• Combine fresh basil, garlic, and pine nuts in a food processor. Pulse until coarsely chopped.
• Add 1/2 of the olive oil and process until smooth (fully incorporated).
• Season with salt and pepper.
• If using immediately, add remaining olive oil and pulse until smooth. Transfer basil pesto to a serving bowl. Mix in the cheese.
• If freezing, transfer to air-tight container and drizzle remaining oil over the top. Good for up to 3 months. Thaw and stir in cheese.

Calibrate Thermometer

• Boil a small pot of plain water. Insert candy thermometer to determine actual temperature
• Water boils at a different temperature depending on elevation and atmospheric conditions. Do this each time you make a batch.

Making Jam

• In a large stainless steel pot mix together crushed blueberries and sugar.
• Bring mixture to a boil, stirring very frequently. (Use lower heat until sugar is dissolved, then turn up heat to cook jam rapidly.)
• Cook until temperature of jam is 9 degrees higher than the temperature at which the water boiled. (Jelling point.)
• Immediately take pot off the heat.
• Let sit for 4 to 5 minutes. Stir gently and frequently to suspend fruit in the liquid jam.

Canning Jam

• Ladle blueberry jam into hot sterilized half-pint jars. Leave 1/4 inch headspace.
• Wipe rim of jars with damp cloth or paper towel to remove any sugar residue ensuring a good, tight seal. Screw on lids and ring bands.
• Place jars on canning rack in water-bath canner. Add enough simmering water to cover 1 to 2 inches above top of jars. Bring water to rolling boil.
• Process for 15 minutes in a boiling water-bath canner. Then turn off heat. Remove lid (lifting so steam escapes AWAY from you. Let sit 5 minutes.
• Using canning jar lifter to remove jars from water, place on dry towel or wooden cutting board. Let sit undisturbed until completely cool.
• After cooling, check for proper seal. Remove ring bands, press in center of lid to find concave dimple. Carefully lift jar by the edge of the lid. The lid should hold.
• Label jars with contents and date of processing. Store sealed jars in pantry. Store unsealed jars in refrigerator to be used immediately.

Meatballs

• Combine meatball ingredients in large mixing bowl. Form meatballs.
• Heat a large pot on medium heat. Add oil to coat the bottom. Add half the meatballs, keeping space between them.
• Brown well on one side and flip to brown the other side. Roll to sides and brown.
• When nicely browned, put on a plate and repeat with remaining meatballs. Put on plate.

Tomato Sauce

• Add crushed tomatoes, garlic and cumin to pan. Scrape bottom and combine well. Add meatballs, season with salt and pepper, bring to a simmer. Turn down to low.
• Cook for about an hour with lid slightly open. Scrape bottom occasionally to prevent burning.
• Meatballs are done when tomato sauce thickens.

Serve with Mint Sauce and Feta Over Rice

• Prepare rice of your choice. Combine the yogurt sauce ingredients.
• Spoon yogurt sauce on top of meatballs and crumble feta over it.
• Garnish with fresh herbs and olive oil.

• Combine the lamb, egg, garlic, bread crumbs, mint, parsley, cinnamon, coriander, cumin, salt and pepper in a large bowl. Form the mixture into 16 to 18 meatballs about 1 ¼ inch in diameter.
• Heat the olive oil in a large, heavy skillet over medium-high heat. Add the meatballs and cook until lightly browned on all sides, about three minutes total. Transfer the meatballs to a plate, drain the excess fat from the pan and return it to the stove.
• To make the sauce, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking until fragrant, one minute longer.
• Stir in the tomatoes. Add ½ teaspoon each of cinnamon and coriander and season to taste with salt and pepper. Cook for two minutes, then taste again and adjusted the spices as desired.
• Return the meatballs to the pan and turn several times to coat them with the sauce cover and simmer slowly until the meatballs are cooked through, 6 to 8 minutes.
• Transfer the meatballs and sauce to a serving dish, garnish with parsley and serve with steamed white rice.

• Place chuck roast in your slow-cooker.
• Combine remaining ingredients in mixing bowl to make sauce. Pour mixture over Chuck roast.
• Cover and cook on low 8 to 10 hours or 4 to 5 hours on high.
• Remove roast from slow-cooker and shred meat with a fork. Place shredded meat back into the slow-cooker and stir to evenly coat with sauce.
• Serve alone or atop whole-grain sandwich buns and top with additional barbecue sauce if desired.

• Assemble a cheese cloth lined colander.
• Heat the milk and salt stirring constantly to prevent sticking.
• Bring it to a boil, turn the heat to low, and add 3 tablespoons of distilled white vinegar.
• Watch and stir. Almost immediately, the milk will separate into curds and whey. If not, add one more tablespoon of vinegar. Continue to stir gently to encourage whey extraction and curd formation.
• Drain into the cheesecloth-lined colander in the sink. Let sit for 5-10 minutes, until the cheese is cool enough to handle. Form the curds into a ball or disc while squeezing excess whey through the cheesecloth. At this point the cheese is ready to eat, but if you prefer a drier, firmer cheese, you can set it on a plate or a sheet pan with a plate on top of it. Use some kind of weight — cans, pots and pans, or books — to press it down for 15 more minutes or up to a couple of hours.
• Crumble over tacos or enchiladas, or sprinkle into a salad. Slice as a side with your morning sausage and eggs.