• 1 eggplant
• salt
• olive oil for brushing
• freshly ground pepper
• 1/3 cup chopped fresh chives
• 3 cloves garlic, minced
• balsamic vinegar for sprinkling
• leaves from 12 fresh thyme sprigs, finely chopped, or 1 tablespoon dried thyme, crumbled
• 1 log (7 oz.) fresh goat cheese, at room temperature

Grilled Eggplant and Goat Cheese Spiral

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• 4 large  sweet onions, unpeeled
• 1 tablespoon cumin seeds
• 1/2 cup grated asadero, Manchego, Monterey Jack or other good melting cheese cup
•  grated Cotija, Romano or other aged cheese
• 3 tablespoons sour cream
• 1 tablespoon balsamic vinegar
• hot sauce, salt, and pepper to taste

Roasted Onions Stuffed with Cheese

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• 2 cups white rice
• 1/2 cup chopped onion
• 2 cloves garlic
• 3 tablespoons cold water
• 5 tablespoons cooking oil
• 4 cups hot water
• 1/2 teaspoon fresh lime juice
• 3 sprigs parsley
• salt

Seasoned Rice

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• 2 strips bacon
• 5 ears corn, shucked
• 1 red bell pepper, cored, seeded, and finely diced
• 1 orange bell pepper, cored, seeded, and finely diced
• 1 cup finely diced red onion
• 1 1/2 cups apple cider vinegar
• 1 1/2 cups water
• 1/3 cup sugar
• 2 teaspoons black mustard seeds
• 1/2 teaspoon fennel seeds
• 1 tablespoon salt

Pickled Corn and Bacon Relish

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• 2½ cups fresh corn kernels (about 5 ears)
• 3 large eggs
• 3/4 cup milk
• 3 tablespoons butter, melted
• 3/4 cup all-purpose flour
• 3/4 cup yellow or white cornmeal
• 1 (8-oz.) package fresh mozzarella cheese, grated
• 2 tablespoons chopped fresh chives
• 1 teaspoon Cajun or Creole seasoning OR salt and pepper to taste

Fresh Corn Cakes

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• 1 onion, chopped
• 1 tablespoon unsalted butter
• 2½ pounds boneless skinless chicken breasts
• 1 quart unsalted chicken broth
• 1½ teaspoons salt
• 1/2 teaspoons. freshly ground pepper
• 24 large hard-cooked eggs, peeled
• 1 cup mayonnaise
• 2 green onions, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 2  tablespoons fresh lemon juice
• Smoked paprika, for garnish (optional)

Lemon-Dill Chicken Salad Deviled Eggs

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• 1 pound young asparagus, any tough ends removed
• 1 tablespoon good olive oil
• 4-5 shallots, cleaned and cut into thin slices (3/4 cup)
• 1 tablespoon butter
• salt and pepper

Paste Recipe Title Here

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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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• 1 tablespoon olive oil
• 3 tabelspoons green onion, minced
• 1 1/2 cups diced sweet potato, blanched
• 1 1/2 cups cooked chorizo sausage, diced
• 1 cup roasted sweet potato, mashed
• salt and pepper

Sweet Potato and Chorizo Hash

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• 7 cups water
• 2 teaspoons salt
• 2 cups polenta
• 1/4 cup unsalted butter, cut into small cubes 
• 1 cup freshly grated Parmegiano-Reggiano cheese

Creamy Polenta with Parmesan Cheese

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