—Ingredients 1 package of Charcutnuvo Pork Apple Gouda Sausage, sliced into rounds 2 cups of Zucchini Spirals 1 tbsp olive oil 4 garlic cloves, minced ½ cup sundried tomatoes 1 cup half and half ¼ cup half and half ½ tsp fresh oregano, chopped ½ tsp fresh thyme, chopped ¼ tsp fresh sage, chopped ¼ tsp fresh basil, chopped ½ cup freshly grated parmesan cheese Fresh parmesan and basil for garnish   –INSTRUCTIONS   Heat the olive oil over medium heat in a large skillet. Add the sliced pork apple gouda sausage and cook for 5-7 minutes until browned. Remove from heat and set aside. In the same skillet, add the garlic and saute until fragrant, about 30-45 seconds. Stir in the half and half, parmesan, and chicken broth, and whisk for 2-3, until the sauce starts to thicken. Stir in the sun dried

—Ingredients 1lb grass fed beef 1 package of Charcutnuvo Elk and Pork Jalapeno Cheddar Brats Sliced tomato Sliced red onion Lettuce (butter or romaine) Cheddar or Pepper Jack cheese Hamburger Buns Your favorite burger sauce 1 tbsp avocado oil Salt and pepper to taste   –INSTRUCTIONS   Dice two - three Charcutnuvo Elk and Pork Jalapeno Cheddar Brats finley. Mix the diced brats together with the grass fed beef, then season with salt and pepper. Divide beef mixture into fourths and roll out 4 hamburger patties. If cooking on a grill, grill patties to your desired temperature. If cooking on a stovetop, heat 1 tbsp avocado oil over medium heat in a large nonstick skillet. Heat burger patties for 4-5 minutes on each side or until cooked to your desired temperature. Build your hamburger with sliced tomato, sliced red onion, lettuce, and

—Ingredients 1 package of Charcutnuvo Mini Uncured Beef Franks 1 City Bonfire Portable Fire Pit Brioche Rolls Sliced tomato Sliced mini dill pickles Diced white onion Yellow mustard   —INSTRUCTIONS Assemble and light your City Bonfire Portable Fire Pit according to instructions included in the package. Prep veggies by slicing the tomato and mini dill pickles, and chopping onions. Toast brioche rolls if desired. Add a Charcutnuvo Mini Uncured Beef Frank to a skewer and roast over the portable fire pit until heated through and browned. Assemble your hot dog with all desired toppings and enjoy!

—Ingredients 1 package of Charcutnuvo Organic Breakfast Links sliced into medallions 12 medium croissants torn in half 6 eggs 6 to 8 oz of blueberry preserves 8 oz of cream cheese cut into cubes Lemon zest from large lemon 1 ½ cups of milk 1 ½ teaspoon cinnamon ½ teaspoon almond extract 1 tablespoon vanilla extract 1 tablespoon bourbon 1 teaspoon salt 8 tablespoons butter, sliced into cubes Maple syrup and fresh blueberries for serving     — Instructions Grease a 9x13 baking dish with oil or butter. In a large bowl mix together eggs, lemon zest, milk, cinnamon, almond extract, vanilla extract, bourbon, and salt. Dip the croissants into the mixture  and make sure they are coated well. Cover the bottom of the baking dish with half of the croissants, then top those croissants with cream cheese, blueberry preserves, and sliced breakfast sausage.

—Ingredients 1 package of Charcutnuvo Organic Hot Links 3 cups green beans, trimmed 3 cups new red potatoes, quartered 1 zucchini, sliced into half moons 2 corn on the cob, sliced into rounds 5 cloves of garlic, minced 6 tbsp unsalted butter 2 tbsp Old Bay seasoning 1 tbsp Italian Seasoning 1tsp garlic powder Salt and pepper to taste Fresh parsley for garnish   — Instructions Preheat the oven to 400 F or the grill to 425 F. Prep all the ingredients by slicing the sausage into coins, quartering the new potatoes, trimming the green beans, slicing the zucchini into half moons, slicing the corn on the cob into rounds, and mincing the garlic. Add all prepped ingredients into a large bowl. In a separate bowl mix the seasonings together, then add to the large bowl with the veggie and sausage

—Ingredients 1 package of Charcutnuvo Smoked Pork and Bison Jalapeno Cheddar, sliced into medallions 1 pound broccoli florets ½ pound cauliflower florets 1 tbsp olive oil 1 cup onion, diced 4 cloves garlic, minced 8 ounces cream cheese at room temperature 1 tbsp thyme 1 tbsp dijon mustard ½ cup sour cream 2 cups shredded mexican cheese blend Salt and pepper to taste     — Instructions Preheat oven to 400F and lightly grease a 9x13 baking dish. Add water to a large stock pot and bring it to boil. Boil broccoli and cauliflower florets for about 3 minutes then drain and set aside. Warm olive oil in a large nonstick pan over medium heat. Add onions and saute for 3 minutes. Add garlic and saute for another minute. Add sliced sausage and saute until sides are browned, about 5 minutes. Add sausage

— Ingredients

• 1 package Charcutnuvo Organic Smoked Beef Sausage, cut into ½ inch slices
• 1 small white onion, diced
• 3 cloves garlic, minced
• 1 package of 8 oz cheese tortellini, cooked
• 1 teaspoon fresh oregano, chopped
• 1 teaspoon fresh basil, chopped
• 1 tbsp fresh parsley, chopped
• 1 24 oz jar of pasta sauce
• 2 cups shredded mozzarella cheese

  — Instructions Preheat your oven to 325 F. In a large cast iron or oven safe skillet, heat 1 tbsp olive oil over medium high heat. Add in onion and cook for 3-5 minutes until translucent. Add in garlic and sausage and cook until sausage is browned, about 5-7 minutes. Turn heat to low and stir in cooked pasta, basil, oregano,

Whole30 Friendly Spaghetti Squash with Pesto and Charcutnuvo Chicken Sausage   — INGREDIENTS

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1 package of Charcutnuvo Spinach Chicken Sausage, cut into 1/4" thick half moons
• 1 cup chopped fresh baby spinach
• 1 cup yellow onion, diced
• 2 cloves of garlic, minced
• 1 1/2 cups dairy free pesto
• 1 tbsp nutritional yeast
• Salt and pepper to taste
• fresh basil and parsley for garnish

— INSTRUCTIONS

• Preheat your oven to 350F. Carefully slice the ends off of the spaghetti squash, then slice the spaghetti squash down the middle lengthwise.
• Scoop out the seeds in the middle of each spaghetti squash half, drizzle with a little olive oil, and season