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Mixed Grill

4 medium poblano chiles
2 medium red bell peppers
3 medium sweet potatoes, scrubbed, cut
    into 1/2-inch rounds, coated with oil
12 scallions, with green tops intact, trimmed*
4 medium ears corn, husked, silks
    removed, cut into 2-inch rounds
1/2 small pineapple, trimmed and
    cut into 1/4-inch rounds
18 corn tortillas
2 Mexican limes, cut into wedges
2 cups fresh tomato salsaPrepare a charcoal grill, allowing the coals to burn until ash-covered with some red still glowing through.Place chile and bell peppers in the center of the grill rack directly above the coals and cook for 20 to 25 minutes, turning once or twice, until charred all around. Remove and let cool. Peel and seed all the peppers. Slice into 1/4-inch strips and transfer to a platter. Set aside.While the peppers char on the grill, arrange sweet potato slices on the rack around the edges of the fire, not directly over the heat. Grill for 15 to 20 minutes, turning once, until golden on both sides and cooked through. Transfer to the platter.Pace onions in the center of the grill with the bulbs facing in and the tops facing out. Place corn pieces between the onions wherever you find room for them, but not directly over the coals. Grill onions and corn, turning once, until the onions are singed, but not burned, and the corn is tender, about 12 to 15 minutes. When done, transfer the onions and corn to the platter with the other vegetables.When there is room on the grill rack, add pineapple slices, slightly to the edge of the coals � not directly over them. Cook, turning once, 6 to 8 minutes, or until the slices are somewhat soft and nicely charred but still moist. Transfer to the platter.Place tortillas on the grill and lightly toast on both sides, about 4 minutes altogether.Arrange all vegetables on a serving platter and pour the collected juices from the kitchen platter over the top. Tuck lime wedges in and around the vegetables. Serve immediately, accompanied by tortillas and salsa on the side.* Leeks may be substituted for the scallions.

Zucchini waffles
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Rusty`s fried green tomatoes
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Stir Fried Spinach6 tablespoons vegetable oil4 garlic cloves, crushed2 tablespoons soy bean paste1 teaspoon pepper2 tomatoes, cut into wedges2 red chiles, sliced2 pounds spinach, choppedHeat the oil in a wok and stir fry the garlic, soy bean paste, pepper, tomatoes (Upload by user)

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Stuffed Squash2 acorn or small butternut squash1 box (about 6 ounces) wild rice mix Cut squash in half lengthwise, clean out, and discard seeds. Bake the squash, cut side down, on a greased cookie sheet at 375 degrees for 50 to 60 minutes, until soft when pierced. Prepare rice m (Upload by user)

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TAG: potato, black, sweet, powder, tablespoons, cilantro, large, curried, fresh, ,

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TAG: parsnips, mashed, brown, sugar, ,

Cinnamon peas
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TAG: cinnamon, ,

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TAG: teaspoon, onions, gourmet, ,

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TAG: parmesan, butter, onion, tablespoons, ,

Fried onion rings
Fried Onion Rings1/4 cup all purpose flour1/4 teaspoon garlic powder1/4 teaspoon dry mustard or mustard powder1/4 teaspoon salt2 large onions, Spanish, sliced into    1/4 inch thick rounds1/2 cup buttermilk1 cup seasoned bread crumbs1 serving cooking (Upload by user)
TAG: onions, large, spray, onion, olive, mustard, cooking, teaspoon, fried, ,

Crispy baked onion rings
Crispy Baked Onion RingsYield: 4 servings2 large sweet onions1 (7 ounce) package corn flakes cereal, crushed1 teaspoon seasoned salt2 teaspoons granulated sugar1 teaspoon paprika1 cup egg substituteVegetable cooking sprayCut each onion into 4 thick slices; se (Upload by user)
TAG: rings, onion, baked, crispy, ,