SIDES

Ingredients

• 1 box of Macaroni 
• 1 C of Mayo
• 1 (15oz) pkg of frozen corn (or fresh)
• 1 (15oz) pkg of frozen peas (or fresh)
• 2 beefsteak tomatoes
• Italian Dressing (see dressings for recipe)
• Garlic Salt

Directions

Boil Macaroni and Strain.  place macaroni in large bowl, stir in the Italian Dressing and let set overnight while you thaw veges.  Rinse the peas and corn and diced tomatoes and sauté, and add them to the macaroni.  Mix in Mayo until consistency is correct.  Salt and Pepper to taste, and add garlic salt as well.
(My Family Recipe; modified from the original from Mrs. Conkrite which dates 4 generations back)

Ingredients

6 sweet potatoes 

1/3 stick butter

1/3 cup raw sugar

2 eggs

2 teaspoons vanilla extract

TOPPING:

1 cup brown sugar

1 cup coconut

½ cup melted butter

1/3 cup GF all purpose flour

Directions

Wrap raw sweet potatoes (skin on) in aluminum foil, and bake for 1 hour or until tender, at 350 degrees.  Take them out and let them cool for 20 minutes.  Unwrap them from the foil, and peel the skin right off while they are still good and warm. In a mixing bowl, place the peeled sweet potatoes, butter, sugar, vanilla, mashing them all together. Let sit and cool while preparing the topping.

Mix  eggs, butter, coconut, brown sugar and flour separately (this is used in place of marshmallows).

In a large casserole dish, place the sweet potatoes, then add the topping on top.

 Bake at 350⁰ for 30 minutes.

Recipe from Mrs. Brown's family - 3 generations back.

Ingredients:

• 6 Ears of Corn (shucked)
• 1 C Bacon (cooked and chopped)
• 1/2 C Finely Chopped Onions
• Salt and Pepper
• 2 Tbsp Chopped Chives (garnish)

Directions

Slice the corn off the cobs. Put 1/3 of the kernels in a blender, set the remainder of the kernels aside.  Strain the corn juice out of the blended corn and discard the puree.

After you cook the bacon, add the onion to the skillet and sautee.  Add the kernals and keep on low.  Salt and Pepper mixture.

In a small saucepan, cook the corn juice over mdium heat, whisking constantly, until thick pudding forms (5 min).  Combine this with bacon-corn mixture.

Recipe from Geoffrey Zakarian

Ingredients:

• 1 LB Boneless, skinless chicken breast
• 1 tsp cornstarch
• 2 Tbsp Oyster Sauce
• 1 Tbsp Fish Sauce
• 2 tsp Amino Acids
• 1 tsp Honey
• 1/4 C Avecado Oil
• 1 Small Onion (diced)
• 1 Tbsp Minced Ginger
• 5 Cloves, minded
• 1 Thai Chile Pepper 
• 1 12-oz pkg frozen riced cauliflower with lemon and garlic
• 1/2 Lime
• 2 scallions
• 1 Tbsp toasted peanuts
• 1/2 C Fresh Cilantro

Ingredients:

• 1/2 C Rice Vinegar
• 2 Tbsp Amino Acids (Soy Sauce)
• 2 tsp Honey
• 4 tsp Sesame Oil
• 2 Cucumbers (thinly sliced)

Directions:

Combine all wet ingredients and whisk together.  Marinate in the refrigerator for 1 hr. Serve Chilled.

Recipe from: Valerie Bertinelli

Ingredients

• Pasta
• Avocado Oil
• Basil
• Garlic
• Parmesan Cheese
• ANY other vegetables you have in the fridge:)  Examples include (broccoli, tomato, spinach, carrots, sweet peppers, eggplant, onions, corn, zucchini...you get the point)

Directions

While the pasta is boiling, sauté your vegetables in a side dish. Once pasta is cooked and drained, add oil, vegetable mixture, basil, and Parmesan cheese.  You can also add shrimp, chicken, or steak & create a "one bowl" meal!

Ingredients

Classic | German

• 2 LB of potatoes - cubed and boiled
• 2 Tbsp ACV | 3/4 C ACV
• 1 tsp salt
• 1 C Mayo | 1 White & 1 Red onion - sautéed
• 2 chopped scallions | 1/4 C Chives
• 1 C minced celery |1 C bacon/ ham
• 1 TBSP yellow | Dijon Mustard
• classic optional: 3 hard boiled eggs

Directions

Combine in order. NOTE German: Sauté your onions and ACV with a little Avocado Oil, then add to potatoes and other ingredients. 

Ingredients

• 2 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary, crushed
• ¼ teaspoon black pepper
• ⅛ teaspoon salt
• 2 Cups white kidney beans 
• 1 medium tomato, chopped (1/2 cup)
• 2 tablespoons snipped fresh parsley

Optional: 1 teaspoon capers, drained

Directions

In a medium bowl whisk together lemon juice, olive oil, garlic, rosemary, black pepper and salt. Stir in beans, tomato, parsley and capers.

Ingredients

• 6 cups fresh broccoli florets about 2 bunches
• 10 oz cream of mushroom soup
• 1 C Mayo
• 2 large eggs
• 2 Tbsp minced onion
• 1 cup freshly grated cheddar cheese
• 1 C GF Bread Crumbs or Panko

Directions

Bring a large pot of water to boil. Boil broccoli for 2 minutes. Drain well. In a large mixing bowl combine mushroom soup, mayonnaise, eggs, onions and shredded cheese and mix well. Pour over broccoli and toss to combine. Pour into greased casserole dish. Sprinkle crushed cheese crackers on top. Bake at 400 degrees F for 40-45 minutes.

• 4 to 6 slices thick-cut bacon
• 1 1/2 pounds fresh Brussels sprouts
• 1 large baking apple, such as Honeycrisp or Braeburn
• 2 tablespoons smooth Dijon mustard
• 2 tablespoon dark maple syrup
• Squirt of reduced balsamic glaze

Directions

Bacon: Preheat oven to 350 degrees. Roast, flipping halfway through, until crisp, 20 to 25 minutes. 

Brussels: Trim the dry ends from the sprouts remove any yellow outer leaves, and halve the sprouts longitudinally. 

Apple: Quarter the apple, remove core. Slice each quarter lengthwise into thirds, then cut crosswise into fourths to yield 12 pieces. 

Mix & Bake: Transfer the bacon slices to paper towels to drain. Pour the bacon fat from the sheet pan into a small heatproof bowl. Keep the oven on. In a large bowl, toss the sprouts and apple pieces with 2 tablespoons of the reserved bacon fat and spread in an even layer on the reserved sheet pan, placing as many sprouts cut side down as possible. Reserve the bowl.

Roast until the sprouts are browned and tender, 20 to 25 minutes. (A little char is a good thing.) While the sprouts and apple cook, whisk the mustard and the syrup together in the reserved large bowl. Coarsely chop the bacon. When the sprouts are brown, return them to the bowl and toss with the mustard-maple mixture. Plate and top with the bacon.

• 1 + ½ cups (about ½ pound) elbowmacaroni pasta, uncooked 
• ⅓ cup unsalted butter
• 4 ½ tablespoons all-purpose flour
• 2 ½ cups milk
• ½ tablespoon mustard powder
• 2 cups sharp cheddar cheese
• ⅓ cup fresh Parmesan cheese
• ¼ cup mozzarella cheese

Directions

1. Preheat the oven to 350°F.
2. Cook macaroni pasta until it is al dente, about 6-8 minutes (you want it slightly undercooked as it will cook further when baked). Drain- rinse-set aside.
3. Melt the butter and whisk in the flour to make a roux (1-2 min). 
4. Gradually add in milk, whisking constantly to incorporate. The sauce will thicken and clump in the beginning but once you add in more milk, it will smoothen out again.
5. Add Cheddar, Parmesan and Mozzarella; reduce the heat to low. Add in the mustard powder.
6. Add in cooked macaroni and stir together to fully coat with the cheese sauce.
7. Transfer the macaroni into an 8-inch square casserole dish. 
8. Bake for 30 minutes until bubbly and golden brown. Let cool down for 5 minutes before serving.