1 1/4 pounds baby potatoes, halved
1 pound medium carrots, scrubbed clean, cut into 2-inch pieces
3 tablespoons olive oil divided
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
salt and freshly grounded black pepper
12 ounces zucchini, trimmed and cut into 1-inch pieces
4 cloves garlic, minced

To make the garlic herbed roasted potatoes carrots and zucchini: preheat your oven to 400 degrees and set a rack to the middle. In a large bowl, toss together potatoes and carrots with 2 1/2 tablespoons olive oil, thyme, rosemary, and season with salt and pepper to taste. Spread onto rimmed baking sheet- roast in the preheated oven for 20 minutes.

Toss zucchini in a bowl with the remaining 1/2 tablespoon olive oil and season lightly with salt. Add to the baking sheet with the other potatoes and carrots. Add minced garlic and toss everything, and spread into an even layer. Return to oven and roast until all of the vegetables are tender and slightly browned, about 20 minutes longer. Serve warm

From the Kitchen of Brett Broussard

1 puff pastry
1 egg
1/2 cup Nutella
Assorted fruit (strawberries, kiwi, blueberries, raspberries)
powdered sugar

Roll out puff pastry on a floured surface. Cut small 1/2 inch strips from the edges of the rolled out pastry and set aside. Trim the remaining pastry into a circle. With an egg wash (beaten egg and water), lightly brush around the edges and "paste" the puff pastry strips around the edges to form the "crust".

With a fork, poke holes in the pastry and place on a baking sheet. Bake at 400 degrees for 15-20 minutes. Let cool. Spread Nutella over the bottom and layer fruit on top.

Finish with powdered sugar.

From the Kitchen of Brett Broussard1/4 cup butter
2 large yellow onion , sliced
1 large purple onion , sliced
1 leek, chopped
1 bunch green onion, chopped
2 cloves garlic, minced
1 tablespoon fresh thyme
1/4 cup brandy
2 quarts beef stock
gruyere cheese (harvarti, parmesan, manchego or combination)
croutons

Melt butter over medium heat. Add onions and garlic and start to caramelize. Continue stirring and cook for about 30 minutes. Add fresh thyme towards the end and pour in brandy.
(Be careful, it will ignite) Reduce the liquid until it evaporates.
Bring stock to a boil, season with salt and pepper and add the onions.
Ladle the soup into a bowl, add croutons, top with cheese and broil

1/2 red onion, finely diced
1 jalapeno, minced
4 limes
2 lemons
1/2 cup fresh pineapple, 1/4 inch diced
3/4 pound white fish (snapper, redfish, speckled trout)
1 avocado peeled, diced
1/3 cup clilantro, chopped
1/3 tomatoes, chopped
salt and pepper to taste
tortilla chips for serving

Juice the lemon and limes until you have about 1 cup of fresh juice. Place the diced white fish of your choice in a small glass bowl and pour in the fresh juice to cover the fish. Swish the fish around in the juice so that every piece floats in the liquid. Cover with Saran Wrap and refrigerate 3-4 hours until the fish is "cooked" and opaque. In a large bowl combine the red onion, jalapeno, pineapple, tomatoes, and cilantro. Set a fine mesh strainer over a small bowl and pour the fish into the strainer. Transfer the fish to the vegetable mixture.

Spoon out 3-4 tablespoons of the citrus juices and add to the fish mixture. Add the diced avocado just before serving and gently toss the mixture together to combine. Season with salt and pepper to taste. Serve with tortilla chips.

2 tablespoons butter
2 tablespoons flour
1 cup onion
1/2 cup celery
1/2 cup bell pepper
2 tablespoons garlic
1 jalapeno
1 tablespoon Cajun seasoning
1 teaspoon cumin
1 teaspoon chili powder
1 cup stock
1 pound crawfish
8 ounces cream cheese
1 1/2 cups pepper jack cheese
1 1/2 cups cheddar cheese
12 tortilla flour or corn

Sauté vegetables and add seasonings. Deglaze with stock and add crawfish, cream cheese, 1 cup of both cheeses. Let cool and stuff in tortillas. Top with remaining cheese and bake at 450 for 8 minutes.

Serves 8.