Glazed Carrots

from marthastewart.com

3 Tb dark brown sugar
1/4 c unsalted butter (or vegan equivalent)
2 1/2 lbs baby carrots, or other carrots, peeled and cut
1 Tb fresh thyme leaves, chopped
coarse salt and pepper

In a large skillet bring 1 1/3 cups water, brown sugar and butter to a boil. Add carrots and reduce heat. Partially cover and reduce heat, simmer for 10 minutes. Uncover and cook gently, tossing often until carrots are tender and glazed, about 6 minutes. Add thyme and turn off heat. Add salt and pepper, serve warm.

Spanish Style White Bean and Kale Soup

From Allrecipes.com

Makes 6 servings

3 andouille sausage links

8 1/2 c chicken stock

8 oz dry great Northern beans

1 bay leaf

1 pinch crushed saffron

2 Tb olive oil

1 onion

4 cloves garlic, minced

1 red bell pepper, finely chopped

1 Tb sweet paprika

12 oz kale, stems removed and leaves coarsely chopped

1. Bring 2 cups of water to boil in a large skillet. Add sausages and cook over medium heat for 7 minutes each side. Remove from the pan, slice and set aside.

2. In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 1/2 c of the stock to a small bowl. Stir in saffron, and set aside to soak. 

3. Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onions and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.

4. Bring the pot to a boil and stir in kale. Simmer for 10 minutes until the kale is tender. Serve. 

Best Orange Lemonade Ever

From tasteofhome.com

makes 6-8 servings

4 1/4 cups water, divided
1 c sugar
3/4 cup lemon juice (about 4 lemons)
3/4 cup orange juice (about 4 juicing oranges, 5 other types)
2 tea lemon zest
1 tea orange zest

1. In a small saucepan bring the sugar and 1 1/4 cups water to a boil, simmer for 10 minutes to make simple syrup. Cool.

2. Transfer to a pitcher, add lemon and orange juices and zest, refrigerate for an hour.

3. Add the remaining water, serve.

(to make it extra fancy, serve over ice garnished with lemon slices)