Vegetables

Asian Slaw

1 Tbsp. Brown Sugar
1 tsp. Toasted Sesame Oil
1 Tbsp. EVOO
1 tsp. Ginger, freshly grated
1/2 tsp. Salt
2 Cups Green Cabbage, shredded
2 Cups Red Cabbage, shredded
4 Scallions, chopped
1/4 cup Cilantro, chopped
Juice of half a Lime

Combine the brown sugar, sesame oil, EVOO, ginger, and salt in a bowl and whisk until smooth.
In a bowl toss the green and red cabbage, scallions, and cilantro together.
Pour dressing over the top and toss until combined.
Use immediately, the slow won’t keep long at all.

Orange Maple Glazed Brussel Sprouts

3 cups of brussels sprouts, trimmed and halved lengthwise
1 TB balsamic vinegar
2 TB pure maple syrup
2 TB freshly squeezed orange juice
1 TB freshly grated orange zest
4 TB cold unsalted butter
3 TB olive oil or coconut oil
1 tsp salt

Instructions

Preheat oven to 475 F.
Line a baking sheet with parchment paper. Set aside.
In a mixing bowl, toss brussels sprouts with olive oil and sea salt.
Arrange Brussels sprouts open side down and in a single layer on your baking sheet. Bake for 15 minutes.
While brussels sprouts bake, make the glaze by adding vinegar, maple syrup, orange juice, orange zest to a small saucepan. Place over medium heat for about 4 minutes, stirring occasionally. Remove from heat and add butter; whisk until melted and set glaze aside.
Once brussels sprouts are done baking, let cool for about 5 minutes and transfer them to a serving bowl. Pour glaze on top and enjoy.

Grilled Carrots with Tarragon Butter

Leaves from 3-5 sprigs of fresh tarragon
½ stick salted butter
½ lemon’s zest
1-2 tablespoons garlic olive oil
Whole carrots, peeled

Boil carrots until soft enough to enjoyably eat, set aside. Over low heat, slowly melt butter in a small pan. Once melted, add rest of butter ingredients. Let butter simmer for 5-10 minutes, but do not get hot enough for butter to brown. When finished, pour butter into bowl and refrigerate. Bring grill to ~400F, grill boiled carrots for ~10minutes flipping at least once. Should be some nice char on them. Pull carrots from grill, brush on tarragon butter, serve hot.

BBQ Green Beans

4 cans of green beans, well drained.
1 cup brown sugar
1 cup ketchup
1 large onion chopped
5 slices raw bacon, chopped

Mix onion, ketchup, and brown sugar well. Mash out all lumps. Add green beans and bacon. Mix well. Cover and bake at 350 degrees for two hours.

“Best Broccoli of Your Life”

Ingredients:

2 large bunches of broccoli
5 Tbs olive oil + 1.5 Tbsp olive oil
1/2 tsps salt
1/2 tsps pepper
4 garlic clobes, peeled and sliced
zest of 1 lemon
1/3 cup grated Parmesan cheese (leave out cheese to make it Paleo)

Directions:

Preheat oven to 425. Cut broccoli into florets, wash and dry them THOROUGHLY. Then toss with5 Tbsp of the olive oil, salt and pepper. Now add 4 garlic cloves that are peeled and sliced. Dump everything onto a cookie sheet and roast in the oven for 20-25 minutes until “crisp-tender and the tips of some of the florets are browned.”

When it’s done, take it out of the oven and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, and 1/3 cup of freshly grated Parmesan cheese.

This recipe is all over the internet and can be found on the Amateur Gourmet’s site.

Spinach Casserole

10 oz. package frozen spinach, cooked and drained
3 eggs
8 oz. sour cream
½ cup shredded parmesan cheese
1 Tbsp. flour
2 Tbsp. butter
1 tsp. salt
1/8 tsp. pepper

Cook spinach in a small amount of water. Drain well in a strainer, squeezing out the water. Mix all ingredients together. Bake at 400 degrees until puffy and set (about 20 minutes).

Homemade Mac and Cheese

1 cup pasta, cooked
2 eggs
Sour cream
Butter
1 ½ tsp. salt
1 cup milk
Cheddar Cheese

Cook pasta and drain. Add remaining ingredients. Bake in an 8×8 dish at 400 degrees until eggs are set.

Potato Salad

cut up potatoes
boil potatoes, but make sure not to overcook them
chop up some celery and onions
mix all together with mustard, mayo and some sort of chili sauce or relish (amounts can vary depending on preference, but use more mayo than mustard and only a little chili sauce).
toss gently but do not stir

Cole Slaw

Cabbage, chopped
Carrots, chopped
Salt and pepper
1 Tbsp. sugar
1 Tbsp. clear vinegar
1 Tbsp. oil
Mayonnaise

Chop up cabbage, carrots, and tomato. Heat oil and vinegar in microwave then add sugar to dissolve. Add liquid to cabbage, carrots, and tomato. Add as much mayonnaise as desired. Stir. Keep refrigerated. Do not add salt and pepper until ready to serve.

Mexican Corn Casserole

1 large can cream style corn
1 can Mexi-corn
8 oz. sour cream
1 stick butter
1 package Mexican cornbread mix
Grated cheddar cheese

Melt butter. Add all other ingredients. Mix and bake at 350-400 degrees for 20-30 minutes.

English Pea Casserole

4 Tbsp. butter
3 Tbsp. flour
¼ tsp. salt
1 1/3 cup milk
2 slices American cheese
2 cans peas or asparagus
2-4 hard boiled eggs, chopped
Pimentos
French onion rings for topping

Boil eggs. Drain peas. Melt butter in a sauce pan then add flour and salt. Stir. Add milk. Whisk on medium heat until it bubbles and thickens. Add cheese and stir to melt. Add chopped egg and pimentos. Bake until bubbly. Top with French’s canned onion ring for last 5 minutes of baking. Bake at 350 degrees for about 20 minutes.

Broccoli and Rice Casserole

½ cup dry brown rice, cooked
Onion
Celery
1 bunch Broccoli, cooked
1 can cream of mushroom soup
8 oz. Velveeta cheese
4 Tbsp. butter

Cook ½ cup raw rice. Add butter and cheese to hot rice to melt. Add soup and broccoli. Bake 20-30 minutes at 350-400 degrees.