• 1/2 pound bacon
• 1 medium head cabbage, shredded
• 1 onion, chopped
• 2 cloves minced garlic
• ¼ cup white wine vinegar
• salt and pepper to taste

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, crumble and set aside. Reserve bacon fat.

Add the onion and garlic and fry in the bacon fat until browned. Add the vinegar. Let simmer for a few minutes and then add cabbage and bacon. Saute until cabbage softens.  Serve warm.

Combine the mayo, sour cream, buttermilk, and cream in a bowl and whisk together until completely blended.  Then add the chives, parsley, salt, and pepper and whisk for another minute.

Combine in jar and shake well. Serve over salad (with lettuce, arugula and asian greens like mizuna and tatsoi).  Garnish with nuts and shredded root vegetables as desired

• Bunch of kale
• Carrots
• Diakon radish
• Turnips
• Ginger
• Cilantro
• Seeds to top the salad: sesame, sunflower or flax

• Dressing:
• Apple cider vinegar
• Fresh citrus juice
• A little maple syrup
• A little soy sauce
• Sesame seed oil
• Olive oil
• Salt and pepper

Chop kale and vegetables fine. Grate carrots and radish. Mix. Add dressing ingredients on top of salad mixture. Turn with tongs (or use clean hands) and let sit a bit to let kale soften. Top with seeds or anything else and enjoy!

• Asian or Globe Eggplant
• Olive oil for sautéing
• Tomatoes
• Olives
• Basil
• Garlic
• Parsley
• Sage
• Rosemary
• Thyme
• Peppers
• Onion

 Cube eggplant and sauté in olive oil until brown on sides and soft in the middle. Add chopped peppers and onions and cook until they are soft or to your taste. Mix in chopped tomatoes, olives, garlic and herbs until warmed. Don’t be afraid to scoop up the brown bits on the bottom of the pan. Serve with crackers or warm bread.

• Hot Italian Sausage
• Sharp cheddar cheese
• Jalapeños
• Bacon
• Herbs

Squeeze sausage out of casings and brown in skillet. Cook bacon in halves until pliable and set aside. Cut the cap off the jalapeños and save for later. Mix together the cheddar cheese and cooked sausage and any herbs you like. Fill the raw jalapeños with the mixture and cap the pepper to prevent the cheese mixture from oozing out. Wrap with cooked bacon and secure with a toothpick. Place on the grill to crisp the bacon and keep warm.

• 1 head of escarole, torn into large pieces
• 2 bacon slices
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 1/2 cup finely chopped shallots
• 2 hard-boiled eggs, chopped
• 1 5.5-ounce log soft fresh goat cheese, crumbled

Divide escarole among plates. Cook bacon until crisp. Reserve skillet with bacon drippings, chop bacon and set aside. Add shallots to bacon drippings and sauté until softened. Add olive oil and vinegar and whisk just until heated through. Season to taste with salt and pepper. Drizzle vinaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.

•  2 quarts okra
• 4 small dried chiles, split in 1/2
• 12 sprigs fresh dill
• 4 cloves garlic, whole
• 1 teaspoon whole peppercorns
• 1/4 cup kosher salt
• 2 cups white or apple cider vinegar
• 2 cups water
• 4 pint-sized canning jars

Wash the okra and trim the stem to 1/2-inch. Place 1 chile, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically.

In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks.

• 4 strips of bacon
• 1 tablespoon balsamic vinegar

Cook 4 strips of bacon.  Take the bacon out and set aside and let the remaining bacon drippings cool a little.  Add a tablespoon of balsamic vinegar to the drippings and whisk together vigorously.  Drizzle this mixture on top of salad greens and toss to mix thoroughly.  Top with crumbled bacon and fresh grated parmesan cheese and enjoy while still warm.

• 4 cups sweet potato, mashed
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 4 tablespoons butter, softened
• 1/2 cup milk
• 1/2 teaspoon vanilla extract          
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans

Preheat oven to 325 degrees.  In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9×13 inch baking dish. 

In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.  Bake in the preheated oven for 30 minutes, or until the topping is lightly brown.