• In a large skillet over medium heat, crumble ground bison and cook until browned. Drain if needed and remove from heat.
• In a large cast iron double boiler or soup pot add 2 tbsp olive oil and heat over medium heat.
• Add diced peppers and onions and cook until softened, about 10-15 minutes.
• Add another 1 tbsp oil and garlic and stir until fragrant, about 1-2 minutes.
• Turn heat to medium low and add crushed tomatoes and tomato sauce.
• Stir in drained beans, green chiles, and pumpkin.
• Finally add bison and seasonings and bring to a simmer.
• Turn heat to low and simmer for 20 minutes.
• Spoon into bowls and serve warm with a dollop of sour cream on top.

• Preheat oven to 375 degrees.
• Heat a large skillet over medium heat and add 1 tbsp olive oil and chopped mushrooms.
• Stir until softened and liquid is evaporated, about 10 minutes then add garlic and more olive oil if needed. Stir until fragrant, about 2 minutes. Remove from heat and let cool slightly.
• Meanwhile, in a large bowl mix together buffalo, eggs, milk, breadcrumbs, milk, Dijon, Worcestershire, and grated onion until combined.
• Finally, stir in mushroom mixture and the packet of Savory Meatloaf Spice Blend.
• Grease bottom of baking dish/es.
• Shape mixture into one large loaf in a 9X13 baking dish or two small loaves in 2 loaf pans or 8X8 baking dishes.
• Bake until browned and cooked through, about 45 minutes to an hour depending on the size of the meatloaf.
• Meanwhile, prep all veggies and spread out in a single layer on a lined baking dish.
• Drizzle with olive oil and season with salt and pepper.
• When the meatloaf has 25 minutes left add veggies to the oven to roast.
• Remove meatloaf and let rest for 10 minutes before slicing and serving.

For the cream sauce:

• Heat a small saucepan over medium and add butter.
• Seed and chop 2 jalapenos and then add to a food processor and pulse until minced.
• Once the butter is melted add the jalapeno to the pan and stir, cooking for 2 minutes.
• Whisk in flour and stir until darkened, about 1 minute, then add milk. Whisk until thickened then add yogurt and stir until smooth.
• Season with salt and pepper and remove from heat.
• Ladle jalapeno cream sauce on top of meatloaf and serve with a side of rainbow roasted veggies.

• Cook bacon slices until crisp then drain on a paper towel lined plate.
• Drain all but 1 tbsp bacon grease then add chopped onions and cook until softened, about 10 minutes.
• Add a swirl of olive oil and add the mushrooms to the onions.
• Cook for another 5 minutes or until mushrooms have darkened and softened.
• Season with salt and pepper and remove from heat.
• Form the bison into 4 round patties.
• Season how you like. I used seasoning salt, ground black pepper, and garlic powder.
• Heat a heavy skillet (I use a cast iron pan) over med high, add a swirl of vegetable oil and place all 4 patties in the pan.
• Cook for a few minutes until a nice crust forms on one side. Flip and let cook for a minute then add a slice of cheese to each patty and cover pan with a lid for a minute to steam until cheese melts.
• While the burgers are cooking butter and toast your buns, then spread the inside of the top bun with honey mustard.
• Heat a small skillet and cook each egg, one at a time, to over medium. Gently flipping over once. Remove from heat to a plate.
• Add a ham slice and 2 bacon strips crosswise on each burger then remove with a spatula and place each patty on each bottom bun.
• Top with a fried egg and a mound of sauteed mushrooms and onions, then the top bun.
• Prepare to get messy! Dig in and let your taste buds have a party!