Fill a large pot 1/2 full of water. Bring water to a boil and add 2 teaspoons salt. Add cassava and boil for 15 minutes or until softened. Drain off the water.

Mix all of the spices together in a medium to large bowl. Add cassava and toss so that all of the fries are coated well.

Spray cassava with oil and toss again. Spray again.

Spray a broiler pan with oil. Spread cassava out on pan. Spray top of cassava with oil.

Bake at 400 F for 20 minutes. Turn over the cassava and spray with oil. Cook 10 more minutes.

Can be served with salsa and sour cream.

For the corn:
Remove husks and silk from fresh corn on the cob. No oil and salt needed.

Preheat your grill to medium-high heat. Then just place corn on hot grill and turn each a quarter turn every few minutes until there are nice grill marks all the way around each ear of corn. Remove corn from grill and place on a platter.

Add a chopstick (or corn holder) into the stem end (optional) and brush all sides with the Smokey Chili Lime Mayo. Lay all the corn in a row on the platter piling it as high as needed. Top with cilantro leaves. It really is a showstopper.

Tip: If you like that rustic but fancy look, leave some of the bottom husks attached, pull them back and twist them together and use as a handle. This looks beautiful but the downsides are it does take up more room on the grill and the twisted husks could catch on fire.

If you really want a handle and a mess free way to serve corn on the cob for a crowd, just use chop sticks you’ve collected from you Chinese takeout orders over the winter. They make a perfect handle for your guests.

In the food processor combine the artichoke hearts, sun dried tomatoes and feta. Pulse until chopped. Add the almond meal, basil and remaining garlic salt. Add just a small amount of the reserved oil as you blend the stuffing, just enough to bring the stuffing together.

Remove the stuffing from the food processor and add spinach, cream cheese, Parmesan, roasted garlic and goat cheese to the food processor. Blend this. Fill the mushroom cups with the spinach mixture, then put the almond meal layer on top. Bake at 375ºF for 15 minutes.

Serve with a drizzle of balsamic glaze.

For the potatoes:
Heat grill to medium-high heat. In a large bowl, drizzle potato wedges with olive oil and toss to coat. Sprinkle with salt and pepper.

Place wedges cut-side down onto the grill. Cook for 4-5 minutes, until grill marks appear, then flip and place the other cut-side down. Cook for additional 4-5 minutes. Move wedges to a part of the grill away from direct flame and cook, skin-side down for additional 4-5 minutes.

Serve wedges warm drizzled with chilled yogurt sauce. Garnish with sliced green onions.

Nutrition info per 3 wedges with 2 tablespoons sauce: 146 calories, 6.2 g fat, 4 g protein, 16 g carbohydrates, 3 g fiber

Heat the extra virgin olive oil on medium-high heat in a cast iron skillet. Add ramps and radishes. Add salt and pepper. Leave the pan still so the radishes get color on one side, which will take a few minutes. Then stir and sauté for an additional 5 minutes. Add balsamic vinegar and water, lower the heat to medium and simmer until the balsamic vinegar mixture glazes the radishes and ramps. Remove from heat and stir in herbs. Serve hot or at room temperature.

Meanwhile prepare potatoes: slice them in half and then cut each half into 6 to 8 wedges, depending on the size of your potato. Toss the wedges into a large bowl. Add olive oil, salt, black pepper, and garlic powder and toss to combine.

Take the hot sheet tray out of the oven and pour potatoes along with all of the oil onto it.

Roast for 20 minutes. Then remove the pan from the oven and toss potatoes with a thin metal spatula, flipping to cook on different sides. Roast another 20 minutes or until desired crispness is reached.

Heat a large pot of water to boiling and add the broccoli. Cook just long enough to take the raw taste out and until broccoli is bright green. This will take about 90 seconds. Drain broccoli and rinse with cold water to stop broccoli from continuing to cook. Set aside.

To make the broccoli pesto, puree 2 cups of the cooked broccoli, the whole cloves of garlic, ⅓ cup of the almonds, 1/3 cup of the Parmesan, salt and lemon juice in a food processor. Drizzle in the olive oil and heavy cream and pulse until nearly smooth.

Just before serving, toss the quinoa and remaining cooked broccoli florets with the broccoli pesto. Taste and you might decide to add more lemon juice or salt at this time. Add the remaining ⅓ cup Parmesan cheese and taste. Add more if you like.

Spoon mixture onto a serving platter or plates. Add toppings of your choice. I highly recommend some sliced avocado and liberal amounts of the red chili oil.

For the red chili oil:
Heat ½ cup extra-virgin olive oil in a small saucepan until heated, but not so hot that it smokes. Turn off the heat and stir in 1½ teaspoons crushed red pepper flakes. Set aside and let the oil cool. This is good prepared the day before and kept in the refrigerator overnight. Bring back to room temperature again before using.

Recipe adapted from 101 Cookbooks.

Baked Potato Croquettes taste great just the way they are, but to make them a complete meal serve them on a bed of sauteed Swiss chard with a drizzle with Romesco or sun dried tomato pesto, and top it all of with crispy prosciutto!

Notes:
- To make mashed potatoes just for this recipe, you will need about 1 ½ pound of potatoes prior to cooking them and mashing them.
- The croquettes can even be frozen. Make the croquettes up until step #5, then leave them on the sheet pan and put in the freezer. When they are completely frozen the croquettes can be removed from the pan put into a freezer bag or storage container.
– To cook the frozen croquettes, place them (still frozen) on a sheet pan that has been sprayed with cooking spray. Cover loosely with aluminum foil and bake at 400 F for 15 minutes; then remove the foil and bake for about 25 minutes longer, until the tops are crispy and the centers are hot.

Once the cornmeal has soaked up the water, stir in the whole milk, heavy cream and remaining 3 tablespoons butter. Cook for another 5 minutes, stirring occasionally. Remove the grits from heat and stir in the cheeses, bacon and a dash of salt and pepper.

Garnish with parsley and a sprinkle of cheese. Serve immediately.