meal to the field #9

Ingredients:

• 1 cup mayonnaise
• 1/4 cup sugar
• 4 tsp white vinegar
• 1 tbsp fresh dill, chopped
• 1/2 tsp kosher salt
• 6 large cucumbers, sliced with a mandolin
• 6 green onions, chopped

Directions:

• in a large mixing bowl, combine mayonnaise, sugar, vinegar, dill and salt
• mix with a whisk
• cut cucumbers with a mandolin into thin slices and place in bowl
• add green onions, mix and dish into containers
• chill in fridge for at least one hour

Ingredients:

• 2 1kg cross rib pot roasts
• salt and pepper on roasts (season well)
• 1/4 cup olive oil
• 5 white onions, chopped
• 14 crushed garlic cloves, roughly chopped
• 2 bottles of beer
• 2 cups beef broth
• 1 1/2 tsp ground thyme
• 2 tsp herbes de provence

Directions:

• turn crockpot on high
• heat oil in a large dutch oven on medium/high heat
• season the roasts and one at a time sear each roast (all sides) for 2 minutes per side
• place into the crockpot
• in dutch oven, place onions and garlic
• season the onions and garlic with thyme and herbes de provence
• add beer and broth
• pour over the roasts in the crockpot
• cook on high in crockpot for 4 hours or longer
• take meat out and slice and put back in crockpot and serve

Ingredients:

• 8 large carrots, cut into sticks
• olive oil
• salt and pepper
• 1/4 cup olive oil
• 2 tbsp white wine vinegar
• 1 tbsp dijon mustard
• 1 tbsp minced garlic
• 1/2 tsp ground thyme
• 1 tsp fresh rosemary leaves, chopped

Directions:

• preheat oven to 450 degrees
• cut carrots into sticks and place on a parchment lined baking sheet
• toss with olive oil and sprinkle with salt and pepper
• roast for 15-20 minutes until tender
• mix up olive oil, vinegar, mustard, garlic, thyme and rosemary
• pour over the carrots and serve

Ingredients:

• 4 eggs, room temperature
• 2 tsp kosher salt
• 2 2/3 cup homo milk
• 2 cups sifted all purpose flour

Directions:

• using three muffin tins, place dollops of butter in each well and place in 400 degree oven
• whisk up eggs and add salt and milk
• add flour to mixture
• take out smoking hot muffin tins and pour batter into them, filling each well half way up
• bake for 20 minutes
• serve warm, with gravy and butter

Ingredients:

• 1 1/2 cups sugar
• 1/2 cup melted coconut oil, room temperature
• 2 cups all purpose flour
• 1/4 cup cocoa powder
• 1 tsp kosher salt
• 1 1/2 tsp baking soda
• 2 cups shredded zucchini
• 2 tsp vanilla
• 1 cup semi-sweet chocolate chips

Directions:

• in a standing mixer, beat sugar and oil
• mix flour, cocoa powder, salt and baking soda in a bowl
• add flour mixture to sugar and oil
• beat and add zucchini
• fold in chocolate chips and pour into a greased 8×8 baking pan
• make sure the baking pan is well greased and has parchment paper lining the bottom of it so cake does not stick
• bake at 350 degrees for 50 minutes or until centre of cake is done
• let cook in pan on wire rack for 20 minutes and then take out of pan and let cool
• cut into 12 brownies and serve