Maple-Glazed Carrots

2 lbs carrots, rimmed, cut into 1/4inch thick slices

salt and pepper

2 Tbsp unsalted butter

1/4 cup pure maple syrup 

1.  Place carrots in a large skillet.  Add 1 cup water and 1/2 tsp salt, stir well.  Bring to a boil over high heat.  reduce heat to medium-low , cover and simmer until carrots are almost tender, 6 to 8 minutes.  Drain well.  Wipe out skillet.  (Carrots may be prepared up to 3 days ahead to this point.Cover and refrigerate)

2.  Combine carrots, butter and syrup in a skillet.  Sprinkle with salt and pepper.  Cook over medium-high heat, stirring an tossing constantly, until carrots are tender and well glazed about 5 minutes. Season with additional salt and pepper if desired.  Serve hot.

Spring Peas with Pancetta

 3 slices pancetta, chopped (about 1 oz)

3/4 cup finely chopped white oion

1 garlic clove, minced

3 cups shelled green peas or frozen petite green peas

1 cup less sodium chicken broth

2 tsp sugar

1/4 tsp salt

 1/4 cup chopped fresh flat-leaf parsley

Heat a large nonstick skillet over medium-high heat.  Add  pancetta and saute 5 minutes or until crispy.  Remove pancetta from pan, reserving drippings in pan.  Add onion and garlic to pan; saute for 2 minutes or until tender.  Add peas, broth, sugar, and salt to pan.  Simmer 5 minutes or until the peas are tender, stirring occasionally.  Stir in pancetta and chopped parsley.

Homemade Dinner Rolls

 1/4 cup warm water 

1 Tbsp active dry yeast

2 Tbsp plus 1 tsp granulated sugar, divided

1/2 cup whole milk, warmed

1 large egg, beaten

1/2 tsp kosher salt

6 Tbsp (3 oz) salted butter, melted and divided

2 1/2 cups (about 10 5/8 oz) bread flour, plus more for work surface

cooking spray

1.  Combine milk, egg , salt, yeast mixture, 4 Tbsp of the butter, and remaining 2 Tbsp sugar in bowl of a heavy-duty stand mixer fitted with a dough hook.  Beat on medium-low speed until well combined, about 10 seconds.  With mixer running on medium-low, gradually add flour, beating until all flour is incorporated.  Continue beating until dough is smooth and elastic, about 4 minutes.  Dough with be sticky.  Transfer to a medium-size lightly greased  (with cooking spray) bowl; cover with plastic wrap, and let rise in a warm place until doubled in volume, about 1 1/2 hours.

2.  Turn dough out onto a lightly floured surface, and divide into 12 pieces (about 1 5/8 oz each).  Shape into balls, and place in a lightly greased 8-inch round pan.  Cover with plastic wrap, and let rise in warm place until doubled in volume, about 45 minutes.

3.  Preheat oven to 375 degrees.  Gently brush rolls with 1 Tbsp of the butter.  Bake in preheated oven until golden brown, 12 to 15 minutes.  Brush rolls with remaining 1 Tbsp butter.

Serves: 12

Tropical Fruit Salad

 1 mango, peeled and diced

1/2 pineapple, peeled, cored and diced

1 cup halved red grapes

1 banana, peeled and sliced

2 Tbsp lime juice

1 Tbsp honey

1 Tbsp thinly sliced mint leaves

Toss together all fruit, except banana, in a large bowl; cover and refrigerate until ready to serve.  Just before serving, fold in banana, toss with lime juice and  honey and sprinkle with mint.

Fruit Salad

 2 Tbsp honey

1 Tbsp lemon juice

1/4 tsp cinnamon, plus more for garnish, ooptional

1 medium Gala apple, cored, cut into 1 inch pieces

1 medium Granny Smith apple, cored, cut into 1 inch pieces

1 medium red Anjou pear, cored, cut into 1 inch pieces

1/2 cup green seedless grapes, halved

1/2 cup red or black seedless grapes, halved

1/4 cup dried cherries

1/4 cup dried cranberries

6 Tbsp plain Greek yogurt, optional

In a large bowl, whisk together honey, lemon juice and cinnamon until well combined.  Gently toss apples, pear and grapes with dressing, then toss in dried fruit.  Cover and refrigerate until ready to serve.  Spoon into bowls, and serve with a dollop of yogurt and sprinkle with additional cinnamon, if desired.

One Pan Pasta

 8 oz linguine or spaghetti noodles

1 pint cherry tomatoes, sliced in half

2 oz baby spinach leaves

1 small onion, finely sliced

3 cloves garlic, finely sliced

a small handful of basil leaves, roughly chopped

2 Tbsp extra virgin olive oil

1/2 tsp crushed red pepper

1/2 tsp salt

 2 oz Parmesan cheese, grated

1.  In a large deep pan, place the spaghetti in addition to the cherry tomatoes, spinach, sliced onions, garlic and basil.  Drizzle the olive on top and season with crushed red pepper and salt.

2.  Pour 4 cups of boiling water (or vegetable/chicken stock) into the pan and bring the mixture to a boil.  Cook for 8-10 minutes on medium heat stirring occasionally with tobgs, until the liquid in nearly evaporated, creating a sauce.

3.  Remove the pan from heat and stir in Parmesan cheese and fresh basil.  Serve immediately.

Crunchy Chili Lime Shrimp

 2 lbs uncooked shrimp (26-30 per pound), peeled and deveined

4 garlic cloves, minced

1 tsp paprika

1 tsp ground ancho chili pepper

1 tsp ground cumin

1/2 tsp salt

 1/4 tsp pepper

1 medium lime

1 cup crushed tortilla chips

1/4 cup chopped fresh cilantro

1/4 cup olive oil

1 cup cherry tomatoes, halved

1 medium ripe avocado, peeled and cubed

1.  Preheat oven to 425 degrees.  Place the first 7 ingredients in a greased 15x10x1 inch pan.  Finely grate zest from lime.  Cut lime crosswise in half; squeeze juice.  Add zest and juice to shrimp mixture; toss to coat.

2.  In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture.  Bake until shrimp turn pink, 12-15 minutes.  Top with tomatoes and avocado.  If desired, serve with additional lime wedges and cilantro.