"Know Your Food" Podcast #35: Foods And Recipes We're Loving (2024)

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• 5cupsrolled oats
• 3cupsraw whole milk *
• 1/4cupraisins or other dried fruit
• 1tablespoonground cinnamon
• raw honey
• raw whole milk or yogurt, additional for serving
• fresh fruit

1. In large mixing bowl, combine oats and milk.

2. Press oats down into milk so they're submerged.

3. Cover.

4. Let soak overnight at room temperature.

5. Soak in fridge if room temperature is more than 78 to 80 degrees Fahrenheit.

6. In the morning, add raisins and cinnamon.

7. Stir.

8. Scoop into bowls.

9. Top with raw honey and additional raw milk and fresh fruit. Or serve with yogurt.

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• 1cupsour cream or soft cheese
• 2 to 4tablespoonsraw whole milk
• 1/2teaspoonsea salt
• 1/8teaspoonpepper
• 1teaspoononion powder
• 1teaspoongarlic powder
• 1/2teaspoonbasil

1. Whisk all ingredients together, adjusting amount of milk for desired consistency.

2. Refrigerate until needed.

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• 2poundsground meat
• 1 to 2teaspoonssea salt
• 1teaspoonrubbed sage
• 2/3teaspoonrubbed summer savory
• 1/4teaspoonground nutmeg
• 1teaspoonground marjoram
• 1/4teaspoonground black pepper
• 1/2tspdried parsley
• 1/2tspdried thymeoptional
• coconut oil optional*

1. Mix well, and form into 20 patties.

2. For lean meat, start with a low flame, then finish over medium-high heat to brown, or broil on middle oven rack.

3. Try not to overcook; they should be nice and juicy.

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• 4poundsgrass-fed ground beef
• 2 to 3teaspoonssea salt
• 1/2teaspoonblack pepper
• 3clovesgarliccrushed, optional
• 1tablespoondried parsley or 3 tablespoons fresh chopped parsley (optional)

Gas grill instructions:

1. Preheat the grill to 425 to 450 degrees Fahrenheit.

2. Add the burgers and grill 3 to 3-1/2 minutes with the lid on.

3. Set a timer so you don’t forget them.

4. Do not press on them.

5. Do not move them.

6. We want the juices to get sealed inside.

7. After 3 minutes, flip the burgers and cook another 3 to 3-1/2 minutes, again with the lid on.

8. After this, the burgers will be medium-rare.

9. For well-done burgers, shut off the grill or move the burgers to the cool side of the grill, shut the lid and let cook another 3 to 5 minutes.

10. Before serving, let your burgers rest, covered, in a warm area for 3 to 5 minutes.

11. This is a good time to toast buns if you’re using them.

Charcoal grill instructions:

1. Make a pyramid of at least 50 briquets (for a 22-inch diameter grill). Light the briquets and give them at least a half hour to get going — they should be very hot, mostly grey, and smoldering.

2. Scrape them to one side of the grill and spread them out so they provide direct heat for half the grill's surface.

3. Add the burgers to the side of the grill that is over the briquets.

4. Grill 3 to 3-1/2 minutes, with the lid on.

5. Set a timer so you don’t forget them.

6. Do not press on them.

7. Do not move them.

8. We want the juices to get sealed inside.

9. After 3 minutes, flip the burgers and cook another 3 to 3-1/2 minutes, again with the lid on.

10. After this, the burgers will be medium-rare.

11. For well-done burgers, move the burgers to the other side (where there are no briquets), shut the lid and let cook another 3 to 5 minutes.

12. Before serving, let your burgers rest, covered, in a warm area for 3 to 5 minutes.

13. This is a good time to toast buns if you’re using them.