Cook 3 cups (24 ounces) frozen whole green beans according to package directions. Drain and toss with 2 tablespoons minced shallots, 2 tablespoons light teriyaki sauce, and 1/4 cup toasted slivered almonds.
Cauliflower "Popcorn" Toss 3 cups small cauliflower florets with 2 tablespoons olive oil and 1/4 teaspoon pepper. Roast at 450 degrees F., uncovered, for about 20 minutes or until lightly browned, stirring once or twice. Sprinkle with 2 tablespoons grated Parmesan cheese.
Boil 12 ounces of brussels sprouts, trimmed and halved, in lightly salted water for 5 minutes. Meanwhile, saute 2 slices turkey bacon in 1 tablespoon canola oil on medium-high heat. Remove the bacon and crumble. Add cooked brussels sprouts to the skillet; cook 2 minutes. Stir in bacon, salt, and pepper until heated. Drizzle with 1 tablespoon red-wine vinegar before serving.
Boil 1/2 pound of peeled baby carrots in lightly salted water for 5 minutes; drain. In same pan, melt 1 tablespoon butter on medium; stir in 1 tablespoon honey and 1/2 teaspoon ground ginger. Boil 1 minute while stirring. Fold in carrots and 1 tablespoon Italian parsley.
Breaded Asparagus Dip 8 ounces trimmed asparagus spears first in all-purpose flour, then in beaten egg, and then in panko bread crumbs. Drizzle asparagus with 1 tablespoon olive oil. Bake in a single layer at 450 degrees F. for 10 minutes, or until golden. Serve with honey-mustard dip.
Cucumber Ribbon Salad Trim the ends off a medium cucumber, then cut it in half crosswise and peel into strips. Whisk 2 tablespoons rice vinegar, 1 tablespoon canola oil, 1/2 teaspoon toasted sesame oil, 1/2 teaspoon honey, salt, and pepper. Toss the dressing with the cucumber and some toasted sesame seeds.