• 2 teaspoons salt
• 1½ cups brown or green lentils, picked over and rinsed
• 6 medium garlic cloves, finely chopped
• 2 lb. Swiss chard (about 2 bunches) washed and chopped
• 2 medium yellow onions, chopped
• 4 tablespoons extra-virgin olive oil
• 1 large potato, peeled and diced
• 1/2 teaspoon ground black pepper
• 1/4 cup fresh squeezed lemon juice

Lentil and Swiss Chard Soup

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• 4 large baking potatoes
• 1 medium-size red or green bell pepper, chopped
• 1 small onion, chopped
• 2 tablespoons butter or margarine, melted
• 1 tablespoon taco seasoning mix
• 1½ cups shredded cooked chicken breast (about 6 ounces)
• 1/2 cup (2 ounces) shredded Cheddar cheese
• 1/2 cup (2 ounces) shredded Monterey Jack cheese
• 1 (2¼-ounce) can sliced ripe olives, drained
• 2 tablespoons diced green chiles
• 1 cup salsa
• Sour cream, guacamole, pickled jalapeño, and salsa to pass at the table

Chicken Fajita Loaded Potato

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• 2 tablespoons olive oil
• 1½ cups leeks, finely chopped
• 3/4 teaspoon dried oregano
• 1 pound red-skinned potatoes, scrubbed and cut into 1/2-inch dice (3 cups)
• 3/4 cup quinoa, rinsed by swishing in a bowl and drained
• 4 cups fresh or frozen (defrosted) corn kernels
• 1/2 pound peeled and deveined, small shrimp
• 1¼ teaspoon salt, plus more to taste
• Freshly ground black pepper
• 1/4 cup fresh cilantro, chopped
• 1/4 cup scallions, thinly sliced
• 1 to 2 tablespoons freshly squeezed lime juice
• Popcorn for garnish, plus more for passing at the table(optional)

Quinoa Corn Chowder with Shrimp

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• 1 lb. Yukon gold potatoes, peeled and cut into 1-inch chunks
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup whole milk
• 1 cup green peas, frozen or fresh
• salt and black pepper to taste

Paste Recipe Title Here

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• 4 pounds fresh Gulf shrimp, head-on
• 2 pounds (6 fillets) fresh speckled trout, cut into chunks
• 1 gallon water
• 2 tablespoons unsalted butter
• 1 cup diced yellow onions
• 1 cup diced celery
• 1 cup diced mild smoked pork sausage
• 1 tablespoon minced garlic
• 1/2 cup chopped parsley
• 1½ cups diced green onions tops, divided
• 3 tablespoons all-purpose flour
• 1/4 cup white wine
• 2 cups whole milk
• 2 cups cooked red potatoes
• 1 cup yellow corn
• Kosher salt
• Freshly ground black pepper
• Louisiana hot sauce

Shrimp & Speckled Trout Chowder

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Image courtesy of George Graham

• 1 lb. orzo or elbow pasta
• 2 tablespoons olive oil
• 2 cups onion, diced
• 2 cups celery, diced
• 1 cup carrots, sliced
• 1 tablespoon garlic, minced
• 1 tablespoon each dry oregano and basil
• 1 tablespoon tomato paste
• 2 cups red-skinned potatoes, diced
• 1 medium zucchini, quartered and sliced
• 7 cups vegetable broth
• 1 can, 28 ounces,  diced tomatoes in juice
• 1 can, 15 ounces,  cannellini or Great Northern beans, drained and rinsed
• Parmesan cheese rind (optional)
• 1 bunch of kale, stems removed and chopped
• 1/2 cup fresh flat-leaf parsley, chopped
• 2 teaspoons kosher salt
• 1 teaspoon each black pepper and red pepper flakes

Kale Minestrone Soup

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• 1 lb. thick-sliced bacon, diced
• 1 white onion, diced (2 cups)
• 1 cup minced celery
• 1 tablespoon garlic, minced
• 2 tablespoons all-purpose flour
• 6 cups peeled and diced russet potatoes (2 lb.)
• 1 tablespoon dry mustard
• 2 teaspoons paprika
• 3 cups low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 4 cups sharp Cheddar, shredded
• 2 cups half-and-half
• Salt, black pepper, and cayenne pepper to taste
• scallions, Minced for garnish

Cheese & Potato Soup

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• 4 large baking potatoes
• 1½ cups (6 oz.) sharp Cheddar cheese
• 4 slices bacon, diced, cooked crisp
• 2 cups small broccoli florets, cooked crisp-tender
• 1/2 cup thinly sliced green onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Salsa and/or sour cream (optional)

Cheddar Broccoli Bacon Stuffed Baked Potato

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• 1/2 cup vegetable oil
• 1/2 cup Creole seasoning
• 4 bone-in Dry Aged Rib-Eye steaks, (about 20 to 22 ounces each)
• 1 tablespoon butter
• 1/4 cup chopped shallots
• 1 tablespoon garlic
• 1/4 cup dry red wine
• 1 cup demi-glace
• 4 cups Mashed Potatoes, (hot)
• 1 tablespoon finely chopped fresh parsley leaves

Bone-in Rib-eye Steak With Marchand Du Vin Sauce

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• 2 pounds baking potatoes, peeled and sliced 1/8 inch thick
• 12 cloves garlic, chopped
• 1 bunch green onions, thinly sliced
• Creole seasoning
• 1 stick unsalted butter, cut into pieces

Onion, Garlic, and Potato Cake

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