Marinated zucchini

Zucchini, medium-small; wash & dry, diagonal cut, 1/3-inch thick	1 pound
Olive oil
Garlic, minced or pressed	4 cloves
Thyme, fresh, chopped	1 tablespoon
Vinegar, red wine	1 tablespoon
Salt

1. In a large, heavy skillet, heat enough oil to cover the bottom of the pan. 
2. Fry the zucchini slices in batches, adding more oil as needed, until golden-speckled on both sides and tender in the center. 
3. Drain the fried zucchini slice on paper towels. 
4. Lower the heat, and sauté the garlic, stirring it constantly until just golden but not brown. 
5. Arrange the zucchini on a platter or in a bowl, and sprinkle with thyme, vinegar, salt, and garlic. 
6. Cover and set aside at room temperature. 

May be kept refrigerated for a week, but bring it to room temperature before serving.

Recipe from Moosehead Restaurant Cooks At Home.

Chickpea & artichoke heart stew

Vegetable stock or water, simmering	4 cups
Onions, medium, chopped	2
Garlic, minced or pressed	2 cloves
Olive oil	2 tablespoons
Turmeric, ground	1 teaspoon
Paprika, sweet, ground	1 teaspoon
Potatoes, red or white, medium, ½-inch dice	4
Rosemary, fresh	1 sprig
Sage, fresh	5 leaves
Squash, winter, pureed	½ cup
Chickpeas, cooked, drained	3 cups
Artichoke hearts, drained, quartered	1 ½ cups
Salt
Pepper, freshly ground
Lemon, wedged (optional)	garnish
Parmesan, grated (optional)	garnish

1. In a large saucepan, sauté the onions and garlic in the oil for about 8 minutes, until soft. 
2. Stir the turmeric and paprika into the onion mixture, and sauté for a minute. 
3. Add the potatoes, rosemary, sage, and the simmering stock or water. 
4. Cook for about 12 minutes, until the potatoes are tender. 
5. Stir in the squash, chickpeas, and artichokes. 
6. Remove the rosemary sprig, add salt and pepper to taste, and return to a simmer. 
7. Serve with lemon, and top with Parmesan, if desired.

Recipe from Moosehead Restaurant Cooks At Home.

Fennel & orange salad

Fennel bulbs, discard leaves, stalks & root tip, thinly sliced crosswise	2
Oranges, sectioned	4
Lemon, juiced	1
Olive oil, extra-virgin	2 tablespoons
Salt
Pepper, freshly ground

1. Combine the fennel and orange in a bowl. 
2. Stir in the juice and oil, and salt and pepper to taste. 
3. Cover, and refrigerate for at least 20 minutes, or until ready to serve.

Recipe from Moosehead Restaurant Cooks At Home.

Avocado pie

Almonds, toasted	1 cup
Butter, melted	2 tablespoons
Avocado, seeded, peeled, mashed	1
Lemon juice	½ cup + zest of 1
Milk, sweetened condensed	14 ounces

1. Toss 2/3 cup of the toasted almonds with butter, and press into a tart pan. 
2. In a medium bowl, whip together the avocado, lemon juice and zest, and milk until well combined. 
3. Pour into the tart pan, place in the refrigerator for 3 to 4 hours to set. 
4. Sprinkle with remaining 1/3 cup of almonds, and serve.

Crab & shrimp gumbo

Flour, all purpose	1 cup
Bacon drippings	¾ cup + 2 tablespoons
Celery, coarsely chopped	1 cup
Onion, large, coarsely chopped	1
Bell pepper, coarsely chopped	1
Garlic, minced	2 cloves
Sausage, Andouille, sliced	1 pound
Water	10 cups
Bouillon, beef	6 cubes
Sugar, white	1 tablespoon
Salt
Tabasco	2 tablespoons
Cajun seasonings	½ teaspoon
Bay leaves	4
Thyme, dried	½ teaspoon
Tomatoes, stewed	14.5 ounces
Tomato sauce	6 ounces
Gumbo file powder	2 teaspoons + 2 teaspoons
Okra, cut	20 ounces
Vinegar, distilled white	2 tablespoons
Crabmeat	1 pound
Shrimp, medium, uncooked, peeled, deveined	2 pounds
Worcestershire sauce	2 tablespoons

1. In a large, heavy saucepan over medium-low heat, whisk together the flour and ¾ cup bacon drippings to make a roux. 
2. Cook, whisking constantly, until it turns a rich copper brown color, about 20 to 30 minutes; watch constantly or it might burn. 
3. Remove from heat, and continue whisking until the mixture stops cooking. 
4. In a food processor, combine the celery, onions, bell pepper, and garlic, and pulse until very finely chopped. 
5. Stir the vegetables into the roux, and then add the sausage. 
6. Bring to a simmer over medium-low heat, and cook until the vegetables are tender, about 15 minutes. 
7. Remove from heat; set aside. 
8. In a large Dutch oven, combine the water and bouillon cubes, and bring to a boil; stir until the cubes are dissolved. 
9. Whisk the roux mixture into the boiling water. 
10. Reduce heat to a simmer, and add the sugar, salt, pepper sauce, Cajun seasonings, bay leaves, thyme, stewed and sauced tomatoes. 
11. Simmer over low heat for 45 minutes, stir in 2 teaspoons of gumbo file powder, and cook 15 minutes more. 
12. Meanwhile, melt the 2 tablespoons bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes. 
13. Remove the okra with a slotted spoon, and stir into the simmering gumbo. 
14. Add the crabmeat, shrimp, and Worcestershire sauce, and simmer until the flavors have blended, about 45 minutes more. 
15. Right before serving, stir in 2 teaspoons of gumbo file powder. 

Serve with cooked rice, if desired.