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Do not cook. Transfer to a strainer and let drain. Place water in a 2-cup measure and place in the Cuisinart® Compact Microwave and heat to boiling, about 3 minutes on high (PL 10). Add saffron threads and stir; reserve. Heat chicken broth in a 2-cup glass measure for 5 minutes on high; reserve. Heat the butter for 30 seconds on high in a 1.-quart round microwave-safe casserole at least 4 inches high. Add chopped shallot, cover with a round of waxed paper cut just slightly larger than the diameter of the dish. Microwave on high for 3 minutes. Stir. Add Arborio rice and stir to coat with melted butter; microwave on high for 2 minutes. Stir and arrange in an even layer; microwave on high for 2 minutes. Stir in wine; microwave on high for 1 minute. Stir in saffron-infused water; microwave on high for 5 minutes. Stir. Stir in 1 cup of the reserved heated chicken stock. Microwave on high for 5 minutes. Stir in remaining chicken stock and salt; microwave on high for 5 minutes. Stir in reserved peas and the grated cheese. Microwave on high for 1 minute. Let stand for 3 minutes. Stir again. Serve hot. Nutritional information per serving (based on 6 servings): Calories 146 (33% from fat) • carb. 15g • pro. 7g • fat 5g • sat. fat 3g • chol. 15mg • sod. 228mg • calc. 71mg • fiber 1g Smashed Potatoes and Cauliflower with Garlic Cauliflower is substituted for some of the potatoes to lighten up this side dish. The best thing is no need to drain the potatoes and cauliflower, making them even easier to prepare. Makes about 2. cups . pounds Yukon Gold potatoes, peeled, cut into 1-inch cubes . pound cauliflower, separated into 1-inch flowerets, then cut in half 2 garlic cloves, peeled and thinly sliced . cup low sodium vegetable broth, chicken broth or water 1.3 cup plus 1 tablespoon whole milk or half-and-half 2 tablespoons unsalted butter, cut into .-inch pieces . teaspoon kosher salt pinch freshly ground white pepper Place the potatoes, cauliflower, garlic, and broth/water in a 1.-quart microwave-safe casserole/ bowl that is at least 4 inches deep. Cover tightly with lid or a plate and place in the Cuisinart® Compact Microwave. Microwave on high (PL 10) for 10 minutes. Stir. Microwave on high for 8 minutes. Remove and let stand for 2 to 3 minutes. Place milk and butter in a 2-cup glass measure or bowl. Microwave on high for 2 minutes, until milk is hot and butter is completely melted. Pour over potato/cauliflower mixture. Sprinkle with salt and pepper. Use a potato masher or hand mixer to “smash” potatoes and cauliflower to desired consistency. If a smoother texture is desired, use a food mill. Serve hot. Nutritional information per serving (one-half cup, made with milk): Calories 124 (39% from fat) • carb. 17g • pro. 3g • fat 5g • sat. fat 3g • chol. 15mg • sod. 179mg • calc. 38mg • fiber 2g Broccoli and Cheddar Stuffed Potatoes Twice baked potatoes in minutes. Makes 4 servings as a side dish 2 medium russet potatoes 1. cups chopped fresh broccoli (stems cut to .-inch pieces, flowerets cut to bite-sized pieces) 2 tablespoons water 2 teaspoons unsalted butter 2 tablespoons chopped green onion (include some of the green) 3 tablespoons lowfat sour cream or plain yogurt 3 tablespoons lowfat milk . cup (about 3 ounces) light shredded sharp Cheddar, divided . teaspoon kosher salt . teaspoon freshly ground white or black pepper 2 slices crispy microwaved bacon, crumbled (optional) Scrub the potatoes well and dry them. Prick with a fork. Place in the Cuisinart® Compact Microwave and microwave on the potato setting for 2 potatoes. Remove from microwave, wrap in aluminum and let stand 10 minutes. Place the broccoli and water in a shallow microwave-safe bowl. Cover with plate or lid and microwave for 1 serving on fresh vegetable setting. Remove from microwave, uncover and drain. Slice potatoes in half horizontally. Scoop the cooked potato flesh into a medium bowl, leaving .-inch-thick potato shell; reserve shells. Add butter and chopped green onions to potatoes in bowl and mash well. Add sour cream/ yogurt and milk. Mash well. Choose about 16 pieces of the broccoli flowerets and reserve. Stir in remaining cooked broccoli, . cup of the cheese, salt, and pepper. Spoon the potato mixture into shells. Arrange about 4 flowerets decoratively on each potato. Place the potatoes in a circle on a microwave safe plate. Cover with a microwave safe paper towel or waxed paper. Microwave on high (PL 10) for 4 minutes. Sprinkle with remaining cheese. Potatoes can be served at this point, or returned to the microwave for another 1. minutes on high to melt cheese. If desired, sprinkle with crumbled crispy bacon bits. Serve hot. . teaspoon finely chopped lemon zest . tablespoon lemon juice 1 teaspoon dill weed . teaspoon kosher salt Place all ingredients in small bowl and stir with whisk until smooth. Let stand for 30 minutes before serving to allow flavors to blend. If not serving following resting, cover and refrigerate until ready to serve. Nutrit...

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