ginger glazed carrots

fancy enough for company. makes 4 side dish servings.

• 1 inch piece fresh ginger, sliced (can sub powdered)

• 1 pound medium carrots (about 6), peeled and sliced 1/4 inch thick

• 3 tbs sugar

• 1/2 cup low-sodium chicken broth

• 1 tbs butter/equivalent

• 1 tsp minced fresh rosemary (can sub ground)

• juice of half a lemon

• salt and pepper to taste

Bring ginger, carrots, 1 tbs sugar, and chicken broth to a boil over medium-high heat, covered, in a medium saucepan. Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender - about 5 minutes.

Uncover, increase heat to high, and simmer until liquid is reduced to about 2 tbs - 1-2 minutes. Add butter, rosemary, and 2 tbs sugar. Toss carrots to coat and cook until carrots are completely tender - about 3 minutes.

Remove from heat, add lemon juice, and season with salt and pepper to taste.

orzo salad

fool yourself into eating a vegetable.

• 1 cup uncooked orzo pasta

• 2 mini cucumbers, chopped

• 1 cup cherry/grape tomatoes, halved

• 2 tbs red onion or shallots, chopped

• 2 cups loosely packed arugula, spinach, spring mix, etc.

• 2 cups shredded cooked chicken (or sub 1 can chickpeas)

• 1/2 cup shaved parmesan cheese

• 2 tbs fresh basil

dressing:

• 1 1/2 tbs lemon juice

• 2 1/2 tbs olive oil

• 1 tsp honey

• 1 clove garlic, minced

• salt and pepper to taste

Cook orzo according to package directions and allow to cool. Combine all ingredients except for arugula/spinach - add those when ready to serve. Whisk or shake together dressing ingredients.

zucchini "risotto"

a lighter twist on a classic with a hidden vegetable. serves 4 as a side dish.

• 4 tbs butter

• 1/2 cup diced onion

• 1 tsp garlic powder

• 1 cup long grain white rice

• 1 1/2 cups chicken broth (can partially substitute water to lower sodium content)

• 1 medium zucchini, grated

• 1 cup shredded cheese - I used cheddar

• black pepper to taste

Melt 2 tbs of butter in a large skillet over medium heat. Add in the onion and cook until tender. Add rice and garlic powder, and cook until rice is lightly toasted - 1 minute.

Pour in the broth/water and scrape up any brown bits at the bottom of the ban. Bring to a boil, then reduce heat to low and cover/cook for 15 minutes or until liquid is absorbed..

Fluff rice and add zucchini, cheese, and remaining 2 tbs of butter. Season with black pepper.

sun-dried tomato white bean dip

more interesting than hummus.

• 1 14-ounce can white/cannellini beans, drained and rinsed

• 1 tbs lemon juice

• 2 cloves garlic, minced

• 1/4 cup olive oil

• 4 tbs sun-dried tomatoes

• 6 leaves fresh basil/dried equivalent

• salt and pepper to taste

add all ingredients except for sun-dried tomatoes and basil to a food processor or blender and combine until smooth. scrape down the sides, add tomatoes and basil, and season with salt and pepper to taste.

bruschetta

the best appetizer for when it’s tomato season. if your grocery store tomatoes don’t look great, go for cherry tomatoes instead. I don’t know how to measure the bread to tomato ratio so just go with it.

• sourdough or whatever kind of bread you like, sliced

• 4 tbs olive oil plus extra for brushing the bread

• parmesan cheese for sprinkling on the bread

• 3 cloves garlic, minced

• 4 large tomatoes diced or equivalent in cherry tomatoes

• 1/4 cup fresh basil sliced or 2 tbs dried basil

• 2 tbs balsamic vinegar

• 1 tsp flaky sea salt

• red pepper flakes to taste

combine the tomatoes, garlic, basil, 4 tbs olive oil, balsamic vinegar, salt, and red pepper in a bowl and set aside.

preheat your oven to 350º. brush the bread with olive oil and sprinkle on parmesan cheese. bake the bread until toasted enough for your taste. top with tomatoes and serve immediately.