• 1 large eggplant, unpeeled 
• 1 large zucchini
• 3 tablespoons extra-virgin olive oil

Stuffing

• ⅔ cup dried bread crumbs
• 5 tablespoons chopped pine nuts
• 2 tablespoons dried currants or raisins
• 1½ ounces caciotta or provolone cheese, rind removed and chopped
• 3 tablespoons chopped fresh parsley
• 5 tablespoons smoked ham
• 6 tablespoons your favorite marinara sauce
• 1 extra-large egg white, lightly beaten
• salt and pepper to taste

Topping

• 1 cup your favorite marinara sauce
• 3 ounces caciotta or provolone cheese, rind removed and sliced into 8 thin slices

Sicilian Eggplant and Zucchini Rollatini

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• 4-6 tablespoons oil, cook's preference 
• 3 teaspoons finely chopped fresh basil, oregano, marjoram, and/or thyme 
• salt to taste
• Freshly ground black pepper 
• 1 large eggplant, sliced ½ inch thick 
• 1 large zucchini, sliced ½ inch thick 
• 1 cup freshly grated Parmesan cheese 
• 1 cup ricotta cheese, drained  
• 2 cups your favorite marinara sauce 
• 2 tablespoons fennel seed, crushed or ground 
• 8 ounces grated mozzarella cheese

No-Fail Eggplant Lasagna

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• 4 tablespoons olive oil, divided, plus more for the baking sheet 
• 1 large Vidalia or other sweet onion, thinly sliced 
• 2 garlic cloves, chopped into a fine paste 
• 1 pound mustard greens, stemmed, washed, and roughly chopped 
• 1 cup oil-packed sun-dried tomatoes, drained and chopped 
• 2 cups corn bread croutons (see note in method)
• ½ teaspoon kosher salt, plus more for serving 
• freshly ground black pepper to taste
• 6 (12-ounce) whole trout (ask the fishmonger to prepare the fish as whole, headless, butterflied, and boned)

Hazlenut Brown Butter Sauce

• 8 tablespoons (1 stick) butter 
• ½ cup blanched hazelnuts, coarsely chopped 
• juice of 1 lemon 
• ¼ cup chopped fresh sage leaves 
• ½ teaspoon kosher salt 
• freshly ground black pepper

Pan-Roasted Rainbow Trout

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• 2 cups cooked turkey (or chicken), cut into small pieces
• ½ pound fresh mushrooms, thinly sliced
• butter
• ½ pound dried pasta
• 2 tablespoons flour
• 2 cups hot turkey or chicken broth
• 1 cup cream
• 2 tablespoons dry sherry
• salt and pepper to taste
• Parmesan cheese

Turkey Tetrazzini

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• ½ bell pepper, minced
• 4 cloves garlic, minced
• 1 onion, minced
• 1 cup minced celery
• salt and cayenne pepper to taste
• 1 pork roast, about 4 pounds
• ¼ cup cooking oil
• 2 cups water

Cajun-Style Pork Roast

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Almond Vinaigrette

• ½ cup whole almonds, toasted
• 1 shallot, minced
• 3 tablespoons white wine vinegar
• 4 teaspoons honey
• 2 teaspoons Dijon mustard
• ½ cup extra-virgin olive oil
• 3 tablespoons water, plus extra as needed
• 2 tablespoons minced fresh tarragon
• salt and pepper

Salmon

• 2 (2-pound) skin-on salmon fillets, about 1 ½ inches thick
• 4 teaspoons olive oil
• Salt and pepper

Oven-Roasted Salmon Fillets with Almond Vinaigrette

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• 4 tablespoons oil, divided
• 1½ sticks unsalted butter, divided, ½ stick chilled
• 4 ounces Creole seasoning
• 4 snapper fillets, skinned, bones removed
• 20 jumbo shrimp, peeled and deveined
• zest of 2 lemons
• 6 cloves of garlic, minced
• 1 teaspoon dry thyme or 5 sprigs fresh, stemmed and chopped
• 2 sprigs rosemary, stemmed and chopped
• juice of 2 lemons
• ½ cup white wine
• pinch of salt
• 1 bunch parsley, chopped

Snapper wtih Lemon-Butter Shrimp

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• 2 pounds ground chuck
• 6 slices bacon, cooked and coarsely chopped
• 1 cup toasted breadcrumbs
• 1½ teaspoons salt
• ½ teaspoon black pepper
• burger buns, condiments, and garnish of choice
• Spicy Fries, Roasted Mushrooms and Onions, for serving

Bacon-Chuck Burgers

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• 4 pounds boneless pork butt, cubed
• salt and pepper to taste
• 1 teaspoon granulated onion
• ½ teaspoon granulated garlic
• 1 tablespoon cooking oil
• 1 large yellow (sweet) onion, halved lengthwise and thinly sliced crosswise
• 1 teaspoon smoked paprika
• 1 teaspoon hot paprika
• 1 tablespoon beef bouillon*
• ¼ cup molasses (not blackstrap)
•  

Pressure cooker: 

• ½ cup water
• ¼ cup cider vinegar

Slow-cooker:

• 2 cups water
• 1 cup cider vinegar

*If not using beef bouillon, substitute condensed beef broth for the water

Instant Pot or Slow Cooker Braised Pork Manwiches

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• 1 medium lemon
• 1 pound fresh Italian sausage links, hot or mild
• olive oil as needed
• 1 medium yellow onion, coarsely chopped
• 6 cloves garlic, minced
• ¼ cup chopped fresh rosemary
• 2 19-ounce cans cannellini beans, drained and rinsed
• chicken stock as desired
• salt and pepper to taste
• hot buttered French bread, for serving

White Beans with Italian Sausage

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