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:
Crumb Topping:
3/4 cups all-purpose flour
2/3 cup packed light brown sugar
1/3 cup old-fashioned oats
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
Pinch of ground nutmeg
8 tablespoons (1 stick) unsalted butter, at room temperature
Cake:
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for greasing the pan
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
1 cup plain whole-milk Greek yogurt
3 stalks rhubarb (about 7 1/2 ounces), sliced 1/8 inch thick (about 3 cups)

Directions:

1. or the crumb topping: Combined the flour, brown sugar, oats, ginger, salt and nutmeg in a small bowl. Add the butter and mix thoroughly with your fingers or a fork until all the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Set aside.
2. For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
3. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
4. Beat the butter and granulated sugar together in a large bowl with an electric mixer (or using a stand mixer fitted with a paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
5. Reduce the mixer speed to low and mix the flour mixture in 3 parts, alternating with the Greek yogurt in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
6. Spoon the batter (it will be thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping, distributing it evenly.
7. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 1 hour to 1 hour 10 minutes. Let the cake cool completely in the pan on a wire rack, about 1 hour.

Cook’s NoteWhen measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
​https://www.foodnetwork.com/recipes/food-network-kitchen/rhubarb-cake-12470457

Ingredients:
1 2/3 cups all-purpose flour (see Cook's Note)
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
2/3 cup packed light brown sugar
1 large egg plus 1 large yolk
1 teaspoon pure vanilla extract
1 cup white chocolate chips (about 6 ounces)
1 cup walnut halves (about 4 ounces), roughly chopped
1 1/2 stalks rhubarb (about 4 ounces), chopped into 1/4-inch pieces
1 tablespoon flaky sea salt

Directions:

1. ift the flour, kosher salt, baking powder and baking soda together in a large bowl.
2. Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and yolk, then beat in the vanilla.
3. Reduce the mixer speed to low. Add the dry ingredients and beat until well combined, about 1 minute. Fold in the chocolate chips and walnuts, then fold in the rhubarb. Cover the bowl with a clean dish towel and refrigerate the dough for at least 1 hour or up to overnight.
4. Preheat the oven to 375 degrees F. Line 2 baking sheets with reusable nonstick mats (or parchment).
5. Use a 1-ounce ice cream scoop to scoop the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 10 cookies, roughly 1 1/2 ounces each, per baking sheet). Sprinkle the sea salt on top of the dough balls.
6. Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 14 to 16 minutes. Let cookies cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
7. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
   
   

Cook’s NoteWhen measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
​https://www.foodnetwork.com/recipes/food-network-kitchen/rhubarb-cookies-12470426

Ingredients
2-3/4 cups all-purpose flour
1-1/3 cups packed brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, room temperature
1 cup buttermilk
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup chopped fresh strawberries
3/4 cup diced fresh or frozen rhubarb
TOPPING:
1/2 cup chopped pecans
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

Directions:
In a large bowl, combine first 6 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full.

In a small bowl, combine pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 400° until a toothpick inserted in center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

https://www.tasteofhome.com/recipes/nut-topped-strawberry-rhubarb-muffins/#RecipeCard​

Ingredients:
Filling
2 pounds rhubarb stalks, sliced 1/2-inch thick
1 1/4 cups sugar, divided
1 pound strawberries, hulled and quartered
3 tablespoons cornstarch
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
Topping
1 stick (4 ounces) unsalted butter, softened
1 1/2 cups light brown sugar
1 1/2 cups all-purpose flour
1 1/4 cups quick-cooking rolled oats
3 tablespoons canola oil
1 1/2 teaspoons cinnamon
3/4 teaspoon kosher salt

Directions:
Preheat the oven to 375°F. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally.

Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice, and vanilla to the fruit and stir well.

Transfer the mixture to a 9- x 13-inch glass baking dish.

For the topping, combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.

Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325°F and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned.

Let the crisp rest for 10 to 20 minutes before serving

​https://www.foodandwine.com/recipes/old-fashioned-strawberry-rhubarb-crisp

Ingredients:
1 pound conchiglie (shell) pasta
7 Tbsp butter
3 cloves garlic, minced
About 10 ounces lion’s mane, pulled apart like shredded chicken
2 tsp salt
​1/4 cup all purpose flour
1 2/3 cup whole milk
1 cup grated Parmesan
1 cup grated mozzarella
1/2 cup finely chopped fresh parsley, for garnish (optional)

Directions:

1. Fill a large pot with water and bring to a rolling boil. Stir in just enough salt to make the water as salty as the ocean, and then add the pasta. Stir, return the water to a boil, and cook the pasta, uncovered, until al dente, according to the package instructions.  Drain the pasta and transfer it back to the pot, tossing it with 1 Tbsp of the butter to keep it from sticking. Cover and set aside.
   
2. Melt 2 Tbsp of the butter in a medium sauté pan over medium-height heat. Once melted, lower the heat to medium and add the minced garlic and lion’s mane mushrooms, sautéing until the mushrooms are browned, 3-5 minutes. Season with 1/2 tsp of salt. Remove the pan from the heat and set aside.
   
3. In a small pot, melt the remaining 4 Tbsp of butter over medium-high. 
   
4. Once melted, lower the heat to medium and add the flour, whisking until smooth and continuing to whisk occasionally for two minutes until you smell a nutty aroma. 
   
5. Slowly add the milk, whisking continually as you pour until the milk is incorporated and the mixture is smooth.
   
6. Lower the heat to medium-low. Add the cheese and use a wooden spoon to stir until the cheese sauce is melted and smooth. The Parmesan will make the sauce salty but taste a bit (blowing first!) to see if it needs more. Season with the remaining salt. 
   
7. Pour the sauce over the pasta and mix thoroughly. Stir in the lion’s mane mushrooms, distributing evenly. 
   
8. Serve warm, garnished with parsley if desired. 
   
9. Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of milk.
   

NotesIf your lion’s mane mushrooms are particularly large, you can slice them into steaks, then quarter them into more bite-size pieces. 
​https://emmafrisch.com/sauteed-lions-mane-mushrooms-with-garlic/#tasty-recipes-9283-jump-target

Ingredients
8 ounces Lion’s Mane mushrooms, thickly sliced
2 tablespoons ghee or butter
2 tablespoons tamari, or coconut aminos
1 teaspoon minced garlic
pinch of salt
freshly chopped parsley for garnish

Directions

• Place ghee or butter in a skillet over medium-high heat.
• Once hot, add the sliced mushrooms and cook until browned on both sides. Don't touch the mushrooms as they cook to let them deeply caramelize on each side.
• Add the tamari and garlic to the pan and cook for an additional minute until the liquid is absorbed by the mushrooms, tossing them in the mixture.
• Garnish with parsley and serve as desired.

https://www.runningtothekitchen.com/how-to-cook-lions-mane-mushrooms/

Ingredients
2 Tbsp butter
1 Tbsp oil
1/2 lb fresh mushrooms, left whole if small or quartered or chopped if large
1-2 Tbsp minced shallot
Salt and pepper

Directions:
Place the skillet over high heat with the butter and oil.  Ass soon as you see that the butter foam has begun to subside, add the mushrooms.  Toss and shake the pan for 4-5 min.

During their saute the mushrooms will at first absorb the fat, in 2-3 min the fat will reappear on their surface and he mushrooms will begin to brown.

As soon as they have browned lightly, remove from heat. Toss the shallots with the mushrooms and saute over med heat for 2 min.  Season with salt and pepper to taste. 

These can be done a day ahead and reheated.  

Ingredients:
2 (15 ounce) cans cut green beans, drained
1 (10.5 ounce) can condensed cream of mushroom soup
¾ cup milk
1 (2.8 ounce) can French fried onions
salt and pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C).
Mix green beans, condensed cream of mushroom soup, milk, and 1/2 of the fried onions in a medium casserole dish.
Bake in the preheated oven until heated through and bubbly, about 25 minutes.
Sprinkle remaining onions on top, and return to the oven for 5 minutes. Season with salt and pepper to taste. Serve hot.

https://www.allrecipes.com/recipe/13660/green-bean-casserole-i/​

Ingredients:
1 pound (16 ounces) green beans or haricots verts
2 teaspoons extra-virgin olive oil
Scant ¼ teaspoon fine sea salt

Directions:

1. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
3. Place the prepared green beans on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
4. Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
5. Transfer to a serving dish and enjoy with any desired accompaniments (see recipe notes for seasoning suggestions). Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

​https://cookieandkate.com/roasted-green-beans-recipe/