Mashed Potatoes with Garlic and Asiago
Serves 8

6 medium baking potatoes
1 gallon water
1 teaspoon salt
3/4 cup half and half
1/2 cup sour cream
1/4 cup butter, softened
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1 garlic clove, minced
1/2 cup freshly greated asiago cheese
2 green onions, sliced

Peel the potatoes. Cut potatoes into cubes and cover with gallon of water. Add the salt. Bring to a boil and cook abotu 15 minutes or until tender when pierced with a fork. Drain potatoes. Place potatoes ina mixing bowl fitted with a paddle attachment or by hand with a potato masher. Stir in the milk and the next five ingredients. Mix until well blended. Fold in the cheese and green onions. Serve while hot!

Sweet Potato Casserole
Serve 8

2 cups mashed baked sweet potatoes
1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs
1/2 cup milk
1/4 cup butter, melted
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon nutmeg
Zest of one orange

Preheat oven to 350 degrees. Ina medium bowl, combine the first 3 ingredients. Stir until smooth. Combine eggs, milk, butter, salt, nutmeg, vanilla and orange zest. Whisk until thoroughly incorporated together. Mix into potato mixture. Butter a 9x13-inch baking dish. Turn ingredients into casserole dish. Prepare topping ingredients below...

Topping:
1/4 cup butter, melted
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans

Mix together topping ingredients with a fork until crumbly. Sprinkle over the potato mixture. Bake, uncovered, for 30 minutes.


Linguini with Artichokes and Oven Roasted Tomatoes
serves 8

1 pound linguini, cooked and drained
2 cans artichoke hearts, quartered
2 cans (28-ounce) Italian-style plum tomatoes, whole
2 tablespoons sugar
1/4 olive oil
1/4 cup butter, melted
1/2 teaspoon ground white pepper
1 teaspoon salt
1/2 cup fresh basil, chopped

Preheat oven to 400 degrees. Line a baking sheet with sides with aluminum foil. Spray foil with oil. Cut tomatoes in half. Remove seeds and excess juice. Drain tomatoes. Combine tomatoes with sugar, oil, and butter. Place on baking sheet and roast, uncovered, for 30 to 40 minutes. Cook linguini and drain. Do not rinse pasta. Toss with artichoke hearts, pepper, salt and basil. Toss with tomatoes. Serve with a sprig of fresh basil on top and fresh parmesan cheese.

Carrots with Ginger and Lime
Serves 8

1 pound peeled carrots, cut into 2-inch pieces(can substitute baby carrots)
1 cup chicken stock
2-inch piece of fresh ginger, leave whole
zest of 1 lime
1/2 of zested lime
1/4 cup honey
1/4 cup buter
1/2 teaspoon salt

Place carrots, stock, ginger, and 1/2 of lime in a stockpot. Bring to a boil. Cook about 10 to 15 minutes until carrots are tender. Drain and toss with lime zest, honey, buter and salt. Serve warm. Carrots can be cooked ahead of time and then re-heated with the zest, honey, butter and salt just before serving.