Let's make some pumpkin bread bars! (recipe adapted from Fallon's Table) 

Prep time | 5-10 mins 
Cook time | 45-50 mins
Serves | 12-18 

Ingredients
2 eggs
1.5 cups pumpkin (about 1 can)
4 tb softened butter
1 cup milk
2 tsp vanilla
1 cup granulated sugar (maple or dextrose) 
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp sea salt
4 tsp pumpkin pie spice 
4 tb collagen (optional)
2 cups white or whole wheat pastry flour
1.5 cups chocolate chips (about 9 oz)  

Instructions
1. Preheat oven to 350.

1. Combine wet ingredients (eggs, milk, vanilla, pumpkin, ghee or melted butter) and sugar in a large bowl and whisk well.

2. Add in dry ingredients, besides flour and chocolate chips, and stir to combine.

3. Add in flour and mix gently until incorporated. You don't need to over-mix! Fold in the chocolate chips.

4. Transfer mixture to a 9 by 13 oven safe dish and bake for 45-50 minutes, checking the center for doneness.

5. Let cool, cut into 12-18 bars! 

Recipe Notes
If you want to half the recipe, use an 8 by 8 pan and bake for 25 minutes!

Cuts of meat that are rich in collagen typically come from parts of the animal that contain a lot of connective tissue.

1.Beef Shank - The shank is the leg portion of the cow, which contains a lot of connective tissue and tendons, making it a great source of collagen.

1. Oxtail - This cut comes from the tail of the cow and is packed with collagen-rich tissue and marrow.

2. Short Ribs - These ribs are from the lower part of the cow's rib cage, containing a good amount of collagen.

3. Brisket - This cut comes from the chest area of the cow and is well-known for its high collagen content, especially when slow-cooked.

4. Chuck Roast - The chuck comes from the shoulder area and contains a good amount of collagen, making it perfect for slow cooking.

5. Pork Belly - The belly contains a significant amount of collagen, particularly in the skin and fat layers.

6. Lamb Shank - Similar to beef shank, the lamb shank is also rich in collagen due to the connective tissues in the leg.

7. Chicken Thighs (Bone-In, Skin-On) - The skin and bones of chicken thighs contain a good amount of collagen, particularly when slow-cooked, which helps to release the collagen into the dish.

8. Chicken Wings - Chicken wings are rich in collagen, especially in the skin and connective tissues, making them a good option for collagen.

9. Pork Shoulder (Boston Butt) - This cut from the upper part of the pig’s shoulder is full of connective tissue, making it another excellent source of collagen.

Slow cooking these cuts, such as in a stew or braise, helps to break down the collagen, turning it into gelatin, which is beneficial for the skin, joints, and overall health.

Low Country Crab Cakes Recipe from Crown Prince
https://www.crownprince.com/recipes-low-country-crab-cakes.htm

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Low Country Crab Cakes Recipe from Crown Prince

Enjoying seafood is part of a healthy lifestyle where nutritious food, quickly and easily prepared, contributes to well being. Use Crown Prince canned seafood in your favorite recipes, or try one of ours!

**Summer Tomato and Corn Salad with a Miso Dressing (serves 2-3)

Ingredients:

2 ears of corn
2 tomatoes or half a pint of cherry tomatoes
1 avocado, cubed
1 bag of fresh greens of your choice
1 cup of cooked beans of your choice
Miso Dressing (keeps for a week in the fridge)

1 tbsp Shared Cultures miso
2 tbsp vinegar of your choice (rice, sherry, red wine, or freshly squeezed lime/lemon juice)
3 tbsp olive oil
Optional: A splash of reserved bean water, chopped garlic, ginger, fresh herbs, or honey
Method:

Cook your choice of RG beans as directed.
Boil the corn in salted water for 3-4 minutes, and set aside to cool.
In a large bowl, add the bag of greens, diced tomatoes and avocado.
Carefully cut the corn kernels off the cob by holding it vertically and slicing as close to the cob as possible. Add the corn to the bowl with the other vegetables.
Strain the cooked beans, and set aside to cool.
Make the dressing by combining the ingredients into the bowl of hot beans and whisking until everything is incorporated.
Combine everything, and enjoy. This salad can be served at room temperature or slightly chilled.
Note: When preparing beans, we like to mix the miso into the hot bowl of beans with some of the residual bean water and add the vinegar and olive oil from there. We find that it makes a really lovely thick dressing.**