Ingredients

• 1 bag baby gold potatoes (24–28 oz)
• 2 tablespoons canola oil
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• 2 tablespoons chives, finely chopped
• ⅔ cup sour cream ranch-style dip
• 1 cup shredded Cheddar cheese
• ½ cup french-fried onions

Steps

1. Preheat oven to 325°F. Toss potatoes with oil, salt, and pepper; place in 2-quart baking dish. Bake 35–40 minutes or until potatoes are tender when pierced with a fork; remove from oven. Mash potatoes coarsely with potato masher.
2. Chop chives. Spread dip over potatoes. Top potatoes with cheese, onions, and chives. Bake 8–10 more minutes or until cheese melts. Serve.

Ingredients

• 4 slices thick-cut bacon, coarsely chopped
• ½ cup fresh prediced yellow onions
• 1 cup reduced-sodium chicken broth
• ½ cup apple cider vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon crushed red pepper
• 1 (16-oz) bag fresh chopped collard greens
• 1 (15-oz) jar roasted garlic Alfredo sauce
• 1 cup french-fried onions

Steps

1. Preheat medium stockpot on medium-high 2–3 minutes. Cut bacon into small pieces and place in pot (wash hands); cook and stir 8–10 minutes or until crispy. Remove bacon, reserving 2 tablespoons drippings in pot.
2. Add onions to drippings; cook and stir 3–4 minutes or until tender. Stir in remaining ingredients (except Alfredo); bring to a boil.
3. Reduce heat to low; cook 20 minutes, stirring occasionally, or until greens are tender. Stir in bacon and Alfredo; cook and stir 1–2 minutes or until hot. Top with french-fried onions; serve.

Ingredients

• 1 lb carrots, thinly sliced
• 1 lb parsnips, thinly sliced
• 2 tablespoons canola oil
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 3 tablespoons brown sugar
• 3 tablespoons reduced-sodium chicken broth
• 3 tablespoons balsamic vinegar
• ½ cup dried cherries
• 2 tablespoons fresh Italian parsley, coarsely chopped
• 4 oz crumbled feta cheese

Steps

1. Peel carrots and parsnips; cut both into ¼-inch-thick slices (coins) and place in microwave-safe dish. Cover and microwave on HIGH for 3 minutes.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add carrots, parsnips, salt, and pepper; cook and stir 3–4 minutes or until tender.
3. Combine sugar, broth, vinegar, and cherries, then add to carrot mixture; cook and stir 2–3 minutes or until mixture thickens. Chop parsley. Arrange vegetables on serving platter; top with parsley and feta. Serve.