Crispy Broccoli

1 bunch broccoli
1 tbsp. dark sesame oil
2 tbsp. rice wine vinegar
3 tbsp. soy sauce
2 tsp. sugar
1 clove garlic, minced
1 tsp. fresh ginger, grated
1 tsp. red pepper flakes (optional but recommended)

Wash broccoli and cut into small florets. Cut tough skin off outer layer of stalk and cut stalk into bite-sized pieces. Steam broccoli for several minutes until crisp-tender. Meanwhile, combine remaining ingredients in a cruet and shake well. Pour over broccoli and toss. Chill for at least 1 hour before serving.

Roasted Spaghetti Squash with Herbs

1 1/2 c. low-sodium chicken or vegetable broth
2 lg. sprigs rosemary
2 lg. sprigs sage
1 (3 to 5 lb.) spaghetti squash, halved lengthwise and seeded
2 tbsp. butter or olive oil
2 tbsp. chopped parsley
Salt and pepper to taste

Preheat oven to 375°F. Pour broth into a 9- x 13-inch baking dish. Bruise rosemary and sage sprigs with the back of a knife and toss into broth. Arrange squash in dish, hollow sides down, and roast until rind gives easily when pressed and flesh is just tender, 35 to 45 minutes. (Be careful not to overcook squash since it will become too soft and soggy.) Transfer squash to a large plate, hollow sides up, and set aside until cool enough to handle.

Using a fork, scrape squash out of rinds and transfer to a large bowl. Add butter, parsley, salt, and pepper and toss gently. Serve immediately.

Makes 6 servings.

Creamed Corn with Bacon

1 sm. onion, finely chopped
1 tbsp. butter
4 c. fresh or frozen corn, thawed
1 c. heavy whipping cream
1/4 c. chicken broth
4 bacon strips, cooked and crumbled
1/4 tsp. black pepper
1/4 c. grated parmesan cheese
2 tbsp. fresh parsley, minced

In a large skillet, saute onion in butter for 3 minutes. Add corn, saute for 1 to 2 minutes longer or until onion and corn are tender. Stir in cream, broth, bacon, and pepper. Cook and stir for 5 to 7 minutes or until slightly thickened. Stir in cheese and parsley.

Makes 6 servings.