This recipe site is mouth-watering to say the least:

I also have a few recipes from you guys to share! Happy and healthy eating…

Mardi Gras Jambalaya (from Fringe Eating)
6 slices bacon (cooked and crumbled)
4 links sausage, sliced (I used Italian, but Andouille will work well too)
1 onion, diced
1 red pepper, diced
1/8 tsp cayenne pepper (more if you really like spice)
1.5 TB chili powder
2 TB Cajun seasoning
1/2 tsp. salt
1 15 oz can diced tomatoes (or 1 3/4 cups fresh)
1 cup stock (chicken or beef)
1 lb shrimp (I used baby shrimp)

In a dutch oven or large pot, fry the bacon and remove it from the pot and set aside. Using the bacon grease, cook the sausage, onion and red pepper. Add the spices, tomatoes and stock and simmer for about 30 minutes until it reduces slightly. Add the shrimp & crumbled bacon and continue to simmer until shrimp is pink/opaque.

Greens Fritatta (from Slate)
Yield: 2 or 3 main-course servings
Time: 45 minutes

1 1/2 pounds collard greens or kale
3 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
Black pepper
6 large eggs
1/4 cup chopped fresh dill or 2 teaspoons dried dill weed
Feel free to throw in any additional veggies – carrots, frozen squash pieces, sweet potato, etc

1. Heat the oven to 400°F. Bring a kettle of water to a boil. Remove the thick stems and ribs from the greens and discard them; roughly chop the leaves and put them in a large heatproof bowl. Sprinkle the leaves generously with salt, then pour the boiling water over them and let them sit for 10 minutes.

2. Meanwhile, put the oil in a large ovenproof skillet over medium-high heat. When it’s hot, add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until they begin to soften, about 5 minutes. Drain the greens well and add them to the skillet; cook, stirring occasionally, until they’re very tender, 10 to 12 minutes.

3. In a medium bowl, beat together the eggs, feta, and dill, along with some salt and pepper. Turn off the heat under the skillet, pour the egg mixture over the vegetables, and stir very gently just to distribute all the ingredients evenly in the skillet. Transfer the skillet to the oven and bake until the top of the frittata is firm and the edges are golden brown, about 20 minutes. Cut into wedges and serve hot, warm, or at room temperature. (Store leftover frittata wrapped in foil or plastic wrap in the refrigerator for up to a few days.)


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