42nd Recipe Street

Source: https://www.allrecipes.com/recipe/99125/asparagus-and-cashews/

1 T (.5 oz) Sesame Oil
1 t Fresh Minced Ginger
1 Bunch Asparagus, woody stems removed
1 T Soy Sauce
1/2 C Cashews

Over medium heat, saute minced ginger in oil until light brown. Add asparagus and cook for a few minutes, then add soy sauce and cashews. Turn up the heat and cook off the liquid. Asparagus should be bright green and crisp tender.

Source: https://www.allrecipes.com/recipe/31483/stir-fried-snow-peas-and-mushrooms/

1 lb Snow Peas
8 oz Fresh Mushrooms, Sliced
1 T (.5 oz) Olive Oil
1 T (.5 oz) Sesame Oil
1/4 C Teriyaki Sauce
Hot Cooked Jasmine Rice, optional

Preheat large skillet over medium high heat for 5 minutes.

In a large bowl combine snow peas and mushrooms. Add in oils and mix well. Transfer to large skillet and cook on medium high heat until liquid has evaporated off the veggies and they are starting to caramelize.

Stir in teriyaki sauce and mix well. Serve with rice if desired.

Source: https://www.allrecipes.com/recipe/199134/southern-turnip-supreme/

1 C Water
1 Packet Chicken Bouillon
4 Medium Turnips, Peeled and Diced
1/2 Onion, Diced
1 T Minced Garlic
1/4 C (2 oz) Sour Cream
Salt/Pepper, to taste
Shredded Sharp White Cheddar, to taste

In a medium sauce pan combine the water, chicken bouillon, turnips, onion, and minced garlic. Mix well. Cover and cook for 10 minutes. Remove lid and cook another 10 minutes, or until all water has evaporated and fond develops at bottom of pan. Remove from heat and stir in sour cream. Serve warm with salt/pepper and sharp white cheddar on top.

Source: https://www.allrecipes.com/recipe/214157/caramelized-turnips/

3 Turnips, Peeled and Diced
1/4 C Water
1 Bullion Cube or Packet
1 T Butter
2 T Sugar (Brown or White will work)

Add turnips, water, and bullion to a skillet. Cook turnips until tender and water has evaporated. about 15 minutes. Add butter to pan and let melt. Sprinkle over sugar and mix well. Cook until butter and sugar turn into a sticky glaze coating the turnips.

Source: https://www.food.com/recipe/carrots-amaretto-211814

3 lbs (48 oz) Baby Carrots
6 T Butter
1/4 C Sugar (Brown or White will work)
1/2 C Amaretto Liquor

Boil carrots until tender. Drain. Melt butter in a large skillet or dutch oven. Add sugar and mix well. Add amaretto liquor and mix well. Add in carrots. Turn up the heat and cook off liquid until a sticky glaze forms.

Source: https://numstheword.com/cheesy-carrot-casserole/

1 Stick Button
1 Onion, Chopped
1/4 C Flour (Whole Wheat is OK)
1 t Salt
1/2 t Dry Mustard
1/2 t Black Pepper
2 C Milk
1 C Shredded Cheddar Cheese
2 lbs Baby Carrots
1 C Panko, Ritz, Cheez-Its, etc

Melt butter in dutch oven. Add onion and cook until soft. Add in flour and cook roux for a couple minutes. Slowly add milk, whisking well between each addition. Stir in cheese until melted. Stir in carrots. Transfer to a sprayed Lasagna pan. Bake for 30 minutes in 350F oven. Top with panco, crackers, cheez-its, etc, then bake another 15-30 minutes or until carrots are soft.

Note: you can boil/steam the carrots ahead of time, then immediately add topping and bake for 30 minutes to save time if desired.

Source: https://foodwishes.blogspot.com/2013/07/southern-style-green-beans-slow-beans.html

1/2 lb Bacon
1 Onion, Chopped
1 T Minced Garlic
3 C Chicken Broth
1 Roma Tomato, Diced
2 lbs Green Beans

Salt, Pepper, and Cayenne to taste

Cook the bacon and onion until the bacon is crisp. Add in the minced garlic and cook a couple minutes. Pour in the broth and de-glaze the pan. Add diced tomato, green beans, salt, pepper, and cayenne. Mix well. Cover and simmer for an hour or two, stirring occasionally.

Source: https://www.cooks.com/recipe/im94k3pk/bettys-mixed-vegetable-casserole.html

1 (10.5 oz) Can Cheddar Cheese Soup
1 C (4 oz) Shredded Cheddar Cheese
1 t Garlic Salt
1/2 t Black Pepper
2 (16 oz) Pkgs Country Trio Blend Vegetables
1 Large Onion, Chopped
1 C Chopped Celery
6 oz Cheez-Its

In a large bowl, combine the soup, cheddar, cheese, salt, and pepper.Stir in the mixed vegetables, onion, and celery. Mix to combine. Transfer to a sprayed lasagna pan.

Crush cheez-its in a ziplock back then sprinkle even over the top of the casserole. Bake in 350F oven for about 45 minutes, or until warmed through.

Source: https://www.allrecipes.com/recipe/67952/roasted-brussels-sprouts/

2 lbs Brussels Sprouts, Halved
2 T (1 oz) Olive Oil
Kosher Salt, to taste
Pepper, to taste
3 oz Kung Pao Sauce


Cover a cookie sheet with foil and spray with Pam. Toss the brussels sprouts with olive oil, salt, and pepper. Place in a single layer on cookie sheet. Cook in a 425F oven for about 20 minutes. Transfer to a large sauce pan. Stir in sauce and warm through.

Source: https://www.allrecipes.com/recipe/235560/chef-johns-five-spice-carrots/

1 lb Baby Carrots
1T (.5 oz) Olive Oil
1/2 t Chinese 5 Spice

Mix all together in a sauce pan. Cover and cook until carrots are tender.

Source: http://allrecipes.com/recipe/228873/parmesan-brussels-sprouts/

1 (9 oz) PKG Shaved Brussels Sprouts
1 T (.5 oz) Olive Oil
Salt and Pepper, to taste
2 oz Shredded Parmesan

Preheat a pan for 5 minutes on just over medium heat.

Combine olive oil and sprouts in a large ziplock bag. Shake well to coat. Transfer to pan and season with salt and pepper. Saute over medium high heat until they start to caramelize and stick to the pan. Turn off heat and stir in Parmesan.

1 oz = 49 Calories

Source: http://www.foodnetwork.com/recipes/traditional-british-mushy-peas-recipe-2107296

1 (16 oz Bag or 2.5 C) Split Peas, sorted and rinsed.
1 T Baking Soda + Boiling Hot Water for Soaking
4 C Water
2 T Butter or Extra Virgin Olive Oil
2 t Salt
1 t Sugar, optional

Sort and rinse the split peas to remove any rocks. Places peas in the bottom of a large bowl and cover with lots of hot boiling water. Add baking soda and mix well. Let sit over night.

Rinse off the peas with a few changes of cold water. You do not want any baking soda on them since it has a bitter flavor. In a medium sauce pan, combine soaked peas and water. Bring to boil, then simmer for about 1.5 hours or until desired consistency is reached. Stir in butter, salt, and sugar if desired.

Nutrition Information
Peas - 1100
Butter - 204
Sugar - 16
Grant Total: 1320 cals @ 46.5 oz
1 oz = 28 cals

Source: http://www.healthyseasonalrecipes.com/simple-roasted-parsnips/

1 lb Parsnips
1 T (.5 oz) Canola Oil
1 t Italian Seasoning
1 t Kosher Salt
1/2 t Ground Black Pepper

Wash, tail, and top parsnips. Cut into bite size pieces, keeping them about the same size. Put into a ziplock bag. Add oil, italian seasoning, salt, and pepper. Zip up bag and mix well. Warm pan over medium heat. Add in parsnips and cook until golden and fork tender.

4 Slices Bacon
1 (16 oz) PKG Fresh Broccoli Florets
3/4 C Shredded Cheddar Cheese
1/4 Onion, Chopped
2 T Red Wine Vinegar
1 T Splenda
1 t Black Pepper
1/2 t Salt
1/3 C Mayonnaise
1/2 t Lime Juice

Cook bacon and crumble. Combine bacon, broccoli, cheese, and onion in a large Tupperware container. Combine vinegar, splenda, black pepper, salt, mayo, and lime juice. Mix until smooth and well combined. Pour over broccoli and mix well. Chill.

1 Head Cauliflower, cut into florets
1 t Garlic Salt
1/4 C Parmesan Cheese
1 T Cream Cheese
1/2 t Salt
1/4 t Pepper

Steam the cauliflower until tender. Drain cauliflower and let sit for a few minutes to dry some. Puree cauliflower in a food processes (a potato masher and hand blender will not work) and pulse until well blended. Add remaining ingredients and blend again until desired consistency is reached.

1 Whole Spaghetti Squash

Preheat oven to 375F.

Wash and pat squash dry. Cut into rings and remove seeds from the middle.

Spray a large cookie sheet with pam spray and place rings on cookie sheet. Bake for about 40-45 minutes or until a fork easily pierces flesh. Serve with spaghetti sauce or other toppings.

Source: http://allrecipes.com/Recipe/Buttery-Cooked-Carrots/

1 lb Baby Carrots
4 T Butter
1/3 C Brown Sugar

Boil carrots until tender. Reserve 1/4 C boiling water and drain carrots.

Combine reserved liquid, butter, and sugar in pan. Simmer and stir until butter melts. Add carrots and toss to coat. Cover and let sit 5 minutes for flavor to develop.

Source: http://allrecipes.com/Recipe/Candied-Carrots/

1lb Carrots, Cut into 2" Pieces
2 T Butter
1/4 C Packed Brown Sugar
1/4 t Salt
1/4 t Pepper

Simmer carrots for about 15 minutes or until they've reached desired doneness. Drain. Add butter, brown sugar, salt, and pepper to pan. Bring to a boil. Add carrots and mix to coat.

Source: http://allrecipes.com/Recipe/Sweet-and-Spicy-Green-Beans/Detail.aspx

1LB Fresh Green Beans
1 T Oil
2 T Soy Sauce
1 Clove Garlic, Minced
1 t Garlic Chili Sauce (Sriracha)
1 t Honey

Steam green beans for 3-4 minutes.

Combine soy sauce, garlic, sriracha, and honey in a small bowl. Mix until smooth.

Heat the canola oil in a skillet over medium heat for a few minutes. Add the green beans and saute for 3-5 minutes to your preference. Pour in the sauce mixture. Cook until the liquid is mostly gone.

Source: http://foodwishes.blogspot.com/2011/11/french-onion-green-bean-casserole-its.html

2 T Butter
3 Onions, Sliced
Salt and Pepper, to Taste
1 T Sherry Vinegar
2lbs Green Beans, Blanched
Salt and Pepper to Taste
4 oz Grated Gruyere Cheese, Divided
2-3 oz Grated Parmesan Cheese
1 C French Fried Onions

White Sauce
2 T Butter
2-1/2 T Flour
2-1/2 C Milk
Pinch of Nutmeg
Pinch of Cayenne
1/4 t Dried Thyme
Salt and Pepper, to Taste

Saute onion in butter with salt and pepper until caramelized. about 20 minutes. De-Glaze with vinegar and set aside. Meanwhile, Blanch green beans in boiling water salted water for 3-4 minutes. Drain green beans very well.

Melt the butter and whisk in the flour. Add the milk, a small amount at a time until all the lumps are out. Add nutmeg, cayenne, thyme, salt, and pepper. Bring to a simmer and cook 2-3 minutes and set aside.

Layer into a sprayed 9x13 casserole dish:

1/2 Onion Mixture
All the Green Beans, Seasoned with salt and pepper
All the White Sauce
1/2 the Gruyere Cheese
Remaining Onion Mixture
French Fried Onions
Remaining Gruyere Cheese
Parmesan Cheese

Bake for about 30 minutes in 375F oven. Let sit 10 minutes.