• Preheat oven to 375°F.
• Fill the pie shell with bacon and shredded cheese, tossing gently to combine.
• In a medium bowl, whisk together eggs, milk, cream, thyme, pepper, and salt.
• Pour the egg mixture over the filling.
• Bake until the egg filling is puffed up and starting to lightly brown on the top, 20-25 minutes

• Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes.
• Transfer to paper towels, reserving rendered bacon fat in the skillet.
• Strain the rendered bacon fat through a fine mesh sieve to remove any charred bits.
• Return 2 tablespoons of the strained bacon fat to the skillet and warm over medium heat.
• Whisk in the flour to form a roux.
• Cook the roux to a golden brown, stirring often, about 2 minutes.
• In a separate bowl, combine espresso, milk, and cream together.
• Gradually add the milk mixture to the roux, whisking constantly.
• Add the salt, pepper, and reserved bacon.
• Simmer, stirring often, until thickened, 3-5 minutes.

• Preheat oven to 425°F.
• Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, and salt.
• Stir in the cheese and bacon until it is evenly distributed and coated with flour.
• Stir in the cream until the dough is just moistened, about 30 seconds.
• Do not over mix.
• Turn the dough out onto a lightly floured surface and gently knead until it is just smooth, about 30 seconds.
• Pat the dough into a rectangle, 1-inch thick.
• Cut the dough with a biscuit cutter into 3-inch rounds, or use a knife to cut it into 3-inch squares.
• Place the biscuits on the prepared baking sheet, 2 inches apart.
• Bake for 15-18 minutes until golden brown.

• Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes.
• Transfer to paper towels, reserving rendered bacon fat in the skillet.
• In the same skillet, cook the bell peppers, mushrooms and garlic over medium-high heat until softened and beginning to brown, about 4 minutes.
• Stir in reserved bacon and remove from heat.
• Spray a deep 9×13 inch baking dish with cooking spray and set aside.
• In a large bowl, whisk together the eggs, milk, cream, herbs, salt, and pepper.
• Use half of the ingredients to create the first layer.
• Arrange the bread slices on the bottom of the prepared baking dish, distribute the bacon, pepper and mushroom mixture over bread and sprinkle with shredded cheese.
• Pour half of the egg mixture evenly over the first layer.
• Repeat with the remaining ingredients for the second layer, finishing with all of the remaining egg mixture.
• Cover and refrigerate for at least one hour or overnight.
• Preheat oven to 350°F.
• Bake uncovered for 45-50 minutes or until the egg is set and the top is beginning to brown and bubble.
• Let stand 10 minutes before serving.

• Strain rendered bacon fat through a fine mesh strainer into a small saucepan.
• Add one cup of water and bring to a boil over high heat.
• Reduce heat to medium and gently boil for 1-2 minutes.
• Transfer to a heat-proof container and add the remaining cup of cold water.
• Refrigerate for at least 5 hours until the fat has solidified, or freeze for 2 hours.
• The mixture will separate into a layer of clarified fat and a layer of water mixed with impurities.
• Remove the solidified fat and discard the water.
• Place clarified bacon fat in an airtight container and store in the refrigerator for up to one month, or in the freezer for up to 6 months.

• In a food processor or in a large bowl using a pastry cutter, blend the flour and salt together until combined.
• Add the butter and fat and blend until the flour resembles a coarse meal.
• Stir in the vinegar.
• Add the water, one tablespoon at a time, until the the dough comes together and holds its shape without crumbling.
• Form dough into 2 disks, cover with plastic wrap and refrigerate for 30 minutes.
• Use as needed.
• The pie dough keeps for up to two days when refrigerated and up to one month when frozen.

To prebake the crust:

• Preheat oven to 350°F.
• Line a 9-inch pie plate with pastry.
• Trim off the excess and decoratively crimp the edges.
• Pierce the bottom of pie all over with a fork.
• Chill pie shell for 30 minutes.
• Line the shell with parchment paper and fill with pie weights or dried beans.
• Bake for 15-20 minutes.
• Carefully remove the weights and parchment paper and bake for an additional 10 minutes until the edges have started to brown.
• Cool completely.

• In a medium bowl, combine the flour and brown sugar.
• Shred the cold butter with a cheese grater into the flour mixture and mix until pea-sized clumps form.
• Add the crumbled bacon and ginger and stir to mix.
• If you are not using immediately, store in the refrigerator until ready to use.

• Place the pine nuts in a dry small skillet over low heat and toast them for 5 to 7 minutes, until they’re golden.
• Keep a close eye on them, as they can go from golden to burnt quickly.
• In a large bowl, combine the broccoli, tomatoes, bacon, onion and pine nuts.
• Set the bowl aside.
• In a small bowl, whisk together the Back Porch Mayo, red wine vinegar, salt, mustard and black pepper until the dressing is smooth.
• Pour the dressing over the broccoli mixture and gently toss the salad to coat it with the dressing.

• To bake the prosciutto in an air fryer, line the baking sheet insert with parchment paper.
• Place the prosciutto on the prepared baking sheet insert.
• Air-fry the prosciutto at 400°F (204°C) for approximately 10 minutes, or until it is curled up and crispy.
• Transfer the prosciutto to a paper towel and set it aside.
• To bake the prosciutto in the oven, preheat the oven to 350°F (177°C).
• Line a 13 x 18–inch (33 x 45–cm) baking sheet with parchment paper.
• Place the prosciutto on the prepared baking sheet and bake it for 10 to 12 minutes, or until it is curled up and crispy.
• Place the potatoes in a small bowl and toss them with the avocado oil and salt.
• Transfer them to the air fryer basket and air-fry them at 400°F (204°C) for 10 to 12 minutes, or until they are golden brown.
• Transfer the potatoes to a medium bowl and top them with the Toasted Pine Nut Arugula Pesto.
• Gently stir the potatoes to coat them with the pesto.
• Crumble the prosciutto on top of the potatoes, then add the pine nuts (if using) and arugula (if using) and toss the potato salad again.
• Serve while it’s warm.

• To prepare the soup, pat the chicken dry with paper towels, then sprinkle the kosher salt on all the chicken pieces and rub it into the meat; set aside.
• Prepare the vegetables for the soup base.
• Coarsely chop the celery.
• Peel the carrots and coarsely chop 2 of them; set the remaining 2 carrots aside.
• Cut the onion into quarters, leaving the skin on the quarters for flavor.
• Cut the head of garlic in half crosswise, leaving the skin on it as well.
• Place the chicken, cut veggies, peppercorns, ¼ ounce (7 g) of the dill and porcini mushrooms in an 8-quart (1.
• 9-L) stockpot.
• Cover them with the bone broth and bring the mixture to a simmer over medium-high heat.
• Reduce the heat to medium-low to maintain a gentle simmer.
• Use a large spoon to skim off any foam that may gather on the surface.
• Cook the mixture for 20 to 25 minutes, or until the internal temperature of the chicken’s thickest part reaches 155°F (68°C).
• While the soup base cooks, prepare the dumplings.
• Prepare our biscuit recipe on here, but add the dill (if using) and salt to the recipe—there is no need to roll out the dough.
• Set the dough aside while the soup continues to cook.
• Using tongs, carefully lift the chicken pieces out of the stockpot and transfer them to a cutting board.
• Let them rest until they are cool enough to handle.
• Continue to simmer the soup base for approximately 10 minutes, until it has reduced by 1 to 2 inches (2.
• 5 to 5 cm).
• Meanwhile, debone the chicken, discard the bones and shred the chicken into bite-sized pieces.
• Place a fine-mesh sieve over a 5-quart (1.
• 2-L) stockpot.
• Strain the soup base into the stockpot and discard the solids.
• Cut the 2 remaining carrots into ½-inch (1.
• 3-cm) pieces and finely chop the remaining ¼ ounce (7 g) of the dill.
• Add the chicken, carrots, green beans, peas and thyme to the broth and cook them over medium-low heat for 4 to 5 minutes, until the vegetables are tender.
• Taste the broth and add the fine sea salt (if needed), black pepper and the chopped dill.
• To thicken the soup, mix together the cassava flour and almond milk in a small bowl until they create a smooth slurry.
• While stirring the soup, pour the slurry into the soup and stir to combine everything.
• The soup will thicken as it warms.
• While the soup is simmering over medium-low heat, drop 1 tablespoon (15 g) of the dumpling dough at a time into the soup, arranging them around the soup’s surface as you add them.
• Cover the pot and cook the chicken and dumplings for about 10 minutes.
• Remove a dumpling and split it with a fork.
• The dumplings are done when the centers are cooked through and fluffy.
• Serve the chicken and dumplings by ladling it into individual bowls and garnishing each serving with additional chopped dill.