Deviled Eggs 
Ingredients
12-16 hard-boiled eggs
3/4 to 1 cup mayonnaise
2-3 teaspoons yellow mustard
1/4 teaspoon kosher salt
1/8 teaspoon celery salt
Paprika
Cook eggs in an egg cooker for perfect eggs every time! (Or cover eggs with water in a large pot and bring to a boil. Once boiling, turn off heat, cover and let sit for 10 minutes). Peel eggs.
Cut eggs in half lengthwise. Carefully remove yolks and place in a mixing bowl, reserving whites. Add mayonnaise, mustard, salt and celery salt and mix with an electric mixer. Taste and adjust mayo/mustard and seasonings for right taste and consistency. Either fill a piping bag with mixture or hand-spoon yellow mixture into reserved whites. Sprinkle with paprika. Chill until ready to serve.
Skillet Roasted Carrots
Ingredients
1 tablespoon olive oil
1 pound rainbow carrots, trimmed and cut on a bias (half them if large)
1 teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons apple cider vinegar
1-2 tablespoons honey
2 teaspoons fresh thyme leaves
Heat olive oil in a large skillet over medium-high. Add carrots. Sprinkle with salt and pepper. Cook, stirring occasionally, until carrots are starting to brown about 7 minutes. Add apple cider vinegar and honey to skillet. Cook, stirring often, until liquid is syrupy, and carrots are evenly coated, about 1 minute. Remove from heat, and sprinkle with fresh thyme leaves. Serve immediately.
Fresh Field Peas
Ingredients
2 Smoked Ham Hocks
1 large onion, finely chopped
3 tablespoons bacon drippings
3 garlic cloves, minced
3 cups shelled fresh field peas (about 1 lb.)
1-2 teaspoons kosher salt
1 teaspoon ground black pepper
Directions
Bring hocks and 2 qt. water to a boil in a large pot over medium heat; simmer 2 hours or until meat is tender.
Meanwhile, sauté onion in hot bacon drippings in a medium skillet over medium-high heat; 5 minutes. Add garlic; sauté 1 minute. Add peas and onion mixture to pot with ham hocks; bring to a simmer over medium heat. Cover and simmer, stirring occasionally, 45 minutes or until peas are tender. Remove hocks; drain peas, and sprinkle with salt and pepper.
Chop ham from hock bones; discard bones. Stir ham into peas.
Lemon Garlic Green Beans
1 pound long green beans, washed and trimmed
2 teaspoons olive oil
3 garlic cloves, minced
1 Tablespoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
lemon zest
Directions
Zest and juice one lemon, set to the side.
Place green beans in a steamer basket. Put steamer basket in a large sauce pan over about 2 inches of water.
Bring to a boil. Cover and steam for about 8 minutes, or until crisp-tender.
Meanwhile in a small saucepan, cook minced garlic in olive oil, one minute. Remove from heat and whisk in one tablespoon lemon juice, salt, and pepper.
Transfer beans to a serving dish and drizzle with olive oil mixture. Top with desired amount of lemon zest.
Scalloped Cheese Potatoes
Ingredients
1 large onion, chopped
2 cloves garlic, minced
¼ cup butter
¼ cup all-purpose flour
1 teaspoon salt
¼ teaspoon black pepper
2 ½ cups whole milk
1 ½ cups extra sharp cheddar, shredded
8 cups thinly sliced red, white, or yellow potatoes (about 2-1/2 pounds)
Directions
For sauce, in a medium saucepan cook onion and garlic in hot butter until tender. Stir in flour, salt, and pepper. Add milk all at once. Gradually add shredded cheese, stirring over medium heat until thickened and bubbly.
Place half the sliced potatoes in a greased 3-quart rectangular dish. Top with half the sauce. Repeat layers.
Bake, covered, in a 350 degree F oven for 45 minutes. Uncover and bake for 45 minutes more. Let stand, uncovered, for 10 minutes before serving.
Carrot Sheet Cake with Cream Cheese Frosting
Ingredients
For the cake:
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
3 cups grated carrots
1 cup granulated sugar
1 cup light brown sugar
1 cup vegetable oil
4 extra large eggs
For the frosting:
2 8-ounce packages cream cheese, at room temperature
1 stick salted butter, at room temperature
2 cups sifted powdered sugar
1 teaspoon vanilla extract
2 Tablespoons whole milk
2 teaspoons orange zest
3/4 cup chopped walnuts
INSTRUCTIONS
For the cake:
Preheat the oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan and set aside.
In a bowl, sift together the flour, cinnamon, baking soda, baking powder, and salt. Stir in the grated carrots until they're well coated.
In the bowl of an electric mixer, beat the sugar, brown sugar and oil on medium speed until smooth. Add the eggs, one at a time, beating well after each addition.
Pour the carrot and flour mixture gradually into the egg mixture and beat on low speed until combined.
Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool before frosting.
For the frosting:
Beat together the cream cheese and butter until smooth. Add the powdered sugar, one cup at a time, and beat until smooth. Beat in the vanilla extract and 2 Tablespoons of milk and orange zest.
Spread frosting on the cooled cake. Top with nuts, if desired.