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dried pasta
    SAUCE
    1 medium onion, chopped
    1 teaspoon minced garlic
    Â½ cup butter
    1 pound asparagus, trimmed, cut into 1" pieces
    8 ounces sliced mixed mushrooms
    8 cauliflower florets
    1 medium zucchini, cut into thin slices
    1 medium carrot, cut into thin slices
    1 cup heavy whipping cream
    Â½ cup chicken stock
    3 tablespoons chopped fresh basil or 1 tablespoon dried
    1 cup frozen young green peas, thawed
    5 green onions, thinly sliced
    Salt and pepper to taste
    2 cups (8 ounces) grated smoked Gouda cheese
    SAUCE
    In a large skillet over medium-high heat, sauté onions and garlic in butter until softened.
    Add asparagus, mushrooms, cauliflower, zucchini and carrot. Sauté 3–5 minutes, stirring often.
    Add cream, stock and basil. Bring to a gentle boil. Cook 3–5 minutes, stirring often, until liquid is slightly reduced.
    Stir in peas and green onions. Cook 1 minute.
    Season to taste with salt and pepper. Stir in grated cheese. Cook until cheese melts.
    PASTA
    While sauce is being prepared, cook pasta according to package directions. Drain thoroughly. Add to sauce, and toss gently. Garnish with additional basil, if desired.
    SERVES 6

    Mixed Mushroom Risotto
    2 cups medium-diced Vidalia onion (or other sweet yellow onion)
    1 pound fresh mushrooms (use a variety), thinly sliced
    3 tablespoons olive oil
    4 garlic cloves, minced
    1 (16-ounce) package arborio (Italian short-grain) rice
    6 cups hot chicken broth
    1 cup dry sherry
    1 cup heavy whipping cream, room temperature
    1 cup freshly grated Parmesan cheese, room temperature
    Salt and pepper to taste
    Sauté onions and mushrooms in hot oil in a Dutch oven over medium heat until tender.
    Stir in garlic, and sauté 1 minute more.
    Add rice; stir to coat grains well.
    Combine broth and sherry in a saucepan until very hot. Add a ladle of hot broth to rice mixture, stirring constantly until almost all liquid is absorbed. Continue to add broth, a ladle at a time, stirring constantly until liquid is absorbed with each addition. This should take approximately 25–30 minutes. Rice should be cooked until it is al dente (still a tiny bit firm in the center of the grain).
    Remove from heat. Add whipping cream and Parmesan cheese. Stir to combine. Season as desired with salt and pepper. Serve immediately—risotto waits for no one.
    SERVES 10

    Three-Cheese Macaroni Casserole
    1 pound cooked elbow macaroni
    2 cups (8 ounces) shredded smoked Gouda, divided
    2 cups (8 ounces) shredded sharp cheddar, divided
    4 large eggs, beaten
    1½ cups milk
    1 (8-ounce) package cream cheese, room temperature
    1 teaspoon salt
    Â½ teaspoon freshly ground black pepper
    Dash cayenne pepper
    Preheat oven to 350°F.
    Generously grease a 3-quart casserole or baking dish. Distribute ½ the cooked macaroni in the bottom of the dish.
    Combine shredded cheeses. Sprinkle 1½ cups cheese mixture over macaroni. Layer with remaining macaroni and an additional 1½ cups cheese mixture.
    Blend remaining ingredients together. Pour over casserole. Cover tightly, and bake 45 minutes.
    Remove cover, and top with remaining 1 cup cheese. Return to oven, and bake 10 minutes more.
    SERVES 10–12

    Southern-Style Green Beans Amandine with Frizzled Bacon & Smoked Almonds
    12 ounces thick-sliced pepper-coated bacon, cut into thin strips
    3 pounds fresh or frozen whole green beans (if using frozen beans, thaw, rinse, and drain well)
    Salt and freshly ground black pepper to taste
    1 cup coarsely chopped smoked almonds
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    Note: Gracious goodness, these are out-of-this-world good! Notice that I didn’t say good for you. Save this dish for special occasions, when you’re feeling indulgent or when you just want some great comfort food.
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    In a Dutch oven or very large skillet, cook bacon over medium-high heat until crisp. Remove with a slotted spoon. In reserved drippings, cook green beans until crisp and heated through, seasoning well with salt and pepper. Just before