Sides

Mix and bake!

SaladsSides

For Baked Brown Rice:Preheat the oven to 375 degrees F.Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat.

Sides

Rinse wild rice under cold running water and drain in a sieve. In a 1-quart heavy saucepan bring wild rice and 2 cups water to a boil and simmer, covered, 40 minutes, or until rice is tender.

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Cook batches of mushrooms in equal proportions of oil until browned. Add salt/pepper, thyme and parsley. Add garlic to last batch. Mix together and serve warm, or refrigerate up to 2 days.

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Preheat oven to 400.

Boil potatoes until tender and mash wth a little milk and butter. Stir in chopped parsley and tarragon and season with salt and pepper to taste.

Process flour, egg, milk, and salt in food processor or blender to make a smooth batter.

Place about 1/2 t. oil in each of six ramekin dishes and place in the oven on a baking sheet for 2-3 minutes until the oil or fat is very hot.

Sides

Preheat oven to 500. Wash eggplant and roast whole, turning occasionally, about 45-60 minutes. Cool. Process pulp until smooth, season with salt/pepper. Add oils and process again. Keeps up to 4 days tightly sealed and refrigerated. Serve as appetizer with bread or vegetables.