This brown soda bread is full of fiber, yeast-free and so simple to prepare. If you can find Irish imported

1 cup course ground grits (I use Gayla’s Grits from Shaw Farms) 4 cups chicken broth 1 tablespoon butter 4

4 sweet potatoes 4 tablespoons extra virgin olive oil Salt, pepper & garlic powder, to taste Preheat oven to 425

2 large potatoes 1 tablespoon butter Olive oil for drizzling 1 tablespoon garlic powder 1 teaspoon Italian herb seasoning 1

2 pounds fresh asparagus spears 1 tablespoon butter 1 1/2 tablespoons all-purpose flour 1/2 cup chicken broth 1/2 cup half

1 tablespoon dry active yeast 1 tablespoon sugar 1 1/4 cups warm water 3 cups all-purpose flour 1 teaspoon sea salt 1 cup melted butter 5

2 pounds Russet or Yukon Gold potatoes 7 tablespoons butter, diced 7 tablespoons heavy cream, divided 4 egg yolks, divided

1 1/2 teaspoons olive oil 2 cloves garlic, minced 12 slender asparagus spears, cut into 1-inch pieces 1 1/2 cups

1 pound fresh green beans, trimmed 1 tablespoon butter 2 tablespoons olive oil 2 cloves garlic, minced 1/4 cup sliced

2 bunches of small carrots 3 tablespoons butter Salt and pepper, to taste 1/2 teaspoon lemon juice 2 tablespoons honey

2 pounds Yukon Gold potatoes 6 cloves garlic, peeled 1/3 cup cream, warmed 3 tablespoons butter, melted 1/4 cup Parmesan

5 pounds potatoes, peeled, cubed and cooked 1 can (12 ounces) evaporated milk 12 ounces shredded cheddar cheese or Velveeta

1 tablespoon butter 1 tablespoon olive oil 1 onion 2 cloves garlic, crushed 1 1/2 cups Arborio rice 1 cup