Thursday, April 29, 2021

Spring Fling: Herb Roasted Carrots

Bursting with Spring flavors, these herbed carrots make for a perfect side to complement any meal.  



Herb Roasted Carrots


Carrots are one of the best of Spring's produce.  Today we are roasting carrots, of all colors, in an herb and garlic coating.  Fresh rosemary and thyme along with minced garlic are mixed with olive oil to create a wonderful coating that flavors these carrots deliriously.  Using colored carrots make for a pretty dish but you can use all of one color if you like.

These are the perfect side dish for chicken, beef, fish, or pork.  They would be great alongside a holiday meal as well.  Easter or Mother's Day, even the winter holidays would benefit from such a tasty yet easy side dish.  Enjoy this while carrots are at their peak!



What Ingredients do I need?

  • carrots
  • shallots
  • olive oil
  • fresh thyme
  • fresh rosemary
  • garlic


Substitutions and Variations

  • use minced onion instead of shallots
  • use one color of carrot instead of multi-colored
  • use different herbs like tarragon, chives, or marjoram
  • try using this topping on different vegetables like broccoli and cauliflower or zucchini



Kitchen Tips and Notes

  • Line your baking sheet for easy clean up
  • cutting your carrots lengthwise is for looks, you may cut them anyway you choose
  • use fresh herbs that are in season, they make the dish taste fresher
  • roasting brings out a vegetable's sugar so they caramelize
  • every oven acts differently so watch your ingredients so that they don't burn.


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Herb Roasted Carrots


serves 4-6


1-2 lb. rainbow carrots, halved lengthwise
2 shallots, thinly sliced
3 tablespoons olive oil
2 tablespoons chopped fresh thyme
1 1⁄2 tablespoons chopped fresh rosemary
1 tablespoon minced garlic
1 teaspoon salt
3⁄4 teaspoon ground black pepper

Preheat oven to 450 degrees.   Line a baking sheet with aluminum foil; set aside.

In a large bowl, combine carrots, shallot, olive oil, thyme, rosemary, garlic, salt, and pepper, tossing to combine well.   Arrange carrots on the baking sheet in an even layer. Bake for 15-20 minutes until crisp tender.  Remove from the oven and place on a serving dish.












Friday, April 23, 2021

Spring Fling: Ribbon Spring Salad with Buttermilk Dressing

This strikingly beautiful salad is filled with carrot and zucchini ribbons, and is mixed with spring vegetables such as asparagus, radishes, and snap peas.  
Douse this with a quick homemade buttermilk dressing and you have one gorgeous, yet light, salad!




Ribbon Spring Salad with Buttermilk Dressing



We can't go through the Spring Fling Recipe Series without adding a wonderful salad that is beautiful to look at and light and refreshing.  It's filled with Spring veggies such as carrots, zucchini, asparagus, snap peas, radishes, cucumbers, and spring mix.  This mixture grabs up the freshest produce for spring!  To make this salad attractive I've made ribbons out of the carrots and zucchini using a spiralizer.  You can accomplish a similar affect by using a vegetable peeler as well.

This salad is topped with a wonderful buttermilk dressing that is filled with herbs.  You won't regret making your own dressing with this one.  It's easy to mix up and the flavor is out of this world!  Enjoy this salad for Mother's Day, Spring Brunch, or as part of a wonderful weekend meal.





What Ingredients do I need?

  • Carrots - try to buy large carrots so spiralizing is easier
  • Zucchini
  • Asparagus
  • Radishes
  • Snap Peas
  • Cucumber
  • Spring Mix or 50/50 Blend
  • Buttermilk
  • Mayonnaise
  • Chives - use fresh herbs
  • Dill - use fresh herbs
  • Lemon
  • Dijon mustard


Substitutions and Variations

  • Use Spinach as your base or a butter lettuce
  • You can use yogurt instead of Mayonnaise
  • If you don't like fresh Dill use fresh Thyme
  • Swap out some of the veggies for your favorite ones
  • Use your favorite vinaigrette instead of a cream based dressing



Kitchen Tips and Notes

  • I use a spiralizer to make my ribbons. I have this one and this one.
  • Use a vegetable peeler to make long strips instead of ribbons
  • Make sure to blanch your asparagus to keep it fresh and vibrant green
  • I often make dressing in a jar. It easy to put all ingredients in and then close and shake to combine.
  • Store your leftover dressing in the refrigerator for up to 2 weeks.


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Ribbon Spring Salad with Buttermilk Dressing

serves 6

Dressing:
½ cup whole buttermilk
¼ cup mayonnaise
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
½ teaspoon lemon zest
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon ground black pepper

Salad:
½ pound thin asparagus, blanched, and cut into 2" pieces
1 medium zucchini, cut into ribbons
1 medium carrot, cut into ribbons
4 oz sugar snap peas, trimmed and sliced
4-5 radishes, sliced
½ English cucumber, thinly sliced
4 cups spring green mix


In a medium bowl or mason jar, whisk together buttermilk, mayonnaise, chives, dill, lemon zest and juice, mustard, salt, and pepper.   Cover and refrigerate for 1 hour.

In a large bowl, toss together ribbon carrots and zucchini, asparagus, snap peas, radishes, and cucumber. Serve over spring green mix, and drizzle with dressing just before serving.













Saturday, April 17, 2021

Spring Fling: Garlic New Potatoes

These delectable Garlic New Potatoes are the perfect side dish for any entree this Spring!



 Garlic New Potatoes


Everyone needs a good side dish that will go with a variety of hearty entrees.  These Garlic New Potatoes are perfect for my Spring Fling series using the abundance of new potatoes that are popping up in the markets right now.  Add in some garlic and some fresh Spring dill and you have yourself one delicious side dish.  

I served this with a Pineapple Glazed Pork Tenderloin (coming soon) but this would go equally well with beef, chicken, lamb, or fish entrees.  They are easy to make as they are roasted in the oven.  Roasting brings out the flavor of the garlic and potatoes.  A perfect combination.  Enjoy!




What Ingredients do I need?

  • small new potatoes - I used a tricolor variety
  • olive oil
  • garlic cloves
  • dill
  • salt & pepper


Substitutions and Variations

  • fingerling or baby red potatoes would work well
  • add additional dried seasonings such as Italian herb blend or Herbs de Provence

Kitchen Tips and Notes

  • cut the potatoes in half or in quarters if large
  • toss them in good olive oil
  • get your oven really hot for roasting (425 degrees)
  • fresh garlic is best, but already minced can be used in a pinch.
  • don't have fresh garlic? how about garlic powder!
  • bake until golden brown and tender




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Garlic New Potatoes


serves 6


2 pounds assorted small new potatoes, cut in half
olive oil
3 cloves garlic, minced
1 teaspoon kosher salt
¼ cup fresh dill
Ground black pepper, to taste

Preheat oven to 425°.

On a large baking sheet add potatoes.  Drizzle with olive oil and mix to coat.  Sprinkle with the minced garlic and the salt.   Bake on the middle rack for 15-20 minutes until golden brown and tender.  

Sprinkle with chopped dill. Sprinkle with additional salt and pepper to taste.  Serve.











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