Ingredients

• 6 gold potatoes (about 2 lb)
• Cooking spray
• 4 oz Deli white cheddar cheese (1 ½ cups), shredded
• 4 tablespoons garlic-herb butter
• 1 tablespoon canola oil
• ½ teaspoon kosher salt
• Nonstick aluminum foil
• ½ cup grated Parmesan cheese

Steps

1. Preheat oven to 350°F. Cut potatoes into ¼-inch rounds. Coat 12-cup muffin pan with spray. Shred cheddar cheese.
2. Melt butter in large bowl. Pour in oil, cheddar cheese, and salt. Toss potatoes in mixture until coated. Divide potato mixture between muffin pan cups, stacking slices; cover with foil and bake 20 minutes. (Note: Potato slices will shrink during baking. It's okay if slices don't fit inside cups while stacking.)
3. Uncover and sprinkle Parmesan over cups. Bake 8–10 more minutes or until potatoes are tender and top is golden. Let stand 5 minutes to cool before removing from muffin pan; serve.

Ingredients

• 2 lb fresh carrots, peeled
• 1 lb bacon
• Nonstick aluminum foil
• Cooking spray
• 3 tablespoons maple syrup
• ½ teaspoon kosher salt

Steps

1. Preheat oven to 400°F. Peel carrots, then wrap 1 slice of bacon tightly around each. Place on foil-lined baking sheet (wash hands); coat with spray.
2. Bake 20 minutes; brush with syrup. Bake 8–10 more minutes or until bacon is crispy and carrots are tender. Place on serving platter and sprinkle with salt; serve.

Ingredients

• ½ cup quartered artichoke hearts, drained and finely chopped
• 2 lb asparagus spears
• Plastic wrap
• ⅓ cup mayonnaise
• 1 teaspoon lemon juice
• 1 tablespoon water
• 2 teaspoons sun-dried tomato spread
• 1 cup french fried onions

Steps

1. Drain artichokes and chop. Cut tough root end from asparagus, then place in microwave-safe dish; cover with plastic wrap and microwave on HIGH for 3–4 minutes or until tender.
2. Combine mayonnaise, lemon juice, water, and tomato spread; whisk until blended. Arrange asparagus on platter; drizzle with tomato aioli, then top with artichokes and onions. Serve.