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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Vegetables

Grilled Radicchio

Place a toothpick through the center of each radicchio wedge to prevent the leaves from falling off. Brush radicchio with…

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Southern Butterbeans

Place the butterbeans, stock, salt, and meat in a medium saucepan over high heat. Bring to a boil. Reduce heat…

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Zucchini-Squash Casserole

Preheat oven to 400. Toss the olive oil, cut squashes, first teaspoon of salt, and Creole seasoning in a large…

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Robert’s Turnip Greens

In a large sauce pot, brown the bacon over medium heat. Stir in the shallots and cook for 2 minutes.…

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Grilled and Chilled Asparagus with Dill Mayonnaise

Asparagus Toss the asparagus with olive oil, salt and pepper. Arrange the asparagus on a medium-heat grill and cook for…

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Lentils

Place dry lentils in a mesh strainer. Rinse under cold water for 2 minutes. In a 3-quart stock pot over…

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Delta Tomatoes

Sautee onion, celery and bell pepper in butter and olive oil. Cook until onions are soft and translucent. Add tomatoes,…

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Squash Casserole

Preheat oven to 350 degrees. Heat half of the bacon grease in a large skillet over medium heat. Cook squash…

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Garlic Cheese Grits

Melt bacon grease over low heat in a 2-quart sauce pot. Add garlic and salt and cook for one to…

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