• 2 LB butternut squash (peeled, halved and seeded)
• 3 TBS extra-virgin olive oil
• 1 LG red onion (finely chopped)
• 3 clove garlic (minced)
• 2 TBS water
• 1 TBS tomato paste
• 1 C instant or parboiled brown rice
• 14 OZ chicken stock or water
• ½ C white wine
• ¼ C chives (chopped)
• 2 TBS fresh oregano (chopped)
• 1 TSP salt
• Pinch of cinnamon
• Freshly ground pepper to taste

1. Grate the squash through the large holes of a box grater.
2. Heat oil in a large cast-iron or nonstick skillet over medium-low heat. Add onion and garlic and cook, stirring, until soft and lightly colored, 10 to 12 minutes.
3. Combine 2 tablespoons water and tomato paste in a small bowl and stir it into the pan. Add rice and stir to coat. Add the squash, in batches if necessary, and stir until it has reduced in volume enough so that you can cover the pan.
4. Increase the heat to medium-high, pour in water (or broth) and wine, cover and bring to a boil.
5. Reduce the heat to medium-low and cook, covered, stirring once or twice, until the rice has absorbed most of the liquid and the squash is tender, 25 to 30 minutes.
6. Add chives, oregano, salt, cinnamon and pepper; gently stir to combine. Remove from the heat and let stand, covered, for 5 minutes. Serve hot or at room temperature.

Yeilds 8 servings.

Per Serving: cal. (kcal) 152, Fat, total (g) 6, sat. fat (g) 1, carb. (g) 21, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 2, vit. A (IU) 10689.85, vit. C (mg) 17.71, sodium (mg) 302, Potassium (mg) 333, Starch () 1.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

https://www.foodnetwork.com/recipes/butternut-squash-pilaf-2122447

• 2 8OZ packaged crescent rolls
• 16 OZ cream cheese (softened)
• 2 eggs (beaten)
• 2 TSP lemon pepper
• 2 garlic cloves (minced)
• 3 green onions (finely chopped)
• 2 TBS parsley
• 14 OZ canned artichoke hearts (drained and chopped)
• 4 OZ Parmesan cheese (grated)

Oven: 375° F

1. Using all crescent rolls, form a circular pizza-like crust. flatten an bake 10-12 minutes.
2. Combine the remaining ingredients except the parmesan and mix well.
3. Spread the mixture on the crust and bake 25-30 minutes until golden.
4. Sprinkle top with parmesan.
5. Once cooled cut into pizza slices.

• 325 GR (~2½ C) self-rising flour (White Lilly or King Arthur Brand)
• ½ TSP baking soda
• 2 TBS sugar
• 2 TSP instant yeast
• 4 OZ butter (cold, cut into small pieces)
• 1 C buttermilk

Oven: 400° F

1. Mix dry ingredients together. Incorporate butter by 1 of 3 methods:
   • Freeze the butter, grate, then stir into the dry mix.
   • Cut cold butter into small pats, place in a food processor with the dry mix and pulse a few times to produce uneven pea sizes.
   • Cut cold butter into small pats, add to the dry mix and cut in using a pastry blender, 2 knives or your hands.
2. Make a well in the dry mix, add buttermilk and stir until just moistened; a coarse ball will form.

Handling Methods:

1. Refrigerator
   • Cover the dough in a bowl. Refrigerate at least 4 hours or overnight (can keep up to 1 week and used in parts).
   • Turn the refrigerated dough out onto a well floured surface and knead/fold in half until smooth and no longer sticky – 6-8 times.
   • Roll out to a ½” or ¾” thick rectangle. Use a 2½” to 2¾” round cutter to cut biscuits.
   • Place on lined baking sheet, cake pan, etc. Brush with melted butter.
   • Bake 12 to 15 minutes to an internal temp of 190F. Golden but not browned.
2. Freezer
   • Immediately turn the dough out onto a well floured surface and knead/fold in half until smooth and no longer sticky – 6-8 times.
   • Roll out to a ½” or ¾” thick rectangle. Use a 2½” to 2¾” round cutter to cut biscuits.
   • Place on lined baking sheet, cake pan, etc. Brush tops with melted butter.
   • Cover and allow to rise for 1 hour. Place in the freezer for 2 hours.
   • Bake for 16 to 20 minutes to an internal temp of 190F. Golden but not browned.
   • This freezing step produces higher, lighter biscuits when using dough on same day as it allows the biscuits to rise before the butter melts.

NOTE: When making a large batch, it’s convenient to roll out and cut all dough. With handling method #1, any biscuits not to be baked immediately can be frozen, and with handling method #2 simply bake what you need after 2 hours and leave the rest frozen. Cut rounds can be cooked straight from the freezer without thawing, simply add an extra 6+ minutes (20 min max) to baking time.

Yields 6-8 biscuits.

• 1 TBS onion powder
• 1 TBS garlic powder
• 1 TBS salt
• 1 TSP ground mustard seed
• 1 TSP sage
• 1 TSP thyme
• 1 TSP paprika
• 1 TSP black pepper

1. Combine ingredients and apply to meat.
2. Good for ~ MED/LG chicken.

• Brisket (trimmed)
• Brine (if using)
• Olive oil
• Barbecue Dry Rub

1. If brining, brine 10-12 hours. Rinse before proceeding.
2. Blot the brisket dry and brush on a light coating of oil.
3. Apply rub.
4. Allow to rest until the rub looks moist so it doesn’t fall off.
5. Cook the meat fat side up.
6. Smoke at 200° – 225° for 10-12 hours or until the brisket hits an internal temp of 190°.
7. Take it off the smoker, wrap tightly in foil, wrap in a towel, and put it in an empty cooler for an hour or two to rest. It will still be quite warm when you take it out to serve.

• 4-5 LB (~6 MED) baking potatoes
• 6 egg yolks (slightly beaten)
• 900 GR all-purpose flour

1. Bake potatoes in oven until tender.
2. Let cool just until you can skin them, right before you make the gnocchi. The potato needs to be warm, or else the gnocchi will not turn out right – the flour and potato will not bind with the egg.
3. Scoop out potato flesh and put through ricer into a bowl. Add egg yolks. Incorporate ~600 GR of the flour and mix until a dough is formed. Place on counter.
4. Using some of the rest of the flour, knead lightly until you have a nice dough formed, one that is not too sticky but yet is not super firm. If you feel you have obtained the right texture for the dough, do not continue to use all the flour.
5. Cut the dough into three sections with a pastry scraper. Roll out the sections into cords and then, with the pastry scraper, cut the cords into one inch little gnocchi. Set gnocchi on a lightly floured towel until ready to use.
6. Bring a large pot of salted water to the boil.
7. Add the gnocchi and put on a lid. When the water comes back to the boil, remove lid.
8. When the gnocchi float to the top, cook for one minute longer (taste to determine done-ness).
9. With a spider, remove gnocchi into either your waiting pan with sauce, or to a serving dish.
10. You may with to cook the gnocchi in batches.

Yields 8 portions.

Pastry:

• 16 OZ butter (cold, diced)
• 5 OZ shortening (cold, diced)
• 907 GR all-purpose flour
• Pinch salt
• 10 OZ water

Filling:

• 2 LB beef steak (diced)
• 4-5 MED potatoes (diced)
• 1 onion (diced)
• 1-2 SM rutabaga (swede) (diced)
• Salt and pepper
• Herbs of choice
• 1 egg (beaten with a bit of water and a pinch of salt for egg wash)

Oven: 375°

Pastry:

1. Add the salt, diced butter and shortening to the flour and either rub in with your fingertips, or, if using a food processor, pulse until until the mixture resembles fine breadcrumbs.
2. Gradually add the water by starting with 6 OZ water, then adding a little more until the mixture comes together to form a cohesive dough.
3. Wrap in cling film and chill for at least 20 minutes before using.

Filling:

1. Coat the meat with salt, pepper and herbs.
2. Roll out the pastry ⅛” thick, and cut out 8” diameter circles. Gather the pastry scraps, gently re-form into a ball, re-roll and cut more circles. Pastry can only be rolled out 3-4 times before gluten becomes a problem.
3. Add onion, then potato and rutabaga to a pastry circle. Top with meat.
4. Egg wash around the edges then fold up and crimp along the top.
5. Arrange spread out on a foil-lined baking tray. If not baking right away keep in the fridge until ready.
6. Egg wash and bake for 30-45 minutes until golden and cooked through.

Yields 9 – 11 portions.

• 1½ LB collard greens or kale
• 3 TBS olive oil
• 1 onion (chopped)
• 5 cloves garlic (minced)
• 6 eggs
• 3 OZ cheese (shredded)
• Herbs of choice
• Salt & pepper

Oven: 400°

1. Remove the thick stems and ribs from the greens and discard them. Roughly chop the leaves and put them in a large heatproof bowl.
2. Bring a kettle of water to a boil.
3. Sprinkle the leaves generously with salt, then pour the boiling water over them and let sit for 10 minutes.
4. Meanwhile, put the oil in a large ovenproof skillet over medium-high heat. Once hot add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is tender and translucent – about 5 minutes.
5. Drain the greens well and add to the skillet. Cook, stirring occasionally until they are very tender – 10-12 minutes
6. In a medium bowl beat together the eggs, cheese, herbs along with salt and pepper.
7. Turn off the heat under skillet, pour the egg mixture over the vegetables and stir very gently just to distribute all ingredients evenly in the skillet.
8. Transfer the skillet to the oven and bake until the top of the fritatta is firm and the edges are golden brown – about 20 minutes. Cut into wedges and serve hot.

Yields 4 servings.

• 2 boneless & skinless chicken breasts (thinly sliced)
• 2 TBS butter
• 2 TBS olive oil
• 1 LB cooked linguine (cooked al dente)
• 4 TSP Cajun seasoning
• 1 onion (chopped)
• 4 cloves garlic (minced)
• 16 OZ heavy cream
• 4 TBS sun-dried tomatoes
• ½ TSP salt
• ¼ TSP black pepper
• ½ TSP died basil
• ½ C Parmesan cheese (grated)

1. Place the chicken in a bowl and toss with the Cajun seasoning until well coated. Set aside.
2. Heat oil and butter in a large skillet over medium-high heat. Add the chicken and brown and cook through. Remove and set aside.
3. In the pan sautee the onion until translucent, scraping loose any seasoning or bits of chicken. Add the garlic and cook while stirring for 1 minute.
4. Reduce the heat and add the cream, tomatoes, salt, pepper and basil. Simmer until the cream has thickened, about 5 minutes.
5. Return the chicken and stir to coat and incorporate.
6. Serve over the linguine and top with Parmesan cheese.

• 4 boneless & skinless chicken breasts
• 2 TSP olive oil
• 2 TSP butter
• 6 cloves garlic (minced)
• 1 C brandy (or white wine)
• 1 TBS (rounded) dijon mustard
• 1 TBS (rounded) grainy mustard
• ¼ C heavy cream
• ¼ C chicken stock
• Salt & pepper to taste

1. Cut the chicken in half lengthwise so that you have 8 smaller, thinner cutlets.
2. Salt and pepper both sides of the chicken cutlets.
3. Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until golden brown and cooked through. Remove the cooked chicken and set aside.
4. Reduce heat to medium. Add the garlic and saute for 1 minute, stirring to make sure it doesn’t burn.
5. Add the brandy (or wine if using), being careful if cooking over an open flame. Simmer until it is reduced by half.
6. Add the mustards and stir to combine.
7. Add the cream and chicken stock, adding more stock if the sauce seems too thick.
8. Taste and adjust seasoning as desired.
9. Return the chicken to the pan, nestling into the sauce. Cook for another few minutes to ensure the chicken is warmed through and coated.