Sunday Supper - Bibb & Radish Salad with Buttermilk Dressing & Honey Glazed Carrots with Parsley

I'm going back East to see family and friends next Saturday where I know I'll pig out on lobster and East coast pizza so I decided to make it a veggie lunch week.

For the salad:

1. Whisk together 1/2 cup buttermilk, 3 tablespoons mayonnaise, 2 tablespoons flat leaf parsley, 1 clove garlic finely chopped, salt and pepper for dressing.

2. Add dressing to one head of bibb lettuce torn, 4 radishes, thinly sliced, sliced chives, and 1 shallot, thinly sliced.

For the carrots:

1. In a large skillet combine 6 medium carrots peeled and sliced. Add just enough water to cover the carrots and cook for 15 minutes.

2. Coat with 1 tablespoon honey, 1 tablespoon olive oil and 1/2 cup chopped fresh parsley.

3. Sprinkle with cayenne pepper and stir on low heat until coated in glaze.

2. Add 1 tablespoons honey and parsley