Maple Balsamic Braised Cross Rib Roast

Part 1
5lb Harvest Haven cross rib roast
2 large onions, sliced
3-4 cloves garlic
2 cups bone broth
½ cup balsamic vinegar
¼ cup pure maple syrup
2 tbsp Dijon mustard
5-6 sprigs fresh thyme, finely chopped
1 tsp sea salt
1 tsp freshly cracked black pepper
Part 2
1 large onion, cut into 8 wedges
1 carrot, peeled and sliced
½ medium squash, peeled and cut into 1" cubes
2 cups Brussels sprouts, cut in half
227g mushrooms, sliced

Preheat oven to 325F

In a large skillet that can handle some serious heat, melt a generous amount of healthy cooking fat over very high heat.

While the pan is heating, pat the roast real dry and sprinkle generously with salt and pepper, then place the roast in the hot pan and sear on all sides until a beautiful golden crust forms.

Move the meat to a large Dutch oven and place the skillet back over the heat source. Lower the heat to medium and add the onions and garlic. Cook for about 2-3 minutes or until softened, then add to the Dutch oven with the meat.

Mix the bone broth, balsamic vinegar, maple syrup, Dijon mustard, fresh thyme, salt, and pepper in a glass measuring cup or bowl that's equipped with a pouring spout. Pour that over the roast and onions, place the lid on and then bake in a 325F oven for about 3½ hours, or until meat is tender.

Remove the meat from the oven, add the onion wedges, carrots, squash, Brussels sprouts and mushrooms, put the lid back on and send this back to the oven, increasing the temperature to 375F. Cook for an additional 30 minutes, then remove the lid and continue cooking for a final 10-15 minutes.

Remove the roast from the oven and allow it to rest and cool for 10-15 minutes before serving.

Garlic Mashed Potatoes

8 medium butterball potatoes (about 4 pounds)
1 head peeled garlic cloves (about 15)
Coarse salt
1 1/2 cups milk
1/2 cup butter, cut into small pieces

4 cups fresh cranberries
3 ½ cup juice from 1 can pineapple plus water
2 Tbsp plain gelatin
1/2 cup cold water
2 cups raw cane sugar
1/2 cup toasted walnuts
1 cup grapes, halved or chopped apple
1 can pineapple, diced

Cook cranberries in juice and water.

Soak gelatin in cold water; add hot cranberries and sugar; stir until sugar is dissolved; cool.
Add nuts, grapes and pineapple; stir well.

Cool till firm.

Serve with mayonnaise on shredded lettuce.

Brown Butter Blueberry Nectarines Crisp

STREUSEL

1/2 cup butter
1/2 cup flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
3/4 cup rolled oats

FILLING

5 cups sliced or chopped nectarines
1 cup blueberries
1/4 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Brown the butter: Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning-- you'll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, remove from heat immediately and pour into a baking pan. Cover tightly, place in the refrigerator or freezer, and chill until solid.

As the butter chills, whisk the remaining streusel ingredients together in a medium bowl. Set aside.
Preheat oven to 350°F. Lightly grease a 9-10 inch baking dish (circle, square, a skillet, or any similar size pan).

Mix all of the filling ingredients together in a large bowl, then spread into your baking dish.

Scrape butter out of the pan and add to the streusel. Use a pastry cutter or a fork to break the butter up into smaller pieces. Combine it with the streusel until the mixture becomes crumbly and all the butter is incorporated. Sprinkle streusel evenly over fruit.

Bake for 40-45 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.