Ingredients
6 Tbs. olive oil
1 heads of broccoli , cut into 1-1/2- to 2-inch
Salt and freshly ground black pepper
3 Tbs. freshly grated Parmesan

Place a 9- to 10-inch skillet over medium heat with the olive oil. Once the oil is hot, add the broccoli and sauté, stirring frequently, until it turns bright green, about 2 min. Season with salt and pepper and reduce the heat to low.

Cook the broccoli for about 20 minutes, stirring occasionally, lowering the heat at any point if it gets too brown (a crackling sound indicates the heat is too high and that the broccoli may start to burn). Reduce the heat to very low and continue cooking until the broccoli is unevenly browned and tender, another 15 to 20 min. Transfer the broccoli to a warm serving bowl, toss with the grated cheese, salt and pepper to taste and enjoy!

1 cup of strawberries, washed and hulled
1 cup of diced cantaloupe
3 tspn of sugar
½ cup of milk (your choice of skim, 2% or whole)

Place ingredients into blender and process until nice and smooth.  Makes about 2 servings.

1 bunch of Basil leaves
¾ cup of Olive Oil
½ cup Parmesan cheese
3 peeled garlic cloves
¼ cup walnuts (optional)

Place basil into blender of food processor then add olive oil.  Process by “pulsing” until basil is pureed.   Add remaining ingredients and pulse until smooth. 

Pesto is great with sandwiches, on pizza, or in alfredo sauces.  It can also be used as a dip and can be kept frozen for months.

4 Ears of corn
4 tablespoons of butter
1 teaspoon garlic powder

Preheat oven to 350 degrees. Then place each ear of corn on a square piece of aluminum foil. Put 1 tablespoon of butter on each ear and sprinkle with the garlic powder and wrap in the foil tightly. Cook the corn in the oven for about 20-25 minutes, turning occasionally.

1 head garlic
2 pounds potatoes
3 tablespoons butter
1/2 cup hot milk
Salt and pepper

Trim 1/2 inch off the top of the garlic head. Wrap with tinfoil. Bake at 400 degrees F. for 45 minutes.
Peel, cut up, and boil potatoes then drain.
Return potatoes to pan, and heat over low heat for about 2 minutes. Shake pan occasionally, to dry them, then remove from heat.
Squeeze garlic out of skins into the potatoes. Add butter, then mash with potato masher until smooth.
Pour in hot milk, salt and pepper and stir. Makes 4 servings.

2 teaspoons Extra-virgin olive oil
1/2 cup Onion — chopped
2 Celery stalks — chopped
1/4 cup White wine — optional
4 cups Chicken stock
2 cups Potatoes — Diced
3 1/2 cups Broccoli — chopped
1 teaspoon Dijon mustard
Freshly ground black pepper

Directions:
In a 4-quart saucepan, saute onion, and celery in olive oil until vegetables are soft. (about 2 minutes)
When vegetables are softened, add white wine and chicken stock. Add potatoes and bring to a boil. Reduce heat to a simmer and cook covered about 10 minutes.  Add the broccoli, bring soup to a boil, then simmer, covered for 4 minutes.

Puree vegetable mix in blender in batches and return to sauce-pan. Mix in mustard, and pepper. Heat thoroughly and serve while hot.  Makes 3 servings.

4 Ears corn, husks still attached
2 tbsp butter
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp salt
1 dash black pepper
2 tbsp water

Melt butter and mix in chili powder, onion powder, salt and pepper. Pull husks down without removing and remove silk. Brush butter mix on ear of corn. Pull corn husk up to cover corn and tie with string.
 
Place in a glass dish, sprinkle with water, cover and bake at 350 degrees for 30 minutes.

1 large Mango
1 cup yogurt
2 Tblsp Sugar

Process mango and sugar in a food processor until smooth.  Mix yogurt and mango mix and pour into freezer container.  Freeze for 4 hours whisking once every hour.  Enjoy!

1 head of Cauliflower
2 cups veggies or chicken stock
¼ cup butter
½ chopped onion
¼ flour
½ tsp salt
¼ tsp pepper
2 cups milk
1 cup grated cheddear cheese
1 cup of croutons (optional)

Cook cauliflower with stock until tender.  Do not drain.  Let cool for 5 – 10 minutes then puree in a blender until nice and smooth.

Melt butter in sauce pan then sauté onions in until limp.  Add flour, salt and pepper and stir until mixed.  Add the milk and stir until it boils and thickens.

Add cauliflower puree and cheese.  Stir until cheese is melted.  Add croutons.  Enjoy!

2 pomegranates, chilled
3 bananas
1 tablespoon brown sugar
1/4 cup freshly squeezed lime juice (or juice from 2 limes)

Mix the juice of the limes and sugar. Seed both pomegranates and mound the pomegranate seeds in the center of the salad plates and slice the bananas around the perimeter of the seeds. Drizzle with the prepared lime dressing and serve.