Ingredients

Spinach (2 lb. fresh)

2 tbsp butter

1/2 cup finely chopped shallots

1 tsp minced garlic (2-3 cloves)

3/4 tsp salt

1/2 tsp black pepper

1/4 tsp nutmeg

1/2 cup heavy cream

Instructions

1. Melt butter in sauté pan. Add shallots and garlic and cook, stirring until soft, (2 mins). Add spinach and cook, stirring, just until liquid is released. Add cream, salt, pepper and nutmeg and cook until cream is reduced by half (4 mins). Remove from heat and serve immediately.

Ingredients

Potatoes, cut into chunks

1 onion, chopped

1/4 cup vegetable oil

salt and pepper

Instructions

1. Heat oil over medium heat. Add potatoes and onions. Turn regularly with a metal spatula over 15-20 mins. Season with salt and pepper. Cook another 10 mins.

Ingredients

corn (fresh or frozen)

butter—several tbsps

milk

salt

pepper

flour

Instructions

1. Wash ears, then cut off tops only, then middles, then scrape cobs clean. Melt butter in iron skillet, then add corn. Salt and pepper to taste, if needed, add milk for creaminess, or flour to thicken. Cook down until it thickens, adding flour as needed, but not as to flavor.

Prep Time: 10 mins | Cook time: 5hrs | Servings: 12

Ingredients

2 (10 3/4 oz.) cans condensed cream of celery soup

2 1/2 cups grated sharp cheddar cheese, divided

1/4 cup green onion, sliced thin

40 oz. (about 12 cups) frozen broccoli, thawed

1 1/2 cup crushed Ritz crackers

Instructions

1. Make foil collar for crockpot by folding 2 pieces of foil to make 2 strips measuring approximately 18×14″ each. Line inside of crockpot insert with foil strips and spray with non-stick cooking spray.
2. In a large bowl add celery soup, 2 cups of cheese, and green onion and stir until combined.
3. Add broccoli and stir until the broccoli is evenly coated.
4. Pour mixture into prepared slow cooker.
5. Sprinkle top with crushed crackers and remaining 1/2 cup of cheese.
6. Cover with lid and slip a wodden toothpick between pot and lid to vent while cooking. Cook on LOW for 5 hrs. or HIGH for 2 1/2 hrs.

Prep Time: 10 mins | Cook time: 2 hrs 30 mins | Servings: 12

Ingredients

2 eggs, lightly beaten

2 (15 oz.) cans creamed corn

2 (15 oz.) cans whole sweet corn, drained

2 (8.5 oz.) boxes corn muffin mix

1 cup sour cream

8 tbsp butter, melted

1/4 tsp seasoned salt

1/4 tsp crushed red pepper flakes

1 cup shredded cheddar cheese

Instructions

1. In a large bowl, stir together eggs and creamed corn until mixed well.
2. Add remaining ingredients and mix well.
3. Transfer mixture to a lightly greased 6-quart slow cooker. Place a double layer of paper towels just beneath the lid. Cover and cook on HIGH for 2-3 hrs or on low for 4 hours or until the center is set.

Yield: 6 servings | Total Time: ~1hr

Ingredients

4 cups cooked brown rice

1 tbsp olive oil

2 cups finely chopped onions

2 pounds fresh spinach, finely chopped

1 tsp salt

5 cloves garlic, minced

1/4 tsp ground nutmeg

1/4 tsp cayenne pepper

1/4 tsp black pepper

2 tsp prepared mustard

1/2 cup sunflower seeds, divided

2 eggs, beaten

1 cup milk

1 1/2 cups grated sharp Cheddar cheese

Paprika for garnish

Instructions

1. Preheat oven to 350°F. Lightly grease a 9-inch-by-13-inch baking dish and set aside. Place rice in a large mixing bowl and set aside. Heat oil in a large skillet over medium heat. When hot, add onions, and sauté 6-8 minutes or until soft. Add spinach, salt and garlic. Cook 5 minutes more, stirring frequently. Add to rice, along with nutmeg, cayenne, black pepper, mustard, 1/2 cup sunflower seeds, eggs, milk and cheese. Spread into prepared pan and sprinkle with remaining sunflower seeds. Dust with paprika. Bake uncovered 35-40 mins until lightly browned. Serve hot.

Total Time: 1 hr 40 mins

Ingredients

3 Japanese eggplants (about 1 1/2 lbs), peeled and cut crosswise into 1/2-inch slices

Salt

1/2 cup+3tbsp extra-virgin olive oil

1/4 cup balsamic vinegar

3 tbsp minced flat-leaf parsley

1 tbsp minced garlic

Pepper

2 tbsp red wine vinegar

2 tbsp pine nuts, toasted

8 oz fresh mozzarella, preferably buffalo, cut into 1/4-inch slices

32 fresh basil leaves

Instructions

1. Arrange the eggplant slices in a single layer on several thicknesses of paper towel. Sprinkle lightly with salt. Cover with more paper towels and then a baking sheet. let drain for about 1 hr. Blot dry.
2. Preheat the grill or broiler.
3. In a large bowl, whisk together 1/2 cup of the oil and the balsamic vinegar. Stir in the parsley and garlic. Season with salt and pepper to taste. Place the eggplant in the marinade and let stand for 10 mins.
4. Grill or broil the eggplant for about 5 mins. Set aside to cool, slightly.
5. In a small bowl, whisk together the remaining 3 tbsp oil, the red wine vinegar and pine nuts.
6. Make each “napoleon” by alternating 3 eggplant slices and 2 slices mozzarella, starting and ending with the eggplant. As you layer, put 2 basil leaves, on each mozzarella slice. Drizzle with the vinaigrette. Serve warm.

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.