Southern Okra

1 medium onion chopped
1 green pepper chopped
1/4 cup oil
3 large tomatoes, peeled and chopped
1 tablespoon sugar
1 teaspoon flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups cut up okra

Brown onion and pepper in oil until soft. Add tomatoes, cook for five minutes. Combine sugar, flour, salt, and pepper and add to mixture with okra. Cook low until tender, stirring as little as possible. Can add chili pepper or hot sauce.

Add 1 to 2 ears of fresh cooked corn

Dumplings For Stew (from: https://www.thespruceeats.com/dumplings-for-stew-3051608)

Ingredients
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
Stew or soup, for cooking and serving

Instructions
Sift the flour, baking powder, and salt together in a large bowl.
Add the milk and mix. The batter should be thick enough to be scooped and dropped from a spoon. Let it rest for a few minutes.
Once the boiling stew or soup is nearly done, drop spoonfuls of the batter on top. Be sure that there is plenty of liquid in the pot, but try to keep the dumplings on top of the vegetables and meat.
Cover and cook for about 10 to 15 minutes, depending on the size of the dumplings. Do not remove the lid until it is time to check the dumplings; when ready, a toothpick inserted into one of the dumplings should come out clean.
Once done, spoon stew or soup with the dumplings into a bowl and enjoy.

Lemon Poppy Seed Sourdough Pancakes (from: https://www.barleyandsage.com/lemon-poppy-seed-sourdough-pancakes/)

Sourdough Pancakes

1 cup sourdough starter discard
2 cups all purpose flour
2 cups buttermilk , substitute whole milk
1/4 cup granulated sugar
2 large eggs, room temperature
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon juice
1 tablespoon poppy seeds
1 teaspoon baking soda
1/4 teaspoon salt

Lemon Icing

1.5 cups powdered sugar
1 tablespoon lemon juice
1 – 3 tablespoons unsalted butter melted

Instructions
Overnight Batter

The night before you want to to make pancakes, mix together the sourdough discard, flour, sugar, and buttermilk in a large bowl. Cover and let rest at room temperature overnight.
In the morning, whisk together the eggs, melted butter, vanilla, lemon zest, and lemon juice. Add to the flour mixture. Add in the poppy seeds, baking soda and salt and mix until combined.

Same Day Batter

Mix together the sourdough discard, flour, sugar, and buttermilk in a large bowl. Cover and let rest for 30-60 minutes to give the flour time to hydrate.
Whisk together the eggs, melted butter, vanilla, lemon zest, and lemon juice. Add to the flour mixture. Add in the poppy seeds, baking soda and salt and mix until combined.

Ingredients

Heat a lightly greased griddle or frying pan over medium high heat.
Scoop about ¼ cup of batter onto the griddle and cook until the surface has several bubbles (1-2 minutes). Then flip and cook for another 1-2 minutes. Repeat with the remaining batter.
To make the icing, mix together the powdered sugar and melted butter in a small bowl. Add in the lemon juice one tablespoon at time until a thick but pourable consistency is reached.

Spicy Chocolate Milk–Simmered Chicken (from: https://food52.com/recipes/81942-chocolate-milk-chicken-recipe)

Ingredients

1 cup (240ml) full-fat chocolate milk
2 tablespoons chili powder (I prefer the one made from ancho chiles)
2 jalapenos, stemmed and split lengthwise
2 1/2 teaspoons kosher salt
4 bone-in, skin-on chicken thighs, about 1 1 ? 2 pounds (680g)
2 teaspoons extra-virgin olive oil
2 zucchini, sliced into 1 ? 2-inch-thick (1.3cm-thick) rounds
2 garlic cloves, minced
2 cups Cooked quinoa, for serving

Directions

In a saucepan, combine the chocolate milk, chili powder, jalapen?os, 2 teaspoons of the salt, and the chicken thighs. Bring the mixture to a boil over high heat, turn the heat to low, and simmer for 35 to 40 minutes, or until the chicken is very tender.
While the chicken is cooking, add the oil to a large saute? pan over high heat. When the oil just starts to smoke, add the zucchini and the remaining 1?2 teaspoon salt, and saute? for 5 to 7 minutes, stirring occasionally, until the zucchini is caramelized and soft, though not so soft that it’s turning to mush. Add the garlic and cook for another minute, until the garlic starts to caramelize a little.
Serve the chicken and zucchini over cooked quinoa.

Corned Beef Hash (from: https://www.simplyrecipes.com/recipes/corned_beef_hash/)

2 to 3 tablespoons unsalted butter
1 medium onion, finely chopped (about 1 cup)
2 to 3 cups finely chopped, cooked corned beef
2 to 3 cups chopped cooked potatoes, preferably Yukon gold
Kosher salt and freshly ground black pepper
Chopped fresh parsley

Method

Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.
Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.
Cook until browned and then flip:

Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good.

Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula.

If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.
Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.

Strawberry Cream Pie (from: https://www.tasteofhome.com/recipes/strawberry-cream-pie/)

Ingredients

1 pastry shell (9 inches), baked
1/2 cup slivered almonds, optional
FILLING:
1/2 cup sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract, optional
1/2 cup heavy whipping cream
GLAZE:
1/2 cup crushed strawberries
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
3 cups fresh strawberries, halved
Whipped cream, optional

Directions

Cover bottom of pie shell with nuts if desired; set aside. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pie shell. Chill for at least 2 hours.
About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a large saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thick and clear, stirring constantly. Strain. Cool for 20 minutes.
Meanwhile, arrange berry halves over filling; pour glaze evenly over berries. Refrigerate for at least 1 hour. Garnish with whipped cream if desired.