4 sweet potatoes, peeled and cut into thin fries
1⁄4 stick grass-fed butter, melted
4 tablespoons coconut oil, warmed slightly so it’s clear
1 tablespoon fresh rosemary, chopped
1 teaspoon black pepper
1 teaspoon sea salt or pink Himalayan salt

Preheat the oven to 450 degrees F.

Place the fries in a bowl and drizzle them with the butter, coconut oil, rosemary, salt and pepper. Mix until they are lightly coated.

Place on a baking sheet and bake for 45 minutes.

Curried Summer Squash

2 Tbs real butter
1 medium-sized onion-sliced very thin
2 pounds (about 4 to 6) yellow summer squash
(ends trimmed off and sliced 1/2″ thick)
3 Tbs hot water
1/2 tsp real salt
1/4 tsp fresh ground black peppercorns
1/8 tsp each: cayenne, chili powder, cloves, stevia and turmeric
1/4 tsp each: coriander, and ginger
2/3 c. yogurt (plain)

In a large/heavy sauté pan, melt the butter over low heat. Add onion and cook until glazed, but not brown, stirring often.
Add the squash and 3 Tbs hot water. Bring to a boil, cover, lower the heat, and cook for 5 minutes.
Uncover the pan and add all the remaining ingredients except the yogurt.
Mix thoroughly, then cook uncovered for another 10 minutes over med heat, stirring often.
Add the yogurt and heat through without boiling.

Serve while hot…..

Southern Fried Corn
serves 8

8 ears fresh white corn-shucked and silk removed
3 tablespoons unsalted real butter or good frying oil…. (grape seed)
1 teaspoon each-salt and fresh ground black pepper

With a sharp knife cut corn from cob and scrape the cob to get the milky juice.
Stir in remaining ingredients and cook for about 10 minutes, stirring often.

Serve with hot crusted French bread.

Grilled White Corn and Spicy Compound Butter ~

Spicy Olive Compound Butter

1 tablespoon of pine nuts, toasted
1 small clove of garlic
2 tablespoons of chopped green olives
1/4 tsp red pepper flakes
1 teaspoon marjoram leaves
1 teaspoon thyme leaves
1 stick (8 tablespoons) unsalted butter, softened, cut into small pieces
Salt to taste….

Place toasted pine nuts, garlic, olives, and fresh herbs in a food processor. Pulse until combined well.
Transfer compound butter to parchment paper and roll into a log. Twist ends to close and refrigerate up to one week.

Grilled Corn

4 -6 ears of sweet organic white corn

Remove husks and silk of corn.
Brush corn with olive oil and season with salt. Place on grill over medium-high heat. Turn corn occasionally, until tender about 10-15 minutes. Serve with compound butter.

Cashews and Carrots
Serves 8+

1 1/2 pound carrots (can use frozen)
1/2 cup unsalted whole cashews
3 tablespoons unsalted butter
3/4 cup finely chopped sweet onion
2 teaspoons minced-fresh- ginger
1 tablespoon honey
1/2 teaspoon real salt
1/8 teaspoon cinnamon
1/4 teaspoon cardamom plus 4 pods.

Cut fresh carrots (or cook frozen) using a peeler down the length of the carrot.
Toast the cashews in a 2 quart saucepan over medium heat until golden brown-about 2 minutes.
Remove and set aside.
Add the butter, ginger, salt and onion-cook, stirring occasionally until the onions are clear. (about 10 minutes)
Add carrots, remaining spices and 1 tablespoon of water.
Cook-covered- for 5 minutes.
Remove whole spices, toss in the cashews and serve hot.

Chard Delight
4-6 servings

6 cups Swiss Chard (can use Kale) chopped
1 clove garlic -minced

In a large fry pan sauté in 2 tablespoons olive oil over medium heat, stirring constantly for 10 minutes.

3/4 cup white corn-whole kernel
1/2 cup red sweet pepper-chopped
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Mix in and cook for 10 minutes.

Serve hot.

APPLE STUFFED ACORN SQUASH
This recipe can be used as a side dish or a main dish

1/4 cup raisins
2 Acorn squash (about 4 inches wide)
Olive oil- cooking oil spray
1 teaspoon stevia powder (or) 2 tablespoons brown sugar
1/4 teaspoon cinnamon
2 medium Fuji apples
2 tablespoons real butter

Cover raisins with warm water and soak for 20 minutes, then drain.

While soaking, pre-heat oven to 375 degrees F.

Cut acorn squash into quarters and remove the seeds.

Spray the inside of each squash quarter with one second of cooking oil spray.

Mix stevia (or) brown sugar and cinnamon together. Sprinkle squash quarters with half of cinnamon mixture. Bake for 10 minutes.

While baking, cut apples into quarters and remove the core. Chop apples into half-inch pieces.

Melt butter in a sauce pan over medium heat. Add apples, raisins and remaining cinnamon mixture. Mix well and remove from heat.

Take squash from the oven and top with equal amounts of apple mixture, making sure to scrape sauce pan well. Squash needs all the melted butter to stay moist as it bakes. Return squash to the oven and cook for 30-35 minutes or until apples and squash are tender. Serve warm.

RISOTTO WITH FENNEL
(4 servings)

6 tablespoons unsalted butter
1/2 cup Chopped sweet yellow onion
1 Fennel bulb (1 lb); trimmed – quartered, cored – and cut into 1/4” slices
1/4 teaspoon Salt
1 pinch Nutmeg- preferably freshly grated
5 cups Chicken stock
2 1/2 cups water
1 1/2 cup Arborio rice
1/4 teaspoon freshly ground pepper
1/4 cup freshly grated Parmesan

IN A LARGE HEAVY SAUCEPAN OR flame-proof casserole, melt 3 tablespoons of the butter over low heat. Add the onion and cook until softened, but not browned, about 3 minutes.

Stir in the sliced fennel. Season with the salt and nutmeg; mix well. Cover and simmer, stirring occasionally, for 10 minutes.

Meanwhile, bring the stock to a simmer in another saucepan. After 10 minutes, add the rice to the fennel, stirring to coat each grain with butter.

Add 2 cups of the hot stock. Bring to a simmer and cook, uncovered, stirring constantly, until the rice is just tender, adding more stock, 1/2 cup at a time as the rice absorbs the liquid, about 20 minutes. (If you run out of stock before the rice is done, use hot water.)

The finished dish should be moist but not soupy. When the rice is tender but still firm, remove from the heat and stir in the pepper, the remaining 3 tablespoons butter and the grated Parmesan cheese.

Season with additional salt to taste and serve immediately in warm bowls.

Pumpkin Risotto

1 tbsp minced fresh garlic (optional)
1/2 lb pancetta, sliced (can use sliced bacon, but pancetta is better)
2 cups arborio rice (use only aborio rice for this!)
1 cup grated parmesan cheese
1/2 cup butter
3 1/2 cup chicken broth (you might use less for the risotto)
1 large onion, sliced
1/4 cup sliced fresh parsley
6 fresh sage leaves or 1/2 tsp rubbed dried sage
3 cups fresh cooked pumpkin or (28 oz) can pumpkin puree
1 tbsp grated lemon zest
juice of 1/2 lemon

In a large skillet, heat 1/4 cup butter. Add in onions, & slowly caramelize.

When onions are browned, add in pancetta & cook this until the fat is released. Add in the garlic (if using) & cook for another 1 min. Add in the lemon zest; saute for 1 min.

Add in the rice & stir constantly until it absorbs all of the fat & any liquid. Add in 1 cup of the simmering chicken broth; stir until it is absorbed. Add half of the pumpkin puree & stir until any liquid is absorbed.

Add in another cup of stock & the remaining pumpkin & repeat process.

Add in the lemon juice, sage & parsley, & continue with the broth until the rice is al dente. Stir in the cheese & remaining butter; mix well.

3 cups peeled and sliced carrots
2 tablespoons coconut oil
2 tablespoons maple syrup
1½ tablespoons fresh rosemary, chopped
½ teaspoon sea salt
½ teaspoon black pepper

Cook carrots in a skillet with just enough water to cover them.

Bring it to a boil over medium heat and simmer until the water has evaporated and the carrots are soft, about 20 minutes.

Stir in the coconut oil, maple syrup, rosemary, salt and pepper and cook for another 5–10 minutes over low heat.

Garden Vegetable Medley

1/4 cup fresh butter or 2 Tbsp of Extra Virgin Olive oil
2 cups cauliflower-broken in pieces
1/4 cup sliced onion
2 cups zucchini-chopped
1/2 cup Cherry tomatoes-halved
1 Tsp Sage Hill Farms Cajun Blend
Grated cheese of choice

Melt butter in a large skillet, add cauliflower and onion. Sauté 3 minutes.
Add zucchini, cover and cook 3 to 5 minutes.
Stir in tomatoes and seasonings.

Sprinkle with your favorite cheese and serve hot

Serves 2 to 4 as a side dish

Prep: 15 min.
Cooking Time-10 min

Oregano Tomatoes

4 fresh tomatoes
2 oz butter
1tbsp chopped fresh oregano or 1- 1/2 tsp dried
1 clove garlic-crushed
fresh ground black pepper to taste
pinch of real salt
4 tbsp grated Parmesan cheese

Cut tomatoes in half-horizontally and place in a shallow oven proof dish

Beat butter with the oregano, garlic, pepper, salt, and cheese together
Spread the mixture over the cut side of the tomatoes

Broil under medium heat for about 5 minutes or until the topping is just turning golden

Serve hot…..

Company Collards with Polenta
6 – 8 servings

2 pounds fresh collards (can use Kale) Cleaned/trimmed/coarsely chopped.
2 tablespoons real butter
2 tablespoons vegetable oil
1 sweet onion-chopped
3 garlic cloves-chopped
2 cups fresh chicken broth (can use low salt canned)
1 tablespoon red wine vinegar

Melt butter with oil in a large heavy pot (iron is perfect) med. high heat
Add onion and garlic-sauté until tender (5 minutes or so)
Add greens and sauté until slightly wilted.
Stir in broth; bring to boil.

Reduce heat, cover, and simmer until greens are very tender. (about 45 minutes to an hour.)
Check occasionally to keep from sticking to pot.
Stir in vinegar-season with real salt and fresh ground black pepper.

Polenta
6/8 servings

4 cups water
1 teaspoon real salt
1 cup polenta (organic)
1/4 cup real butter
1/2 cup grated Parmesan cheese

Bring the water and salt to a boil in a heavy saucepan.
Gradually whisk in polenta; whisk constantly until smooth and begins to thicken.
Reduce heat to medium-low and cook until tender and thickened but still creamy, stir often. (30 minutes)

Stir in butter and cheese, season to taste with real salt, fresh ground black pepper, paprika or cayenne.
(or you can use Sage Hill Farms Cajun blend)

Serve by placing equal amounts of polenta on number of plates needed, add a serving of collards/kale on top of polenta.
Delicious as a side dish with ham steaks or as a brunch with sliced apples and crusty bread.

FETA CRUSTED TOMATOES
A garlicky, full-flavored tomato with a bite of salt from the cheese and a kick from the pepper. Serve hot or at room temperature, as a side dish or for a light lunch with French bread. Serves 4

1 tablespoon extra-virgin olive oil, plus more for greasing the baking dish
4 medium ripe tomatoes (about 4 ounces each), cored, cut in half horizontally
1 large clove garlic, minced (about 2 teaspoons)
Salt
Freshly ground black pepper
2 1/2 ounces crumbled feta cheese (about 2/3 cup)

Preheat the oven to 350 degrees. Use oil to lightly grease a shallow baking dish that is large enough to hold all the tomato halves. Make sure it is a baking dish that can handle the heat of a broiler.

Discard the seeds and pulp from the tomato halves; place the halves cut side up in the baking dish. (If necessary, trim the bottoms of the halves so they sit evenly.)

Sprinkle the garlic evenly over the tomatoes, and then drizzle with the oil.

Season with salt and pepper to taste.

Bake for 20 to 30 minutes; the tomatoes will soften, begin to shrink and release their juices. (The cooking time may vary based on the consistency of the tomatoes.)

Remove the baking dish from oven. Adjust the top oven rack 4 to 5 inches from the broiler element; increase the heat to broil.

Sprinkle the cheese evenly over each tomato half.

Return to the oven and broil for 3 to 5 minutes, until the cheese starts to brown. Let sit for 10 minutes before serving.

Papa’s Creamed Corn~

2-3 cups fresh or frozen white corn
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon Sea salt
1 tablespoon local honey (can use sugar)
2 tablespoons Arrowroot or baking flour

Combine corn (thaw if frozen) cream and seasoning in a large pot.

Stir together the honey and Arrowroot to prevent lumping.

Stir the honey and Arrowroot mixture into the corn mixture.

Bring to a boil; reduce heat to simmer and cook covered for 20 minutes.

PS: The longer this recipe cooks the thicker it will be.
White corn is not GM (genetically modified)

Herb Crusted Potato Wedges
(dust with Parmesan cheese, good alternative to French fries)

2 pounds baking potatoes
1 tablespoon olive oil
3 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
1/4 teaspoon fresh ground black peppercorns
Olive oil flavored vegetable cooking spray

Scrub potatoes and cut each one into 8 wedges; brush with Olive oil

Combine Parmesan cheese and next 4 ingredients in a large zip-top plastic bag Add potato wedges, seal bag and shake to coat well

Place potato wedges, skin side down, in a single layer on a 15x10x1-inch jellyroll pan coated with cooking spray

Bake at 375 for 50 minutes or until tender and lightly browned…turning once

Risotto with Parmigiana
Serves 4-6

(This is a Northern Italy Recipe – the Northern Italians eat rice and risotto dishes the way the southern Italians eat pasta. I love Risotto, it’s so good served with grilled Asparagus.)

1/2 cup softened real butter
1/2 onion peeled and chopped
fresh ground black pepper
3-4 tablespoons white wine
2 cups rice-risotto
4-1/4 cups hot beef stock
1 cup grated Parmesan cheese

Melt half the butter in a heavy pan, add the onion and fry gently until soft.

Add pepper to taste; then the wine, and boil until it evaporates.

Add the rice and cook, stirring for 2-3 minutes so that it absorbs the mixture.

Cook gently for 20-25 minutes until the rice is just tender, stirring often and adding the hot stock a little at a time to moisten.

Remove from heat, add remaining butter and Parmesan-fold gently to serve.