Total Time: 1 hr 40 mins

Ingredients

3 medium zucchini, finely diced

Salt

2 eggs, lightly beaten

1 tbsp chopped flat-leaf parsley

1/4-1/2 cup flour

1 tbsp finely grated Parmesan cheese

Pepper

Olive oil

3 large plum tomatoes, peeled, seeded and cut into 1/4-inch dice

Instructions

1. Line a baking sheet with paper towels. Spread out zucchini and sprinkle lightly with salt. Cover with paper towels and let drain for about 30 minutes. Blot to remove excess water.
2. In a large bowl, combine the zucchini, eggs and parsley. add the flour, using more or less depending on how wet the zucchini is. (the batter should be a little thicker than pancake batter.) Stir in the Parmesan. Season lightly with salt and pepper.
3. In a large, heavy skillet, heat 1/2 inch oil to very hot. Slide the zucchini batter into the hot oil by very generous tbsps. Each patty should be 1/2-3/4 submerged. Reduce the heat and cook, turning noce, until golden brown, about 2 minutes per side. Place on paper towels to drain.
4. To serve, spoon about 1/4 chopped tomatoes in the center of a serving plate. Stack 2 patties on top. Drizzle some oil around the tomatoes.

Serves 6 | Total Time: 45 mins

Ingredients

4 lb. fresh asparagus

12 slices bacon, uncooked

1/2 cup brown sugar

1/2 cup butter

1 tbsp Coco Aminos*

1/2 tsp garlic salt

1/4 tsp ground pepper

Instructions

1. Preheat oven to 400°F. Trim asparagus. Divide asparagus into bundles, 3-4 pieces per bundle. Wrap securely with bacon. Arrange bundles in shallow baking pan. Combine sugar and remaining ingredients in saucepan. Bring to a boil, stirring occasionally. Pour over bundles. Bale 25-30 minutes or until asparagus begins to wilt and bacon is fully cooked.

Excellent with meatloaf and mashed potatoes!

Makes 6-8 servings

Ingredients

8-oz. shredded pepper jack or Mexican cheese blend

1/2 pkg. Market Pantry shredded hashbrowns

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup frozen chopped onion

1 jar (4-oz.) chopped green chiles

Instructions

1. Heat oven to 350°F. Set aside 1/2 cup shredded cheese. Combine all remaining ingredients in large bowl; mix well.
2. Pour into 8×8″ glass baking dish.
3. Bake 50-55 minutes or until center is hot and edges are golden brown. Sprinkle reserved cheese over top of potatoes. Return to oven for 1-2 minutes or until cheese is melted.

Ingredients

Okra

Salt

Pepper

Cornmeal

Oil

Instructions

1. If frozen, run cold water over in colander to break up. Mix salt, pepper and cornmeal and coat. Put in skillet in 1/2″ oil. Cook on med-hi. Stir gently with flat whisk. When browned, drain on paper towel. (Takes about 15 mins)

Ingredients

Cornstarch or flour, if needed

Freezer roll of cream style corn (white or yellow)

Milk

Butter

Salt

Pepper

Instructions

1. Cut off just the outside layer of kernel off the husk, then the middles, then scrape. Put in iron skillet with milk, several tbsps butter, salt, and pepper. Cook down until it thickens (add flour or cornstarch if needed)

Serves: 6

Ingredients

2 pounds fresh spinach, finely chopped

1 pound cottage cheese

4 eggs, beaten

1 tsp salt

1/4 tsp nutmeg

1 1/2 tbsp fresh lemon juice

1/4 tsp black pepper

1 cup fine bread crumbs, divided

Paprika for garnish

Instructions

1. Preheat oven to 375°F. Lightly grease a 9-inch-by-13-inch baking dish and set aside. In a large mixing bowl, combine all ingredients except 1/4 cup of bread crumbs. Mix well and transfer to prepared pan.. Sprinkle top with reserved bread crumbs and paprika. Cover tightly with foil and bake for 35 minutes. Uncover and bake for 10 minutes more. Cut into squares and serve hot, warm, at room temperature or cold.