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.

 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.

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.

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

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.

Preheat oven to 375 degrees F.

Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.

Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin’ muffins to a platter and serve hot or room temperature.

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.

6 servings

1 hour 25 minutes 40 mins prep

Preheat the oven to 425 degrees F.
In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice.

Remove from the oven and toss with the lemon juice. Adjust the seasoning, to taste.

Serve warm or at room temperature.

• 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

1. Rinse artichokes in cold water. With a sharp knife, cut off the top 1/3 of artichoke. Cut off just the base of the stem, leaving most of the stem in place. Turn artichokes stem side up and cut in half lengthwise starting at the stem. With spoon or knife, scrape out the fuzzy choke in the center and discard.
2. In saucepot heat 3 inches of water to boiling. Add artichokes, lemon slices, garlic cloves. Return to boil, then reduce to simmer. Cover, simmer until artichokes are just tender when base is pierced with a fork, 15 minutes to 20 minutes, depending on size. Drain well.
3. Combine all remaining ingredients in 9x13x2-inch glass baking dish. Add drained artichokes, cut side down. Cover and refrigerate until ready to grill. (Can be done a day ahead.)
4. To grill: Lift artichokes from marinade, reserving marinade, and place on grill over hot coals, cut side up. Cook until deep golden brown, about 10 minutes. Brush with marinade, then turn and cook until cut side is golden brown, about 10 minutes longer. Brush with marinade. Serve hot or at room temperature.

CREAMY THAI DIP
¼	cup creamy peanut butter
¼	cup firmly packed brown sugar
2	tablespoons cider vinegar
2	tablespoons soy sauce
1	teaspoon sesame oil
1/8	teaspoon ground ginger

Combine all ingredients; mix well. Makes ¾ cup.