Warm brie of goat with candied fennel and apricots brulée.Warm brie of goat with candied fennel and apricots brulée.Credits to: #thePrimalFocusMandarinTangerine2018-10-10T16:56:25-08:00Recipes|Share This PostFacebookTwitterLinkedInPinterest About the Author: MandarinTangerine Related Posts Classic American Stew New Orleans Style Gumbo, but Better Jamaican Curry Chicken West Coast Pozole Sourdough Savoury Scones Cajun Congee with Crispy Bacon Pasta Caponata with Crispy Eggplant Classic Autumn Bolognese Deconstructed Ratatouille Grilled Fried Rice BLT Zucchini Pasta Zucchini Pasta with Marinara and Crispy Meatballs Carrot and Golden Beet Cupcakes with Lemony Cream Cheese Frosting Carrot and Golden (Beet) Milk Smoothies Char Kuey Teow (Prawns and Sweet Sausage with Rice Noodles) Pumpkin? Pie Goat Cheese Stuffed Zucchini Blossoms with Candy Cane Beets “Korean Short Rib” All Meat Marinade Low Carb Skillet Pizza Dip Basically Pesto… But Better Smoky Cauliflower Hummus Probiotic CSA Stir Fry Mozzarella Stuffed Broccoli and Beef Arancini Caprese Chicken Classic Korean Kimchi Pasta Primavera with Fennel Crema Probiotic Fennel Vinaigrette Kind-Of Stroganoff, But Not Really… Savory Spaghetti Squash with Italian Sausage Use the Whole Ham Hock 8 Ways Roasted Celeriac with Gorgonzola and Toasted Hazelnuts Seared Scallops with Roasted Fennel and Pomegranate Reduction Better-Than-Your-Mother-In-Law’s Thanksgiving Turkey Basic B*tch Pumpkin Pie Summer CSA Sushi Burritos Primal French Onion Soup with Homemade Sourdough Croutons Roasted Delicata with Beef Bourgoignon Crispy, Cheesy, Tender Broccoli and Cauliflower Spicy Pork Sausage and Rainbow Veggie Stir-Fry Nasturtium Hot Sauce Beet and Meyer Lemon Tart A ‘Beeting’ Heart Not-So-Green Eggs and Ham Beef Tail Osso Buco with Roasted Winter Vegetables and Balsamic Grits Braised Beef Tongue with Roasted Broccoli Rabe and Sundried Tomato Italian Bolognese on Korean Yam Noodles Crispy Bacon and Asparagus Breakfast Sammies Sous Vide Truffled T-Bone Steak with Baby Mustard Greens Roast Chicken and Root Vegetable Fried Rice with Avocado Warm Potato Salad with Crispy Bacon and Stone Ground Mustard Sweet and Spicy Curry Squash Bowls Whole Chicken (Yes, feet too!) Coq Au Vin Sesame Ginger Chicken Foot Bahn Mi Roasted Beat Salad with Goat Cheese Rustic Ham and Parsnip Soup with White Beans Spicy Beef and Chilies on Cheesy Grits Roasted Pork Shoulder with Apple and English Peas Potato Biscuit Breakfast Sammies Chicken Foot Street Tacos Pumpkin with Thai Green Curry Chicken Club Salad Asian Style Stuffed Cabbage Rolls Spicy Chicken with Balsamic Potatoes and Brussel Sprouts Classic Steak and ‘Taters Pork Shoulder and Artichoke with Summer Cauliflower Roasted Pumpkin with Pastured Pork and Beef Bolognese. Roasted Potatoes and Salmon with Truffle Asian Chicken and Winter Choy with Charred Carrot Hickory Smoked Pork Bowl Winter kale with Artichoke Hearts Cast Iron Roasted Carrots Truly free range chicken Sage and Candied Ginger Syrup Bacon Fat Garlic Confit Beetroot and Potato Soup Short Rib Fried Rice with Spicy Winter Greens Sourdough Pumpkin Scones with Smoked Maple Butter Lamb and roots Autumn breakfast hash Winter Squash and Creamy Bitter Greens Fall Spice Winter Squash Custard-Style Ice Cream Tangy Winter Squash Soup with Crispy Bacon Seared Chard with Cold Smoked Salmon Alder Smoked Baba Ganoush Purple Asian long bean carbonara with crispy bacon, raw parmigiano reggiano and warm duck yolk. Eggs three ways. Crispy bacon and smoked eggplant stuffed eggs topped with caviar. Nam pla bok choy with shaved red onion Primal lasagna. Sorrel and lovage bolognese with homemade Italian pork and beef sausage. Patty pan and zephyr squash ‘pasta’. Raw Parmigiano-Reggiano.Thanks to The Primal Focus Kvass marinated white summer squash with herb and garlic German style sauer potatoes and homemade cast iron bratwurst. Moroccan salt preserved lemons with fennel and chili flake Chilled summer soup of smoked tomatillo and fennel bulb. Spinach Tomatillos Smoked chicken ceasar salad Beetroot and fava bean hummus on nasturtium greens. Gazpacho of chilied beetroot greens and cucumber. Nasturtium flowers. Braised Rabbit
