Ingredients

• Cooking spray
• ¼ cup shallots, thinly sliced
• ¼ cup diced pimientos, drained
• 1 (12-oz) package pimiento cheese dip
• 1 cup whole milk
• ½ teaspoon crushed red pepper
• ¼ cup presliced green onions
• ¼ teaspoon kosher salt
• 4 cups frozen potato puffs

Steps

1. Preheat oven to 350°F. Coat 9-inch baking dish with spray. Slice shallots. Combine in large bowl: shallots, pimientos, dip, milk, red pepper, onions, and salt until blended.
2. Toss potato puffs with dip mixture; transfer into baking dish. Bake 45–55 minutes or until potatoes are browned and sauce is bubbly. Let stand 10 minutes before serving.

Ingredients

• 24 oz fresh baby rainbow (or baby-cut) carrots
• ⅔ cup dried apricots, coarsely chopped
• 4 limes, for zest/juice
• 4 tablespoons olive oil
• 4 tablespoons honey
• ½ teaspoon ground mustard
• ½ teaspoon crushed red pepper
• ½ teaspoon kosher salt
• ½ cup presliced green onions

Steps

1. Bring 4 cups water to a boil for cooking carrots. Cut larger carrots into thirds and small carrots in half. Chop apricots. Grate/zest lime peel (no white; 1 teaspoon); squeeze limes for juice (¼ cup).
2. Place carrots in boiling water and cover; cook 6 minutes (carrots will be al dente). Meanwhile, combine in medium saucepan on medium-high: zest, juice, oil, honey, red pepper, mustard, and salt; simmer 2–3 minutes, stirring occasionally, or until sauce thickens slightly.
3. Drain carrots thoroughly. Stir carrots, apricots, and onions into dressing; cook and stir 2–3 minutes or until evenly coated. Salad may be served warm, at room temperature, or chilled.

Ingredients

• 2 (12 oz) packages microwavable fresh green beans
• ½ cup seasoned (or garlic) croutons
• 4 tablespoons garlic-herb butter, divided
• 8 oz sliced baby portabella mushrooms

Steps

1. Microwave beans on HIGH 4–6 minutes until tender. Crush croutons coarsely.
2. Preheat large sauté pan on medium 2–3 minutes. Place 2 tablespoons butter in pan, then add mushrooms; cook and stir 2–3 minutes until mushrooms are tender.
3. Stir in green beans and remaining 2 tablespoons butter; cook and stir 1–2 minutes until green beans are coated and hot. Toss beans with croutons. Serve.