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INGREDIENTS

1. 1/4cupextra-virgin olive oil
2. 8garlic cloves, thinly sliced
3. 2largeonions, finely chopped
4. 2tablespoonsfresh ginger, minced
5. 1lbandouille sausages, sliced 1/4 inch thick
6. 28ouncesItalian plum tomatoes, chopped, juices reserved
7. 3quartsrich turkey stockor low sodium chicken broth
8. 3/4lbkale, large stems and ribs discarded, leaves coarsely chopped(8 cups)
9. salt & freshly ground black pepper

DIRECTIONS

1. Heat the olive oil in a large soup pot.
2. Add the garlic and onions and cook over moderate heat, stirring occasionally, until softened (about 12 minutes).
3. Add ginger and andouille and cook for 5 minutes, stirring occasionally.
4. Add the tomatoes and their juices; bring to a boil.
5. Add the stock and kale; return to a boil.
6. Reduce heat to medium, simmering until the kale is tender (about 10 minutes).
7. Season the soup with salt and pepper and serve, or let cool and freeze (can be frozen for up to 2 months.

INGREDIENTS

1. 3tablespoonsmayonnaise
2. 2tablespoonsDijon mustard
3. 2tablespoonslemon juice
4. 2teaspoonsfresh dill, snipped, can use 1/2 tsp. dried dillweed
5. 4pork loin chops, 1 1/2 inches thick

DIRECTIONS

1. In a small mixing bowl, stir together everything but the chops, and set aside.
2. Place chops on uncovered grill, directly above medium heat for 25 minutes.Turn and grill for 20-25 minutes or until no pink remains.
3. Brush mixture on one side of the meat, 1 minute before removing from grill.
4. Pass remaining sauce to serve with meat at table.

INGREDIENTS

1. 1/2teaspoononion powder
2. 1/2teaspoonsalt
3. 1/4teaspoonsugar
4. 1/4teaspoonKitchen Bouquet
5. 1/2cupdehydrated onion, pieces

DIRECTIONS

1. Combine onion powder, salt and sugar in a small bowl.
2. Add the Kitchen Bouquet and stir until mixture is uniformly brown.
3. Add the onion pieces and mix thoroughly until the color is even again (this step takes several minutes).

INGREDIENTS

1. 1tablespoonolive oil
2. 1largevidalia onions, thinly sliced
3. 2teaspoonssugar
4. 1lbfresh green beans, trimmed
5. 1/4cuporange marmalade
6. 1tablespoonlight soy sauce

DIRECTIONS

1. Place oil in large nonstick skillet over medium heat.
2. When oil is hot, cook onion and sugar, stirring often, 25-30 minutes or until onions are deep golden brown.
3. Remove from heat and set aside.
4. Meanwhile, cook green beans in boiling water 4-5 minutes or just until crisp-tender; drain.
5. Plunge into ice water to stop the cooking process and drain.
6. Add cooked beans to the skillet with the onions.
7. Stir in marmalade and soy sauce; cook over medium-high heat 2-3 minutes or until marmalade melts and mixture is thoroughly heated.