• Heat a large skillet over medium-high heat. Add olive oil and sautee onion and garlic until translucent.  Add spinach a few handfuls at a time and cook until completely wilted to remove moisture.  Remove from heat.
• In a 2-quart sauce pan make a thick Bechamel or Basic White Sauce.  Melt butter over medium heat.  Watch carefully not not scorch or burn the butter.  Add flour and stir.  Mixture will be thick.  Cook for about 5 minutes stirring often being careful not to scorch or burn the roux.  Whisk in milk and bring to a boil to thicken.  
  
• Add spices and cheese to the thickened white sauce.  Stir well to combine.  Add cooked spinach to the white sauce and stir to combine.  Th spinach onion mixture will bring some moisture so cook for a few minutes to determine if thinning is necessary.  It sauce is too thick add more milk returning mixture to the point of almost boiling to thicken.  Season with salt and pepper to taste.
• Serve hot and enjoy!

• Position rack in the center of the oven and heat to 375º F.
• Grease the inside of an 8″ cast iron skillet or baking dish and set aside.
• Mix together the mashed and grated potatoes.
• Add in egg and egg white, oil, and milk until well combined.
• In another mixing bowl stir together, green onion, caraway seed, flours, and salt.
• Stir dry ingredients into wet ingredients and mix well (dough will be shaggy and a bit sticky).
• Turn dough out onto a lightly floured board and knead 7 to 8 times until a soft ball forms.
• Place dough in the center of the prepared pan and gently pat to cover the entire pan evenly.
• Using a sharp knife cut an “X” into the top about ½” deep.
• Bake for 45 to 55 minutes or until top is nicely browned and bread sounds hollow when tapped.
• Remove from oven and let stand for 5 minutes before removing bread from the pan.
• Place bread on a wire rack to cool.
• Allow bread to rest for an hour before slicing to avoid crumbling.

• Peel, cube, and cook potatoes in a pot of boiling water until fork tender.
• Crisp bacon in a large skillet. When cooked remove and place on a paper towel. Crumble bacon when cool enough to handle.
• Reserve fat in the skillet.
• Add cabbage and onion to the skillet with the bacon fat and sauté over medium heat until onions become translucent.
• Add garlic and cook for another minute. Remove from heat.
• Drain potatoes and rice them into a large mixing bowl. Add butter and milk, whip potatoes until smooth (add milk only as needed for consistency).
• Fold in cabbage and onion mixture, two-thirds of the bacon, and parsley.
• Season with salt and pepper to taste.
• Transfer Colcannon into a serving dish and top with some butter, and the remaining bacon. Garnish with some fresh ground black pepper, and parsley.

• Heat oven to 400° F.
• In a large bowl, add the sweet potatoes, drizzle with olive oil and sprinkle with salt. Toss to evenly coat the sweet potatoes.
• Arrange them in a single layer on a baking sheet. Roast the sweet potatoes for about 10 – 15 minutes or until they are soft but not mushy. Remove from the oven and set off to the side.
• In a dry skillet over medium-high heat toast the pepitas until they have taken on some color.
• Drizzle a tablespoon of olive oil in a large saute pan. Add the bacon and place the pan over medium heat to slowly render the fat.
• When the bacon has started to get crispy and brown, add the onions, season with salt and saute until the onions are very soft and aromatic.
• Add the apples and the scallion whites and saute for 3 to 4 minutes.
• Stir in the sweet potatoes, and saute until the sweet potatoes are cooked through and starting to become crispy, about 10 to 15 minutes.
• Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.

Croquettes

• Place mashed potatoes and onions in a large mixing bowl. In a small bowl beat the egg yolks and add to the potatoes.
• Add the flour, milk, and salt and pepper. Mix until well combined and smooth. Cover bowl with plastic wrap and place in the refrigerator for about 30 minutes.
• Scoop out about a ¼ cup of the potato mixture and form into a ball, flatten ball into a patty and place on a parchment or wax paper lined baking sheet. Place baking sheet in the fridge for about 20 minutes to firm up for breading.

Breading

• Set up a breading station with three small bowls. Put about a ¼ cup of cornstarch in the first, the beaten egg in the second, and the bread crumbs in the third.
• Working with the chilled potatoes one at a time, dust a potato cake with the corn starch, dredge in the beaten egg, roll to coat with bread crumbs and then return to the baking sheet. Once all cakes are breaded, return to the fridge to firm up before frying.

Fry

• Pour about ½ inch of oil in the bottom of a large skillet. Heat oil to 170°F – 180°F or until it shimmers. You can also test the oil by flicking a bit of flour. If the flour sizzles the oil is ready.
• Carefully slide a few of the cakes at a time into the oil. Cook for about 3 – 4 minutes or until you see a golden color starting to form, carefully turn the cakes and fry for about the same amount of time.
• Remove from the oil and place on a wire rack over a sheet pan to drain.
• Delicious served with an Aioli as an appetizer.

• Cut pineapple in half with a sharp knife.
• Using a paring knife, carefully remove the core from one half. With a melon-baller hallow out to create a serving bowl and set aside.
• Trim the top and the outer layer off of the other half and removed the core, keeping the fruit in a large piece.
• Heat grill to medium. Place the pineapple bowl face down on the grill for about 5 minutes or until grill marks have formed on the top.
• Grill the large pieces of pineapple for about 5 minutes on each side or until slightly tender. Allow the pineapple bowl and grilled fruit to cool.
• Seed and dice cucumber and pepper and place in a large mixing bowl.
• Dice pineapple and onion and add to the mixture.
• Rough chop the mint and cilantro and toss with the salad.
• In a small bowl, whisk together lime juice, sugar, and salt & pepper. Pour over salad and toss to coat.

Serve

• Spoon into pineapple bowl. Refill the bowl as needed.

• Heat the oven to 425°F and position the racks to divide the oven into thirds. Line two baking sheets with silicone mats or parchment paper and set aside.
• Wash and peel the potatoes, cut them into 1½ inch chunks, and place in a large pot. Fill the pot with cold water covering the potatoes by at least two inches and salt generously. Bring the potatoes to a boil over high heat. Reduce the heat to medium low and simmer until the potatoes are knife tender, about 15 minutes.
• Drain in a colander and rice the potatoes in to a large mixing bowl (use a potato masher if you do not have a ricer).
• While the potatoes are still warm, mix in the egg yolks one at a time, making sure each yolk is completely incorporated before adding the next.
• Add the butter, cream, salt, pepper, and nutmeg and stir until the butter has melted and the mixture is smooth. The consistency of the mixture needs soft enough to pass through a piping tip, yet firm enough to hold a shape.
• Transfer to a large piping bag fitted with a ½ inch star piping tip. Pipe shapes about 2½ inches in diameter directly on to the prepared baking sheets, spacing them about two inches apart (what ever shape you make it is important to make them all about the same size for even baking).
• If you prefer not to pipe the potatoes, You can drop mounds onto the baking sheets using a spoon, the same method you would use for drop biscuits.
• Tip: At this point Duchess potatoes can easily be frozen. Simply place your sheet pan of potatoes in the freezer for about 1 hour. Once the potatoes are completely frozen you can transfer them to a storage bag or container. When you are ready to use, place on a lined baking sheet and follow the same baking instructions.
• Spritz the potatoes lightly with cooking spray. I dusted this batch with some paprika for a bit of added color.
• Place pans in the heated oven and bake for 15 minutes.
• Rotate the pans top to bottom and front to back and continue baking until the tops of the potatoes are light golden brown, about 10 more minutes.
• Keep a close eye on your potatoes, the oven time will vary depending on the size and shape, as well as the moisture content.
• Let potatoes cool on the baking sheets for two minutes before transferring them onto a serving platter.

Salad

• In a small sauce pan with a tight fitting lid, bring stock to a boil. Add couscous, stir, cover, and remove from heat. Let stand covered for five minutes. Remove lid and fluff couscous with fork. Allow to cool.
• When couscous becomes room temperature, transfer into a large mixing bowl. Add cucumber, onion, tomato, black olive, and spinach. Toss to combine. Add Feta Cheese and mix again.

Dressing

• Whisk together olive oil and lemon juice in a small mixing bowl. Add garlic paste, herbs, and salt and pepper. Mix well.

Assemble

• Pour over couscous mixture and toss until evenly coated.
• Cover and place in the fridge until completely chilled. Fluff before serving.

• Position a rack in the upper half of the oven and heat to 350° F. Prepare a 9″ x 13″ baking dish or other shallow heat-resistant dish by apply a light coat of cooking spray or oil (gratins are to be prepared in shallow baking dishes offering a large surface area for crisping).
• Peel and cook potatoes. Rice or mash the potatoes into a large mixing bowl. Add the cottage cheese, sour cream, onion, gruyere, garlic powder, salt and pepper, and mix well (I added a small amount of chopped parsley for a touch of color).
• Place the potato mixture into your prepared shallow baking dish and smooth evenly with a spatula. Press the potatoes into the dish to remove air pockets.
• Top evenly with the shredded cheddar cheese and chopped parsley (I sprinkled the dish with a small amount of paprika to add a bit of color).
• Bake for 30 to 40 minutes or until the cheese has turned a golden brown.
• Allow to stand for 5 minutes before serving.

• Trim the ends off of the onions, and peel. Using a melon baller or small spoon, scoop out the inside of the onion to create a cavity. (Be careful not to dig all the way through the bottom).
• In a small bowl mix together butter, cheese, bacon, and thyme. Season lightly with salt and pepper. (Blue cheese is a bit salty so go easy).
• Using a spatula or small spoon, stuff the mixture into the onions, completely filling the center.
• Place each onion on a square of aluminum foil. Draw foil up to create a sealed pouch. (Keep the foil from touching the sides of the onion, and make sure the top is sealed to hold in steam).
• Heat your grill on high. Reduce heat to medium low and place the foil pouches directly over the heat. Close the lid of the grill and cook for 30 - 40 minutes. (Cooking time will vary upon size of onions). Resist the temptation to open the grill and the pouches.
• Remove from grill and allow to stand for a full 5 minutes before opening the pouches. (Caution, the steam from the pouches will be hot).
• Using tongs or a spoon carefully transfer the onion onto a plate or bowl. Use a spoon to drizzle any remaining butter from the bottom of the pouch over the onion.