Ingredients:

• 4 Charcutnuvo Spinach Chicken Sausages, sliced
• 1 small butternut squash, peeled and diced into 1-inch cubes
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 bunch kale, stems removed and leaves chopped
• 1 cup toasted pecans
• 1/2 cup dried cranberries (choose a brand that does not contain added sugars or other non-compliant ingredients)
• 2 tablespoons balsamic vinegar (choose a brand that does not contain added sugars or other non-compliant ingredients)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the butternut squash and cook until it is tender and lightly browned, about 8-10 minutes. Season with salt and pepper.
2. Add the chicken sausage to the skillet and cook until it is

INGREDIENTS  

• 1 large puff pastry disc
• 1 - 2 links of Charcutnuvo Organic Chicken Apple Sausage, diced
• 2 tbsp jellied cranberry sauce
• About 12 ounces of brie cheese
• 1 egg
• 1 large pinch of salt

  INSTRUCTIONS Preheat oven to 400 F and place parchment paper onto a large baking sheet. Roll thawed puff pastry disk onto prepared baking sheet. With a small bowl, gently make a small mold for a small circle in the middle of the puff pastry disc. Using a sharp knife, make a star in the middle of the small circle, making sure not to cut outside the circle. Outside of the small inner circle, spread the cranberry sauce making sure to leave about ½ in of empty space on the outer edge. Layer diced sausage

—Ingredients

• 1 small pumpkin that weighs about 3 pounds
• 3 Charcutnuvo All Natural Pork and Beef Brats
• 5 ounces stale bread, thinly sliced and cut into 1/2-inch chunks
• 4 garlic cloves, minced
• ½ cup toasted pecans, roughly chopped
• 4 ounces Emmental or cheddar cheese, cut into 1/2-inch chunks
• 1/4 cup chives, thinly sliced
• 1 tablespoon minced fresh thyme
• 1/3 cup heavy cream
• ½ tsp red pepper flakes
• ½ tsp nutmeg
• Fresh parsley
• Salt and freshly ground pepper

  INSTRUCTIONS

• Preheat the oven to 350 degrees, and situate the oven rack that you plan to use on to the bottom half of the oven. Place parchment paper onto a large baking sheet or dish.Slice the top of the pumpkin off, and clean out the seeds and strings. Season

—Ingredients

• 1 package of Charcutnuvo Pork Italian Sausage
• 1 bunch of asparagus, about 1 1/2 cups when trimmed and cut into 1 inch pieces
• 1 cup arborio rice
• 1 shallot, diced
• 2 cloves garlic, minced
• 1 tsp italian seasoning
• ½ cup white wine
• 4 cups chicken broth
• ⅓ cup parmesan cheese, grated
• 1tbsp butter, room temperature
• 1 tbsp olive oil
• Salt and pepper to taste

  INSTRUCTIONS

• Bring the broth to a boil in a medium saucepan.
• Trim and cut the asparagus into 1-inch pieces, then add the asparagus to the broth and cook for about 4 minutes.
• Transfer the asparagus from the broth to a bowl (using a strainer) and set aside.
• Keep the broth on a low simmer.
• Add 1 tbsp olive oil to a

—Ingredients

• 1 package of Charcutnuvo Asher Brewing Organic Tree Hugger Beer Brat
• 1lb petite gold potatoes, quartered
• 1 red apple, sliced
• 1 yellow onion, cut into wedges
• 2 cups of Kuhne Traditional German Sauerkraut
• 1 cup apple juice
• ¼ cup light brown sugar
• Olive oil
• Salt and pepper to taste
• Stone Ground mustard for serving

  INSTRUCTIONS  

• Heat 1 tbsp of olive oil in a large skillet over medium high heat. Add potatoes and cook, occasionally stirring, for 10 minutes.
• Add in onions and another tbsp of olive oil. Cook onion and potatoes for another 5-7 minutes.
• Stir in the sliced apple and cook for another 3 minutes.
• Stir in sauerkraut, apple juice,

—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!