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Fried Cabbage & Bacon - (Makes 4 servings)

Ingredients:

4slices bacon, chopped

1 medium head green cabbage, coarsely chopped

1/2 teaspoon salt

3/4 teaspoon ground black pepper

1.  In a medium-sized skillet over medium heat, cook the bacon until crispy.  Use a slotted spoon to remove the bacon and set it aside.

2.  Put the cabbage in the skillet with the bacon drippings and cook, stirring frequently, for about 10 minutes, until tender.  Return the bacon to the pan, add the salt and pepper, and continue cooking for 5 minutes more.  Serve immediately.

Loaded Roasted Cauliflower - (Makes 4 servings)

Ingredients:

1 medium head cauliflower

2 tablespoons avocado oil

Salt

2 slices bacon, chopped

2 green onions, sliced

1 cup shredded sharp cheddar cheese

1.  Preheat the oven to 400 degrees F.  Line a sheet pan with parchment paper.

2.  Core the cauliflower and cut the florets into bite-sized pieces.  Toss the cauliflower with the oil, then spread it on the lined sheet pan and sprinkle lightly with salt.  Top the cauliflower evenly with the bacon and green onions.

3.  Bake for 25 minutes, then remove from the oven and top with the cheese.  Bake for 2 to 4 more minutes, until the cheese is melted.

Roasted Spaghetti Squash - (Makes 8 servings)

Ingredients:

1 spaghetti squash ( 4 lbs.)

2 tablespoons avocado oil

Salt & ground black pepper

1.  Preheat the oven to 400 degrees F.  Line a sheet pan with parchment paper.

2.  Use a knife to pierce holes down both side of the squash.  Microwave the squash on high power for 7 minutes.  Carefully remove using oven mitts; the squash will be hot.

3.  Slice the squash in half lengthwise.  Use a spoon to scoop out the seeds.

4.  Drizzle the squash halves with the oil and sprinkle evenly with salt and pepper.  Place cut side down on the lined sheet pan and roast in the oven for 45 minutes, until the skin is softened.

5.  Allow the squash to cool, then use a fork to shred it.  Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Sausage Cornbread Dressing - (Makes 8 servings)

Ingredients:

Skillet cornbread, cooled (recipe on breakfast page)

1 lb. bulk breakfast sausage

1/2 cup onions, diced

2 ribs celery, diced

2 large eggs

2 tablespoons salted butter, melted, but not hot

2 teaspoons ground dried sage

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 cups vegetable broth

1.  Preheat the oven to 350 degrees F.  Grease an 8-x-11-inch baking dish.

2.  In a large mixing bowl, crumble the cornbread into bite-sized pieces and set aside.

3.  In a medium-sized skillet over medium heat, cook the sausage with the onions and celery, crumbling the meat with a large spoon as it cooks, until the sausage is browned and the vegetables are tender.  Drain and set aside.

4.  In a small bowl, whisk together the eggs and melted butter.  Stir in the sage, salt, and pepper.  Pour the egg mixture over the cornbread and stir gently.

5.  Add the sausage mixture over the cornbread and stir gently.  Pour in the broth and stir gently until well combined.

6.  Spread the dressing evenly in the prepared baking dish and bake for 30 minutes or until the top is browned.  Allow to cool for 10 minutes before serving.  Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Easy Caulimash - (Makes 4 servings)

Ingredients:

1 (12 oz.) bag frozen cauliflower florets

3 tablespoons salted butter, plus more for garnish, if desired

2 tablespoons heavy whipping cream

Salt & ground black pepper

1.  Cook the cauliflower according to the package directions.  Drain the excess liquid.

2.  Place the cauliflower in a food processor or high-powered blender.  Add the butter and cream then pulse until the mixture is smooth and creamy.  Season to taste with the salt and pepper.

3.  Put the caulimash in a serving bowl and garnish with more butter, if desired.

NOTE:  You can also use an immersion blender to mash the cauliflower in step 2.

Parmesan Asparagus - (Makes 4 servings)

Ingredients:

1 lb. asparagus spears

2 tablespoons extra-virgin olive oil

Salt

3/4 cup shredded or grated Parmesan cheese

1.  Preheat the oven to 425 degrees F.  Line a sheet pan with parchment paper.

2.  Trim the rough ends off the asparagus spears.  Toss the asparagus in the oil and spread evenly on the lined sheet pan.  Sprinkle lightly with salt.

3.  Bake for 25 minutes, or until the asparagus is tender.  Remove from the oven and sprinkle the Parmesan cheese evenly over the asparagus.  Return to the oven for 5 more minutes, or until the cheese starts to brown and crisp.  Serve immediately.

NOTE:  If the spears are quite thick, you might need to cook them longer than 25 minutes before topping with the cheese.

Old Fashioned Green Beans - (Makes 4 servings)

Ingredients:

1 lb. fresh green beans

1 1/2 cups vegetable broth

4 slices bacon, chopped

1 tablespoon dried minced onions, or 1/4 cup chopped raw onions

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1 tablespoon salted butter

Salt

1.  Snap the ends off the green beans and break them in half or thirds.  Place the beans in a medium-sized saucepan and add the broth, bacon, onions, pepper, and garlic powder.

2.  Bring the bean mixture to a boil over medium-high heat.  Continue to boil for 10 minutes, then reduce the heat to low.  Cover the pot and simmer for 1 hour 20 minutes or until the beans have cooked down and the juices have reduced, but aren't completely gone.

3.  Stir in the butter and season to taste with salt before serving.

NOTE:  Ham hock, fatback, or another cut of pork can be used in place of the bacon.

Fried Green Tomatoes - (Makes 4 servings)

Ingredients:

3 medium-sized green tomatoes

Oil, for frying

1/2 cup coconut flour

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 large egg

2 tablespoons heavy whipping cream

1.  Cut the tomatoes into 1/4 inch slices.

2.  Heat 1/2 inch of oil in a medium-sized heavy skillet over medium heat.

3.  In a shallow dish, stir together the coconut flour, Parmesan cheese, salt, and pepper.  In another shallow dish, whisk together the egg and cream.

4.  Dip the tomato slices into the egg mixture, allowing the excess to drip back into the dish.  Then dredge the tomatoes in the flour mixture, coating both sides.

5.  Working in small batches, fry the tomatoes for 2 to 3 minutes on each side, until golden brown.  Add more oil as needed between batches.

6.  Sprinkle lightly with more salt and serve immediately.

NOTE:  For extra flavor, use bacon grease instead of oil for frying.

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