Served at the June 3, 2007 Market

Preparation time: 30 minutes; Cooking time: 1 1/2 hours.

Ingredients

2 c veggie oil
2 c all purpose flour
4 medium onions, chopped
4 cloves garlic
16 c hot water
8 c celery, chopped
4 large tomatoes, chopped
4 c okra, sliced
8 bell peppers, assorted, chopped
1 T cayenne pepper
salt & pepper
4 red chilis, dried
32 eggs, hard-boiled
8 lbs shrimp, peeled

Directions

1. HEAT oil in Dutch oven.
2. STIR in flour to make roux, DO NOT BURN!
3. ADD onion and garlic, till wilted.
4. WISK in water.
5. ADD celery, tomato, bell peppers, okra, & seasonings.
6. SIMMER for 1 hour.
7. REHYDRATE red chilis, blend in blender.
8. ADD chilis, eggs, & shrimp and SIMMER for 15-20 more minutes.
9. SERVE over cooked rice or thicken with file.

   Makes 28 servings.

Vitamin-rich and delicious.

Preparation time: 15 minutes.

Ingredients

1 pint fresh strawberries
2 bunches fresh spinach
1/2 cup sugar
Green onion, minced
1 tsp Worcestershire sauce
1/2 teaspoon paprika
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
2 T toasted sesame seeds

Directions

1. Wash strawberries, remove leaves and cores and set aside to drain.
2. Wash spinach and tear out large stems. Tear into small pieces. Drain or pat dry and place in serving bowl.
3. In a small bowl, whisk remaining ingredients together.
4. Slice strawberries into halves and add to spinach.
5. Pour dressing on top, toss and serve.

   Makes 6 servings.