• 1-1/2 c heavy cream
• 1-1/2 c chicken broth
• 1 c white wine
• 1/2 c minced shallots
• 1 T minced garlic
• 4 t herbs de provence
• 3/4 t salt
• 1 - 10oz goat cheese
• 4 lb russet potatoes peeled and sliced

Preheat oven 400 degrees, butter 9x13 glass baking dish. Mix first 7 ingredients in a large pot and bring to a simmer. Add half of cheese and whisk until smooth. Add potatoes to pot and bring back to a simmer.

Transfer mixture to baking dish, spreading evenly. Cover with foil, bake 15 minutes. Uncover and bake until tender and liquid bubbles thickly (about 50 minutes).

Dot potatoes with remaining goat cheese and bake until cheese softens (about 5 minutes). Let sit 15 minutes before serving.

Ingredients

• 3 pounds carrots, sliced on the bias 1/3 inch thick
• 1/4 cup vegetable oil
• 1/2 cup red miso paste
• 6 tablespoons unsalted butter, softened
• 1 tablespoon light brown sugar
• 1 cup thinly sliced scallions (about 6)

Directions

1. Preheat the oven to 425°. In a large pot of salted boiling water, blanch the carrots until barely crisp-tender, about 2 minutes. Drain and pat dry.
2. In a medium roasting pan set over a burner, heat the oil. Add the carrots and cook over high heat, stirring once, until lightly browned in spots, about 5 minutes. Meanwhile, in a small bowl, mix the miso with the butter, brown sugar and half of the scallions to form a paste. Add the miso butter to the carrots and toss until coated.
3. Roast the carrots for about 20 minutes, stirring once, until tender and glazed. Stir in the remaining scallions. Transfer the carrots to a bowl and serve.

•             2 pounds red cabbage, cored and finely shredded
•             1 medium onion, peeled and grated
•             2 McIntosh or Granny Smith apples, peeled, cored and grated
•             1 large Bartlett pear, peeled, cored and grated
•             4 cloves
•             8 black peppercorns
•             1/2 cup golden raisins
•             1/2 cup red currant jelly
•             1 tablespoon salt, plus more to taste
•             1/2 teaspoon freshly ground black pepper
•             1/4 cup plus 2 tablespoons sugar
•             1 cinnamon stick
•             1 bay leaf
•             1 teaspoon ground nutmeg
•             1 750-milliliter bottle dry red wine

1. Place cabbage in a large pot. Add onion, apples and pear. Place cloves and peppercorns on a double layer of cheesecloth and tie with string to make a bag. Add the bag and all the remaining ingredients to the pot. Cover and refrigerate overnight.

2. Place pot, uncovered, over medium-low heat. Bring liquid to a simmer. Simmer, stirring occasionally, until cabbage is tender and liquid has reduced and thickened, about 2 hours. Remove bag, cinnamon stick and bay leaf. Add salt to taste. Serve hot.

• 6 large russet or red potatoes
• 1 huge onion or 2 large
• 6 eggs

DRESSING

• 1-1 1/2 c. miracle whip (it’s true Gene!) - adjust to taste
• 1/4 c. french’s mustard
• 1/4 c. vinegar
• 1/3 c. milk
• salt to taste
• “quite a bit of pepper” or about 1 tsp.

Boil potatoes until done, peel, slice, chop onion. Boil peel and chop eggs. Mix dressing ingredients together and add potatoes and eggs. 

• 1-2 c. flour
• 1 egg
• Fill both eggshells with water

Mix wet ingredients first.  Add flour by hand until all sticks together (Marylin says to add as much flour as the wet ingredients will take). Drop tablespoons full into boiling water, boil until all float on top of water. Drain. Saute in frying pan with a 1/4 stick of butter until golden. Eat hot with butter and salt.

“Very good for non-cholesterol watchers!”

<3 Thanks Aunt Barb

• 6-8 cukes(small is best - pickling cukes are really good) slice very thin(paper thin)
• 1 medium onion - minced finely
• 4-5 T. salt-mix into cukes, let stand (draws water out)
• 2 heaping T. sour cream
• 1 cup (or more) whole cream (or 1/2 and 1/2 if you have to)
• 2 glugs apple cider vinegar - to taste
• If too vinegary add more salt
• Pepper and salt to taste 

Let cukes, onions, and salt sit for about an hour (minimum 1/2 hour). Mix remaining ingredients together.  Add cukes, chill and serve

Pull the silks off the ear

Soak the ears/husks in water

Grill the corn until lightly charred all over

Pull the husks down and twist with a napkin covering them (like a popsicle stick)

Brush with butter and mexican crema

Coat with crumbled Cotija cheese

Sprinkle on spice mixture - I have used equal parts of chili powder (chipotle or ancho or whatever you like), cumin, salt, pepper, with a dash of cayenne and some Mexican oregano if you have it.

Serve with lime wedges

• 1/2 cup green lentils
• 1 1/2 cup water
• 1 cup bulgur
• 3 tbs. lemon juice
• 3 tbs. olive oil
• 1 clove garlic
• 4 scallions sliced diagonally
• 1/2 cup roasted red peppers chopped
• 1/2 cup kalamata olives, pitted chopped
• 1/4 cup chopped parsley
• 1/2 cup feta cheese, crumbled
• salt and pepper to taste

Cover lentils with water and simmer until barely tender—about 15-20 minutes. Drain and cool.

Bring water to a boil and pour over bulgur. Cover until water is absorbed. Fluff with a fork, and cool.

Whisk the olive oil and lemon juice. Add minced garlic, scallions, olives, and red pepper. Add bulgur and lentils and fold together.

Transfer to salad bowl. Add feta and parsley.

(serves 8-10) 

• 2 lb. brussels sprouts, trimmed and halved
• 1/4 lb. pancetta, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp chicken broth
• 1/2 c. panko
• 1/2 c. shredded Parmesan cheese
• Salt and pepper to taste 

Heat oven to 425 degrees. In large bowl toss brussels sprouts with pancetta, garlic and olive oil.  Spread vegetables in single layer in 15” x 10” x 2” baking dish.  Roast for 25 minutes or until brussels are fork-tender.  Stir in balsamic vinegar and chicken broth.  Sprinkle with panko.  Return to oven for 5 minutes.  Remove from oven and stir in cheese.  Season and pepper to taste. 

• 1lb faro, rinsed and drained
• 2 carrots halved crosswise
• 1 celery rib halved crosswise
• 2 garlic cloves, crushed
• 1 bay leaf
• Canola oil
• 2 large heads of cauliflower
• ½ lb prosciutto, sliced ¼ inch thick and cut into ¼ inch dice
• ½ c. olive oil
• 5 tablespoons lemon juice
• ¼ c. flat leaf parsley
• 2 t marjoram
• Salt and pepper

In a large saucepan, combine the faro, carrots, onion, celery, garlic, and bay leaf. Add enough cold water to cover the faro by 1 in. and bring to simmer over high heat. Reduce the heat to moderate and cook until the faro is tender but chewy, 15 minutes; drain. Spread the faro on a rimmed baking sheet to cool. Discard the carrots onion, celery, garlic and bay leaf.

Meanwhile in a large saucepan, heat 1in of canola oil over moderately high heat until a deep fry thermometer registers 350. Fry the cauliflower in batches until golden, 5 min per batch; drain.

In a bowl, mix the faro, cauliflower, prosciutto, olive oil, lemon juice and herbs. Season with salt and pepper and serve.