Casserole

• 1/4 lb unsalted butter (1 stick), cut into 1-inch chunks
• 5 lbs sweet potatoes (about 8 medium) peeled and cut into 1-inch cubes
• 1 cup packed light brown sugar
• 1½ teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup water

Topping

• 1 egg white lightly beaten
• 1/2 cup packed light brown sugar
• 1/8 teaspoon salt
• pinch cayenne pepper
• pinch ground cumin
• 2 cups pecans, halved

Ultimate Candied Sweet Potato Casserole

Click image to enlarge

• 6 cups shelled fresh sweet green peas
• 4 bacon slices
• 2 shallots, sliced
• 1 teaspoon orange zest
• 1 cup fresh orange juice
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 to 3 tablespoons fresh mint, chopped
• 1 tablespoon butter

Note: 2 (16 oz) bags of frozen sweet green peas, thawed may be substituted.

Green Peas With Crispy Bacon

Click image to enlarge

• 2 1/2 cups fresh corn kernals, frozen may be substituted
• 3 large eggs
• 3/4 cup milk
• 3 tablespoons butter, melted
• 3/4 cup all-purpose flour
• 3/4 cup yellow cornmeal, white cornmeal OK too
• 8 oz fresh mozzarella cheese, grated
• 2 tablespoons chives, chopped
• 1 teaspoon salt
• 1 teaspoon freshl ground pepper

Farmers Market Corn Cakes

Click image to enlarge

• 1 1/2 lbs green beans, trimmed and cut into 2-inch pieces
• 3 tablespoons extra virgin olive oil, plus extra for sprinkling
• 2 large pears, ripe, peeled and cut into 1-inch chunks, Bosc are preferred
• 8 ounces ham, cut into 1/2-inch chunks
• 1/2 cup chicken stock plus extra
• salt and pepper
• freshly squeezed lemon juice for sprinkling

Green Beans Pears and Ham

Click image to enlarge

• 2 lbs fresh Brussels sprouts
• 32 oz. chicken broth
• 2 tablespoons butter
• 1/2 cup onion, minced
• 2 garlic cloves, minced
• 1/2 cup orange marmalade
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Note: For the best-tasting Brussels, choose small sprouts that are firm and bright green.

Brussels Sprouts With Marmalade Glaze

Click image to enlarge.

• 1 head cauliflower, leaves and stem removed, cut into bite-sized pieces
• 1/2 cup butter
• 4 cloves garlic, peeled and coarsely chopped
• Chicken broth, as needed
• 1/2 to 3/4 cup cream or half-and-half, heated
• salt and freshly ground pepper to taste

Creamy Cauliflower And Garlic Purée

Click image to enlarge

• 1 tablespoon olive oil
• 2 tablespoons pancetta, diced or 1 slice bacon, diced
• 1 anchovy fillet, chopped
• 1/4 cup onion, minced
• 1 tablespoon garlic, minced
• 8 cups spinach leaves
• 2 tablespoons raisens, dark or golden
• 1 tablespoon pine nuts, toasted
• salt and pepper to taste

Sautéed Spinach with Bacon, Anchovy, Raisens and Pine Nuts

Click image to enlarge

• 3/4 cup all-purpose flour
• 2 teaspoons sugar
• 2 teaspoons chili powder (optional)
• salt & pepper to taste
• 3 ears corn about 2 cups corn kernals
• 3 tablespoons red or green pepper, diced (optional)
• 2 large eggs, lightly beaten
• 1/2 cup water
• 1/2 cup Cheddar cheese, grated
• 2 tablespoons butter, melted
• vegetable oil for pan frying

Cheddar Corn Fritters

Click image to enlarge.

• 2 tablespoons olive oil
• 4 garlic cloves, chopped
• 10 black olives, Greek or Italian
• 1 roasted red bell pepper, diced
• 1 tablespoon finely chopped fresh oregano
• 1 tablespoon finely chopped fresh parsley
• 1 head broccoli, separate florets and stems
• 4 ounces feta cheese or goats cheese
• salt and freshly ground black pepper
• 1 teaspoon lemon rind

Broccoli With Red Pepper, Olives, and Feta

Click image to enlarge

• 1 tablespoon butter
• 1 onion, monced
• 1 garlic clove, minced
• 1 green pepper, finely chopped
• 3 large tomatoes, peeled, seeded and chopped, juice reserved
• 1 teaspoon fresh parsley, chopped
• 1/2 teaspoon Tabasco pepper sauce
• 3/4 teaspoon salt
• freshly ground black pepper to taste
• 1-1/2lbs (about 4 dozen) fresh okra, washed and trimmed

Okra Creole Style

Click image to enlarge.