bulgur-rice pilaf

in a medium saucepan, cook:
1/3 cup sliced almonds in
1 Tbs butter
for 5-6 minutes on low heat til toasted.
remove almonds from pan.

to same pan add:
1 Tbs butter
1 cup fresh sliced mushrooms
1/4 cup sliced green onions
saute 3-4 minutes.

add:
2 cups chicken broth
1/2 cup white rice
1/2 cup bulgur
1/4 tsp thyme
bring to a boil. reduce heat. cover and simmer 15 minutes.
remove from heat and let stands for 10 minutes.
stir in toasted almonds and serve.
serves 6

maple-mustard glazed potatoes and string beans

preheat oven to 400 degrees

place in a 9 x 13 pan:
2 lbs small yukon gold potatoes cut into 1" pieces
1/2 lb string beans, halved
1 onion, thickly sliced

mix and add over veggies, combining well:
3 Tbs soy sauce
1/4 cup maple syrup
3 Tbs dijon mustard
2 Tbs oil

cover w/ foil. cook in 400 degree oven for 25 minutes.
stir and toss. lower oven temp to 350 and cook for 25 minutes...uncovered this time.
stir and toss. cook for another 25 minutes uncovered.

slaw chez nous

toast in a dry cast iron skillet then cool:
2 Tbs almonds
2 Tbs sesame seeds

toss:
2 1/2 cups shredded cabbage
1 shredded carrot

mix:
1 Tbs canola oil
1 Tbs cider vinegar
1 tsp honey
1/8 tsp pepper
1/4 tsp salt

combine dressing w/ all the above
makes 3 cups of cole slaw

sesame kale salad w/ peanut dressing

in a large bowl, add:

1 bunch kale...just the leaves, torn into little pieces
1/2 red bell pepper, sliced into little pieces
2 carrots, grated

in a cast iron pan, toast:
several tablespoons of sesame seeds til light brown

then toast:
1/4 cup slivered almonds til light brown

add seeds and almonds to vegetables once cooled

for dressing, whisk in a small bowl:
1/2 cup creamy peanut butter
1 1/2 Tbs rice vinegar
1 T soy sauce or tamari
1 Tbs sesame oil
1/4 cup water (additional if needed to thin dressing)

toss veggies, seeds and nuts w/ dressing til well combined. enjoy!