Ingredients
4 quarts Chicken Stock
​1 cup vegetable oil1 cup all-purpose flour
3 medium onions, chopped
2 ribs celery, finely chopped
3 tablespoons minced garlic
1 green bell pepper, seeded and finely chopped
1/2 teaspoon cayenne pepper, plus more to taste
1 1/2 pounds andouille sausage, cut into 1⁄3-inch-thick rounds
1 1/2 lb cooked chicken
3/4 lb thawed or fresh okra
1 1/2 teaspoons salt, plus more to taste
3/4 teaspoon freshly ground black pepper
1 bay leaf
1 bunch green onions, thinly sliced
1/3 cup chopped fresh flat-leaf parsley
Cooked white rice, for serving
Louisiana hot sauce, for serving

Directions
With the oil and flour, make a roux the color of milk chocolate 

Immediately add the onions, celery, garlic, bell pepper, cayenne, and sausage, and cook, stirring, until the vegetables are softened, 5 to 7 minutes. Add 3 quarts broth to the roux mixture along with the salt, black pepper, and bay leaf, and bring to a gentle simmer. Continue to simmer, skimming any foam or excess oil that comes to the top, until the sauce is flavorful and thickened to the desired consistency, and any trace of floury taste is gone, about 2 hours.

Add the chicken, green onions, okra, and parsley to the gumbo and continue to simmer about 30 minutes longer. Don’t stir too much or the chicken will fall apart into shreds. Adjust the thickness, if necessary, by adding more broth. Adjust the seasoning with salt and cayenne as needed.

Serve the gumbo in shallow bowls over hot white rice. Have the hot sauce at the table for guests to use to their liking.

Note: In Louisiana, everyone has his or her own preference when it comes to gumbo thickness. This one is about middle of the road, which is the way I prefer it—not too brothy and not too thick. It is easy to adjust the thickness by using less broth for a thicker gumbo and/or adding more for a thinner consistency.

https://www.emerils.com/129273/chicken-and-andouille-gumbo

Ingredients:
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tbsp fresh ginger minced
1 Tbsp fresh thyme
1 tsp minced scotch bonnet chile or chile with heat of your choice
1/4 tsp ground allspice
2 scallions/green onions, chopped
2 garlic cloves, minced
1 cantaloupe peeled, deseeded and chopped
1 cucumber peeled and chopped
1 c cherries, pitted and halved
salt and pepper

​Directions:
Stir olive oil, cider vinegar, minced fresh ginger and thyme, chile, allspice, scallions and garlic in a large bowl, mix well. 

Add cantaloupe, cucumber and cherries; toss. Season with salt and pepper.

https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-cantaloupe-cucumber-salad-5313049

Ingredients:
1 Tbsp oil
1 medium sized onion, chopped
1 celery stalk, chopped
1 poblano chile, seeded and chopped
3 garlic cloves, minced (about 2 tsp)
1 lb adouille, remove casings
1 c uncooked long-grain white rice
1 Tbsp chopped fresh thyme
2 tsp smoked paprika
1/4 tsp cayenne pepper
2 c chicken stock
8 oz collard greens, stems trimmed, ribs removed, and finely chopped
1 tsp coarse kosher salt
2 scallions/green onion, trimmed and thinly sliced
hot sauce

Directions:
Heat oil in a large skillet over medium.  Add onion, celery, and poblano, and cook, stirring often until onion is translucent, about 5 min.  Add garlic, cook stirring constantly, until fragrant, about 1 minute. 

Add sausage, cook, stirring with a wooden spoon, until sausage crumbles and is no longer pink, about 3 minutes. 

Add rice, thyme, paprika, and cayenne, cook stirring constantly until fragrant, about 1 minute.  Stir in stock, greens, salt and pepper.  Bring to a boil; cover and reduce heat to low.  Simmer until rice is tender about 18 min. 

Remove from heat, and let stand, covered, 5 min.  Add scallions and fluff with a fork to combine .  Serve warm with hot sauce. 

Ingredients:
Dressing:
½ c low fat Greek yogurt                                       1 Tbsp lemon juice
1 Tbsp olive oil                                                   2 tsp apple cider vinegar
½ tsp chopped fresh thyme                                       salt and pepper

Salad:
¼ c walnuts, chopped                                         
1½ c cooked chicken diced to ½” pieces
1 small, tart apple, cored and chopped
½ c red seedless grapes, halved
3 scallions (green onions), whites & greens divided, chopped
8 romaine heart leaves or 12 Bibb lettuce leaves
 
 Directions:
1) Preheat the oven to 350°F.

2) For the dressing: Whisk together the yogurt, lemon juice, oil, vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined; set aside.

3) For the salad: Spread the walnuts on a baking sheet, and toast until lightly browned and fragrant, 5 to 7 minutes. Let cool for 5 minutes, then break up into 1/4-inch pieces.

4) To assemble: Toss the walnuts, chicken, apples, grapes and scallion whites together with the dressing in a large bowl until everything is well coated; season with salt and pepper. Scoop a scant 1/2 cup of the salad into each romaine leaf, and arrange 2 on each serving plate. Garnish with the scallion greens, and serve.

Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.

Source: https://www.foodnetwork.com/recipes/food-network-kitchen/kids-can-make-waldorf-chicken-boats-3363922

INGREDIENTS
1 cucumber
2 cups (1 pint) fresh blueberries
2 tbsp. green onions, thinly sliced
2 tbsp. olive oil
1 tbsp. lime juice
1/2 c cilantro or parsley leaves, coarsely chopped and loosely packed
1/4 tsp salt
1/8 tsp black pepper
1/2 c crumbled feta cheese, optional
 
DIRECTIONS
With a sharp knife, cut the cucumber in half lengthwise and scrape out the seeds with tip of a spoon. Cut into thin slices.
In a large bowl, toss cucumber, blueberries, scallions and cilantro.
In a small bowl, whisk the olive oil, lime juice, and salt and pepper.
Pour over the cucumber mixture and toss to combine.
Sprinkle with feta cheese if desired.
 
Yield: 6 servings
Prep Time:  5 minutes
Cook Time: 0 minutes
Total Time:  5 minutes
Difficulty Rating:  Easy
            Tips & Notes
Try serving this refreshing salad with grilled fish or meats

INGREDIENTS
3 CUPS CHOPPED CABBAGE
2 UNPEELED APPLES, CORED & CHOPPED
1 LARGE CARROT, GRATED
2 GREEN ONIONS FINELY CHOPPED
1/3 CUP MAYONNAISE
1/3 CUP BROWN SUGAR
1 TABLESPOON LEMON JUICE, OR TO TASTE.
 
DIRECTIONS
In a large bowl, combine cabbage, apple, carrot, and green onions.
 
In a small bowl, mix together mayonnaise,  brown sugar, and lemon juice.
 
Pour dressing over salad and mix well.
 
A great source of Vitamin A, Vitamin C, and fiber!