42nd Recipe Street

1 Handful Lettuce

1 C Cooked Pasta

2 oz Chopped Pepperoni

1 oz Mozzarella

2 T Scallions

Oregano, Optional

Combine pasta, pepperoni, and cheese. Heat in the microwave or oven.

On a plate layer lettuce, then pasta/pepperoni/cheese mixture, then green onions, then oregano.

Each serving contains the following, as outlined by choosemyplate.gov

1 Vegetable

2 Grain

2 Protein

1 Dairy

Source: http://allrecipes.com/recipe/country-green-beans/detail.aspx

2 T Butter (1/4 Stick)

1 Head Garlic, Crushed Peeled and Chopped

1/2 Large Onion, Chopped

2lbs Fully Cooked Ham, Diced

Salt and Pepper, to Taste

You can roast the garlic in a little olive oil instead of cooking it in butter. Drizzle minced garlic with olive oil and roast in aluminum foil for 35min @ 350F. Otherwise...

Melt butter in a large stock pot. Cook garlic until fragrant. Add remaining ingredients. Cover and cook for about 30 minutes or until green beans are tender.

1 (2lb Bag) Pinto Beans, Sorted and Rinsed

1 Large Onion, Chopped

2 Sweet Heat Peppers

1 Head Garlic, Peeled Crushed and Chopped

1 T Salt

2 t Ground Black Pepper

1/4 t Ground Cumin

1 Bottle Beer, Optional

Water, As Needed

Combine all ingredients in a pot with enough water to boil the beans. Boil for about 3 hours or until beans are soft, adding more water as needed. Mash beans with potato masher and boil off water until desired consistency is reached.

2 C Chopped Peppers (Mixture of Green, Sweet Heat, And A Couple Jalepenos To Taste)

1 Large Onion Chopped

4 T Butter

1/2 C Flour

1 t Salt

2 t Sugar

1 t Pepper

Cut tomatoes in half. Place in skillet with a little bit of water. Sprinkle with sea salt. Cover pan and cook for 10 to 15 minutes until the tomatoes are very soft and squishy.

Transfer tomatoes to a food processor and pulse until desired consistency is reached. Set aside.

Melt 4 T of butter in a pan. Add pepper mixture and onion. Cook until tender. Add flour and stir well until well combined. Stir in tomatoes, sugar, salt and pepper. Bring to a very gentle simmer.

Combine flour, baking powder and salt. Stir in cheddar cheese. Stir in milk just until combined. If the dough is too thick and won't absorb all the flour and a splash or two of milk. Do not over-stir.

Drop dough by spoonfuls into the tomato soup. Cover with a lid and simmer very gently for 20 minutes. Dumplings are done when a toothpick inserted near the center comes out clean.

DO NOT LIFT THE LID WHILE DUMPLINGS ARE SIMMERING!!!