CHICKEN POT PIE

• 1 1/2 pound boneless skinless chicken breast diced
• 1 cup carrot small dice
• 1/2 cup celery small dice
• 1 each onion small dice
• 1/3 cup butter
• 1/2 cup all-purpose flour
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cup chicken broth
• 1 cup milk
• 2 each russet potato peeled, medium dice
• 1 cup frozen green peas
• 2 each 9-inch frozen pie crust defrosted

ROAST BEEF with SWEET POTATOES and STEAMED BROCCOLI

• 4 pound beef roast
• 2 teaspoon sea salt more or less to taste
• 1/2 teaspoon freshly ground black pepper more or less to taste
• 2 tablespoon avocado oil
• 5 each sweet potato peeled and cut into 2-inch chunks
• 4 clove garlic peeled and halved
• 2 tablespoon extra virgin olive oil
• 1 tablespoon fresh cilantro chopped
• 2 bunch broccoli separated into florets and stems peeled and cut into 2-inch pieces

CREAMY CLAM CHOWDER IN BREAD BOWL

• 1 tablespoon avocado oil
• 5 ounce bacon chopped
• 2 each yellow onion medium dice
• 6 stalk celery preferably heart with leaves, 1/4 inch dice
• 2/3 cup all-purpose flour
• 7 cup bottled clam juice
• 1 teaspoon dry thyme
• 4 each russet potato large, peeled and cut into 1/2 inch cubes
• 2 cup heavy whipping cream
• 26 ounce canned chopped clams drained, clam juice reserved
• 1/4 teaspoon cayenne pepper
• 2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

Optional:

• 10 each sourdough bread round  small, "lid" cut into top and slightly hollowed out for soup

PORK MEDALLIONS IN MUSHROOM SAUCE

• 3 1/4 pound pork tenderloin
• 1 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 5 tablespoon ghee
• 20 ounce cremini mushroom sliced
• 2 1/2 cup chicken stock
• 2 1/2 tablespoon fresh sage  finely chopped
• 2 1/2 tablespoon fresh thyme finely chopped
• 2 1/2 tablespoon tapioca starch
• 2 1/2 tablespoon water

SPINACH SALAD

For the Vinaigrette:

• 4 teaspoon Champagane vinegar
• 2 tablespoon extra virgin olive oil
• 1 each shallot small, finely chopped
• 1/4 teaspoon Kosher salt more or less to taste
• dash freshly ground black pepper more or less to taste

For the Salad:

• 16 ounce baby spinach
• 2 cup orange segments about 3 oranges for 10 servings
• 1/2 cup red onion slivered
• 1/4 teaspoon Kosher salt
• dash freshly ground black pepper
• 1/4 cup sliced almonds
• 1/2 cup crumbled feta cheese