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.

enchiladas

trust me, take the time to make the sauce.

sauce:

• 3 tbs olive oil

• 3 tbs flour

• 1 tbs chili powder

• 1 tsp cumin

• 1/2 tsp garlic powder

• 1/4 tsp each oregano, salt, cayenne pepper

• pinch of cinnamon

• 2 tbs tomato paste

• 2 cups vegetable broth

• 1 tsp apple cider or distilled white vinegar

• black pepper to taste

enchiladas:

• 2 tbs cooking oil

• 1 small onion, diced

• 1 1/2 lbs diced chicken breasts

• 1 4-oz can diced green chiles

• 1 15-oz can black beans or corn (or both if making vegetarian)

• salt and pepper to taste

• 8 large flour tortillas

• 2 cups Mexican blend shredded cheese

• optional toppings: cilantro, red onion, avocado, sour cream

For the sauce, measure out all of the dry ingredients to start. In a medium-size pot, heat the oil until it sizzles slightly. When ready, add in the dry ingredients and whisk constantly for about 1 minute. Whisk in the tomato paste and then slowly pour in the broth. Raise heat to medium-high and simmer. Reduce heat. Cook, whisking often, for 5-7 minutes until thickened. Remove from heat. Add vinegar and black pepper to taste.

For the enchiladas, preheat the oven to 350°. In a large pan, heat the oil over medium-high. Saute the onions for 3 minutes. Add green chiles and chicken/corn/beans until everything is hot and cooked through. Season with salt and pepper to taste.

To assemble the enchiladas, lay out a tortilla and add 2 tbs of sauce, a generous spoonful of filling, and top with cheese. Place in a greased baking dish, seam-side down. When assembled, cover with remaining sauce and cheese. Bake uncovered for 20 minutes.

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.