• 1 tablespoon olive oil
• ​2 tablespoons pancetta or 1 slice bacon, diced
• ​1 anchovy fillet, chopped
• ​1/4 cup yellow onion, minced
• ​1 tablespoon garlic, minced
• ​8 cups spinach leaves, wash thoroughly
• ​salt and pepper
• ​2 tablespoons raisins, dark or golden
• ​1 tablespoon pine nuts

Sicilian Spinach With Raisins and Pine Nuts

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• 1 lb dried black beans
• ​4 cups chicken broth
• ​1 cup chorizo sausage, chopped
• ​2/3 cup yellow onion, diced
• ​2 tablespoons garlic, minced
• ​1 jalapeno, stemmed, seeded and minced
• ​1 teaspoon ground cumin
• ​1 teaspoon chili powder
• ​1 egg, lightly beaten
• ​2 tablespoons cilantro, chopped
• ​1 1/2 tablespoons fresh lime juice
• ​1 teaspoon salt
• ​1/2 cup cornmeal
• ​1/2 cup sour cream

Black Bean Cakes and Chorizo

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• 2 large eggplants, peeled and sliced into 1/2-inch-thick rounds
• ​salt, as needed
• ​1½ cups buttermilk
• ​3/4 cup self-rising flour
• ​1/2 cup self-rising cornmeal
• ​pepper to taste
• ​vegetable oil for frying

Fried Eggplant

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• 1 tablespoon olive oil
• 2 cans Cannellini or white beans, drained and rinsed (15 ounce)
• 1/2 pound sweet Italian loose sausage (removed from casing and crumbled)
• 1 tablespoon chicken or vegetable concentrate added to 1/4 cup warm water**
• 1 tablespoon balsamic vinegar
• 3 cloves garlic, minced
• 1 tablespoon fresh basil, minced
• 1/4 teaspoon dry oregano
• 1 cup roasted red peppers, diced
• 1 pinch of hot red pepper flakes — optional
• salt and pepper to taste

**Available from Great Flavors/ Great Chefs International

​Note: This recipe uses sweet Italian sausage but you can substitute hot sausage such as Andouille. Remove the sausage from the casing and crumble into chunks.

Italian White Bean Salad With Sausage

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• 11 tablespoon unsalted butter, melted
• ​12 oz. pasta, such as rigatoni
• ​2 slices crustless white bread
• ​2  teaspoon minced fresh thyme
• ​1 small onion, minced
• ​1/2 cup flour
• 3 cups milk
• 2 cups heavy cream
• 12 oz. grated sharp cheddar cheese
• 8 oz. cooked ham (any variety will do) roughly chopped
• 3 oz. blue cheese, crumbled
• 1/2 cup minced flat-leaf parsley
• ​1/4 teaspoon hot sauce
• ​4 scallions, minced
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly ground nutmeg 
• 8 oz. cooked ham

Mac & Cheese with Ham

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• 1/4 cup butter
• ​1 tablespoon garlic, mince
• ​2 tablespoons ginger, minced
• ​3 cups long-grained white rice
• ​2 cups coconut milk
• 1 teaspoon salt
• 4 cups water
• ​1/2 teaspoon ground black pepper
• ​1 cup golden raisins
• ​1 cup toasted almonds, sliced

Coconut Rice with Almonds and Raisins

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• 4 small bay leaves
• 1 teaspoon black peppercorns
• 1/2 teaspoon celery seed
• 2 tablespoons plus 1 teaspoon fine sea salt
• 1 lb 16/20 shrimp, peeled, tails removed, and deveined
• 5 tablespoons extra-virgin olive oil, preferably with a mild, buttery flavor
• 5 tablespoons good-quality apple cider vinegar
• 5 tablespoons Sercial Madeira or 4 tablespoons fino sherry
• 3 tablespoons juice from 1 juicy lemon
• 2 teaspoons finely grated lemon zest
• 1/2 teaspoon curry powder
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon freshly ground black pepper
• 1 large shallot, thinly sliced (about 3 tablespoons)
• 1 stalk green garlic, white and light green parts thinly sliced (about 3 tablespoons), or 2 small garlic cloves, thinly sliced
• 1 slender celery rib, thinly sliced on the bias (about 1/4 cup)
• 1 slender carrot, peeled and thinly sliced on the bias (about 1/4 cup)

Anson Mills Pickled Shrimp

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• 2 pounds ground beef
• 2 onions, finely minced
• 4 garlic cloves, finely minced
• 1 cup Italian seasoned breadcrumbs
• ​1 cup Parmesean cheese, shredded
• ​Creole seasoning to taste
• 2 eggs, beaten
• olive oil for frying

Creole Italian Meatballs

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• 1/4 cup butter, plus more (melted) for brushing
• 2 cups onion, finely chopped
• 1 cup bell pepper, finely chopped
• 1 pound peeled Louisiana crawfish tails with fat
• 1/4 cup green onions, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon hot sauce
• 1 loaf frozen bread dough, such as Bridgeford, defrosted
• 1½ cups mozzarella or Monterey Jack cheese, shredded
• 1½ cups cheddar cheese, shredded

Jazz Fest Stuffed Crawfish Bread

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• 1 3/4 pounds baking potatoes, peeled and cut into 1" cubes (about 4 cups)
• 2 tablespoons unsalted butte
• 2 tablespoons olive oil
• ​24 medium garlic cloves, peeled and very coarsely chopped
• ​Salt and pepper to taste
• ​1 teaspoon red pepper flakes (optional)
• 1/2 cup coarsely chopped fresh flat leaf parsley

​NOTE: This recipe is adapted from Jacques Pepin's Fast Food My Way

Caption - Enter Recipe name or change name as you like

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