• ¼ cup butter/vegan butter

• Diced onion

• Diced potatoes (4 or 5 medium)

• Season All - sprinkle over potatoes

Melt butter and onion in micro-wave safe casserole, about 1 to 1 ½ minutes.

Add potatoes and Season All. Stir well with butter and onions, cook in microwave on high 7 to 10 minutes until potatoes are tender, stirring occasionally.

• 1 Stick Oleo - melted

• 1 cup chopped onion

• 8 oz grated cheddar cheese

• 1 can cream of chicken, celery, or mushroom

• 3/4 tsp salt

• 1 tsp garlic salt

• 2 lbs frozen hash browns

• 1/2 pint sour cream

• 1 can Durkee onion rings (now French's)

Combine all ingredients - Put in 9" x 13" pan.

Bake 350 F for 1 hour and 15 minutes, covered.

Add onion rings and bake for 10 minutes, uncovered.

• Gold Potatoes

• Butter

• Rosemary

• Chicken Broth (substitute vegetable broth for vegetarian)

• Crushed Red Pepper

• Garlic

• Salt

• Pepper

Molten Potato - Potato should have crispy outside and gooey interior

Preheat oven to 475

Melt 1/2 stick of butter with rosemary and crushed red pepper in microwave safe bowl. About 30-45 seconds.

Cut potatoes into ~1" thick slices

Pour melted butter into 9 x 13 pan and place potatoes in

Bake for 15 minutes, until golden brown

Flip potatoes over and bake for 15 more minutes

Pour in a fair amount of broth, but do not cover the potatoes. Pour about halfway up the potato slice. Put the minced garlic, salt/pepper in the mixture also

Bake in 15 minute increments flipping every time the 15 minutes are up until the broth has mostly baked away.

• 1 yellow onion

• 1 jalapeno

• 3 ripe, firm tomatoes

• 2 bunches kale or collard greens

• 2 tbsp lemon juice

• ¼ tsp salt

• ¼ tsp pepper

Heat oil, add onion and jalapeno, stir til soft golden brown. Add chopped tomatoes and cook until collapsed and juicy, about 10 mins. Add kale, ½ cup of water, lemon juice, salt, and pepper. Toss, then cover and simmer until kale is tender, stirring occasionally.

• 1/2 small yellow onion, minced

• 3 cloves garlic, minced

• 2-3 cups vegetable broth

• 1 tsp smoked salt (or, combo of liquid smoke and salt)

• 2 lbs collard greens

• black pepper

• hot sauce

Coat a pot/deep skillet with vegetable oil. Saute ontions until almost tender over medium heat and then add garlic. Cook until fragrant, about 2 to 3 mins. Add in veggie broth, starting with 2 cups. Season with smoked salt and red pepper flakes. Taste and adjust seasonings as needed. Bring to simmer and reduce heat. Add in the greens.

Simmer for 1 to 1.5 hours. Do not boil. Add broth as needed. Check after 30 to 45 mins to see if you need to adjust time. When done, greens will be dark green and tender. Add more seasonings, hot sauce, vinegar, fresh tomatoes, etc if desired.

• 2 tablespoons unsalted butter

• 5 cups frozen corn, thawed

• ½ cup heavy cream

• ¾ teaspoon kosher salt

• ½ teaspoon freshly cracked black pepper

• 1–½ tablespoons granulated sugar

• Pinch cayenne pepper

• Pinch ground nutmeg

• 1 cup whole milk

• 3 tablespoons all-purpose flour

Melt butter in a medium saucepan over medium heat. Add corn, heavy cream, salt, pepper, sugar, cayenne pepper and nutmeg. Stir to combine.

In a small bowl or large measuring cup, whisk together the milk and flour. Pour into corn mixture and stir to combine.

Cook, stirring constantly for 4-5 minutes, or until thickened and corn is cooked.

Season with additional salt, pepper, sugar, cayenne pepper and/or nutmeg if desired.