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.

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.

Servings: 8 | Prep time: 1 1/4 hrs

Ingredients

3 lbs sliced yellow squash

1 small onion, chopped

1 1/2 tbsp salt

16 saltine crackers

1 1/2 cup (6 oz.) sharp cheddar

1/2 cup mayonnaise

1 large egg, lightly beaten

2 tbsp butter, melted

1/4 tsp pepper

1/8 tsp salt

Instructions

1. Cook first 3 ingredients in boiling water to cover in a Dutch oven 25 minutes or until squash is very tender. Drain well, then mash with a fork.
2. Crush 10 crackers and stir into squash mixture. Stir in 1/2 cup cheese and next 5 ingredients. Spoon mixture into a lightly greased 11-x-7″ baking dish.
3. Crush remaining 6 crackers and sprinkle over casserole. Sprinkle 1 cup cheese evenly over casserole.
4. Bake, uncovered at 350°F for 30 minutes or until cheese melts and casserole in bubbly.

Ingredients

1 1/2 cups whole grain corn meal (not self-rising)

1 1/2 cups buttermilk

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 egg, beaten

Instructions

1. Beat egg, add buttermilk, than all other ingredients. Stir together and pour into hot* skillet. Bake at 425°F until done. (20-25 minutes)

*Pour 1 tbsp of oil into skillet and place in hot oven while you mix batter (10-15 minutes). This gives cornbread a crisp and crunchy crust.

Ingredients

1 cup self-rising cornmeal

2 tsp baking powder

1/2 tsp baking soda

1 cup (4 ounces) shredded cheese

1 cup whole kernel corn, drained well

1 cup buttermilk

1/2 cup chopped onion (if frozen, thaw and drain)

1 egg

1 (4-ounce) jar diced pimientos, drained

1/3 cup oil or melted butter (or half!)

2 tbsp chopped jalapeño peppers, drained well

1/2+ tsp garlic salt

Instructions

Combine ingredients, then spray pan and bake at 450°F for 20 minutes.

For muffins, reduce temp to 400° and bake for 15-20 minutes or until golden brown and toothpick comes out clean.