with the cover on.
When the pan is warm, wipe on a thin layer of oil, either olive or
vegetable oil. Return to the oven and replace the lid and cook for about
an hour.
Repeat the process then remove and wipe with a clean, dry cloth.
This process can be carried out with a charcoal grill, but ensure that
Dutch oven does not overheat.
As time goes by and you use the oven frequently, you will notice that the pot
darkens with use. This is an indication of a well-seasoned pan.
Once the seasoning process is taken care of, your pot is ready for use. To ensure
that seasoning is not broken down, the first few meals cooked should not have a
high acid or sugar content. You can choose to purchase a pre-seasoned pot,
however, these are more expensive.
 Hack Your Dutch Oven
Fry Without Fear in Your Dutch Oven Many cooks shy away from frying at
home, but it’s easy and largely foolproof with a Dutch oven and a good
thermometer. The cast-iron construction of our preferred Dutch oven means it
has an uncanny ability to retain and regain heat—key when frying, since fried
foods need to be cooked at a consistently hot oil temperature to turn out browned
and crispy. A Dutch oven’s high sides cut down on splattering, while the roomy
interior gives food plenty of space to cook, preventing items from sticking to one
another as they fry in the oil. And finally, a light-colored enamel surface makes
it easier to position a temperature probe successfully in the pot (if the probe is
sitting directly on the surface of the pot, it may give an inaccurate reading). With
your Dutch oven by your side and by following the tips below, you’ll be able to
turn out great fried food every time.
Use the right amount of oil There are two ways to fry: shallow-frying, where
the oil comes partway up the food, which therefore must be flipped partway
through cooking, and deep-frying, which means that the food is completely
submerged in the oil. When shallow-frying, make sure the oil reaches
halfway up the sides of the food, otherwise, you’ll end up with a pale band
around the exterior. When deep-frying, make sure not to fill the pot more
than half full with oil to avoid splattering once food is added. Follow the
guidelines in the recipes for how high the oil level in the pot should be.
Monitor the temperature When deep-frying, use a clip-on candy/deep-fry
thermometer to guarantee that the oil reaches—and remains at—the target
temperature (generally between 325 and 375 °F). Don’t let the thermometer
touch the bottom or sides of the pot; if it does, you may get a false reading.
Keep in mind that you may need to adjust the burner to keep the oil at a
constant temperature, turning it up slightly when food is added, then
gradually down again as the oil regains heat.
Include some “recycled” oil when deep-frying The first batch is often paler
and less crispy than those that follow. But by mixing strained, previously
used frying oil into fresh oil, you can get golden, crispy results from the
start. Why? Oil that’s already been exposed to heat produces surfactants
that can penetrate the water barrier that surrounds food as it fries. This
increased contact promotes browning and a nice crust. We like to use a 1:5
ratio of used oil to fresh. A few rules to follow when reusing oil: Let the oil
cool completely, then strain it through at least two layers of cheesecloth or
 coffee filters. Store used oil in the refrigerator, and discard it after three
uses; at that point it will have degraded too much. Don’t reuse oil that
smoked or that was used to fry fish.
Fry in batches Add food to the hot oil in small portions. Even in a cast iron
pot, adding too much food at once will make the temperature drop too much
and will result in soggy—rather than crisp—fried food.
Let the fried food drain Use a spider skimmer or a slotted spoon to remove
food from the oil; the gaps will help drain oil away immediately.
Bring the Bakery Home With Dutch Oven Breads One of the most impressive
feats you can pull off in your Dutch oven is producing artisan-style breads. The
covered pot’s steamy interior gives loaves a dramatic open crumb and a crisp
crust that otherwise can be difficult to achieve at home. That’s not all: heavy
cast-iron Dutch ovens can do the work of a baking stone, transferring heat
evenly and steadily to bread, encouraging the development of a thick, crisp
bottom crust. A baking stone also provides an initial blast of heat that causes a
loaf to rise high—what we call “oven spring”—which gives the bread an airier
crumb.
Use a stand mixer Although you can knead most doughs by hand, we
recommend using a stand mixer with a dough hook attachment. Not only is
this easier and faster, but you’re more likely to get good results because you
won’t be tempted to add extra flour to a sticky dough, which can
compromise the texture of the baked loaf. With a dough hook, kneading
takes about 8 minutes. The dough will at first stick to the bowl’s sides.
After 4 minutes, it will start to pull away from the bowl. Fully kneaded
dough will clear the bowl’s sides and feel elastic enough that it can be
pulled like a rubber band without snapping.
Slash before baking Slashing a loaf creates designated weak spots in the
dough’s gluten sheath that is formed during shaping. The slashes allow the
loaf to expand in the right direction in the oven. Without the slashes, the
loaf will expand in an odd shape. You can make slashes with a sharp paring
knife or a single-edge razor blade. In this book, we slash our breads in a ½-
inch deep X shape. Act decisively when slashing; otherwise, the implement
will drag, creating messy lines.
Know when it’s done For our breads, we give both an internal temperature
and a visual cue for doneness. It’s important to pay attention to both: if you
pull a loaf as soon as it comes to temperature, it could have a pale, soft crust
and a gummy interior. Waiting until the crust reaches the indicated color
 will ensure more flavor and a perfectly baked crumb. Why? Bread contains
moisture, so the temperature of a loaf plateaus because it cannot rise above
the boiling point of water (212°F). This means that bread registering 210°F
won’t overbake if you leave it in the oven until the exterior is properly
browned. We take a bread’s temperature with an instant-read thermometer
to avoid keeping our hand in the oven any long than necessary; our favorite
is the ThermoWorks Thermapen Mk4.
Cool it completely The hard work is done, and your reward is a beautifully
browned loaf. But that cast-iron Dutch oven is still hot! That’s why we
initially lower our dough into the pot using a parchment sling, which
facilitates quick removal after baking. The next step is a challenge—
resisting the urge to slice into warm bread! As the loaf cools to room
temperature, its starches continue to gelatinize, excess moisture evaporates,
and the true flavor of the loaf comes to the fore. This can take 3 hours for
most large loaves. For perfect cooling, place your loaf or rolls on a wire
cooling rack so that air can circulate, preventing escaping moisture from
softening the crust. When your loaf is finally ready, be sure to use a serrated
knife (not a chef’s knife), which preserves the loaf’s crust and interior holes
as it slices back and forth through the bread.
 CHAPTER 2. Recipes
BREAKFAST
Apple Dutch Baby Pancake

Prep time: 15 minutes Cooking time: 20 minutes Servings: 4

Nutrients per serving: Carbohydrates – 29.2 g Fat – 11.4 g Protein – 6 g
Calories – 240
Ingredients:
3 large eggs, room temperature
¾ cup whole milk
¾ cup all-purpose flour
1 tsp almond extract
¼ tsp salt
2 Granny Smith apples, peeled, cored and sliced
1 Tbsp sugar
1 tsp cinnamon
½ tsp ginger
4 Tbsp butter, divided
2 tsp light brown sugar
Instructions:
1. Preheat oven to 400°F.
2. Whisk together eggs, milk, flour, extract and salt.
3. Place sliced apples in a bowl with sugar, cinnamon and ginger.
4. Melt 2 Tbsp butter in heated Dutch oven.
5. Sprinkle brown sugar inside pot.
6. Add apples and cook until apples have softened. Transfer to plate.
7. Wipe out Dutch oven and melt remaining 2 Tbsp butter.
8. When pot is very hot, add apples and pour batter. Bake for about 13-15
minutes.
 Bacon and Cheese Frittata

Prep time: 15 minutes Cooking time: 15 minutes Servings: 8

Nutrients per serving: Carbohydrates – 1.3 g Fat – 18.8 g Protein – 19.5 g
Calories – 255
Ingredients:
8 slices bacon, chopped
12 large eggs
3 Tbsp milk
Coarse salt, freshly ground pepper, to taste
¼ cup Romano cheese
½ cup grated cheddar cheese
Dash of hot sauce
Instructions:
1. Preheat oven to 375°F.
2. Heat Dutch oven and cook bacon over medium heat, stirring until crisp.
Set aside on a plate.
3. In a bowl, whisk eggs, milk, salt, pepper, cheeses and hot sauce.
4. Add cooked bacon to egg mixture.
5. Pour eggs into Dutch oven. When eggs are half set and edges begin to
pull away, place frittata in oven and bake for about 10 minutes, or until
center is no longer jiggly.
6. Cut into wedges inside pot or slide out onto serving plate.
 Bacon n’ Eggs Breakfast

Prep time: 5 minutes Cooking time: 15 minutes Servings: 4

Nutrients per serving: Carbohydrates – 31.8 g Fat – 17.3 g Protein – 23.2 g
Calories – 374
Ingredients:
4 strips bacon, chopped
1 small onion, finely chopped
3 potatoes, boiled and cut into cubes
1 tomato, diced
6 eggs, beaten
2 Tbsp milk
Salt and pepper, to taste
½ cup mozzarella cheese
Dash hot pepper sauce
Instructions:
1. In Dutch oven, fry bacon until crisp, 3-4 minutes. Transfer to a plate.
 Leave bacon fat in the pot.
2. Add onion and saute until onion softens, 3-4 minutes.
3. Brown potatoes with onion, another 5 minutes.
4. Add diced tomato. Transfer to plate with bacon.
5. Combine eggs and milk in a bowl and pour into Dutch oven. Season
with salt and pepper.
6. Transfer bacon and vegetables to the pot and top with cheese. Let stand
on burner until cheese melts. Add a dash of hot pepper sauce.
 Baked Fruit Oatmeal

Prep time: 15 minutes Cooking time: 35 minutes Servings: 4

Nutrients per serving: Carbohydrates – 30.4 g Fat – 4 g Protein – 7.9 g
Calories –183
Ingredients:
2 cups old fashioned rolled oats
1 tsp baking powder
2 tsp brown sugar
½ tsp cinnamon
¼ cup unsweetened coconut flakes
2 cups low fat milk
2 egg whites
1 tsp vanilla extract
1 cup blueberries
1 cup raspberries
Instructions:
1. Preheat oven to 350°F.
2. Combine oats, baking powder, brown sugar, cinnamon and coconut
flakes in a greased Dutch oven.
3. Add milk, egg whites and vanilla and stir well.
4. Add fruits and combine gently so as not to break up fruit.
5. Cook for 30-35 minutes until set and golden brown.
 Congee with Eggs and Herbs

Prep time: 15 minutes Cooking time: 50 minutes Servings: 2

Nutrients per serving: Carbohydrates – 27.3 g Fat – 5.2 g Protein – 4.4 g
Calories – 218
Ingredients:
¼ cup Arborio rice (or long grain)
3 cups water
½ tsp kosher salt
2 eggs
1 Tbsp coarsely chopped fresh cilantro
1 Tbsp minced fresh chives
1-2 tsp hot chili oil or sesame oil
Instructions:
1. Place the rice in a strainer and rinse well.
2. Add the rice, water, and salt to Dutch oven and cover. Place over
medium-high heat and bring to a boil. As soon as the water boils,
reduce the heat to low and stir the mixture. Cover and simmer for 45
minutes. After 45 minutes, the rice should be very soft and the porridge
should have a silky consistency. If not, cook for another 10 minutes or
so.
3. While the porridge cooks, whisk together the two eggs in a small bowl.
4. When the rice is cooked, pour the egg into the porridge in a thin
 stream. If you want a custardy texture, whisk the mixture quickly while
you pour in the egg. If you prefer ribbons of egg, stir more slowly.
Cook for a minute or two or until the egg is done.
5. Stir in the cilantro and chives, and drizzle over the oil.
 Cherry Almond Breakfast Scones

Prep time: 15 minutes Cooking time: 25 minutes Servings: 6

Nutrients per serving: Carbohydrates – 40.2 g Fat – 15.3 g Protein – 5.6 g
Calories – 317
Ingredients:
2 cups all-purpose flour
2 tsp baking powder
3 Tbsp brown sugar
Pinch of salt
½ cup cold butter
1½ cups dried cherries
Zest of one lemon
½ cup chopped almonds
¾ cup milk
½ tsp cinnamon
2 Tbsp turbinado sugar
Instructions:
1. Preheat oven to 375°F.
2. Combine flour, baking powder, brown sugar and salt.
3. Add cold butter, cut into small pieces, and pinch until dough becomes
crumbly.
4. Add dried cherries, zest and chopped almonds to combine.
5. Add the milk and mix dough gently. Do not overwork.
6. Grease Dutch oven and spread dough uniformly.
7. Combine cinnamon and turbinado sugar and sprinkle on top.
8. Bake for about 25 minutes or until scone is cooked through.
 Baked Oatmeal with Blueberries and Apples

Prep time: 20 minutes Cooking time: 35 minutes Servings: 2

Nutrients per serving: Carbohydrates – 29.8 g Fat – 6.6 g Protein – 13.0 g
Calories –221
Ingredients:
1-2 Tbsp butter
½ Gala apple, peeled, cored and cut into ½-inch pieces
½ cup fresh blueberries
1 Tbsp maple syrup
⅔ cup uncooked rolled oats
¼ cup blanched slivered almonds
¼ tsp baking powder
¼ tsp cinnamon
Pinch kosher salt
⅔ cup whole milk
1 egg yolk
2 tsp brown sugar
¼ tsp vanilla extract
Instructions:
1. Preheat the oven to 375°F.
2. Butter the bottom of Dutch oven and about 1 inch up the sides.
3. Add the apple and blueberries in a thin layer. Drizzle with the maple
 syrup.
4. In a medium bowl, mix together the oats, almonds, baking powder,
cinnamon, and salt.
5. In a small bowl, whisk together the milk, egg yolk, sugar, and vanilla
and pour over the oat mixture. Stir just until combined and spoon over
the fruit.
6. Bake, uncovered, for 30 to 35 minutes, or until the top is golden brown
and the fruit is bubbling. Let cool for 10 to 15 minutes before serving.
 Dutch Baby with Lemon Glaze

Prep time: 15 minutes Cooking time: 25 minutes Servings: 2

Nutrients per serving: Carbohydrates – 10.3 g Fat – 11 g Protein – 5.9 g
Calories – 264
Ingredients:
3 Tbsp unsalted butter
½ cup all-purpose flour
1 Tbsp granulated sugar
¼ tsp kosher salt
2 large eggs
½ cup whole milk
¼ tsp vanilla extract
½ lemon, juiced (about 1 Tbsp)
3 Tbsp confectioners’ sugar
Instructions:
1. Preheat the oven to 400°F.
2. Heat the Dutch oven and add the butter.
3. While the butter melts, make the batter. If you have a blender, add the
flour, sugar, salt, eggs, milk, and vanilla to the jar and blend until
smooth. If you don’t, add the ingredients to a medium bowl and use a
hand mixer to beat until smooth.
4. When Dutch oven is hot on the sides and the butter has stopped
foaming, pour in the batter and bake, uncovered, for 20 minutes
 without opening the oven. Bake for another 5 minutes.
5. Drizzle with the lemon juice.
6. Place the confectioner’s sugar in a small fine sieve and sprinkle over
the pancake.
 Fluffy Frittata

Prep time: 15 minutes Cooking time: 15 minutes Servings: 4

Nutrients per serving: Carbohydrates – 1 g Fat – 11.9 g Protein – 11.3 g
Calories – 156
Ingredients:
8 eggs
2 Tbsp whole milk
Coarse salt, freshly ground pepper, to taste
½ zucchini diced
1 bell Pepper seeded and diced
1 Tbsp butter
Instructions:
1. Preheat oven to 400°F.
2. Heat Dutch oven over medium heat. Add butter.
3. In a bowl,add remaining ingredients. Pour mixture into Dutch oven.
4. When eggs are half set and edges begin to pull away, place frittata in
the oven and bake for about 10 minutes, or until center is no longer
jiggly.
5. Cut into wedges or slide out onto serving plate.
 Middle Eastern Shakshuka

Prep time: 15 minutes Cooking time: 15 minutes Servings: 4

Nutrients per serving: Carbohydrates – 9.2 g Fat – 19.1 g Protein – 7.3 g
Calories – 225
Ingredients:
2 Tbsp olive oil
½ yellow onion, diced
1 can chopped tomatoes
½ green pepper, diced
1 small serrano or jalapeno chili, seeds removed, diced
1 tsp cumin
1 tsp paprika
½ tsp smoked paprika
¼ tsp coriander
2 eggs
Salt and pepper, to taste
Chopped parsley or cilantro
Instructions:
1. Preheat Dutch oven over medium heat.
2. Heat olive oil and saute onion until softened.
3. Add tomatoes, green pepper and chili. Cook for 4-5 minutes.
4. Add seasonings and cook for several minutes until liquid slightly
reduces.
5. Make two indentations in mixture and crack eggs into them. Cover and
cook until eggs are done.
6. Sprinkle with salt, pepper, parsley and cilantro and serve while bubbly
and hot.
 SIDES
Buffalo Style Cauliflower

Prep time: 15 minutes Cooking time: 25 minutes Servings: 4

Nutrients per serving: Carbohydrates – 4.7 g Fat – 12.9 g Protein – 1.5 g
Calories – 132
Ingredients:
2 Tbsp olive oil
1 head cauliflower
Salt and pepper, to taste
2 Tbsp unsalted butter
¼ cup Frank’s red hot sauce
1 Tbsp fresh lime juice
Chopped parsley or cilantro
Instructions:
1. Preheat oven to 375°F.
2. Chop off tough flower part at the base of the cauliflower. Break into
small to medium sized florets.
3. In a microwave-safe bowl, melt butter.
4. Add hot sauce and lime juice to butter and stir.
5. Heat Dutch oven to medium-low heat.
6. Add oil and cauliflower florets. Saute until nicely browned, 4-5
minutes.
7. Pour in hot sauce mixture and stir to coat evenly.
8. Place in oven for 15-20 minutes, until cauliflower is softened.
9. Remove from oven and sprinkle with parsley or cilantro.
 Buttermilk Biscuits

Prep time: 20 minutes Cooking time: 15 minutes Servings: 10

Nutrients per serving: Carbohydrates – 23.9 g Fat – 5.1 g Protein – 3.6 g
Calories – 155
Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
2 Tbsp sugar
4 tsp baking powder
¼ tsp baking soda
¼ tsp salt
4 Tbsp softened butter
1¼ cups cold buttermilk
Instructions:
1. Preheat oven to 400°F.
2. In a bowl, combine flours, sugar, baking powder, baking soda and salt.
3. Add softened butter and use your fingers to work the butter into the
flour until the mixture resembles coarse crumbs.
4. Stir in the buttermilk, forming a soft dough.
5. Turn the dough onto a floured surface and pat into a ¾ inch thick
circle.
6. With a 2-inch biscuit cutter, cut out biscuits, gathering dough as needed
 to shape more biscuits.
7. Arrange biscuits in Dutch oven and bake until golden brown, about 12
minutes.
 Crispy Asian Green Beans

Prep time: 5 minutes Cooking time: 5 minutes Servings: 4

Nutrients per serving: Carbohydrates – 8.6 g Fat – 1.9 g Protein – 2.2 g
Calories – 52
Ingredients:
1 tsp peanut oil
1 pound green beans, ends trimmed
2 cloves garlics, minced
Coarse sea salt, to taste
½ tsp toasted sesame oil
Instructions:
1. Heat Dutch oven on medium heat and add peanut oil until it shimmers.
2. Add garlic and cook about 30 seconds.
3. Add green beans and salt to the pan and roast until golden brown. I
4. At the last minute of cooking, drizzle on toasted sesame oil.
 Riederalp Swiss Fondue

Prep time: 15 minutes Cooking time: 15 minutes Servings: 6

Nutrients per serving: Carbohydrates – 9.6 g Fat – 3.9 g Protein – 7.5 g
Calories – 302
Ingredients:
2 cups grated Emmenthaler cheese
2 cups grated Gruyère cheese
2 Tbsp cornstarch
1 cup dry white wine
1 Tbsp Kirschwasser
Sliced apples and cubed bread, for serving
Instructions:
1. In a bowl, mix the two cheeses and the cornstarch with a wooden
spoon.
2. Pour the wine and kirschwasser into a 2-quart Dutch oven and bring to
a gentle simmer over medium-low heat.
3. Add the cheese mixture to the liquid, a handful at a time, and stir until
all the cheese is melted.
4. Serve fondue in a bowl over the fire. With a fondue fork, stab a slice of
apple or a cube of bread and dip into the melted cheese.
 Crunchy Parmesan and Garlic Zucchini

Prep time: 15 minutes Cooking time: 20 minutes Servings: 4

Nutrients per serving: Carbohydrates – 12.2 g Fat – 8.3 g Protein – 3.6 g
Calories – 135
Ingredients:
3 Tbsp olive oil
4-6 small green zucchini, sliced into spears by cutting into ½
lengthwise and then into thirds
Coarse salt and pepper, to taste
4 garlic cloves, sliced thin
1 cup panko crumbs, seasoned with salt, pepper and paprika
1 cup freshly grated parmesan
Instructions:
1. Preheat oven to 450°F.
2. Heat oil in a large Dutch oven on medium-low heat.
3. Add zucchini and let brown on one side for 3 minutes and flip over
 pieces. Cook for another 3 minutes.
4. Sprinkle with salt and pepper.
5. Add sliced garlic and saute for 1 minute.
6. Sprinkle panko crumbs and grated cheese on top.
7. Transfer to oven until brown and bubbly, about 5-10 minutes.
 Garlicky-Lemon Zucchini

Prep time: 5 minutes Cooking time: 5 minutes Servings: 2

Nutrients per serving: Carbohydrates – 7 g Fat – 7 g Protein – 1.6 g Calories –
93
Ingredients:
4 small green zucchini, any color, sliced about ¼-inch thick
1½ Tbsp extra virgin olive oil
1 Tbsp garlic, minced
Coarse salt and black pepper, to taste
½ tsp thyme, minced
½ lemon
Instructions:
1. Heat Dutch oven over medium-low heat. Add oil and let heat for 1
minute.
2. Sprinkle zucchini with salt and pepper.
3. Add to the pan in a single layer. When zucchini is nicely browned, flip
and brown on other side.
4. Add garlic and saute for 1 minute.
5. Sprinkle thyme and additional salt if necessary.
6. Remove from pan and squeeze lemon juice on zucchini.
 Ginger-Infused Kabocha Squash

Prep time: 15 minutes Cooking time: 10 minutes Servings: 4

Nutrients per serving: Carbohydrates – 4.9 g Fat – 7.1 g Protein – 0.4 g
Calories – 82
Ingredients:
2 Tbsp canola oil
1 piece ginger, peeled, cut into thin strips
Kosher salt and pepper, to taste
1-2 tsp maple syrup
1 kabocha squash, peeled, seeded and cut into 1½ inch pieces
Instructions:
1. Preheat oven to 400°F.
2. Heat Dutch oven over medium heat and add oil.
3. Cook ginger in oil until fragrant, 1-2 minutes.
4. Toss squash in a bowl with salt, pepper and maple syrup.
5. Add squash to the pot and sear for 2 minutes on each side or until
browned.
6. Cover Dutch oven and place in oven until squash cooks through, for 5-
7 minutes.
 Glazed Carrots

Prep time: 3 minutes Cooking time: 10 minutes Servings: 4

Nutrients per serving: Carbohydrates – 12.2 g Fat – 8.3 g Protein – 3.6 g
Calories – 135
Ingredients:
6 carrots, peeled and cut into thirds crosswise, then cut into halves for
spears
3 Tbsp butter
2 tsp honey
Coarse salt and pepper, to taste
¼-½ cup water
½ tsp chopped thyme
Bunch flat leaf parsley, chopped
Instructions:
1. Heat Dutch oven over medium heat.
2. Melt butter and place carrots in the pot, cut side down. Carrots will
brown quickly, about 3 minutes.
3. Add honey, salt, pepper, water and thyme and stir constantly until
carrots are cooked and coated with honey, about 4-5 minutes.
4. Sprinkle fresh parsley on top.
 Herbed Focaccia Bread

Prep time: 15 minutes Cooking time: 30 minutes Servings: 6

Nutrients per serving: Carbohydrates – 2.8 g Fat – 10.8 g Protein – 3.3 g
Calories – 118
Ingredients:
1 package pizza dough, defrosted if necessary
Flour for dusting
3 Tbsp extra virgin olive oil
1 Tbsp prepared minced garlic
2 tsp chopped fresh rosemary
Salt and pepper, to taste
2 Tbsp grated Romano cheese
Instructions:
1. Preheat your Dutch oven to 400°F.
2. Roll out pizza dough on floured surface. Stretch out to a 12-inch circle.
3. Remove the pot from oven and coat with 1 Tbsp olive oil.
4. Add dough to Dutch oven and carefully stretch up the sides.
5. Sprinkle with remaining olive oil, garlic, rosemary, salt, pepper and
cheese.
6. Bake until golden brown, about 30 minutes.
7. Slice into wedges.
 Pancetta and Asparagus with Fried Egg

Prep time: 15 minutes Cooking time: 10 minutes Servings: 4

Nutrients per serving: Carbohydrates – 3.4 g Fat – 17.6 g Protein – 14.6 g
Calories – 229
Ingredients:
1 Tbsp olive oil
¼ pound pancetta
3 small shallots, sliced thin
½ lb asparagus, tough ends broken off
Salt and pepper, to taste
2 eggs
Instructions:
1. Heat olive oil in Dutch oven.
2. Fry the pancetta, stirring frequently. Transfer to a plate.
3. Add shallots and cook for 2 minutes.
4. Add asparagus pieces and saute for several minutes.
5. Sprinkle with salt and pepper and continue to watch closely that
asparagus is browned and cooked through.
6. Add pancetta back to the pan and stir together. Transfer to a plate.
7. Add a little oil if necessary and fry an egg in pan.
8. Top asparagus pancetta mixture with fried egg and season with salt and
pepper.
 Laqua Family Slow-Cooked Beans

Prep time: 15 minutes Cooking time: 2 hours 10 minutes Servings: 8

Nutrients per serving: Carbohydrates – 9.8 g Fat – 7.6 g Protein – 4.4 g
Calories – 207
Ingredients:
2 cups Great Northern beans
8 cups water, divided
4 celery stalks, cut in half
2 chicken bouillon cubes
2 bay leaves
1 clove garlic, minced
1 tsp ground cloves
¼ tsp ground ginger
2 Tbsp brown sugar
2 cups chopped yellow onion
2 Tbsp Dijon mustard
1 cup diced canned tomatoes, drained
 ¾ cup tomato sauce
3 Tbsp tomato paste
1½ lbs smoked ham hock (cut into 4 pieces)
Instructions:
1. Soak the beans overnight in water in a 5½-quart Dutch oven. Drain the
next day.
2. Add 6 cups of the water to the pot.
3. In a small saucepan, boil the celery stalks in the remaining 2 cups
water until tender. Discard the celery stalks.
4. Pour 1 cup of the celery liquid into a small bowl. Add the bouillon
cubes, bay leaves, garlic, cloves, ginger, sugar, onions, and mustard.
5. Pour this mixture into the pot with the beans. Cook for 40 minutes over
medium-low heat.
6. Meanwhile, preheat the oven to 325 F.
7. Add the tomatoes, tomato sauce, tomato paste, and ham hock to Dutch
oven and transfer to the oven. Bake until tender for 1½ hours. Serve
warm.
 Golden Hash Brown Cake

Prep time: 2 minutes Cooking time: 20 minutes Servings: 6

Nutrients per serving: Carbohydrates – 25.2 g Fat – 10.4 g Protein – 2.7 g
Calories – 201
Ingredients:
6 russet potatoes, peeled and coarsely grated
2 tsp kosher salt
¼ tsp fresh black pepper
6 Tbsp vegetable oil
Instructions:
1. Rinse potatoes in a colander and squeeze out excess moisture. Transfer
to a bowl and season with salt and pepper.
2. Heat Dutch oven over medium heat. Add the oil and allow to smoke.
3. Add potatoes and press down firmly with a spatula. Cook until sides
and bottom are golden brown, about 15 minutes.
4. Once cooled, flip Dutch oven onto a plate and invert hash browns.
Place back in the Dutch oven with a drop of oil and cook until reverse
side browns nicely. Top with additional sea salt.
 LUNCH
Lasagna Soup

Prep time: 5 minutes Cooking time: 20 minutes Servings: 6

Nutrients per serving: Carbohydrates – 114 g Fat – 9 g Protein – 20 g Calories
– 614
Ingredients:
2 Tbsp extra-virgin olive oil
1 small onion, diced
2 cups frozen mirepoix
1 cup jarred marinara sauce
4 cups vegetable broth
Salt and freshly ground black pepper, to taste8 sheets dried lasagna
noodles, broken into 2-inch squares
½ cup shredded Parmesan cheese
Instructions:
1. In Dutch oven, heat the olive oil.
2. Add the onion and mirepoix and cook for 3 to 5 minutes.
3. Stir in the marinara sauce and broth, and season with salt and pepper.
Bring to a boil.
4. Stir in the broken lasagna and return to a boil. Simmer uncovered for
10 to 15 minutes.
5. Sprinkle the cheese on top, and serve.
 Gnocchi Soup

Prep time: 5 minutes Cooking time: 10 minutes Servings: 4

Nutrients per serving: Carbohydrates – 49 g Fat – 12 g Protein – 27 g Calories
– 415
Ingredients:
1 Tbsp extra-virgin olive oil
1½ cups Spanish chorizo sausage, diced
6 cups reduced-sodium chicken broth
1 (16-oz) package frozen mini potato gnocchi
1 (6-oz) package baby spinach
1 cup milk
Salt and black pepper, to taste
Instructions:
1. In Dutch oven, heat the olive oil.
2. Add the chorizo sausage and cook for 5 minutes.
3. Add the chicken broth and bring to a simmer.
4. Add the gnocchi and continue to simmer until the gnocchi is al dente,
about 3 minutes.
5. Add the spinach and milk, and cook until the spinach is wilted, about 2
minutes more.
6. Season with salt and pepper and serve.
 Spicy Sausage and Kale Soup

Prep time: 10 minutes Cooking time: 30 minutes Servings: 4

Nutrients per serving: Carbohydrates – 25 g Fat – 45 g Protein – 28 g Calories
– 617
Ingredients:
1 lb spicy Italian sausage
2 cups torn kale leaves
6 cups chicken broth
2 russet potatoes, peeled and cubed
1 cup half-and-half
Salt, freshly ground black pepper, to taste
1 tsp red pepper flakes
Instructions:
1. Remove the casings from the sausage and discard, then crumble the
meat.
2. Discard the stems from the kale, and coarsely chop the leaves into bite-
size pieces.
3. In Dutch oven over medium heat, cook the sausage for 5 minutes.
4. Add the chicken broth and potatoes. Bring to a boil, then let simmer for
15 minutes.
5. Add the kale and half-and-half. Cook, covered, for 10 minutes. Season
with salt and pepper.
6. Garnish with the red pepper flake and serve.
 Risotto

Prep time: 10 minutes Cooking time: 30 minutes Servings: 4

Nutrients per serving: Carbohydrates – 59 g Fat – 10 g Protein – 11 g Calories
– 375
Ingredients:
2 Tbsp extra-virgin olive oil
1 small onion, finely chopped
3 red bell peppers, seeded and finely chopped
1¼ cups arborio rice
3¼ cups vegetable broth
Salt, to taste
1 cup crumbled goat cheese
Instructions:
1. In Dutch oven, heat the olive oil.
2. Add the onion and bell peppers, and cook for 2 to 3 minutes, stirring
until softened.
3. Add the rice and cook for 1 minute.
4. Add about half of the broth and cook for 5 minutes, until the liquid is
nearly absorbed. Taste and add salt if needed.
5. Add the remaining broth. Continue stirring until the rice absorbs all the
broth and is just tender to the bite, 15 to 20 minutes.
6. Spoon the risotto into warm bowls, top with the goat cheese, and serve.
 Tomato Risotto with Pancetta

Prep time: 5 minutes Cooking time: 30 minutes Servings: 4

Nutrients per serving: Carbohydrates – 69 g Fat – 15 g Protein – 15 g Calories
– 483
Ingredients:
1 cup diced sweet or spicy pancetta
2 Tbsp extra-virgin olive oil
1¼ cups arborio rice
3¼ cups chicken broth
Salt, to taste
¾ cup canned crushed tomatoes
Instructions:
1. In Dutch oven over medium heat, brown the pancetta until golden
brown. Remove from the pan and set aside.
2. Add the oil to the pan and warm for a moment. Then add the rice and
cook for 1 minute, stirring constantly.
3. Add about half of the chicken broth. Cook for 5 minutes. Taste and add
salt if needed.
4. Add the tomatoes and the remaining broth and continue stirring, until
the rice absorbs all the broth.
5. Spoon the risotto into bowls, top with the cooked pancetta, and serve.
 Skirt Steak Sandwiches

Prep time: 5 minutes Cooking time: 20 minutes Servings: 2

Nutrients per serving: Carbohydrates – 63 g Fat – 33 g Protein – 59 g Calories
– 790
Ingredients:
1 lb skirt steak
2 tsp ground cumin
Salt and freshly ground black pepper, to taste
4 Tbsp extra-virgin olive oil, divided
1 small onion, thinly sliced
2 Roma tomatoes, quartered
2 baguettes, split lengthwise
Instructions:
1. Pat the steak dry with paper towels, and season with the cumin, salt,
and pepper.
2. In Dutch oven over medium-high heat, heat 2 Tbsp of olive oil.
3. Sear each side of the steak for 5 minutes.
4. Transfer to a cutting board and let it rest for 10 minutes. Thinly slice
across the grain into ½-to ¾-inch-wide strips.
5. In Dutch oven, heat the remaining 2 Tbsp of olive oil.
6. Add the onion and tomatoes and cook for 3 to 4 minutes, until the
onions begin to wilt. Season with salt and pepper.
7. Return the steak to the pan. Mix and remove from the heat.
8. Place a few slices of the steak mixture inside each of the baguettes and
serve.
 Sloppy Joe Sandwiches

Prep time: 5 minutes Cooking time: 45 minutes Servings: 8

Nutrients per serving: Carbohydrates – 24 g Fat – 19 g Protein – 14 g Calories
– 330
Ingredients:
2 Tbsp extra-virgin olive oil
1 small onion, diced
1 pound ground beef
1 cup jarred tomato sauce
2 Tbsp Worcestershire sauce
Salt and freshly ground black pepper, to taste
8 hamburger buns
Instructions:
1. In Dutch oven over medium heat, heat the olive oil.
2. Add the onion and cook for 3 minutes.
3. Add the ground beef and cook, breaking up the meat, until all the pink
is gone, about 15 minutes.
4. Add the tomato sauce and Worcestershire sauce. Reduce the heat to
low, partially cover, and simmer for 25 minutes. Season with salt and
pepper.
5. Cut the buns in half and scoop a large spoonful or two of sloppy joe
onto each bun bottom.
6. Top each with the remaining bun half and enjoy.
 Bay Braised Artichokes

Prep time: 15 minutes Cooking time: 50 minutes Servings: 4

Nutrients per serving: Carbohydrates – 23 g Fat – 3 g Protein – 11 g Calories –
203
Ingredients:
4 large artichokes
½ lemon
¼ cup extra-virgin olive oil
½ tsp kosher salt
2 bay leaves
Instructions:
1. Trim the artichoke stems, leaving ½ inch on the artichoke. Cut 1 inch
off the top of the leaves.
2. Place the artichokes stem side down in a 5½-quart Dutch oven. Rub the
tops of the artichokes with the lemon half.
3. Pour in 4 cups of water, then the oil. Add the salt and bay leaves.
4. Wrap the lid with a kitchen towel to prevent excess liquid from
dripping back into the pot, then put the lid on the pot. Cook over low
 heat for 50 minutes.
5. Remove the artichokes from the pot and serve warm.
 DINNER
Baked Tortellini with Sausage

Prep time: 5 minutes Cooking time: 25 minutes Servings: 4

Nutrients per serving: Carbohydrates – 68 g Fat – 30 g Protein – 30 g Calories
– 655
Ingredients:
2 cups water
1 (9-oz) package dried or fresh cheese tortellini
2 Tbsp extra-virgin olive oil
1 pound Italian sausage, cut into small pieces
1 (15-oz) jar marinara sauce
Salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese
1 cup Italian breadcrumbs
Instructions:
1. Preheat the oven to 375°F.
2. In Dutch oven, bring the water to a boil.
3. Add the cheese tortellini and cook for about 5 minutes. Drain
completely and set aside.
4. In Dutch oven, heat the olive oil. Add the sausage and cook for 5
minutes.
5. Add the cooked tortellini and marinara sauce, and season with salt and
pepper. Cook for another 5 minutes, then turn off the heat.
6. Add the mozzarella cheese, stirring occasionally to combine. Sprinkle
the breadcrumbs on top, then bake for 10 minutes, or until the top is
golden brown. Let it cool a bit, then serve.
 Easy Cassoulet

Prep time: 15 minutes Cooking time: 30 minutes Servings: 4

Nutrients per serving: Carbohydrates – 45.6 g Fat – 40.3 g Protein – 31.4 g
Calories – 668
Ingredients:
5 slices bacon, cut into ½-inch thick slices
1 medium yellow onion, chopped
2 cloves garlic, minced
1 cup chicken broth
1 (14.5-oz) can crushed tomatoes
2 (14.5-oz) cans cannellini beans, rinsed and drained
2 cups fresh bread crumbs
3 Tbsp butter, melted
¼ cup coarsely chopped fresh parsley
Instructions:
1. Preheat the oven to 400° F.
2. In a 3½-quart Dutch oven, over medium heat, add the bacon and
brown.
3. Remove with a slotted spoon to a plate and reserve, leaving the fat in
the pot.
4. Add the onions and sauté for several minutes until soft.
5. Add the garlic and sauté for 2 minutes more.
6. Add the broth, tomatoes, beans, and bacon and stir.
7. In a medium bowl, toss the bread crumbs with the melted butter and
parsley. Set aside.
 8. Transfer Dutch oven to the oven and bake, uncovered, for 15 minutes.
9. Meanwhile, in a medium bowl, toss the bread crumbs with the butter
and parsley and set aside.
10. Remove Dutch oven from the oven, sprinkle over the bread crumbs,
and return to the oven for 10 minutes, or until the top is golden brown.
Serve in warmed bowls.
 Crispy Fried Cod Fillets

Prep time: 15 minutes Cooking time: 10 minutes Servings: 4

Nutrients per serving: Carbohydrates – 13.9 g Fat – 2.7 g Protein – 12 g
Calories – 128
Ingredients:
1 large egg
½ cup milk
1½ tsp Dijon mustard
4 (6-oz) cod fillets
1/3 cup all-purpose flour
1/3 cup panko crumbs
Coarse salt and black pepper, to taste
1 tsp paprika
½ tsp garlic powder
¼ tsp cayenne pepper
1 Tbsp vegetable oil
Tartar sauce, to taste
Lemon wedges, to taste
Instructions:
1. Place Dutch oven over medium heat. Add oil to cover surface.
2. Whisk together egg, milk and mustard.
3. Add cod and remove excess liquid when transferring to flour mixture.
4. Combine flour, panko, salt, pepper, paprika, garlic powder and cayenne
pepper.
5. Dredge codpieces in flour mixture.
6. Place filets in hot pan and cook for 2 to 4 minutes per side, until fish is
golden brown on both sides.
7. Transfer to a plate with a slotted spoon and sprinkle with extra salt and
pepper.
8. Serve with tartar sauce and lemon wedges.
 Crispy Salmon with Lemon-Butter Sauce

Prep time: 15 minutes Cooking time: 5 minutes Servings: 4

Nutrients per serving: Carbohydrates – 3.2 g Fat – 18.4 g Protein – 8.9 g
Calories – 220
Ingredients:
4 (4-6-oz) salmon fillets, patted dry
Salt and pepper, to taste
2 Tbsp olive oil
1 large garlic clove, minced
1/3 cup dry white wine
2 Tbsp fresh lemon juice
1 lemon zested
3 Tbsp unsalted butter, diced
2 Tbsp chopped fresh dill
Instructions:
1. Place Dutch oven over medium heat.
2. Sprinkle salt and pepper on salmon fillets and add 1 Tbsp oil to the
pan.
3. Add salmon flesh side down and cook 3-4 minutes. Flip the salmon and
cook an additional 3 minutes on skin side. Transfer to a plate.
4. Wipe out Dutch oven and add remaining Tbsp olive oil over medium
heat.
5. Add garlic and saute for 1 minute.
6. Pour in white wine and lemon juice. Stir for one minute.
7. Add lemon zest and continue stirring until slightly reduced.
8. Reduce heat to low and add cubed butter, stirring after each addition.
 9. Sprinkle in fresh dill and stir all together.
10. Season with salt and pepper and pour sauce over salmon fillets.
 Dry-Rubbed Flat Iron Steak

Prep time: 5 minutes Cooking time: 16 minutes Servings: 4

Nutrients per serving: Carbohydrates – 1.7 g Fat – 7.2 g Protein – 0.4 g
Calories – 69
Ingredients:
1 tsp coarse salt
1 tsp paprika
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
½ tsp coriander
½ tsp thyme
¼ tsp black pepper
4 (6-oz) flat iron steaks
2 Tbsp olive oil
Instructions:
1. Combine first eight ingredients in a small bowl.
2. Rub the seasonings onto the steaks and drizzle with 2 Tbsp olive oil.
3. Heat Dutch oven over medium heat.
4. Place steaks into Dutch oven and sear for 3 minutes on each side. Cook
for an additional 3 minutes for medium-rare.
5. Let meat rest for 10 minutes before slicing.
 Greek Style Burger

Prep time: 5 minutes Cooking time: 7 minutes Servings: 8-10

Nutrients per serving: Carbohydrates – 1.7 g Fat – 7.2 g Protein – 0.4 g
Calories – 69
Ingredients:
1½ lbs ground sirloin or chuck
2 tsp Worcestershire sauce
½ tsp dried oregano
½ cup crumbled feta cheese
1/3 cup finely diced red onion
1 tsp kosher salt
½ tsp black pepper
Arugula
Sliced tomatoes
Tzatziki sauce
Instructions:
1. Preheat Dutch oven over medium heat.
2. While the pot gets hot, combine beef, Worcestershire sauce, oregano,
feta cheese, onion, salt and pepper in a large bowl. Form into 4-5
patties.
3. Place a small amount of vegetable oil in Dutch oven.
4. Add burgers into Dutch oven and lightly push down with a heavy-duty
spatula to ensure contact with pan. Cook about 2-3 minutes.
5. Flip burgers and cook another 2-3 minutes, or until desired doneness.
6. Place burgers in buns and top with tzatziki sauce, arugula and sliced
tomatoes.
 Blackened Tuna Steaks

Prep time: 3 minutes Cooking time: 10 minutes Servings: 6

Nutrients per serving: Carbohydrates – 0 g Fat – 5.3 g Protein – 8.5 g Calories
– 83
Ingredients:
2 Tbsp canola oil
4 (8-oz) tuna steaks, preferably sushi-grade
Blackening Spice:
½ cup freshly ground black pepper
2 Tbsp kosher salt
1 Tbsp cardamom
1 Tbsp ground cinnamon
1 Tbsp nutmeg
1 Tbsp ground cloves
1 tsp coriander
1 tsp cumin
 1 tsp cayenne pepper
½ tsp celery salt
Instructions:
1. First prepare the blackening spice by combining all the spices.
2. Preheat Dutch oven.
3. Place oil inside the pot and wait until smoking.
4. Sprinkle blackening mixture on top of both sides of tuna steaks (about
1-2 Tbsp of blackening spice, depending on how spicy you want your
steaks).
5. Add tuna into Dutch oven and cook about 3 minutes each side. The
tuna should be browned on the outside and rare on the inside.
 Italian Sausage Jambalaya

Prep time: 5 minutes Cooking time: 15 minutes Servings: 4

Nutrients per serving: Carbohydrates – 50 g Fat – 24 g Protein – 20 g Calories
– 504
Ingredients:
2 cups water
3 spicy Italian sausages
2 Tbsp extra-virgin olive oil
2 cups frozen mirepoix
1 cup canned crushed tomatoes
1½ tsp Cajun seasoning
2 (8.8-oz) packages precooked rice
Salt and freshly ground black pepper, to taste
Instructions:
1. Remove the casings from the sausage and discard, then crumble the
meat.
2. In Dutch oven over medium heat, heat the olive oil.
3. Brown the sausage, stirring occasionally, for about 3 minutes.
4. Add the mirepoix and cook until tender, about 4 minutes.
5. Stir in the tomatoes, Cajun seasoning, and rice. Season with salt and
pepper.
6. Simmer for about 5 minutes, and serve.
 Peppercorn Pork Chops

Prep time: 5 minutes Cooking time: 25 minutes Servings: 4

Nutrients per serving: Carbohydrates – 8 g Fat – 15 g Protein – 37 g Calories –
315
Ingredients:
4 (8-to 10-oz) pork chops, about 1-inch thick, at room temperature
1 Tbsp coarsely crushed black peppercorns
2 Tbsp extra-virgin olive oil
1 (16-oz) bag frozen French-style green beans
Salt and freshly ground black pepper, to taste
Instructions:
1. Pat the chops dry. Rub each of the pork chops on both sides with the
peppercorns, pressing hard.
2. In Dutch oven, heat the olive oil until hot.
3. Add the pork chops and cook, uncovered, for 6 to 8 minutes on each
side.
4. Turn off the heat and let them rest in the pot for 5 minutes before
transferring them to a plate.
5. Add the green beans to Dutch oven over medium-high heat and cook
until tender, about 5 minutes. Season with salt and pepper, and serve
over the pork chops.
 Chicken Madeira

Prep time: 10 minutes Cooking time: 30 minutes Servings: 4

Nutrients per serving: Carbohydrates – 15 g Fat – 10 g Protein – 37 g Calories
– 407
Ingredients:
4 boneless, skinless chicken breasts
1 Tbsp salt
Salt and freshly ground black pepper, to taste
6 cups water
½ lb asparagus, trimmed
2 Tbsp extra-virgin olive oil
2 cups Madeira wine
2 cups beef broth
½ cup shredded Mozzarella cheese
2 Tbsp chopped fresh parsley
Instructions:
1. Lay the chicken breasts on a cutting board, and cover each with a piece
of plastic wrap. Use a mallet or a small, heavy frying pan to pound
them to ¼ inch thick. Discard the plastic wrap and season with salt and
pepper on both sides of the chicken.
2. Fill Dutch oven with the water, bring to a boil, and add the salt.
3. Add the asparagus and boil, uncovered, until crisp, tender, and bright
green, 2 to 3 minutes. Remove immediately and set aside. Pour out the
water.
4. In Dutch oven over medium heat, heat the olive oil. Cook the chicken
for 4 to 5 minutes on each side. Remove and set aside. 4.
5. Add the Madeira wine and beef broth. Bring to a boil, reduce to a
simmer, and cook for 10 to 12 minutes.
6. Return the chicken to the pot, turning it to coat in the sauce.
7. Lay the asparagus and cheese on top of the chicken. Then transfer
Dutch oven to the oven broiler and broil for 3 to 4 minutes. Garnish
with the parsley, if using, and serve.
 One-Pot Farfalle Pasta

Prep time: 5 minutes Cooking time: 250 minutes Servings: 4

Nutrients per serving: Carbohydrates – 48 g Fat – 18 g Protein – 42 g Calories
– 523
Ingredients:
2 Tbsp extra-virgin olive oil
5 slices bacon, chopped 1 (25-oz) jar marinara sauce with basil
2 cups water
Salt and freshly ground black pepper, to taste
2 cups dried farfalle pasta
3 cups baby spinach
1½ cups fresh Mozzarella cheese, sliced
Fresh basil leaves
Grated Parmesan cheese
Instructions:
1. Preheat the oven to 375°F.
2. In Dutch oven over medium heat, heat the olive oil until hot.
3. Add the bacon crumbles and cook for5 minutes..
4. Add the marinara sauce and water. Bring to a boil. Season with salt and
pepper.
5. Add the pasta and spinach, and mix.
6. Tuck a few slices of fresh mozzarella into the mix, and place the rest
on top. Cover and bake for 20 minutes, or until the pasta is tender.
7. Sprinkle fresh basil and Parmesan cheese on top, and serve.
 Comforting Red Wine Steak

Prep time: 5 minutes Cooking time: 40 minutes Servings: 2

Nutrients per serving: Carbohydrates – 42 g Fat – 32 g Protein – 56 g Calories
– 742
Ingredients:
2 (8-oz) sirloin steaks, trimmed of fat
Salt and freshly ground black pepper, to taste
4 Tbsp extra-virgin olive oil, divided
1 lb fingerling potatoes, rinsed, halved
3 Tbsp shallots, minced
2 tsp chopped fresh thyme
¾ cup red wine
Instructions:
1. Pat the steaks dry with a paper towel. Season generously with salt and
pepper. Let them rest at room temperature for 15 to 20 minutes before
cooking.
2. In Dutch oven over medium heat, heat 1 Tbsp of olive oil.
3. Add the potatoes, season with salt and pepper, and toss. Cook covered
over low heat for 20 to 30 minutes. Set aside.
4. Heat Dutch oven over high heat. Add the remaining 3 Tbsp of oil, then
lower the heat to medium-high.
5. Add the steaks and cook for 4 minutes on each side for medium-rare,
or longer as desired. Remove from the pot and set aside.
6. Add the shallots and thyme to the pot.
7. Add the wine and cook until the liquid is almost evaporated, 1 to 2
 minutes. Season with salt and pepper, and stir with a whisk.
8. Spoon the sauce over the steaks, and serve with the potatoes.
 Steak Seared in Browned Butter

Prep time: 10 minutes Cooking time: 20 minutes Servings: 4

Nutrients per serving: Carbohydrates – 18 g Fat – 24 g Protein – 58 g Calories
– 532
Ingredients:
2 (1-lb) steaks, 1 inch thick
1 Tbsp extra-virgin olive oil
3 Tbsp unsalted butter, divided
1 lb Yukon gold potatoes, sliced about ½-inch thick
2 fresh rosemary sprigs
Salt and freshly ground black pepper, to taste
½ cup beef broth
Instructions:
1. Let the steaks rest at room temperature for 30 minutes.
2. In Dutch oven over medium-high heat, heat the oil and 1 Tbsp of
butter.
3. Add the potatoes and rosemary and cook for 5 minutes, until fork-
tender. Season with salt and pepper. Remove from the pot and set
aside.
4. Season the steak with salt and pepper. Add the steak to Dutch oven
over high heat and cook for 5 minutes on each side for medium-rare, or
longer if desired. Remove the steaks and let them rest on a cutting
board.
5. Melt the remaining 2 Tbsp of butter over medium heat, stirring often.
Add the broth when the butter starts to brown. Keep stirring and
scraping up the browned bits using a wooden spoon.
6. Add the potatoes to the pan and heat through, about 5 minutes. Cut the
steaks in half, spoon the potatoes and browned butter over each steak,
and serve.
 Flank Steak Fajitas

Prep time: 10 minutes Cooking time: 20 minutes Servings: 4

Nutrients per serving: Carbohydrates – 52.1 g Fat – 12.6 g Protein – 35 g
Calories – 452
Ingredients:
1 lb flank or skirt steak
3 cloves garlic
½ cup soy sauce
½ cup honey
3 sprigs rosemary
Salt and pepper, to taste
2 limes, juiced
3 bell peppers of various colors, washed, seeded and sliced
2 medium onions, peeled and sliced into rings
10 Portobello mushrooms, washed and sliced
4 flour tortillas
Instructions:
1. Combine garlic, soy sauce, honey, rosemary, salt, pepper and lime
juice in a Ziploc bag. Add steak and marinate for 1-2 hours in the
refrigerator.
2. Remove meat from marinade and shake off excess liquid.
3. Place Dutch oven on the grill and heat until smoking. At this point, you
can sear the meat in the pot or directly on the grill. If you cook meat
directly on the grill, sear for 3-4 minutes on each side.
4. While meat cooks on the grill, add 1 Tbsp oil to the Dutch oven and
 add peppers, onions, mushrooms, salt and pepper. Allow vegetables to
sear. Stir frequently for about 6 minutes.
5. Meat and vegetables should be ready about the same time. Transfer
both to a platter and place tortillas in Dutch oven to toast, about 30
seconds. Allow meat to rest. Slice against the grain and serve along
with vegetables.
 SWEETS AND DESSERTS
Cinnamon Rice Pudding

Prep time: 15 minutes Cooking time: 50 minutes Servings: 6

Nutrients per serving: Carbohydrates – 38 g Fat – 7.5 g Protein – 3.9 g
Calories – 228
Ingredients:
1 Tbsp butter
2 cups cooked white rice
½ tsp ground cinnamon
¾ cup sugar
5 large eggs, beaten
2 cups heavy cream
1 tsp vanilla extract
Sprinkle of ground cinnamon, for garnish
Instructions:
1. Preheat the oven to 350°F.
2. Butter the inside of a 2-quart Dutch oven and put the rice in the pot.
3. In a large bowl, mix the cinnamon, sugar, and eggs until well blended.
4. Whisk in the cream and vanilla.
5. Pour the mixture gently over the rice. Cover with the lid and place
Dutch oven in the oven. Bake for 50 minutes, or until the custard is set.
 Remove from the oven and sprinkle lightly with cinnamon.
6. Serve warm.
 Banana Clafouti

Prep time: 15 minutes Cooking time: 45 minutes Servings: 8

Nutrients per serving: Carbohydrates – 27.2 g Fat – 8.2 g Protein – 4.5 g
Calories – 194
Ingredients:
1 cup whole milk
¼ cup whipping cream
3 eggs
½ cup granulated sugar
1 tsp vanilla extract
2 Tbsp butter, melted
¼ tsp salt
½ cup all-purpose flour
2 bananas, peeled and thinly sliced
2 tsp fresh lemon juice
Instructions:
1. Preheat the oven to 350°F.
2. Whisk together milk, cream, eggs, sugar, extract, butter and salt.
3. Add the flour and whisk gently until incorporated.
4. Place sliced bananas in a bowl with lemon juice.
5. Lightly grease Dutch oven and heat in oven for 5 minutes. Remove and
pour in batter.
6. Scatter bananas over batter and bake until golden and puffed, about 35
minutes.
 Lemon Cake Pudding with Blueberries

Prep time: 20 minutes Cooking time: 40 minutes Servings: 6

Nutrients per serving: Carbohydrates – 32.6 g Fat – 128.9 g Protein – 4.1 g
Calories – 246
Ingredients:
3 eggs, separated
3 Tbsp all-purpose flour
1 cup sugar
1 Tbsp butter, melted
6 Tbsp freshly squeezed lemon juice
1 tsp grated lemon zest
1¼ cups milk
Whipped cream, for garnish
Fresh blueberries, for garnish
Instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, beat the egg whites until stiff.
3. Beat the egg yolks in another large bowl, and add the flour and sugar.
4. Add the butter, lemon juice, lemon zest, and milk.
5. Fold in the egg whites.
6. Pour the mixture into a 2-quart Dutch oven and bake, uncovered, for 40
minutes, or until the pudding is set.
7. Serve with whipped cream and blueberries.
 Deep-Dish Giant Double Chocolate Chip Cookie

Prep time: 15 minutes Cooking time: 30 minutes Servings: 6

Nutrients per serving: Carbohydrates – 53.2 g Fat – 21.1 g Protein – 4.9 g
Calories – 417
Ingredients:
½ cup unsalted butter
½ cup light brown sugar
½ cup white sugar
1 tsp vanilla
1 large egg
1 cup all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup chocolate chip
½ cup chocolate chunks
Instructions:
1. Preheat oven to 350°F.
2. Melt butter in Dutch oven over low heat.
3. Add sugars and stir well.
4. Incorporate vanilla and egg, and beat quickly to make sure eggs do not
cook.
5. Stir in flour, baking soda and salt.
6. Fold in chocolate chips and chunks and spread dough out in Dutch
oven lightly with a spatula to flatten.
7. Bake for 25 minutes until cookie appears browned on top.
 Gooey Chocolate Fudge Cake

Prep time: 15 minutes Cooking time: 25 minutes Servings: 8

Nutrients per serving: Carbohydrates – 38.5 g Fat – 14.9 g Protein – 2.9 g
Calories – 290
Ingredients:
1 cup flour
½ tsp baking soda
1 cup sugar
Pinch of salt
½ cup vegetable oil
3 Tbsp cocoa powder
½ cup water
¼ cup whole milk
1 egg
1 tsp vanilla extract
Instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, whisk flour, baking soda, sugar and salt.
3. Combine oil, cocoa powder and water in another bowl.
4. Whisk in flour mixture and pour into Dutch oven.
5. Incorporate milk, egg and vanilla into the batter.
6. Bake for 25 minutes, or until edges are set and center is only slightly
jiggly.
 Fruit Medley

Prep time: 5 minutes Cooking time: 5 minutes Servings: 6

Nutrients per serving: Carbohydrates – 41.9 g Fat – 1.2 g Protein – 2.7 g
Calories – 169
Ingredients:
Cooking spray
2 Tbsp avocado oil
1½ Tbsp sugar
¼ tsp sea salt
2 large peaches or nectarines, cut into wedges
12 strawberries, quartered
12 large plums
6 apricots
2 tsp fresh lime juice
2 Tbsp chopped mint
1 cup blueberries
Instructions:
1. Heat Dutch oven over medium-high heat. Spray with cooking spray.
2. Dab a small amount of oil onto fruit. Sprinkle on sugar and sea salt.
3. Place peach wedges, plums and apricots into Dutch oven, working in
batches. Cook for 1-2 minutes on each side, until slightly charred and
softened.
4. Place fruit on a serving plate and sprinkle with lime juice, chopped
mint and blueberries.
 Nutella Brownies

Prep time: 15 minutes Cooking time: 50 minutes Servings: 8

Nutrients per serving: Carbohydrates – 58,4 g Fat – 19.8 g Protein – 6.3 g
Calories – 429
Ingredients:
1 cup sugar
3 large eggs
1 cup all-purpose flour
½ cup Dutch cocoa powder
½ tsp salt
½ tsp vanilla extract
½ stick unsalted butter
¼ cup half-and-half
4 oz chocolate chips
½ cup Nutella spread
Instructions:
1. Preheat oven to 350°F.
2. Whisk together sugar and eggs in one bowl.
3. Whisk together flour, cocoa and salt in another bowl.
4. In Dutch oven, simmer butter and half-and-half together over low heat.
5. Add chocolate chips and stir until melted, about 2 minutes.
6. Add in Nutella and continue stirring until incorporated. Remove from
heat.
7. Pour sugar mixture into chocolate mixture in Dutch oven.
8. Carefully add flour mixture and fold until just incorporated.
9. Bake for 25 minutes, but start checking at 20 minutes. At about 20-22
minutes, you will have a brownie with a fudge-like consistency.
 Rustic Blackberry Galette

Prep time: 15 minutes Cooking time: 45 minutes Servings: 6

Nutrients per serving: Carbohydrates – 44.5 g Fat – 3.7 g Protein – 3.3 g
Calories – 211
Ingredients:
2 lbs fresh blackberries, rinsed and dried
¾ cup granulated sugar
2 Tbsp fresh lime juice
2 tsp chopped fresh basil
1 tsp chopped fresh mint
Pinch of salt
¼ tsp cinnamon
1 tsp vanilla extract
1 package store-bought puff pastry, thawed
1 egg white, slightly beaten
Instructions:
1. Preheat oven to 375°F.
2. Roll out puff pastry and place in greased Dutch oven. Allow pastry to
hang over the sides slightly.
3. Toss together blackberries, sugar, lime juice, basil, mint, salt,
cinnamon and vanilla extract.
4. Spread fruit mixture inside pastry dough in Dutch oven.
5. Fold pastry over the berries to cover edges and about ½ way up. Brush
egg white over pastry.
6. Place the pot in oven and bake about 40 minutes, until pastry browns.
 Sweet Cherry Clafouti

Prep time: 15 minutes Cooking time: 45 minutes Servings: 8

Nutrients per serving: Carbohydrates – 61.8 g Fat – 6.8 g Protein – 4.5 g
Calories – 326
Ingredients:
1 cup whole milk
¼ cup whipping cream
3 eggs
½ cup granulated sugar
1 tsp almond extract
2 Tbsp butter, melted
½ cup all-purpose flour
2 cups cherries, pitted and sliced
Powdered sugar
Instructions:
1. Preheat the oven to 350°F.
2. Whisk together milk, cream, eggs, sugar, extract and butter.
3. Add the flour and whisk gently until incorporated.
4. Lightly grease Dutch oven and heat in oven for 5 minutes.
5. Remove from heat and pour in batter.
6. Scatter cherries all around batter and place in oven.
7. Bake until golden and puffed, about 35 minutes.
8. Dust with powdered sugar.
 Three Berry Crumble

Prep time: 15 minutes Cooking time: 1 hour Servings: 8

Nutrients per serving: Carbohydrates – 55.9 g Fat – 15.9g Protein – 5.7 g
Calories – 387
Ingredients:
6 cups of fresh mixed berries (blueberries, raspberries), washed and
dried
¼ cup sugar
¼ cup flour
1 Tbsp lemon juice
¾ cup flour
¾ cup brown sugar
¾ cup old fashioned oats
½ cup chopped almonds
1 tsp cinnamon
1 stick cold butter, cut into cubes
Instructions:
1. Preheat oven to 375°F.
2. Lightly toss the berries, sugar, flour and lemon juice inside your Dutch
oven.
3. In a bowl, mix the flour, brown sugar, oats, almonds and cinnamon.
4. Incorporate cold butter with your fingertips into the oat mixture until
small clumps form.
5. Pour topping onto fruit and bake for 45 minutes to 1 hour, until bubbles
form and top appears browned and crispy.
6. Serve with vanilla ice cream right out of Dutch oven.
 Apple Brown Betty

Prep time: 25 minutes Cooking time: 50 minutes Servings: 6

Nutrients per serving: Carbohydrates – 58.9 g Fat – 13.9g Protein – 4.7 g
Calories – 285
Ingredients:
3 cups coarse bread crumbs, toasted
½ cup butter, melted, divided
1¼ cups sugar, divided
½ teaspoon ground cinnamon
3 large Cameo or Braeburn apples, peeled, cored, quartered, and cut
crosswise into ¼-inch slices
Instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, mix the toasted breadcrumbs with ¼ cup of the
butter, ¼ cup of the sugar, and the cinnamon.
3. In another medium bowl, mix the apples, the remaining ¼ cup of
butter, and the remaining 1 cup of sugar.
4. In the Dutch oven, spread a third of the crumb mixture over the bottom
of the pot. Add half of the apples and another third of the crumb
mixture. Add the rest of the apples and sprinkle the remaining third of
the crumbs over it all.
5. Bake, uncovered, for 50 minutes. Serve warm.
 CONCLUSION
Thank you for reading this book and having the patience to try the recipes.
I do hope that you have had as much enjoyment reading and experimenting with
the meals as I have had writing the book.
If you would like to leave a comment, you can do so at the Order section-
>Digital orders, in your Amazon account.

Stay safe and healthy!

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