CHILI-LIME ROASTED CARROTS
Toss 1½ pounds peeled carrots with 1 tablespoon olive oil and a
big pinch of salt and pepper on a baking sheet. Roast at 450 ̊ until
tender and browned, about 25 minutes. Whisk 2 tablespoons
sour cream, 1 tablespoon each olive oil and lime juice and
¼ teaspoon chili powder; season with salt. Drizzle over the carrots;
sprinkle with crumbled queso fresco, roasted pepitas and cilantro.SESAME KALE SALAD
Whisk 3 tablespoons vegetable oil, 2 tablespoons rice vinegar,
4 teaspoons sesame oil, 3 teaspoons low-sodium soy sauce,
2 teaspoons honey and ½ teaspoon kosher salt in a large bowl.
Chop 1 bunch kale, add to the bowl and toss to coat; let
stand 10 minutes. Add ¾ cup chopped roasted walnuts and
2 tablespoons black sesame seeds. Season with pepper.~-.....-
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