Citrus-Glazed Carrots

This is another recipe from Wegman's that I made for Easter. It was very good.

Citrus-Glazed Carrots

Serves: 4

Ingredients:

1 bag (16 oz) baby cut carrots

2 quarts cold water

1 teaspoon sea salt

1 tablespoon unsalted butter

4 tablespoons Triple Fruit Spread (Apricot, Peach & Passion Fruit) (or substitute any citrus fruit spread or marmalade)

2 tablespoons fresh chopped parsley

Directions:

1. Cover carrots with cold salted water in medium sauce pan; heat to boiling. Reduce heat and simmer 6-7 minutes until carrots are tender. Drain well

2. Melt butter in large skillet on medium. Add jam, whisking until smooth. Add drained carrots and cook, stirring occasionally, 1 – 2 minutes, until glazed. Season to taste with salt and pepper; sprinkle with parsley.

Sesame Pasta Chicken Salad

SESAME PASTA CHICKEN SALAD

Servings: 10

Ingredients:

¼ cup sesame seeds

1 (16 ounce) package bow tie pasta

½ cup vegetable oil

1/3 cup light soy sauce

1/3 cup rice vinegar

1 teaspoon sesame oil

3 tablespoons white sugar

½ teaspoon ground ginger

¼ teaspoon ground black pepper

3 cups shredded, cooked chicken breast

1 cup frozen baby peas

1 cup shredded carrots

1/3 cup chopped fresh cilantro

1/3 cup chopped green onion

Directions:

1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat and set aside.

2. Bring a large pot of lightly salted water to a boil. Add pasta. Cook for 8 to 10 minutes, or until al dente. Drain pasta and rinse under cold water until cool. Transfer to a large bowl.

3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.

4. Pour sesame dressing over pasta and toss to coat evenly. Gently mix in chicken, cilantro and green onions and vegetables.