In a large bowl, combine the apples, broccoli, onion and raisins. In a small bowl, combine the mayonnaise, vinegar, sugar, lemon juice and salt; pour over apple mixture and toss to coat. Cover and chill for at least 2 hours. Just before serving, stir in the bacon and walnuts.

In salted boiling water, blanch the broccoli florets for 30 seconds to a minute. Remove and cool down with running cold water, drain and set aside.

I used the same water and dropped the fettuccine in for about 12 minutes. Make sure you stir the pasta often so it doesn't stick. When 'al dente' or to your liking, remove from boiling water and rinse in cold water, drain.

In a large bowl combine the pasta, broccoli, olive oil, red pepper flakes, Parmesan cheese, salt, pepper, Tony Chachere's Cajun Spice. Toss until the pasta and broccoli are coated well with the cheese, olive oil and spices.

Taste and adjust seasonings if necessary.
Bon Appetite!

Instructions

In a saucepan with a tight fitting lid, add the water and wild rice and 1½ tsp chicken concentrate. Bring to a boil, over heat to lowest setting and let simmer 55 minutes. When done remove from heat and let sit with cover on for 5 minutes.

In the meantime, get a small saucepan and fill with 2-3" of water, depending on how much butternut squash you are using. Salt the water (1 tsp salt). Add the cubed and seeded butternut squash and boil until tender. Strain and give a small sprinkle of ground pepper and salt (¼ tsp each), set aside when done.

Using the same technique, boil the corn and peas until warmed through, drain and set aside. Add 1/2 tsp butter to the corn/peas mix along with a sprinkle of garam masala (about ¼ tsp).

For the broccoli and zucchini, I use a technique called dry frying, similar to stir frying in a wok. High heat, relatively little or no oil and some spices. So get a heavy duty frying pan and turn up the heat to high. Add 1/2 tsp olive oil, just to coat the bottom of the pan. Add the zucchini and broccoli pieces, sprinkle with the spice blend (try a small amount at first ½ tsp) and taste after a few minutes. Toss them around every 45 seconds, until they all start getting a small char on (Charring occurs usually on a BBQ Grill, its that blackened look). Taste and add another sprinkle of the spice blend if needed. After about 5 minutes add about 2 oz. of water mixed with ¼ tsp chicken concentrate, pour over broccoli and zucchini, stir once, wait until the stock boils out, mix the broccoli and zucchini into the peas and corn blend, set aside.

Now warm up those sausage pieces, if you use a precooked sausage, that is all you need to do, warm them up, if, however, you are using a raw sausage, you need to cook it thorougly. Drain any grease from the sausages. Now mix all the vegetables together with the sausage in the large fry pan, add the rice, sprinkle with some of the spice blend, add salt to taste (1/2 tsp??). Finish with another sprinkle of garam masala (about ¼ tsp). Enjoy!