Pestos! etc.

Mountains:

Rustic 
Creamy 
Apple 
Pie

Serves 8 to 10

1 unbaked 9‐inch pie crust (purchased or homemade)
1 cup whipping cream (unwhipped)
2 tablespoons cornstarch
4 to 5 full‐flavored (about 6 cups) sweet/tart apples, sliced 1/8 inch thick
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 tablespoon butter, cut up

Preheat oven to 375 degrees.

Lightly butter a 9‐inch glass pie pan. Roll out the dough and place in the prepared pie pan. Decoratively crimp the edges. Refrigerate until ready to use.

In a small bowl combine 1/3 cup of the whipping cream and cornstarch.  Mix well until no lumps remain.
Place the remaining whipping cream in a small saucepan and place over medium heat. Add the whipping cream/cornstarch mixture and continue to cook until the cream has thickened. Remove from the heat and cool to room temperature.

In a large bowl combine the apples, cream, sugar, and cinnamon and stir to coat the apples. Pour the apples into the prepared pie pan. Dot with the butter. Bake in the bottom third of the oven for 1 hour and 15 minutes or until the pie has puffed up, the apple slices are tender, and the crust is golden brown around edges. Check the pie after 1 hour and cover with buttered foil if it is browning too quickly.

Remove the pie from the oven and let cool for 40 minutes before serving.

Oven‐Fried 
Chicken

Serves 6

3 cups cornflakes, crushed to a rough crumble
1 1/2 cups all‐purpose flour
1 1/2 teaspoon kosher salt
1 1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper
2 tablespoons chopped fresh thyme or marjoram
1 cup well‐shaken buttermilk
2 eggs
Dash of hot sauce
6 boneless, skinless chicken breasts
6 ounces peanut oil

Preheat oven to 325 degrees.

In a shallow dish combine the cornflakes, flour, salt, pepper, cayenne, and herb. In another shallow dish combine the buttermilk, eggs, and hot sauce, and stir to combine.

Dip the chicken breasts in the buttermilk mixture and then the corn‐flake mixture, thoroughly coating each piece of chicken.

Heat the peanut oil in a large frying pan or cast‐iron skillet over medium‐high heat. Add the chicken in batches and fry until the breasts
are golden brown, about 2 minutes per side. Remove from the pan and drain on paper towels. Place the chicken on a large baking sheet and put in the preheated oven to bake for 20 to 25 minutes, until chicken is cooked through. Serve hot or at room temperature.

Heirloom Tomato Cobbler

Serves 6 to 8

Crust
1 1/2 cups all‐purpose flour
1 1/2 teaspoons sea salt
1/2 cup cornmeal, white or yellow
2 teaspoons baking powder
1/4 cup grated parmesan cheese, about 1 ounce
1 stick cold butter, cut into pieces
3 tablespoons lard or nonhydrogenated vegetable lard
2/3 cup buttermilk

Place the first 5 ingredients in a large bowl and stir to combine. Using a pastry blender or your hands, work the butter and lard into the flour mixture until it reaches the consistency of small peas. Gradually add the buttermilk and bring the dough together with a fork until it forms large clumps. Turn the dough onto a lightly floured work surface and knead lightly about 4 to 5 times. Do not overwork the dough. Pat the dough into a flat disk, wrap in plastic wrap, and chill until ready to use.

Tomato Filling
1 tablespoon olive oil, plus more for oiling the baking dish
2 medium sweet onions, halved and thinly sliced
3 to 4 pounds medium heirloom garden tomatoes, sliced 1/4‐inch thick
1/3 cup quality mayonnaise
2 tablespoons cornstarch
2 teaspoons sea salt
Freshly ground black pepper
2 tablespoons fresh basil, chopped
1/2 cup fontina cheese, grated (about 2 ounces)
1/2 cup white cheddar cheese, grated (about 2 ounces)
1 egg, lightly beaten
1 tablespoon milk
1 teaspoon fresh Italian parsley, chopped

Preheat oven to 350 degrees.

In a large skillet, heat the olive oil over medium heat. Add the onions and sauté until soft, about 5 to 7 minutes. Place the onions and tomatoes in a bowl and toss with mayonnaise, cornstarch, salt, pepper, and basil.  Oil the bottom and sides of a 9 °— 13‐inch baking dish. Layer half of the tomato mixture on the bottom of the baking dish, then sprinkle with half of the cheeses. Repeat with the remaining ingredients.

On a lightly floured surface, roll the dough to 1/2‐inch thick. Cut the dough into pieces with a dough cutter and place on top, leaving open spaces for the tomato mixture to bubble through. In a small bowl, make a glaze with the beaten egg and milk. Brush the pastry with the glaze and sprinkle with parsley and pepper.

Bake for about 45 minutes. Check the cobbler after 30 minutes and cover with aluminum foil if it is browning too quickly. Cool and serve.

Charlotte:

Asian 
Lettuce‐Leaf 
Wraps 
with 
Spicy 
Dipping 
Sauce

Serves 4 as an Appetizer

1 pound ground pork
1 carrot, finely chopped, about 1/2 cup
1/4 pound shiitake mushrooms, chopped
2 tablespoons ginger, finely chopped
1 jalapeño pepper, finely chopped
1 clove garlic, finely chopped
1 tablespoon Asian fish sauce
1 tablespoon Chinese cooking wine (Shaoxing) or dry sherry
Kosher salt
1 tablespoon peanut or vegetable oil
1 tablespoon fresh cilantro, chopped
20 bib or romaine lettuce leaves (if using romaine lettuce remove
the thick part of the rib)
1 bulb kohlrabi, julienned
1 bunch scallions, thinly sliced

In a large bowl, combine the pork, carrot, shiitake mushrooms, ginger, jalapeño, garlic, fish sauce, and cooking wine. Season with salt.

Heat the oil in a large skillet or wok over high heat. Add the pork mixture and stir‐fry, breaking up the pork, until it is cooked through and beginning to brown, about 6 to 8 minutes. Remove from heat and stir in the cilantro.

Serve the pork next to the stacked lettuce leaves on a large platter.  To eat, spoon the pork into the lettuce leaves, top with some kohlrabi, scallions, and sauce (recipe below), and roll up.

Dipping Sauce
2 tablespoons sugar
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon sesame oil
1–2 teaspoons ground chili paste

In a small bowl combine the sugar and water and stir to dissolve. Add the soy sauce, vinegar, lemon juice, sesame oil, and chili paste. Stir to combine.

Chipotle‐Roasted 
Pork 
with 
Homemade 
Tortillas

Serves 4 to 6

1 tablespoon brown sugar
1 teaspoon paprika
1 teaspoon dry mustard
2 teaspoons toasted cumin seed, ground
3 tablespoons olive oil
4 pounds bone‐in pork shoulder
Kosher salt and freshly ground black pepper
Juice and zest of 2 fresh large lemons, about 1/2 cup
Juice and zest of 2 fresh oranges, about 1/2 cup
3 canned chipotle peppers in adobo, chopped, plus 2 tablespoons
of the sauce
2 cloves garlic minced, about 2 teaspoons

In a small bowl mix together the brown sugar, paprika, dry mustard, cumin seed, and olive oil. Rub the mixture all over the meat, sprinkle with salt and pepper, and set in a large bowl or pan.

Meanwhile, in a large bowl add the lemon juice and zest, orange juice and zest, chipotle peppers and sauce, and garlic. Mix well. Pour the citrus/pepper sauce over the roast, covering it well. Cover the meat with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Turn the roast halfway though the marinating.

Preheat the oven to 250 degrees.

Bring the pork to room temperature. Place the pork and marinade in a roasting pan, cover with foil, and cook for about 4 to 5 hours or until the meat is so tender it will fall off the bone. Remove from the oven and let rest for 15 minutes before pulling apart. Pour the pan juices into a heat‐proof bowl. Skim off the fat and pour into a small saucepan, place over medium heat, and reduce by 1/3. Add the sauce to the pork and serve in homemade tortillas (recipe below) with roasted poblanos and homemade salsa.

Homemade
 Tortillas

Makes 16 Tortillas

3 cups unbleached flour
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons vegetable shortening or lard
About 1 cup warm water

Mix the dry ingredients in a bowl and add the vegetable shortening orlard. Cut the shortening into the dry ingredients with a pastry blender, two knives, or your fingers until it resembles coarse meal. Add the warm water, a little at a time, until the dough is soft but not sticky. Knead the dough with your hands for a few minutes until soft and pliable.

Break off small (1‐ to 2‐inch diameter) balls of dough and let them rest for about 10 minutes (longer is okay). Preheat a cast‐iron skillet over medium heat. On a lightly floured surface, use a rolling pin to roll each ball into a thin 6‐inch round. Cook the tortilla in the hot skillet until golden‐brown speckles appear on the dough. Flip to the other side and finish cooking. Wrap the tortilla in a clean kitchen towel to keep warm.  Repeat with the remaining tortillas.

Chocolate 
Shortcake 
with 
Strawberries, Cream, 
and 
Grand 
Marnier

Serves 8

2 cups all‐purpose flour
2 tablespoons cocoa powder
1/4 cup plus 1 tablespoon sugar
1 tablespoon plus 1/2 teaspoon baking powder
6 tablespoons cold unsalted butter, cut into small pieces
3/4 cup heavy cream
2 hard‐boiled egg yolks, mashed
2 tablespoons unsalted butter, melted
3 cups ripe strawberries, hulled and quartered
2 teaspoons granulated sugar
2 tablespoons Grand Marnier
1 cup mascarpone
2 tablespoons powdered sugar
Zest of 1 orange
Juice of half an orange
1 cup whipped cream (about 1/2 cup whipping cream), whipped to soft peaks
Preheat oven to 350 degrees.

Lightly butter a baking sheet. Sift the flour, cocoa, 1/4 cup of the sugar, and the baking powder into a medium bowl. Stir to combine. Add the cold butter and, using a pastry blender or your fingertips, cut in the butter until it resembles coarse meal. Add the cream and egg yolks and stir with a fork until the dough is just moistened and holds together. If necessary, add more cream a tablespoon at a time.

Turn the dough out onto a lightly floured surface and knead until it forms a smooth dough, about 3 to 4 times. Do not overwork. Pat or roll the dough 3/4‐inch thick. Using a floured 3‐inch cookie cutter, cut out 4 rounds of dough. Gather up the dough scraps, reroll, and cut out the remaining 4 rounds. Transfer to the prepared baking sheet.

Brush the biscuits with the melted butter and sprinkle with the remaining 1 tablespoon of sugar. Bake on the middle rack of the oven for 12 to 15 minutes until the biscuits are firm to the touch. Transfer the biscuits to a rack and let cool.

Meanwhile, in a medium bowl, combine the strawberries, sugar, and Grand Marnier and allow to sit at room temperature for about an hour or longer if needed. In a separate bowl stir together the mascarpone, powdered sugar, orange zest, and juice. Gently fold in the whipped cream. Strain the juice from the berries and reserve. Mix the berries with the mascarpone.

Just before serving, cut the shortbreads in half horizontally. Place the bottom half on the plate. Spoon on the strawberry mascarpone mixture and top with the other shortbread half. Drizzle the reserved liquid around the dessert and serve.

Triad:

Corn
 Skillet
 Medley

Serves 6

2 tablespoons olive oil
1 pound zucchini, julienned
1 clove garlic, finely chopped
1 pint cherry tomatoes, halved
2 ears corn, kernels removed
Kosher salt and freshly ground black pepper
2 tablespoons fresh basil, chopped, or other herb of your choice

Heat the olive oil in a large skillet over medium heat. Add the zucchini and cook for 3 minutes, until it begins to lose its crunch. Add the garlic and cook for 1 minute more. Add the tomatoes and corn and cook for 4 more minutes, until the tomatoes have softened slightly and the corn is cooked through.

Season with salt and pepper and sprinkle with fresh basil before serving.

Garlic 
and 
Basil 
Cream
 Sauce 
with 
Shrimp

Serves 4

12 ounces penne or other pasta
1 pound medium shrimp, peeled
10 cloves of garlic (8 minced and 2 thinly sliced;
hardneck garlic recommended)
4 tablespoons butter
1 medium shallot, minced
1 cup heavy cream
10–13 basil leaves (10–12 minced, 1 whole)
1 1/2 cups freshly grated Parmesan
Salt and freshly ground black pepper

Cook the pasta as directed on the box. Drain.

In a small deep skillet, sauté the shrimp and 2 cloves of minced garlic in 1 tablespoon of butter until the shrimp are just cooked. Take the shrimp out of the pan and add the rest of the butter.

Add the remaining minced garlic and the shallots and sauté for 3 minutes over low heat. Add the cream, basil, 1 cup of the cheese, 2 cloves of sliced garlic, and salt and pepper to taste. Simmer over low heat, partially covered, for 7 to 10 minutes until thickened.

Return the shrimp to the pan, mix with the sauce, and then pour over the pasta. Top the dish with the rest of the cheese and a basil leaf.

Super
 Simple
 Strawberry 
Cobbler

Serves 4 to 6

1 cup whole milk
1 cup self‐rising flour
1 1/4 cup sugar
Pinch salt
4 cups strawberries, sliced

Preheat oven to 350 degrees.

In a medium bowl, combine the milk, flour, 1 cup of the sugar, and salt. Stir to combine. In another medium bowl combine the strawberries and remaining 1/4 cup sugar and stir until the sugar dissolves.

Pour 1/2 of the milk/flour mixture into the bottom of a 5‐cup baking dish. Add the fruit and top with the remaining milk/flour mixture. Place in the oven to bake for 50 to 60 minutes, until the top is golden brown.

Southern 
Collard 
Greens

Serves 4

1 pound collard greens
1/4 pound pork fatback, rinsed well and cut into 1‐inch cubes
1 yellow onion, sliced 1/4‐inch thick
2 medium carrots, sliced (about 1 1/2 cup)
1 ham hock
5 cups chicken broth
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper

Pick through the collards and discard any old and discolored leaves. Strip the leaves off the stems by grasping the base in one hand and pulling the leaves away from the stem with the other.

To clean the collards, fill the sink with cold water. Add the collards and stir vigorously with your hand; let the dirt fall to the bottom of the sink. Let the collards sit undisturbed for a minute or two. Carefully remove the collards from the water and place in a colander. Rinse out the sink and repeat the washing process 2 more times. After the third cleaning, carefully lift the collards out of the water, place in a salad spinner, and spin until dry.

Heat a large saucepan over medium‐high heat. Add the fatback and cook for 5 to 10 minutes until it renders some fat. Add the onions, carrots, and ham hock and cook until the onion is a dark golden brown, about 25 to 30 minutes.

Add the greens to the pan and cook, stirring, until wilted. Add the broth, vinegar, Worcestershire sauce, soy sauce, thyme, and pepper.
Cover the pot and simmer for 45 minutes, until the greens are tender.

Triangle

Goat
 Cheese
 Scones

Makes 12 Scones

2 cups all‐purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter (1 stick) chilled, cut into 1/2‐inch cubes
1 cup crumbled goat cheese (about 7 ounces)
1/2 cup raisins
1 cup well‐shaken buttermilk

Preheat the oven to 425 degrees.

In a large bowl combine the flours, sugar, baking powder, baking soda, and salt. Using a pastry blender or two knives, cut the butter and goat cheese into the dry ingredients until it resembles coarse meal and somepieces of butter are the size of small peas. Carefully mix in the raisins.  Add the buttermilk and stir slightly (do not overmix) until the dough comes together in moist, large clumps.

Turn the dough onto a lightly floured surface. Carefully bring together and knead 3 or 4 times. Divide the dough in half and pat each half into a 6‐inch round. With a large knife, cut the rounds into 6 even wedges.  Place on a baking sheet about 1 inch apart and place on the middle rack of the oven. Bake until golden brown, about 20 minutes. Transfer to a rack to cool slightly. Serve warm or at room temperature with your favorite preserves.

Vegan 
Cauliflower 
and 
Walnut 
Soup

Serves 4

1 medium cauliflower, about 2 pounds, coarsely chopped (most
pieces should measure 3/4 inch, some should be larger)
1 medium yellow onion roughly chopped, about 1 1/2 cups
2 cloves garlic, minced
3 1/2 cups vegetable broth/stock
1 14‐ounce can coconut milk, well mixed
5 tablespoons walnut pieces, toasted and coarsely chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried tarragon
Kosher salt and freshly ground black pepper
Pinch of paprika
1 tablespoon Italian flat‐leaf parsley, chopped

Place the cauliflower, onions, garlic, and vegetable broth in a large pot.  Bring to a boil, lower the heat to a simmer, cover, and cook until tender, about 5 minutes. Add the coconut milk 3 tablespoons of the walnut pieces, and the oregano, basil, and tarragon.

Pour half the soup into a food processor or blender (you may have to do this in batches) and puree until smooth. Add back to the remaining soup. Adjust the spices if necessary and season with salt and pepper.

Reheat the soup and serve with a sprinkle of paprika, chopped parsley, and the remaining walnuts.

Crab
 Salad 
with 
Lemon 
Mayonnaise

Serve 4 as an Appetizer

For the crab
1 pound cleaned lump or jumbo lump crab meat
1 tablespoon finely minced jalapeño
3 scallions, thinly sliced (about 1/3 cup)
2 tablespoons extra virgin olive oilFor the mAyonnAiSe
Zest of 1/2 lemon plus 2 tablespoons lemon juice
1 1/2 teaspoon apple cider vinegar
1 clove garlic, roughly chopped
1 egg yolk
3/4 teaspoon dry mustard
1/2 teaspoon hot sauce
1 tablespoon good quality mayonnaise
2 tablespoons water
1/4 cup melted butter, cooled
1/2 cup canola oil
Pinch cayenne pepper
6 basil leaves, coarsely chopped
Salt and freshly ground black pepper
1/4 cup olive oil

In a large bowl combine the crabmeat, jalapeño, and scallions and mix lightly.

In the bowl of a food processor or blender, combine the lemon zest and juice, cider vinegar, garlic, egg yolk, dry mustard, hot sauce, mayonnaise, and water. Combine the melted butter and canola oil in a liquid measuring cup. With the food processor running, add the oil mixture, first in small drips, then in a slow steady stream until the mixture has been emulsified. Add the cayenne, basil, salt, and pepper and pulse until combined.

Add at least half the lemon mayonnaise and olive oil to the crabmeat and lightly fold together with a rubber spatula (do not break up the crab meat). Add more mayonnaise and olive oil if desired.

Coastal Region and Sandhills

Summer
 Squash
 Cakes

Makes 12 3‐inch cakes

4 medium summer squash, yellow, green, or a combination of both (about 2 pounds)
1 small yellow onion
1 small russet potato, peeled and coarsely grated
Kosher salt
1 clove garlic, minced
1 tablespoon fresh thyme or oregano, finely chopped
1 egg, lightly beaten
1/3–1/2 cup all‐purpose flour
3/4 cup grated Parmesan cheese (about 3 ounces)
Freshly ground black pepper
6 tablespoons canola oil

Grate the squash, onion, and potato separately with a hand grater.

Place the squash in a colander or strainer and sprinkle with salt. Allow to sit for 5 minutes (do not let it sit longer or it will get too soft), rinseunder cold water, and carefully press out the water. Place the onion in a strainer and press out the water.

In a large bowl combine the squash, onion, potato, garlic, thyme, egg, flour, cheese, and pepper. Add enough flour to make a batterlike substance that is fairly thick. Heat 2 tablespoons of the canola oil in a large nonstick griddle or skillet over medium heat. Place 3 tablespoons of the batter on the hot griddle and press lightly to make a 3‐inch round. Cook on one side until golden brown, about 4 to 5 minutes. Turn and cook on the other side. Remove and keep warm in a 250‐degree oven. Repeat with the remaining batter, adding more oil as necessary.

Big
 Mill
 Granola

Makes 9 Cups

5 cups old‐fashioned whole oats (not quick‐cooking)
(about 1 1/4 pound)
2 cups whole pecans (about 8 ounces), slightly chopped
1/2 cup flax seeds (about 3 ounces)
1 1/2 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
Pinch of salt
2/3 cup honey
1/3 cup canola oil, plus more for greasing the baking sheet
1/2 cup freshly squeezed orange juice (from one large orange)
2 teaspoons vanilla extract
1 1/2 cups dried cranberries, dried blueberries, or raisins

Preheat oven to 350 degrees. Liberally grease a large‐rimmed baking sheet, such as a jelly roll pan.

In a large mixing bowl, combine the oats, pecans, flax seeds, cinnamon, nutmeg, and salt. In a small saucepan combine the honey, oil, and orange juice. Cook over low heat until the honey has melted, about 1 to 2 minutes. Remove from the heat and stir in the vanilla. Pour the liquid over the dry ingredients and stir well until the oat mixture is moistened.

Spread the granola on the greased baking sheet and bake for 15 minutes.  Remove from the oven and stir, then continue to bake for 20 minutes, stirring halfway through. As the granola begins to brown, stir every 5 minutes. It may take 45 minutes to 1 hour to cook. The granola is done when it is golden brown.

Remove from the oven and immediately transfer to a bowl and allow to cool. Stir in the cranberries, blueberries, or raisins. Store in an airtight container.

Pan‐Seared 
Rockfish 
with 
Sweet 
Onions 
and 
Sweet 
Potato 
Puree

Serves 4

Sweet potato puree
5 sweet potatoes (about 3 pounds)
4 tablespoons unsalted butter, melted
1/2 cup heavy cream
1 tablespoon fresh chives, thinly sliced
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh thyme, finely chopped
Salt and freshly ground black pepper

Preheat oven to 400 degrees.

Prick the sweet potatoes all over with a fork, wrap in aluminum foil, and bake for 1 hour until tender. Remove them from the oven and let cool slightly. Scoop the flesh from the skin and puree in the bowl of a food processor until smooth. Transfer the sweet potatoes to a medium bowl. Add the butter, cream, and herbs, and stir to combine. Season with salt and pepper. Cover with aluminum to keep warm.

Grilled Sweet Onion

1 tablespoon extra virgin olive oil
1 Vidalia or other sweet onion, sliced into 1/4‐inch rings
1 tablespoon balsamic vinegar

Heat the olive oil in a grill pan or cast‐iron skillet over medium‐high heat. Add the onions and cook for 5 to 7 minutes; the onions should still have some crunch. Place in a small bowl and drizzle with the balsamic vinegar. Cover the bowl with aluminum foil to keep warm.

Lemon Herb Vinaigrette

Juice of 1 lemon
1/2 teaspoon honey
1/2 cup extra virgin olive oil
2 teaspoons fresh thyme, chopped
Salt and freshly ground black pepper

In a small bowl combine the lemon juice and honey. Whisk in the olive oil in a slow, steady stream until the vinaigrette has emulsified. Add the thyme and salt and pepper to taste.

Pan‐seared Rockfish

4 rockfish (also called striped bass) or red snapper filets,
about 8 ounces each
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 sprigs of thyme

Score the skin with a very sharp knife in a crisscross pattern to prevent the fish from curling. Season with salt and pepper.

Heat 2 large skillets over high heat until almost at the smoking point.  Add one tablespoon of the olive oil and butter to each skillet along with the thyme sprigs. Place the fish skin‐side down and sear each filet approximately 2 to 3 minutes. Flip the filets with a spatula and cook 2 to 3 minutes more. Baste the skin with the butter and thyme sprigs.

To serve, return the grilled onions to one of the pans to heat through, being careful to keep them crisp. Place some of the sweet potato puree in the center of a plate. Top it with the onions and then a filet. Drizzle thevinaigrette on and around the fish. Optional: garnish with tossed micro greens.

Makes 4 servings

Ingredients:
8 ounces angel hair pasta, cooked, kept warm
1 tablespoon olive oil
1-1/2 pounds fresh asparagus, trimmed, cut into 1-inch pieces
1/4 cup chicken or vegetable broth
1/2 pound fresh mushrooms, sliced
1/2 teaspoon crushed red pepper
1/2 cup grated Parmesan cheese

Directions:
1. Heat oil in large frying pan over medium-high heat. Sautee asparagus until crisp-tender, about 3 minutes.

2. Mix in broth and mushrooms and cook another 3 minutes.

3. Combine pasta with asparagus mushroom sauce and toss. Top with red pepper and cheese.

Piedmont Grown Baked Eggs with Sausage, Mushrooms, Green Garlic and Goat Cheese

By: Mod Meals On Mendenhall

• 1 pound Local Hot (Extra Sage?) Sausage
• 1 bag Local Mushrooms, torn into bite sized pieces
• 1 round, Local Goat Cheese
• 1 bunch Local Green Garlic, minced
• 4 handfuls, Local baby spinach
• 4 large Local Eggs
• 1 teaspoon Local dairy Butter
• salt and pepper

In a large cast-iron skillet, saute sausage until browned. Set sausage aside and add 2 tablespoons of butter into the pan. Saute mushrooms in butter until tender, season with salt and pepper. Set mushrooms aside and add another tablespoon of butter. Saute green garlic and baby spinach until wilted. Season with salt and pepper.

Place four ovenproof ramekins on a cookie sheet. Preheat the oven to 450 degrees.

Layer the ramekins with spinach and garlic mixture topped with mushrooms and sausage. Crack a whole egg on top – making sure to keep the yolk whole. Top with crumbled goat cheese. Bake at 450 degrees for about 10 minutes or until the egg whites have cooked and yolk is still runny. Enjoy with a nice piece of local toast!

Prep Time: 30 minutes
Total Time: 1 hour
Yield: Serves 8

Ingredients

2 pounds baking potatoes (about 4), peeled and thinly sliced
Coarse salt and ground pepper
1 tablespoon vegetable oil, such as safflower
6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
6 celery stalks, thinly sliced
1 large onion, chopped
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1/4 cup tomato paste
2 pounds ground beef chuck
1 cup whole milk
1 1/2 cups shredded sharp white cheddar (6 ounces)

Directions

Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.
Cook’s Note

Both filling and topping can be made up to a day ahead and refrigerated separately.

Ingredients

Serves 8| Hands-On Time: 25m | Total Time: 1hr 00m

Ingredients

1 tablespoon olive oil
1 pound sweet Italian sausage links, casings removed and meat broken into 3/4-inch pieces
2 medium onions, chopped
1 tablespoon chopped fresh rosemary
kosher salt and black pepper
1/3 cup all-purpose flour
3 cups low-sodium chicken broth
1 bunch kale, torn into bite-size pieces (about 10 cups)
2 tablespoons white wine vinegar
1 small head cauliflower (about 2 pounds), cut into florets
2 sheets puff pastry (one 17.3-ounce package), each cut into 4 rectangles

Directions

Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 4 to 6 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
Add the onions, rosemary, ¼ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet and cook, stirring, until softened, 3 to 5 minutes. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth and simmer until thickened, 2 to 3 minutes. Add the kale, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until the kale is wilted, 2 to 3 minutes.
Add the kale mixture and cauliflower to the sausage and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish and top with the puff pastry, overlapping the rectangles slightly.
Bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.

• 1 container of Medjool dates, usually about 30 come in a container
• 2-3oz of goat cheese
• 1 package of bacon
• sea salt

• Prep Time15 minutes
• Total Time1 hour
• YieldServes 4

Ingredients

1 tablespoon butter, plus more for souffle dish
Sugar, for souffle dish
2 tablespoons all-purpose flour
1/2 cup whole milk
1 cup Mashed Sweet Potatoes
3 large eggs, room temperature, separated
1/4 cup maple syrup
1/2 teaspoon ground nutmeg
Salt
Whipped cream, (optional)

Directions

Preheat oven to 375 degrees. Butter a 1 1/2-quart souffle dish; dust with sugar.
In a medium saucepan, heat butter over medium. Add flour, and cook, stirring, until golden, about 2 minutes. Gradually whisk in milk; simmer, whisking constantly, until thickened, about 1 minute. Remove from heat; mix in sweet potatoes and egg yolks. Stir in maple syrup and nutmeg, and set aside.
Using an electric mixer, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into sweet potato mixture; using a rubber spatula, gently fold in remaining whites. Pour mixture into prepared dish; place on a rimmed baking sheet. Bake until puffed, 35 to 45 minutes. Serve immediately, with whipped cream, if desired.