LEMON HONEY-GLAZED CARROTS
Bring 3 cups multicolor baby carrots and enough water to cover to a boil in a saucepan. Reduce heat to medium-high and simmer, stirring occasionally, until carrots are tender, about 10 minutes. Drain. Melt ¼ cup butter in a 10-inch skillet over medium heat; stir in 2 Tbsp. honey, 1 Tbsp. fresh lemon juice, and ⅛ tsp. ground ginger. Increase heat to medium-high, then stir in carrots until well coated. Cook, stirring occasionally, until thickened, about 5 minutes. If desired, sprinkle with black pepper.
MAKE-AHEAD RED CABBAGE-ORANGE SALAD
Gently toss together 2½ cups shredded red cabbage, one 11-oz. can mandarin oranges (drained), 2 chopped green onions, and ¼ cup dried cranberries in a bowl. For dressing, whisk together ¼ cup each apple cider vinegar and canola oil,…
