Directions

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1. In a large pot, over medium high heat, add the olive oil and coarsely crumble in the Ground Buffalo and add the chopped onions and dry spices. Brown the meat and stir occasionally, for about 7 minutes.

2. Add the carrots, celery and garlic and stir to incorporate. Cook for about 5 minutes, stirring occasionally.

3. Add the stock, pureed peppers and tomato paste, stir to incorporate and bring to a boil. Reduce the heat to medium low, cover the pot and simmer for about 10 to 15 minutes.

4. Add the beans and the kale and stir to incorporate. Increase the heat and bring to a boil.

5. Reduce heat to low and add the fresh lemon.

6. To serve, place a half a cup of cooked pasta in individual bowls and ladle the soup over the pasta. Top with Italian parsley and grated parmesan and accompany with crusty bread.

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1. In a pan over medium high heat, add oil and heat, then crumble in ground buffalo and add the dry seasonings. Push the meat around the pan breaking it up and incorporating the spices. Continue to cook until the meat is browned.

2. Add the jar of pizza sauce and stir to incorporate. Remove from the heat.

3. Place the cooked pasta in a large bowl and add the meat sauce and the mozzarella cheese. Toss to incorporate.

4. Transfer the pasta mix to a lightly buttered casserole pan or divide between smaller pans.

5. Cover the pan with foil and bake in a 375° preheated oven for 30 minutes. *If baking a frozen pan, extend cooking time to 45 minutes.

6. Remove the foil from the pan and top with the grated parmesan cheese. Bake uncovered until the cheese is melted and the top is slightly browned.

7. Serve immediately and accompany with a vegetable salad.

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1. In a heavy pot over medium high heat, heat oil and crumble in ground buffalo meat and add the onions, garlic and dry seasonings. Push the meat around in the pan breaking up the meat pieces and incorporating the spices. Cook until the meat is browned, about 10 minutes.

2. Add the remaining ingredients and stir to incorporate. Bring to a boil and then reduce the heat to low and simmer until desired consistency is reached.

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1. In a heavy skillet or wok, over medium high heat add oil and crumble in the Ground Buffalo meat. Push around the pan occasionally to brown.

2. Halfway through browning the meat, mix the curry paste with the water and drizzle over the meat.

3. Add the chopped onion and stir to incorporate and continue to cook until the meat is nicely browned and onions are al dente.

4. Add the sliced red peppers and stir to incorporate.

5. Deglaze with the fish sauce, then add the coconut milk, lemongrass paste and ginger.

6. Reduce the heat to medium low and simmer until desired consistency is achieved. If curry gets too thick, add a little water.

7. To serve, place a scoop of rice in the center of a bowl and add the curry. Garnish with chopped peanuts, cilantro and/or basil leaves.

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1. Crumble the Ground Buffalo into a bowl and add olive oil and the jerk spices.

2. Mix together with food-gloved hands and portion to desired size.

3. Chill the pre-made burgers in the refrigerator for 1 hour.

4. Rub the chilled burgers with a little olive oil and grill over high heat for 3 minutes each side with the grill lid closed, flipping the burgers at 1.5 minute intervals.

5. Add the pineapple slices during the last three minutes and flip after 1.5 minutes.

6. Remove the burgers and the pineapple slices form the grill. Cover the burgers and allow them to rest for 5 minutes.

7. To assemble, place burger on a bun, top with the grilled pineapple and drizzle with the harissa mayonnaise.

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1. Sift spices together and store until needed.

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1. Puree all of the ingredients together until smooth.

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1. Gently fold all of the ingredients together in a bowl with a fork. Place in a sealed jar and refrigerate until needed.

2. Pull the mayonnaise out about an hour before using to let it come to room temperature.