INGREDIENTS
1-1/2 tablespoons butter, melted
1/4 teaspoon grated lime rind
1-1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground red pepper
8 ears shucked corn

DIRECTIONS
1. Prepare grill or broiler.
2. Combine butter, rind, juice, salt and pepper in a small bowl.
3. Place corn on grill rack or broiler pan coated with cooking spray.
4. Cook 10 minutes, turning frequently. Remove from heat and brush corn with butter mixture.

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Butternut squash
4 tsp melted butter
4 tsp brown sugar
Salt & pepper

 Preheat oven to 400 degrees F.

Place butternut squash on large baking sheet.  Drizzle w/ butter.  Sprinkle with brown sugar.  Season w/ salt and pepper.  Roast for 20-25 minutes.

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1 1/2 lbs Asparagus spears
Extra Virgin Olive Oil
Freshly Ground Black Pepper
4 slices center cut bacon or Pancetta

Preheat oven to 400.  Lightly coat asparagus w/ olive oil, then season w/ salt and pepper.  Divide total # of spears by four, and bundle asparagus together with slices of bacon/pancetta. Bake for 12 minutes.

To Grill – preheat grill to Hot, then cook 10-12 minutes until bacon is crisp and bundles are tender.

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1c oil
1c flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4-6 cloves garlic, minced

1 bunch scallions, tops only, chopped
2/3c fresh chopped parsley

4 quarts (dark) chicken stock
2 bay leaves
2 teaspoons Creole seasoning
1 teaspoon dried thyme leaves
File powder to taste

3-4lbs boneless chicken, cut up in pieces
2lbs andouille or smoked sausage, cut into 1/2" pieces

Season the chicken with salt, pepper, and creole seasoning and brown quickly.  Brown the sausage, pour off fat and reserve meats.

In a large, heavy pot, heat the oil and cook the flour in the oil over medium high heat (depending on your roux-making skills), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a cajun-style roux.  If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium peanut-brown color, over lower heat if you're nervous about burning it.

Add the vegetables and stir quickly.  This cooks the veggies and also stops the roux from cooking further.  Continue to cook, stirring constantly, for about 4 minutes.

Add the stock, seasonings, chicken and sausage.  Bring to a boil, then cook for about one hour, skimming fat off the top as needed.

Add the chopped scallion tops and parsley, and heat for 5 minutes.  Serve over rice in shallow bowls.  Accompany with a good beer and lots of hot, crispy french bread.

Yield: about 12 entree sized servings

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1/2 cup butter melted
1 cup flour
2 cups of sugar
3 teas. baking powder
pinch of salt
1 cup of milk
4 peeled, pitted, thinly sliced peaches
1 tblsp lemon juice
several dashes of ground cinnamon or nutmeg

Melt butter, pour in 9×13 pan.  Preheat oven to 375. 

Mix Flour, 1 cup sugar, baking powder, salt in large bowl.
Stir in milk, to just combined.  Pour over butter (don't stir)

Bring peaches, lemon, 1 cup of sugar, to boil over high heat, stirring constantly.  Pour over batter.

Sprinkle with cinnamon – then bake 40-45 minutes.

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2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 stick butter, softened
1 fresh bay leaf, available in produce department
4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium to large yellow skinned onion, chopped
3 McIntosh apples, quartered and chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix (recommended: Pepperidge Farm)
2 to 3 cups chicken stock, available in paper containers on the soup aisle

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1 pound baby carrots, trimmed and peeled
2 tablespoon unsalted butter
2 tablespoon honey
Salt and pepper, to taste

In a steamer set over boiling water steam the carrots, covered, for 4 to 8 minutes, or until they are just tender. In a small skillet melt the butter with the honey over moderately low heat, add the carrots and salt and pepper to taste, and cook the carrots, tossing them, for 1 minute, or until they are well-coated with the glaze.

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A modified version of the Real Cajun Chicken & Sausage Gumbo from: http://www.recipezaar.com/127197

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• 2 pounds asparagus, tough ends trimmed, rinsed and patted
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons minced garlic
• Salt
• Freshly ground black pepper
• 2 teaspoons fresh lemon juice

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Yield: Makes 6 servings
2 artichoke halves per serving

• 6 medium Ocean Mist Farms artichokes
• 1 lemon, sliced
• 1 to 2 cloves garlic
• 1/4 cup olive oil
• 1/3 cup lemon juice or balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon minced fresh rosemary, mint, basil or tarragon
• 1/8 teaspoon each salt and pepper

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