42nd Recipe Street

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: Me!

Source: Me!

1 (16 oz) PKG Angel Hair
1 T (.5 oz) Olive Oil
Assorted Chopped Veggies (Carrot, Onion, Mushrooms, Snow Peas, etc)
1 (14 oz) Bag Coleslaw
Tamari/Soy Sauce, if desired.

Break angel hair into smaller pieces if desired. Cook pasta according to package directions and drain. Leftover pasta works the best.

Put oil in bottom of pan. Turn to medium high and let warm for about 5 minutes. Add in chopped veggies and saute for about 5 minutes. Add in coleslaw and mix well. Cover in cook about 10 minutes or until the veggies are tender. Stir in angel hair and warm through. Serve with Soy Sauce.

Source: https://www.youtube.com/watch?v=FKHTsKnFXsY

Pears
Honey
Cinnamon

Wash and dry pears. Cut off the top and bottom, then cut in half. Using a sturdy spoon, scoop out the stem and seeds.

Place cut side up in a pan. Drizzle each pear with a little honey then sprinkle with cinnamon.

Bake in 350F oven for about 30-45 minutes, or until soft. Goes great with Vanilla Ice Cream

Source: http://www.healthysweeteats.com/cherry-pie-filling/

2 (12 oz) Bags Dark Sweet Cherries
1 oz Honey
1 Pinch Sea Salt
1/4 t Apple Cider Vinegar
1/2 t Almond Extract
2 T Corn Starch

Combine everything but the cornstarch in a medium sauce pan. Bring to boil, then simmer uncovered for about 10 minutes or until very soft. In a small bowl, combine cornstarch and 1/4 C of the juice from the sauce pan until smooth. Pour slurry into pan and simmer to thicken.

Nutrition Information
Cherries - 432
Honey - 86
Almond Extract - 6
Corn Starch - 60
Total: 584 Calories @ 21.75 oz
1 oz = 27