Sides

Ingredients
48 oz. can yams
1 cup sugar
2 beaten eggs
1 tsp vanilla extract
½ stick melted butter
1 ½ tsp nutmeg
1 ½ tsp cinnamon
Topping:
1 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1-2 cups whole pecans

❃❃Serves 8 – 12❃❃

Preparation
Preheat oven to 350.  Spray 8”x8” glass baking dish with non-stick cooking spray.

Sweet Potatoes
Drain yams and mash with a potato masher until smooth.  Add sugar, eggs, vanilla, butter, nutmeg and cinnamon.  Mix together until well incorporated.  Put into sprayed baking dish.

Topping
Mix brown sugar, flour and melted butter together.  Doll-up on top of the sweet potatoes and spread in an even layer.  Add the whole pecans in rows on top of the brown sugar, flour, butter mixture until entire casserole is covered.

Bake
Bake for 30-40 minutes.  If pecans become too brown cover with foil during baking.

Ingredients
4 cups cubed Butternut Squash
1 1/2 Tbsp. Olive Oil
1/2 tsp. Salt
1/2 tsp. Pepper
1 cup toasted Pecans
1/3 cup Flour
1 1/3 cups Panko
1/2 tsp. Pumpkin Pie Spice
2 Eggs
1 Tbsp. Water
1/4 cup Maple Syrup
4 cups Canola or Vegetable Oil

❃❃ Serves 4❃❃

Preparation
Preheat oven to 450, line baking sheet with foil and spray with non-stick cooking spray.
Peel squash, cube squash and set up dredging station with the flour, eggs mixed with water and panko mixed with pumpkin pie spice.
Add maple syrup to a pan or microwave safe dish.
Toast pecans by putting them in a dry pan over medium high heat just until you can smell them.  Move them around in the pan and be very careful not to burn.  Once toasted remove to a plate and let cool.  Once cooled add to the food processor.  Chop until part of the pecans are almost dust and part are still in small pieces.  Move to a bowl or plate as you will be covering the fried squash in these pecans.

Roasting Squash
Place cubed squash on the sheet pan, cover with olive oil, salt and pepper.  Toss to ensure all squash is covered, spread in an even layer and roast for 15 – 20 minutes.
Remove from oven and let cool.

Frying Squash
In a Dutch oven or heavy bottomed pan heat oil to 350.  While oil is heating begin dredging the squash.  Cover each piece lightly with flour, then cover in egg mixture and finally coat well in the panko mixture.  Set aside until ready to fry.  The squash should be coated within 1 hour of frying, so it does not get mushy.
In batches, fry the squash until brown and crispy.  Remove to the pecan mixture and gently toss to coat the squash.  Once coated move to a sheet pan.
Once all squash is done move to a serving dish.

Assembly
Once all squash is fried and coated heat syrup either in a pan on the stove or in a microwave safe dish.  Once heated drizzle over the fried squash and serve.

Ingredients
4 cups small separated Cauliflower (about 1 head)
2 Tbsp. Olive Oil
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Red Pepper Flakes
1/3 cup Pine Nuts
1/3 cup Golden Raisins
Zest of one Lemon
½ tsp. finely minced Rosemary
½ tsp. Lemon Juice

❃❃Serves 2-3❃❃

Preparation
Preheat oven to 450, line a baking sheet with foil and spray with non-stick cooking spray.
Separate the cauliflower into the smallest pieces that the florets will separate into.  They will be larger than if you were making cauliflower rice and should be separated where the cauliflower naturally separates.
Mince rosemary.

Roasting
Spread cauliflower onto baking sheet.  Add olive oil, salt, pepper and red pepper flakes.  Roast for 20 – 30 minutes or until the cauliflower is starting to brown and gets a little crispy.  Add raisins, rosemary, lemon zest and pine nuts.  Roast for an additional 3-5 minutes.  Remove from oven and mix in lemon juice.

Ingredients
Farro:
2 ½ cups Chicken Stock
1 cup Farro
Juice ½ Lemon
1 Tbsp. Olive Oil
Pinch Salt & Pepper
3 cups chopped Kale
Squash:
2 ½ cups small cubed Butternut Squash
1 Tbsp. Olive Oil
½ tsp. Salt
¼ tsp. Pepper
Leeks:
1 Leek (approximately 1 cup chopped)
1 Tbsp. Olive Oil
Pinch of Salt & Pepper
White Sauce:
2 Tbsp. Butter
2 Tbsp. Flour
1 ¾ cups Milk
¼ tsp. Nutmeg
1 tsp. Thyme Leaves
1 cup shredded Gruyere

❃❃Serves 6 – 12❃❃

Preparation
Preheat oven to 450, line a baking sheet with foil and spray with non-stick cooking spray.
Peel and cube squash, wash and slice white part of leeks, chop kale, mince thyme and shred cheese.

Squash
Add cubed squash onto the baking sheet and coat with 1 Tbsp. olive oil, ½ tsp. salt and ¼ tsp. pepper.  Toss and make sure all squash is coated, lay in an even layer and roast for ½ hour.  Remove from oven and add to farro mixture.
If baking right away reduce oven to 350 but if baking later turn oven off.

Farro
Add 2 ½ cups chicken stock with 1 cup farro to a pan, boil and then reduce to medium-low and cook, covered, for 20 minutes stirring occasionally.
Once all water is absorbed stir in lemon juice, 1 Tbsp. olive oil, pinch of salt, pinch of pepper and chopped kale.

Leeks
Add 1 Tbsp. olive oil, leeks and a pinch of salt a pepper to a sauté pan.  Cook on medium-high until leeks are softened and begin to brown.  Remove and add to Farro mixture.

White Sauce
Add 2 Tbsp. butter to a large non-stick sauté pan over medium high heat and melt.  Once melted whisk in flour and allow to cook for a couple of minutes.  Whisk in milk removing any lumps.  Once smooth and it is starting to thicken, on medium heat, add cheese, nutmeg and thyme.

Assembly
Once cheese has melted remove from heat and stir in farro mixture.  Transfer to a baking dish, sprayed with non-stick cooking spray, and bake at 350 for 20 minutes.
If baking later bake at 350 for 50-60 minutes or until entire casserole is hot.

 

Ingredients
3 large baking potatoes
¼ cup olive oil
1 ½ tsp salt
¾ tsp pepper
¼ cup chopped Parsley

 ❃❃Serves 4❃❃

Preparation
Preheat oven to 425.
Cut potatoes into ½ centimeter strips and distribute on two large cookie sheets sprayed generously with non-stick cooking spray.

 Cooking Fries
Distribute half of oil, salt and pepper across the two cookie sheets over the fries and mix together with hands.
Distribute fries evenly across the cookie sheets in a single layer.
Cook for 10 – 15 minutes on 425 to cook fries until softened.  Increase heat to 500 and cook fries until browned and crispy.  Keep your eye on the fries during this time as they can go from browned to burned quickly.
Remove fries from oven, add parsley and serve immediately.

Ingredients
1 lb. bag Navy Beans
1 medium Yellow Onion
2 slices Thick Cut Bacon
1 cup Tomato Juice
1 Tbsp. chopped Garlic
1 1/2 cups Brown Sugar
1 Tbsp. Tomato Paste
1/4 tsp. Red Pepper Flakes
1 cup BBQ Sauce (below) or store bought
Salt
Pepper
BBQ Sauce:
1 cup diced Onion
2 large Garlic Cloves
1 cup Ketchup
1 cup Brown Sugar
1/3 cup Molasses
1/4 cup Red Wine Vinegar
28oz can Crushed Tomato Sauce
2 Tbsp. Tomato Paste
4 Tbsp. Olive Oil
1 tsp Salt
1 tsp Pepper
3/4 tsp Chili Powder
1/2 tsp Mustard Powder

❃❃Serves 8 – 12❃❃

Preparation
Soak beans overnight in a bowl of water.  Ensure beans are soft.  If they are not soft boil for 1 – 1 1/2 hours.
Preheat oven to 350.  Chop onions and garlic.

BBQ Sauce
Add olive oil to heavy bottomed pan such as a Dutch oven over medium high heat.  Add onion, salt, pepper, chili powder and mustard powder.  Cook onion until soft and add garlic cooking for a minute or two.  Add tomato paste and cook raw tomato paste flavor out for a minute or two stirring to incorporate.  Add crushed tomato sauce, ketchup, molasses, brown sugar and vinegar.
Cook for 15 minutes on medium-low heat and season with salt and pepper to taste.
Store in a mason jar in the refrigerator to use when needed.

Beans
In a heavy bottomed pot or Dutch oven, over medium high heat, add bacon and cook until crispy.  Remove bacon with a slotted spoon to a plate.  Add onion with a pinch of salt, pepper and red pepper flakes.  Cook for about 5 minutes until onion is translucent.  Add garlic and cook for a couple minutes.  Add the remaining ingredients, season to taste with salt and pepper, stir well to combine and place in the oven to bake for 1 ½ – 2 hours.