Cajun Carbonara

Serves 4-6. Recipe is by Teresa B. Day.

1 pound Cajun sausage

1 small onion

½ stick butter

1 cup heavy cream

1 egg yolk

1 tablespoon water

Salt and pepper to taste

2 teaspoon parsley, minced

1. Chop sausage and onion.

2. In a heavy skillet or Dutch oven, melt butter over medium-high heat. Add sausage and onion and sauté until sausage is lightly browned.

3. Reduce heat to medium then stir in heavy cream. Allow to simmer until liquid is somewhat reduced.

4. In a separate bowl, whisk the egg yolk and water together. Add a few spoons of warm sauce to temper the yolk.

5. Remove the sauce and sausage from heat. Stir in the yolk mixture. Return the pot to low heat and cook 2-3 minutes or until slightly thickened. Season with salt and pepper as desired.

6. Stir in parsley and serve immediately over risotto.


Creamy Parmesan Risotto

Serves 4-6. Recipe is by Teresa B. Day.

1 cup uncooked risotto or Arborio rice

½ stick butter

2 cups broth (chicken broth)

1 cup half-and-half

½ cup Parmesan cheese

1. Melt butter in stockpot over medium-high heat.

2. Add rice and stir to coat for about 2 minutes.

3. Stir in broth, one cup at a time, allowing rice to absorb the liquid between each addition. Stir constantly throughout the cooking process.

4. Stir in half-and-half and cheese until melted. Serve warm.


Steamed Zucchini & Tomatoes

Serves 4-6. Recipe is by Teresa B. Day.

2 tablespoons garlic-infused olive oil

3 large zucchini

1 cup cherry tomatoes

1 teaspoon fresh thyme

½ teaspoon kosher salt

¼ teaspoon black pepper

1. Heat olive oil over medium heat in a heavy skillet.

2. Slice the zucchini in rounds then cut the rounds in half.

3. Slice the cherry tomatoes in half.

4. Add the zucchini and tomatoes to the olive oil and cover.

5. Cook for 10 minutes. Season with salt and pepper.

6. Cover and cook another 5 minutes or until vegetables are tender.

7. Sprinkle with thyme and serve immediately.