Instructions

Preheat the oven to 350

Heat the olive oil in the skillet and sauté the onion, poblano and celery until they are soft and translucent then set aside to cool.

To your large bowl, crumble 3-cups of cornbread. Reserve the last cup to add later if needed, as we did in the video, if the mixture is too moist.

Add the onion, poblano, celery mixture and the squash and stir to combine. Stir in the egg, soup and butter then add the herbs and additional cornbread if necessary.

Add 1 cup of the cheese and mix together, pour mixture into a 9 x 9” casserole pan.

Bake in a 9 x 9” pan at 350 degrees for 30-minutes or until bubbly.

Add the remaining cheddar cheese to top during the last 10-minutes of baking. Enjoy.

Instructions

Boil your eggs gently for 12:00 to 15:00 minutes.

When cool enough to handle, peel your eggs and add them to your mixing bowl. If you find some or all of your eggs difficult to peal, crack the shells and submerge in cool water for peeling. During the peeling process water works its way under the shell membrane making it easier to peel your eggs. You’ll find you’re able to easily remove pieces of shell still attached to the membrane.

Now, dice your boiled eggs, I enjoy a fine dice and actually create the consistency you see in the above photo with the tines of a fork.

Fine dice a single stalk of fresh celery and add it to your eggs.

Add three tablespoons of fine-diced onions.

Now add a scant quarter cup of mayo.

And a teaspoon of Dijon mustard.

Add the juice of half a lemon.

And a healthy dose of fresh ground pepper. Combined and season to taste with salt. Classic. Enjoy!

Instructions

Preheat Oven to 325*

Pour olive oil into the baking dish and swirl to coat.

Slice tomatoes and place them in the dish overlapping as you
go.

When the dish is full, sprinkle with herbs, salt and pepper.

Place into the preheated oven and cook for 1½ hours

Remove and sprinkle top liberally with Parmesan cheese and
return to oven.

When the cheese has melted to you satisfaction, remove and
serve with hearty dark bread and good red wine.

Instructions

Melt butter in a nonstick skillet over medium heat.
Add the poblano, apple and onion to the pan, season with a little salt and add fennel seeds. Gently sauté the mixture about 5-minutes until onions are soft and translucent. Remove from heat to cool.
Preheat your oven to 350 degrees.
Place the ground chicken in a large bowl and add the poultry seasoning, thyme, allspice and paprika. Add a healthy drizzle of extra-virgin olive oil. This will moisten the mixture.

Add the apple, poblano, onion mixture to the chicken and combine. Add more olive oil if mixture seems dry.

Use the cookie scoop, or spoons, to place the sausage balls on a parchment covered sheet pan.

Top each ball with a little olive oil and use the back of a spoon to flatten the balls into patties.

Pop the sheet pan into your preheated oven and bake for 10-minutes. You may also pan fry the sausages but we found baking was the easiest way to cook so many at once.

When your sausage patties cool you can freeze them or place in the fridge if you’re going to use them right away. We layer the sausage in a freezer container with parchment between the layers. That makes it easier to remove sausages as you need them.

When you’re ready for sausage, heat a little oil in your favorite skillet and cook over low-ish heat until the tops are golden brown. (Since the sausage is already cooked, you only want to brown them a bit.) Serve with your favorite egg dish, sweet cantaloupe and grainy bread. Enjoy.