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.

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.

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.

Spring Fling: Herbed Lemon Butter Beans

Tender Butter Beans are laced with bright lemon juice, springtime herbs of parsley and mint, a little shallot and some fruity olive oil to create one delectable side dish!

Herbed Lemon Butter Beans

It's time to get back in to my Spring Fling Cooking Series where I bring you light and fresh recipes that focus on in season produce to make the most wonderful dishes for Spring!  First up is an easy side dish that brings a pop of fresh bright flavor to any choice of protein.  Using canned or frozen (or even fresh) butter beans to mix with some lemon juice, herbs, shallots and doused in olive oil will make one of the easiest but tastiest side dishes around!

Butter beans (or lima beans) are a tender beans that when cooked become soft and buttery in texture and just give you that "oomph" of comfort in your mouth.  These are the perfect beans to toss with a wonderful vinaigrette and mix with some fresh spring herbs; mint and parsley.  The combination is outstanding! Great for picnics, BBQs, Spring brunches, Mother's Day lunch, or any weeknight meals.  I love how light and fresh this dish is!  It's one of my new favorites.

What Ingredients do I need?

• frozen Lima or butter beans
• Better Than Bullion - Chicken flavor
• water
• mint
• parsley
• shallot
• lemon
• olive oil

Substitutions and Variations

• Try using different herbs such as basil, thyme, or tarragon
• Use orange zest and juice instead of lemon

Kitchen Tips and Notes

• Make sure to cook the beans until they are tender, but don't overcook or they will become mushy.

• Cook the beans a day ahead if you like, just bring to room temperature before adding in the rest of the ingredients.

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Herbed Lemon Butter Beans

serves 6

1½ thawed frozen butter beans
1 tablespoon kosher salt
1 teaspoon Better Than Bouillon - Chicken paste

water
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 shallot, chopped
¼ cup chopped fresh parsley
¼ cup chopped fresh mint


In a large stockpot, bring beans, salt, bouillon granules, and water to cover to a boil over medium-high heat. Reduce heat, and cook until tender, about 20 minutes. Drain, and let cool to room temperature.

In a medium bowl, stir together beans, lemon zest and juice, oil, shallot, parsley, and mint.

source:  Entertain & Celebrate Easter Magazine 2018

Date Night: Sirloin Tips and Gravy

Comfort food galore of Food of the Gods....you decide!  These Sirloin tips are simmered in the most succulent and saucy gravy that will have them begging for more.

Sirloin Tips and Gravy

We had a wonderful date night Friday night.   A stay at home (which we always do anyway these days during Covid) date night with a wonderful dinner, candlelight, wine, and smooth jazz.  This was a "turn off the TV" and let's have some fun kind of date night.  We haven't relaxed like that in quite a while.  To me date night calls for steak.  But one that's cozy, more like comfort food since it is still chilly here at night.  This Sirloin Tips and Gravy is the ultimate comfort food.  It's heavenly actually,  and it couldn't be easier or quicker to make.

Bite sized pieces of sirloin steak are seasoned and seared then simmered in the most heavenly beef gravy sauce spiked with red wine, rosemary & thyme, and garlic.  Served along side of rice, mashed potatoes, or noddles you have a dinner that is the food of the Gods!

Let's talk about the gravy for a minute.  This isn't you plain old everyday brown gravy.  No ma'am!  This is a decadent rich and thick saucy gravy filled with wine, onions, and spices.  THIS is what makes the dish AMAZING!   Don't skip the gravy, cause it's what this is all about.  Enjoy!

What Ingredients do I need?

• sirloin steak
• garlic powder
• onion powder
• chili powder
• paprika
• onion
• red wine
• beef broth
• olive oil
• dried thyme
• dried rosemary
• garlic
• butter
• Worcestershire sauce
• cornstarch

Substitutions and Variations

• Use NY strip steak or filet mignon as decadent alternatives.  
• Use white wine instead of red or leave out the wine if needed.
• Use shallots instead of onions
• Serve with egg noodles, mashed potatoes or rich.
• Serve with crusty bread to soak up all the sauces
• Add mushrooms along with the onions to the sauce

Kitchen Tips and Notes

• Stew meat would not work in this dish as it needs a long cooking time.

• This spice rub is great on fish, chicken, or pork.
• The sauce would be wonderful over pot roast, or make a version with chicken broth and white wine over pork roast.

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Sirloin Tips and Gravy

serves 4


1 ½ lbs. top sirloin steak
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
3 Tablespoons flour

3 Tablespoons olive oil

Gravy
1/4 cup dry red wine
1/2 cup diced yellow onion
3 cloves garlic, minced
2 cups beef broth
3 Tablespoons butter, separated
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoons Worcestershire sauce
1/4 cup cold water + 3 tablespoons cornstarch

On a cutting board, cut steak into 1-inch cubes, trimming any large pieces of fat.  Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss.

Heat 3 Tablespoons of olive oil in a large skillet or dutch oven over medium-high heat. Add the sirloin, in batches if needed, and sear meat browning all sides about 1 - 1 1/2 minutes total.    The meat will not be cooked at this point.   Transfer to a plate. Repeat with remaining beef if necessary.

Reduce the heat to medium and add 2 TBS butter.   When melted add the onions. Cook until softened, about 5 minutes.  Add the wine and use a wooden spoon to scrape up any brown bits on the bottom of the pan.  Add the garlic and cook for 30 seconds until fragrant.  Add the beef broth, thyme, rosemary, onion powder, and garlic powder.  Bring to a boil.

In a small measuring cup add the cornstarch and the water, whisking to combine.  Whisk in the cornstarch into the hot gravy in a steady stream and stir.  All the gravy to come to another boil.  Then reduce your heat to medium-low.  Add back in the beef along with any accumulated juices.   Cook partially covered with a lid for 10 minutes, until beef is cooked through.  Remove the pot from the heat.  Stir in the remaining tablespoon of butter into the sauce.