• 6 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 3 pounds broccoli, cut into spears
• 1 cup Frascati or other dry white wine
• 1 tablespoon hot red pepper flakes
• Grated zest of 1 lemon
• Grated zest of 1 orange

Broccoli Sautéed in Wine and Garlic

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• 1/3 cup onion, chopped
• 1 green pepper, diced
• 2 tablespoon butter
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 cup soft bread crumbs
• 1 cup cheddar cheese, grated
• 1 (16 oz.) can green beans, drained
• 1 (16 oz.) can whole tomatoes, peeled

Note: image of recipe shown without tomatoes

New Orleans Green Beans With Cheddar Cheese and Tomatoes

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• 1 cup old fashion grits (quick grits will work too)
• 4 tablespoons unsalted butter
• 1/4 teaspoon cayenne pepper
• 1 cup sharp Cheddar cheese, finely shredded
• 1/2 cup green onions, chopped
• 4 large eggs, separated yolk from whites

Cheese Grits Soufflé

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• 12 whole black peppercorns
• 6 whole allspice
• 1 teaspoon dried savory or 3 large fresh sprigs
• 2 whole cloves
• 2 tablespoons (1/4 stick) butter
• 1 large onion, chopped
• 1 1/2 cups green tomatoes, coarsely chopped
• 5 cups baby lima beans, frozen - about 1 1/2 lbs
• 1 lb hickory-smoked ham or Black Forest ham (1/2 inch thick slice) trim fat and cut into 1/2 inch cubes
• 2 tablespoons Dijon mustard
• 2 tablespoons light brown sugar, packed
• 2 cups chicken broth, low salt preferred
• 1 teaspoon hot pepper sauce
• 2 tablespoons fresh flat leaf Italian parsley, chopped

Note: Just about all over the South lima beans are often referred to as butter beans. Probably due to their buttery-rich texture especially baby limas.

Butter Beans With Ham

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• 2 cups fresh bread crumbs, preferably from French bread
• 1/2 cup grated Parmesan cheese
• 2 tablespoons minced fresh Italian parsley
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh oregano
• 1/3 cup olive oil
• 3 cloves garlic, minced
• sea salt and freshley ground pepper to taste
• 2 large artichokes, about 1/2 pound each
• 1 lemon wedge plus 2 thin lemon slices
• juice of 1 lemon

Classic New Orleans Stuffed Artichokes

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• 2 lbs fresh green beans, ends trimmed and cut into 2-inch pieces
• 2 teaspoons garlic, minced (3 - 4 cloves)
• 2 tablespoons olive oil
• 3/4 cup almonds, sliced and oven roasted
• 1 1/4 teaspoon Cajun seasonings, divided

Note: The photo on the right approximates this dish, If you look closely you'll see it is a variation with pieces of bacon added.

Cajun Green Bean and Almond Stir-fry

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• 1 1/2 cups pre-packaged chopped, fresh seasoning blend (onions, celery, bell peppers)
• 1/2 tablespoon cayenne pepper
• 1/2 tablespoon black pepper
• 1 1/2 tablespoons Creole seasoning-spice mix
• 1 1/2 tablespoons minced garlic
• 1 pound boneless, skinless chicken or turkey (may be cooked or raw), cut in irregular sized pieces
• water or chicken broth, as needed
• 1/2 pound crumbled cornbread
• 1 pouch Stove Top stuffing for chicken (herbs already added)
• 3/4 cup Reising’s New Orleans seasoned French bread stuffing mix 
• 4 eggs
• 1 stick margarine, cut into pieces

Dunbar's Hearty Mixed Bread Stuffing

• 2 pounds dried pasta, such as spaghetti, bow ties or elbow
• 3 cups, mild cheddar cheese, shredded
• 9 slices processed American cheese
• 2 sticks margarine, divided into three portions
• 3 cans evaporated milk
• 12 eggs
• Salt and pepper to taste

Dunbar's Macaroni and Cheese

• 6 pounds fresh or frozen green beans, cleaned and cut into two-inch pieces
• 1 large onion, chopped medium
• 1 pound pickled seasoning ham
• 1 tablespoon Creole seasoning-spice mix
• 1 tablespoon black pepper
• 1/2 cup vegetable oil
• 2 cups water
• 3 medium Irish potatoes, peeled and coarsely chopped

Note: Four heads of coarsely chopped cabbage or four bunches fresh mustard or collard greens may be substituted for green beans. If using mustard greens, add one tablespoon sugar when adding spices. This tempers the bitter flavor of the mustard greens.

 Creole Smothered Green Beans

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Image courtesy of George Graham

• 1 1/2 lbs small brussels sprouts, trimmed
• 3/4 cup heavy cream
• 5 garlic cloves, chopped
• 3/4 cup pecans, toasted
• 3/4 cup, packed, fresh basil leaves
• 1 1/2 teaspoons grated lemon peel
• lemon wedges optional

Brussels Sprouts on Stalk

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