Amie's Creamy Peppery Spread

1/3 cup minced arugula
1/3 cup minced radicchio
1 T. lemon juice
1 cup mayo
1 T. Amie's Garden

Stir all ingredients together in a small bowl. Add olive oil or more mayo depending on desired thickness. Place in refrigerator for 30 minutes or overnight. Serve chilled with crackers or on sandwiches.

Cheesy Green St.

1 cup mayo
1 cup cheddar cheese, shredded
1/3 cup grated parmesan
1 large can sliced mushrooms, diced if desired
1 T. Green Street Grill Rub

It's not just for the grill!!! Mix all ingredients in an oven safe dish. Place in oven on 350 for 20 minutes until cheese is nice and bubbly. Serve with crackers or on a sandwich.

Nillamint Fruited Feta Spread

1 pkg. 8oz. cream cheese
1/2 pkg. feta cheese
1 cup red grapes, diced
1 apple, diced
1 cup fresh figs, diced
3/4 cups pecans, chopped
1/2 cup mayo
3 T. honey
1 T. Nillamint Twist

In a small bowl mix cheeses stir in all fruit, pecans, mayo, honey and Nillamint Twist
and serve with crackers.

First Town Gumbo

4 cups chopped leftover grilled chicken
3 cups diced fresh okra
1 bell pepper
1 can stewed tomatoes
1 cup salsa, your choice
2 tsp. Worcestershire
4 oz. cream cheese, softened
1 can sweet corn
1 can chicken stock
2 T. First Town Pepper

After everything has been diced, prepared and retrieved place in a large crockpot. Mix all indredients well and add more water for desired thickness. During cooking water might need to be added. Cook on low for 6-8 hours. Serve over chips or rice.

Rosy de Ponce Rigatoni with Squash and Prawns

3 T. olive oil, plus 3 T.

1 lb. butternut squash, trimmed and cut into 1-inch cubes

2 garlic cloves, minced

1 tsp. salt

¼ tsp. freshly ground black pepper

1 cup vegetable stock

1 lb rigatoni

1 lb prawns, peeled and deveined

1 cup heavy cream

1 T. Rosy de Ponce

¼ cup grated Parmesan

Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and half of Rosy de Ponce. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with a little more sea slat and black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup heavy cream. Stir to combine. Add the remaining 1/4 cup heavy cream if the sauce needs to be moistened. Add the cooked prawns, the rest of Rosy de Ponce, and cheese. Stir until warm and serve.

Cornmeal and Rosy de Ponce Cake with Balsamic Syrup

For the Cake:

½ cup fine yellow cornmeal

½ cup cake flour

1 tsp. baking powder

¼ tsp. salt

1 stick unsalted butter, softened

½ tsp. vanilla extract or use Nillamint Twist

1 cup powdered sugar, plus more for dusting

4 large egg yolks

2 large eggs

½ cup sour cream

1 T. Rosy de Ponce

For the Balsamic Syrup:

½ cup sugar

½ cup balsamic vinegar

1 tsp. Rosy de Ponce

Preheat the oven to 350 degrees F.

For the cake:

Butter and flour an 8-inch round cake pan.

In a medium bowl, whisk together the cornmeal, cake flour, Rosy de Ponce, baking powder, and salt.

Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar.

For the Balsamic Syrup:

Place the sugar, balsamic vinegar, and Rosy de Ponce in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.

To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.

Gyro with Moroccan Crossing Sauce

1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 T. garlic, finely minced
1 T. Moroccan Crossing

Moroccan Crossing Sauce, recipe follows

Meatloaf, as follows:
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice. Return the onion to the food processor and add the lamb, garlic, and Moroccan Crossing and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

To cook in the oven as a meatloaf, proceed as follows:

Preheat the oven to 325 degrees F.

Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with Moroccan Crossing sauce, chopped onion, tomatoes and feta cheese.

Moroccan Crossing Sauce:

16oz. plain yogurt

1 cucumber, finely chopped

3 garlic cloves, finely minced

1 T. olive oil

2 tsp. red wine vinegar

2 tsp. Moroccan Crossing

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, garlic, olive oil, vinegar, and Moroccan Crossing. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.