Ingredients:

Sweet potatoes        3-4 large, peeled and large dice

Chef potatoes            7-8 large, peeled and large dice

Ginger                     1 lb

Heavy cream           ½ cup

Butter                        ½ lb

Salt and pepper      To taste

Method:

Puree ginger finely, then place in cloth napkin and ring out ginger juice. Combine butter and heavy cream in pan and heat till butter is completely melted, Boil sweet and chef potatoes together until fully cooked. Strain and heat in oven (375) for 5-10 min. (just enough to dry out potatoes) Run through ricer or mix in large mixer, add cream, butter, ginger, and salt & pepper all to taste.

Ingredients:

Shredded White Cabbage

Shredded Carrots

Chopped Parsley

Apple Cider Vinegar

Mayonnaise

Cayenne Pepper

Salt & Pepper

Method:

Salt the cabbage a day in advance and store in cooler.

Drain Cabbage and add the shredded carrots.

Splash with just enough cider vinegar to barely wet the cabbage.

Then add mayonnaisse until the cabbage is coated and slightly creamy.

Add in chopped parley.

Season with sugar and S & P until you find the right balance of flavor.

Add a pinch or two of cayenne pepper to give it a distant bight.

2 cups        AP flour

2 cups        Corn meal

½  cups     Sugar

2 Tbsp.       Baking powder

2 tsp.           Salt

2 each         Fine dice jalapeno

½  tsp         Dry mustard

2cups           Shredded cheddar cheese (or diced)

4 each          Eggs slightly beaten

2 cups           Buttermilk

½ cup           Vegetable oil

1 cup              Frozen Corn

Method: Combine dry ingredients first and then combine eggs, milk, and vegetable oil, Corn and Jalapenos and stir together. Bake at 375 degrees F. Makes enough for one muffin tin.

Ingredients:

2 each                Italian Eggplant

1 cup                 Tahini

2 cloves             Garlic (minced)

1/2 Cup             Olive Oil

to taste              Lemon Juice

to taste              Salt and Pepper

Method: Coat the eggplant in olive oil, grill for flavor. Roast in a moderate oven until very tender. Cool. Peel and remove most of the seeds. Puree in a food processor with the Tahini and garlic. Drizzle in the olive oil and season with the lemon juice and salt and pepper.