Ruth's Chris Sweet Potato Casserole

Crust:
3/4 cup brown sugar
1/4 cup flour
3/4 cup chopped nuts (pecans preferred)
1/4 cup melted butter 

Sweet Potatoes:
3/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
2 cups mashed sweet potatoes
1 egg, well beaten
1/4 cup butter 

Combine Crust Mixture in mixing bowl and put to one side. 

Combine Sweet Potato Mixture ingredients in a mixing bowl in the order listed. Combine thoroughly. 

Pour Sweet Potato Mixture into buttered baking dish. 

Sprinkle Crust Mixture evenly onto surface of Sweet Potato Mixture. 

Bake for 30 minutes at 350°. Allow to set for at least 30 minutes before serving.

from: Ruth's Chris 

Broccoli & Cabbage Salad

2 large heads of broccoli, cut into small florets
1/2 small red cabbage, very thinly shredded (bagged coleslaw mix works great!)
1 yellow bell pepper, diced
1/2 c. dried cranberries
1/2 c. slivered almonds

Peanut Butter Dressing:
1/4 c. creamy peanut butter, or almond butter
2 T. rice vinegar
juice of 1 fresh lime
juice of 1 medium fresh orange
2 T. coconut aminos, or Bragg's liquid aminos
1 clove minced fresh garlic

Bring a large pot with water to a boil. Once boiling, add in the broccoli florets, reduce heat to medium and cook for about 2-3 minutes, or until broccoli is just crisp-tender. Do not overcook.
Immediately dip broccoli an ice bath (a large bowl filled with ice, and icy-cold water) allow broccoli to completely drain/air dry in a colander.

Meanwhile, add all the dressing ingredients to a jar and shake vigorously to combine, or place in a medium glass bowl, and whisk extremely well.

In a large salad bowl add in broccoli, cabbage, bell pepper, cranberries and almond flakes.
Drizzle dressing on top, and gently toss to combine. Enjoy!

from: Clean Food Crush

Dilly Beans

Large, fresh green beans
1 t. cayenne pepper
4 cloves garlic
4 heads dill
2 1/2 c. water
2 1/2 c. white vinegar
1/4 c. salt

Pack beans into hot sterilized pint jars (the long way), leaving 1/4" clearance. In each jar, add 1/4 t. cayenne, garlic clove, 1 head dill.

Combine water, salt, & vinegar in a pot. Heat to boiling, pour over beans.

Water bath for 10 minutes (from when water returns to boiling).

Recipe makes 4 pints.

from: Great Aunt Rowena Merrill

Baked Potatoes with Broccoli & Homemade Cheese Sauce

baking potatoes, scrubbed
fresh broccoli
bacon, cooked and crumbled
3 Tbs. butter
3 Tbs. flour
1 1/2 cups warm milk
1 cup cheddar cheese, shredded
salt and pepper

Bake the potatoes until tender. I poke holes in them and wrap them in foil,  bake at 400 degrees for about 1 – 1 1/2 hours.

Cut the broccoli in florets and steam in a pan until tender-crisp.

In a skillet, melt the butter over medium heat. Whisk in the flour and cook for a minute. Gradually whisk in the warm milk, let it cook until it begins to thicken a bit. Stir in the cheese, letting it melt into the sauce. Season with salt and pepper.

Split the baked potatoes open, top with broccoli, bacon and cheese sauce.
from: eatathomecooks.com

The Mothership Tomato Salad

2 1/4 pounds mixed ripe tomatoes, different shapes and colors
Sea salt and freshly ground black pepper
A good pinch dried oregano
Red wine or balsamic vinegar
Extra-virgin olive oil
1 clove garlic, peeled and grated
1 fresh red chile, seeded and chopped
 

Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Straightaway this will give you the beginnings of a tomato salad that's really brave and exciting to look at and eat. Put the tomatoes into a colander and season with a good pinch of sea salt.

 

Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the lovely flavors. Leave the tomatoes in the colander on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them.

 

from: Jamie Oliver

Easiest Pasta & Broccoli

12 oz uncooked pasta
6 1/2 cups fresh broccoli florets, no stems
5 cloves garlic, smashed and chopped
1/4 cup grated Parmesan or Romano
2 tbsp olive oil, divided
salt and fresh cracked pepper

Directions:

Bring a large pot of salted water to a boil. When water boils, add pasta and broccoli at the same time and cook according to pasta instructions for al dente. When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli.

Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, reduce flame to low and add pasta back to the pot.

Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.

Add 1/2 cup of reserved pasta water and mix well adding more if needed.

Serve in pasta bowls with additional grated cheese on the side

from: Skinnytaste

Roasted Sweet Potatoes

Peel and cube sweet potatoes, throw in a ziploc bag. Drizzle with olive oil and add the seasonings of your choice--I like seasoning salt with parmesan, I think I'll try brown sugar next time.

Arrange the potatoes on a foil-lined cookie sheet, place on the center rack of the oven. Cook under the broiler for 11-13 mins, turn, cook for another 11-13 minutes until golden.

Roasted Asparagus

2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

from: Ina Garten

Yummy Cauliflower

1 head cauliflower
butter
salt & pepper

Remove greens from cauliflower & rinse. Spread cauliflower with butter, salt & pepper to taste, then wrap in plastic wrap. Place in a microwaveable bowl & cook on high for @ 5 minutes. Check to see if vegetable is done--just poke it, if it gives, it's perfect. You can cook for another couple minutes, one at a time until it reaches desired doneness. Remove plastic wrap and serve.

from: Gloria

Honey Glazed Carrots

2 Tablespoons extra virgin olive oil
2 Tablespoons butter
4 Cups thinly sliced and peeled carrots
Salt and pepper
2 Tablespoons honey (can sub with pure maple syrup)

Heat oil and butter in a large skillet over medium heat. Add carrots, a pinch of salt, pepper and the honey. Stir and let cook for 10-12 minutes, or until softened to your liking. Transfer to a serving bowl and serve.

from: Picky Palate blog

Copper Penny Salad

1 (10 1/2 oz.) can tomato soup
3/4 c. sugar
1/2 c. vinegar
1/2 c. salad oil
1 t. salt
1 t. dry mustard
4 lb. carrots, sliced (can be cooked if you don't like crunchy carrots)
1 large onion, cut in thin rings (optional)
1 large green pepper, diced (optional)

Bring to a boil the first 6 ingredients. Pour hot dressing over the rest, marinate 24 hours. Can be served hot or cold.

from: Thomas 2nd Ward cookbook