Adapted from Joy of Cooking

• Serves 4

•  2 quarts collard greens, stemmed and chopped
• 1/2 cup water
• 1 pound unsalted butter
• 1 cup yellow onions finely chopped
• 1/4 to 1/3 cup fresh lemon juice
• 2 tablespoons kosher salt

In a large pot with a lid, melt the butter add onions, stir and cook for 30 minutes. Add lemon juice and salt then stir in collards and add water. Bring to a boil, then turn heat down to low and cover for 5 minutes.

Remove cover, stir collards and cook for another 5 minutes. Season to taste with salt.

• Courtesy of Kami Rose of Kami Rose Baking Company

• 1 quart heavy cream
• 4 whole eggs
• 2 cups white sugar
• 2 teaspoon vanilla extract
• 2 teaspoon kosher salt
• 1 tablespoon cinnamon
• 2 cups milk or pecan milk (recipe follows)
• 1 cup dried cranberries
• 1 ½ cups small pecan pieces
• 1 cup golden raisins
• Day-old bread, torn (1 ½ baguette; 10-15 small dinner rolls; or 8-10 large croissants)

1.     Whisk heavy cream, eggs, sugar, vanilla extract, kosher salt, cinnamon and milk in a medium-sized bowl.

2.     Add torn bread, nuts and dried fruits to the mixture. Using your hands, begin work and mash the bread mixture together to ensure the liquid is thoroughly soaking through each bread piece.

3.     Cover bowl with cling wrap and store in cooler overnight.

4.     Unwrap and, using a wooden spoon, turn mixture to re-incorporate any loose liquids. Pour into a greased large casserole baking dish.

5.     Bake at 325 degrees F for 40-50 minutes or until center is no longer jiggly and top of pudding is golden brown.

6.     Pull from oven and let cool 1 hour. Serve immediately with maple syrup for a brunch item or with ice cream and caramel sauce as a dessert.

Pecan milk: 

• 2 cups medium pecan pieces
• 2 ½ cups water

1.     Combine pecan pieces and water in a bowl and store overnight in a refrigerator.

2.     Remove and put into a food processor. Pour through a strainer into a pitcher.

3.     Discard what is left in the strainer, or use in other recipes, like muffins, pancakes or oatmeal.

• 8 tablespoons unsalted butter
• 1 bunch green onions, chopped
• 6 cups turnips, chopped
• 2 tablespoons fresh ginger, chopped
• 6 cups vegetable stock
• 2 cups turnip greens, julienned
• Hot sauce
• Kosher salt

Melt the butter and add green onion. Saute over medium heat until wilted. Add turnips, ginger and five cups of stock. Bring to a boil then reduce to a low simmer. Cook turnips and ginger until fork tender. Add the soup to a blender and puree. Return to the pot and add hot sauce. Taste to season with salt.

In a separate pan, bring the remaining cup of stock to a boil, reduce the heat then blanch the greens briefly. Drain off liquid, chop blanched greens, add to the soup and serve.

• Ingredients

• One 3- to 3 ½-pound chicken, cut into 8 pieces
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 2 carrots, medium dice
• 2 quarts water
• Salt and freshly ground black pepper

•  Dumplings

• 1 ½ cups all-purpose flour
• Pinch of salt
•  ½ cup plus 1 Tbsp. water
• 1 Tbsp. canola oil
• 2 Tbsp. chopped fresh parsley, for garnish

Directions

Place the chicken, onion, celery and carrots in a 5-quart Dutch oven or covered casserole dish, and add the water, ½ teaspoon salt and ¼ teaspoon pepper. Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce, occasionally skimming the broth, until the chicken is tender, about 50 minutes.

Using tongs, transfer the chicken to a platter (keep the broth and vegetables simmering) and cool it until it’s easy to handle. Discard the skin and bones and cut the meat into bite-size pieces.

Meanwhile, increase the heat under the broth to high and cook until the liquid is reduced to 6 cups. (If you’re in a hurry, strain the broth, reserving the vegetables, and measure 6 cups of broth, reserving the remaining broth for another use. Return the 6 cups of broth and vegetables to the pot.) Skim off any fat from the surface of the broth. Stir the chicken back into the pot. Season to taste with salt and pepper.

To make the dumplings, place the flour, salt and oil in a medium bowl and gradually stir in the water to make stiff dough. Turn out onto a lightly floured surface and knead briefly. Roll out ¼ inch thick. Using a sharp knife, cut the dough into 1-inch-wide strips. Slide the strips into the simmering soup, placing them next to each other without stacking or crowding. Cover tightly and reduce the heat to low. Simmer until the dumplings are cooked through and tender, about 10 minutes.

Recipe from Art Smith

• 1 large bunch kale, washed, stemmed and torn into small pieces
• 2 navel oranges, pith removed and sliced
• 1/2 cup sliced almonds (pistachio can be substituted)
• Optional- thinly sliced vidalia onion

Place kale in large bowl and toss with the dressing. Taste and add salt if necessary.Divide the kale on 4 plates and top with oranges, onion and nuts

Orange Vinaigrette :

• 1/2 cup extra virgin olive oil
• 1/4 cup fresh squeezed orange juice
• 2 tablespoons white balsamic vinaigrette
• 1/2-1 teaspoon kosher salt

Place all ingredients in a jar and shake. Or In a bowl and stir well.

• Courtesy of James Beard

• 2 tablespoons butter
• 3 tablespoons flour
• ½ cup scalded milk
• ½ teaspoon salt
• Few grains cayenne
• ½ cup grated Cheddar cheese
• 3 eggs separated

Melt the butter, add the flour, and when well mixed gradually add the scalded milk. Then add the salt, cayenne and cheese.

Remove from the fire; add the egg yolks beaten until lemon colored. Cool the mixture, fold in the egg whites beaten stiff but not dry. Pour into a buttered 1 ½ quart mold, and bake 30 to 35 minutes at 375 degrees.

• 2/3 cup pitted and coarsely chopped green olives
• 2/3 cup pitted and coarsely chopped Kalamata olives
• ½ cup chopped pimento
• 3 cloves garlic, minced
• 1 anchovy filet, mashed
• 1 tablespoon capers, drained and rinsed
• ½ cup finely chopped parsley leaves
• 1 teaspoon finely chopped fresh oregano leaves
• ½ teaspoon freshly ground pepper
• ½ cup extra virgin olive oil

In a medium bowl, combine all ingredients and allow the flavors to meld. Store covered in the refrigerator until ready to use.

• Serves 4
• 12 carrots, grated
• 1 cup parsley sprigs, chopped
• 1 cup scallions, chopped
• 1 ¼ cups extra virgin oil
• 6 tablespoons red wine vinegar
• 2 teaspoons kosher slat
• 1 tablespoon pommery mustard
• 4 garlic cloves, minced

Place parsley, carrots and scallions in a large bowl. In a separate bowl, whisk together oil, vinegar, salt, mustard and garlic. Toss vinaigrette with carrots, scallions and parsley. Add more salt to taste. Serve at room temperature.