Ingredients

• 1 package GF (and regular) pita pockets
• 1-1.5 lbs. grass fed/organic ground lamb
• 1 tablespoon each: dried (or fresh) parsley, basil, oregano (if fresh, finely chopped)
• Garlic salt
• Salt & Pepper, to taste
• 1 teaspoon organic crushed red pepper flakes

 
Lemon, Mint, Garlic Yogurt Sauce:

• 2 small containers organic plain Greek yogurt
• Zest of 1 organic lemon + 1 tablespoon of juice
• 1 small bunch organic mint, finely chopped

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Ingredients
 
Steak:

• 1 tablespoon organic honey
• 1 teaspoon salt
• ¾ teaspoon organic ground cumin
• 3 organic garlic cloves, minced
• 1 (1.5 lb.) grass fed/organic flank steak, trimmed
• Cooking spray

 
Chutney:

• 2 organic ripe mangoes, each cut into quarters
• 1 teaspoon raw/organic olive oil
• 1 cup organic sliced sweet onion, thinly vertically
• 1 tablespoon organic fresh ginger, peeled & minced

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Ingredients

• 1 whole free range/organic heritage chicken (approximately 4 pounds)
• ½ cup fresh organic lemon juice, plus 3 whole lemons—including 1 sliced for garnish
• 1 tablespoon kosher or coarse sea salt
• ½ teaspoon freshly ground pepper
• Fresh organic herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch flat-leaf parsley)

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Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons dried minced onion
• 4 garlic cloves, minced
• 1 tablespoon extra virgin olive oil
• 1/2 cup balsamic vinegar
• 8 boneless, skinless chicken thighs (about 24 ounces)

 
Instructions

• Combine the first five dry spices in a small bowl and spread over chicken on both sides.
• Set aside.
• Pour olive oil and garlic on the bottom of the crockpot.
• Place chicken on top.
• Pour balsamic vinegar over the chicken.
• Cover and cook on high for 4 hours.
• Enjoy