2 lbs. asparagus

Rinse asparagus under cold water and drain thoroughly. Trim tough ends.

Place asparagus in a steamer basket over boiling water. Cover saucepan and steam 5 minutes or until bright green and tender.

1/2 cup reduced sodium chicken stock
1/4 cup balsamic vinegar
2 Tbsp. olive oil
4 Tbsp. diced shallots
1 Tbsp. minced parsley
Pinch of black pepper

Combine all ingredients in blender and process until emulsified.

3 strips cooked bacon
2 slices of bread (toasted)
1 leaf of lettuce ( I like Romaine)
1 slice tomato
mayonnaise

Spread mayo over the toast, then layer on the bacon, lettuce, and tomato slice. Cut diagonally, garnish plate with additional lettuce if desired. Enjoy!

8 cups dry bread cubes
1 cup finely chopped celery
3/4 - 1 cup chicken broth or water
1/2 cups onion
1/2 cup butter or margarine
1/4 cup snipped parsley
1/2 tsp. dried thyme, crushed
1/4 tsp. dried marjoram, crushed
1/4 tsp. tarragon (Sisko's version only)
1 tsp. poultry seasoning,
OR
1 tsp. dried sage leaves, crushed , and
1/4 tsp. pepper, with
1/8 tsp. salt

In a small saucepan cook celery and onion in butter till tender, but not brown; remove from heat. Stir in poultry seasoning (or sage, salt, and pepper) along with the other herbs.

Place dry bread cubes in a bowl, add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly with a fork. Use to stuff one 8- to 10-pound turkey.

1 lb. fresh broccoli
1/4 lb. Velveeta cheese

Cut broccoli into small spears. Arrange spears in a steamer basket over boiling water. Steam, covered, 5 to 8 minutes or until crisp-tender. Drain.

Dice cheese, mix with broccoli until well melted, serve.

Corn, husks removed

Scrub ears of corn to remove silks, rinse well. Cook, covered in a small amount of lightly salted boiling water (or, uncovered, in enough boiling water to cover ) for 5 to 7 minutes or till tender. If desired, serve with butter or margarine, salt and pepper.

1 lb. package frozen corn
15-1/2 oz kidney beans, drained, rinsed
1/2 cup salsa
3 Tbs. chopped green onions
3 Tbs. chopped fresh cilantro
1/4 tsp. garlic powder
1/4 tsp. cumin

Prepare corn according to package directions. In medium bowl, combine hot corn and all remaining ingredients; mix until well blended.

1 medium red onion, sliced into thin rings
rice vinegar
3 heads Belgian endive, or additional head curly endive 1 small head each red leaf lettuce and curly endive
3 oz. Westphalian or other smoked ham, cut into thin sticks
1 small Granny Smith or Braeburn apple, cored and thinly sliced
1 clove garlic
2 whole scallions
1 generous tablespoon Dijon mustard
extra-virgin olive oil to taste
1 large pomegranate, seeded

Cover onion with rice vinegar. Soak 20 minutes. Wash, dry, and tear all but Belgian endive leaves into bite-sized pieces. Arrange greens on a large platter, with endive leaves here and there. Scatter with apple and ham. Drain vinegar into a blender, adding the garlic, scallions, and mustard. With blender running, add oil to taste. Season with salt and freshly ground black pepper. Tuck onions into greens.

Just before serving, drizzle dressing over the salad and finish with pomegranate.

1-1/2 lbs. green beans, ends trimmed
1 Tbs. hazelnut or walnut oil
2 Tbs. chopped peeled hazelnuts
salt and pepper to taste

If you can't find peeled hazelnuts, toast them in a moderate oven until the skins loosen, then rub off skins with a kitchen towel. Hazelnut oil is available in gourmet food stores or large supermarkets; extra-virgin olive oil can be substituted.

Cook beans in a large pot of boiling salted water until tender, about 5 minutes. Drain the beans and set aside. Dry the pot; add oil and heat over low heat. Add hazelnuts and cook, stirring, until golden, about 1 minute. Return the reserved beans to the pot and toss.

Season with salt and pepper

A serving size bundle of collards, turnips, or mustards
Slice of bacon or salt pork
Pepper sauce

Greens can be prepared from fresh or frozen products.

Wash the fresh greens 2 or 3 times in clean water and drain them. Scrubbing well as they are often sandy. Cut away tough stems or discolored spots, and chop them coarsely.

Place them in a pot with a slice of bacon or salt pork, and add water to half the depth of the greens. Cook covered at a slow boil for 45 minutes to an hour; add water as needed.

Traditionally served with pepper sauce (pickled hot green cayenne peppers in vinegar).

3 Medium potatoes
1 small onion thinly sliced, and separated into rings
3 Tbs. olive oil, butter or margarine
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. pepper

Scrub potatoes well. Thinly slice potatoes leaving the skin. Rinse potatoes with water. Drain. Add potatoes to heated oil in the frying pan. Sprinkle with garlic powder, salt and pepper. Cook on medium heat for 8 minutes. Add onion rings, Cook uncovered, 8 to 10 additional minutes, or until the potatoes are tender and browned, stirring frequently..

1 lb potatoes
2 Tbs. butter or margarine
2 - 4 Tbs. milk

Peel and quarter potatoes. Cook covered in a small of boiling lightly salted water for 20 to 25 minutes or till tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Add margarine and salt and pepper to taste. Gradually beat in enough milk to make light and fluffy.