This crisp, colorful jicama salad is loaded with flavor. The ingredients pack in a punch of polyphenols and beneficial compounds, such as quercetin from red onion and apple, carotenoids from raw carrot, and anthocyanins from purple cabbage (one of the richest food sources of anthocyanins!). A pinch of Pluck upgrades this salad dressing with further nutrient-density, while jicama provides a source of prebiotic fiber to support a healthy gut microbiome. This slaw is best enjoyed as a side salad at an outdoor BBQ or as a garnish for tacos, hotdogs, burgers, or more.

Birria tacos take a little longer to make than your traditional taco, but the flavor and crunch are worth it! Don't be afraid to coat your tortillas with extra sauce as that’s what is going to give it the flavor! Traditionally, these are served as goat tacos, however beef or pork make a great substitute. If you’re feeling adventurous, try using beef tongue.

Say goodbye to the heavy tomato-based barbeque sauce and take a walk down Beale Street with these dry rub Memphis Style ribs.

I love a hearty chili on a cold day. Chili is a great vehicle for vegetables and different types of meats, particularly organ meats. An ancestral blend that already has ground organ meats in it, is an easy swap in this recipe.

Hamburger, hamburger, hamburger. Harness your inner primal pitmaster with this smokehouse favorite.