Brown Butter Cheesy Potatoes and Brussels

brown butter brussels and potatoes

My favorite winter-time pasta dish is Orecchiette with Brown Butter Brussel Sprouts. It is the BEST. The flavors of  sautéed leek, shredded brussels, nutty pine nuts and rich browned butter meld together to create a dish that literally makes me happy from the inside out. I could eat it every night, no problem. Honestly, I would probably even talk myself into thinking it’s healthy because of the brussels sprouts. But it’s not. No, chalk this one up as a loss in the healthy-eating department, as you generally can with anything that calls for a stick of butter. It’s ok though. ‘Tis the season to indulge!

I planned to make my all-time favorite pasta dish last week but when I got home from the grocery store I realized I hadn’t put any pasta in my basket. UGH. How does a meal planner leave things off her list? Good grief. I scoured the pantry looking for any kind of pasta I could find…I saw a box of no-boil lasagna noodles and briefly considered what that would come out like. Eh. Then I saw the potatoes on the counter. Tiny, beautiful, golden potatoes that practically begged to be doused in brown butter and all of the other brussels “fixins”. Sure thing teeny potato. Today is your lucky day.

So the dish went the same way it always does…leeks and brussels sprouts sautéed in olive oil and a splash of white wine, seasoned liberally with salt and pepper. Butter, (much less than a stick as I wasn’t making a butter sauce for pasta, but a light glistening for the spuds0, slowly browning in a saucepan. The only difference in prep was instead of boiling orecchiette pasta I roasted the potatoes in a 375 degree oven for approximately 50 minutes. When the potatoes were cooked to perfection I tossed the whole thing together and took a fork straight to the serving dish. Ahhhhhhh.

Just in time for Thanksgiving, I’ve found a new, delicious side dish. I mean let’s be real, this combo screams Turkey Day. If you’re looking for something a little different this Thanksgiving, yet still a timeless classic, this should be your go-to. It’s definitely a new favorite in my house!

Happy cooking– and Happy Thanksgiving!

brussels and potatoes

Brown Butter Cheesy Brussels and Potatoes

5 tablespoons unsalted butter
1/4 lb. small yukon gold potatoes, halved or quartered to the same approx. size
1/2 cup pine nuts, toasted
extra-virgin olive oil
2 cloves garlic, minced
1 medium to large leek, quartered and chopped
1/4 cup dry white wine
2 cups Brussels sprouts, shredded
1/3 cup Parmesan cheese
Salt and freshly ground black pepper, to taste

  1. Preheat the oven to 375 degrees. Toss the potatoes with extra-virgin olive oil, salt and pepper. Roast for approximately 45 to 50 minutes, or until cooked.
  2. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; set aside.
  3. In a large pan, heat the olive oil over medium-high heat. Add the garlic and leek and cook for 2 minutes. Add the brussels sprouts and cook until tender, about 5-7 minutes. Add a splash of white wine and deglaze the pan. Simmer until the wine is mostly absorbed. Stir in the potatoes and pine nuts. Pour browned butter over the mixture and combine. Stir in the Parmesan cheese and season with salt and black pepper, to taste. Serve immediately.

What Gazpacho Taught Me About My Tastebuds

green gazpacho

It was a fun week experimenting with my Farmer’s Market goodies. I enjoyed only having to throw everything into a blender and then TA-DA…dinner was served! All of my summer produce was showcased so nicely in its raw state. Nothing beats summer veggies at their freshest, and using them in a crisp, bright gazpacho served before the main dish is the perfect way to highlight their awesomeness. So get out to the Farmer’s Market and see what you can find. Use these recipes only as a starting point, and let whatever bounty you score be the star of your dish.

 

white gazpacho

 

Gazpacho week has taught me something I had long forgotten about my tastebuds…they don’t like raw onion. And guess what? Gazpacho is packed full of raw onion. Raw everything, right? Next time I make gazpacho I think I’m going to cheat a bit. I’m going to sauté whatever onion, shallot or leek the recipe calls for before I chunk it into the blender. Problem solved. If you’re not a fan of raw onion I encourage you to do the same when you play with these two recipes. You’ll be happier with the results and will still only have to do minimal cooking. However, if you’re not worried about that strong taste and resulting strong breath, give the recipe a whirl as is.

Happy cooking!

Green Goddess Gazpacho

green goddess gazpacho

3 spring onions
1 small clove garlic, peeled
1 green pepper, cut into a few chunks
2 cucumbers, cut into large chunks
1 avocado
5 tbsp fresh basil
2 tbsp extra virgin olive oil
fresh dill or dried dill weed, for garnish
Salt and pepper, to taste

  1. Throw everything in the blender and puree until smooth. Garnish with dill, a dollop of plain greek yogurt, and a drizzle of extra-virgin olive oil. Serve.

 

Nutty White Gazpacho

nutty white gazpacho

1/2 medium head cauliflower, cut into 1-inch florets
2 slices of crustless white bread
1/4 cup pine nuts (1 1/2 ounces)
2 garlic cloves, coarsely chopped
2 tablespoons sherry vinegar
1 large shallot, coarsely chopped (optional to saute)
1 1/4 cups blanched slivered almonds
1/2 medium seedless cucumber, peeled and coarsely chopped, plus 1/4 cup finely diced cucumber
1/3 cup extra-virgin olive oil
salt and white pepper, to taste

  1. In a large saucepan of boiling salted water, cook the cauliflower until tender, about 8 minutes. Drain, rinse under cold water until cool and drain well.
  2.  In a blender, combine 1 1/2 cups of cold water with the cooked cauliflower, bread, pine nuts, chopped garlic, sherry vinegar, chopped shallot, 1 cup of the slivered almonds and the coarsely chopped cucumber; blend until smooth. Add the olive oil and pulse just until incorporated. If necessary, add more water to thin the gazpacho. Season the soup with salt and pepper and refrigerate until chilled, about 1 hour.
  3.  Preheat the oven to 350°. Spread the remaining 1/4 cup of slivered almonds in a pie plate and toast for about 6 minutes, until fragrant and lightly golden. Ladle the gazpacho into bowls. Garnish the soup with the toasted almonds and the finely diced cucumber and serve.

 

What else can I do with this ricotta?

So now that you have a nice batch of homemade ricotta in your fridge, let’s figure out how to use it! I’m assuming you have some left over after making the roasted cherry tomato bruschetta, and that’s a bold assumption because I definitely didn’t. But good news– even if you’re out, you now know how  easy it is to make more.

Like I said, I ran out post-parent picnic, but I had already brainstormed all of these wonderful ways to cook with it so I’m seriously making more tomorrow. Good thing I have a steady supply of cheesecloth in my pantry. So here are my thoughts and some useful links that will help you get the most out of that creamy, wonderful goodness just lying in wait in the refrigerator. Let me know which ones you use and always let me know if you come up with something totally awesome that I haven’t thought of…I would LOVE to try it!

(More) Uses for Homemade Ricotta Cheese 

  1. Pancakes
  2. Stuffed Shells
  3. Summer Vegetable Tart
  4. Scones
  5. Muffins
  6. Cheesecake!! duh
  7. Pizza- See my “weird pizza” OR this one!
  8. Gnocchi!!!!!!! (I’m excited about this one!)
  9. Cookies
  10. Stuffed and Fried Squash Blossoms

Need a few more dinner ideas? Check out this Food 52 article that will inspire you to squeeze 6 dinners out of one batch of ricotta. Or if you’re ready to move on from our cheesy friend but still need some dinner ideas, become a Menu Therapy subscriber for just $5. We will plan your dinners, write your grocery lists and help you become a superstar in your kitchen. 🙂

Summer in a Salad

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It’s almost the 4th of July! How did that happen so fast? July 4th is always so much fun in California, and this year it will be almost perfection as my parents are making a last minute trip to join us. I’m so excited! I’m quickly learning that two grandchildren is twice the lure of one. I guess that may seem obvious but we already got a good amount of visits from the grands with just Kellan; but now that Allie is here too we recently got a fun surprise visit from BJ’s mom and dad and now my parents are coming again! I’m loving it! I can’t wait to share all of the July 4th festivities with Nonni and Papa. We’ll go to the beach, grill something tasty, and cap it off with fireworks in Dana Point. I also cannot WAIT to dress my littles in their red, white and blue outfits…there’s going to be a lot of cuteness going on!

Whoa sorry, that was not where I intended to go with this blog. I wanted to talk about Summer. Summer is in full swing and it is absolutely glorious. Warm nights, beautiful sunsets, fun beach days…I LOVE Summer. I also love this salad. Watermelon, heirloom tomatoes, basil, feta cheese and lemon juice- this salad embodies all that is good about Summer. It’s all about seasonal bounty; it’s simple, lightly dressed and a little flirty. If ever Summer were found in a salad, it would be found in this one. There’s no real recipe here, just take as much as you like of those ingredients, throw it in a bowl and toss it in olive oil and lemon juice. Easy. You won’t even have to break a sweat in the kitchen for this one, and isn’t that always a happy thing?

Happy 4th!

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Watermelon and Heirloom Tomato Salad

seedless watermelon, cut into bite sized pieces
heirloom tomatoes of all sizes and varieties, chopped or halved accordingly
feta cheese, crumbled
basil, chiffonade
pine nuts, toasted (optional)
lemon juice
extra-virgin olive oil
salt and pepper, to taste

Combine all of the ingredients in a large bowl. Mix gently and serve.

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Chopped Thai Salad with Kale, Basil and Peppers

thaipeppersalad

It’s another pretty salad, and this time of year, you’ve got to love another pretty salad. It’s swimsuit season, people! Time to put the pasta away and focus on some veggies. At least for a week. A few days. Ok maybe just once. Well whatever you decide, it’s time for me to focus on veggies. Eight weeks ago I had a baby in my belly, and now that she’s outta there, I have to get healthy. Healthy is the key. I’m also extremely excited to start exercising again. Really exercising. I went back to yoga this weekend and went for my first run today. It was awesome…and embarrassing. I was feeling so good! My favorite song was playing, the air was crisp and the sun was shining. Perfect morning. I was feeling all, Look at me up and running before people are heading out to work. Look at me wearing my pre-preggo workout clothes. Look at me already a mile down while my kiddos are still fast asleep. Look at me…tripping and falling flat on my face. Yep, that happened. Flat. On my face. Pride comes before a fall? Consider me humbled.

So yes, time to get healthy. I’m not necessarily on a quest to get skinny, although shedding these last 10 lbs. will be a happy bonus. I’m on a quest to lay off the pizza, ice cream, and all of the other super unhealthy foods I craved during my pregnancy. See ya later bad stuff!

Yes, I realize I am quite possibly completely full of it, and a big fat chocolate cake will show up on the blog next week. That’s ok. What is that saying, “Eat a little of everything and a lot of nothing”? I can totally do that! Chocolate cake, here I come! Next week. Today we’re eating salad; and this salad is a good one. It almost makes you not miss cake. Almost.

This salad is seriously yummy. It has everything you need to feel full and satisfied without having any meat. I love that. Sometimes you don’t need meat. Am I right? If you’re a man you likely disagree, so feel free to add some diced grilled chicken. That would be ok. I won’t do that, but you totally can. Have fun chopping and shredding the veggies for this salad. I’m totally serious, isn’t it so much fun to chop and shred and dice? I love it…free therapy!

So here’s to another pretty salad! It tastes as good as it looks, and looks pretty darn awesome. Enjoy…happy swimsuit (salad) season!

thaipeppersalad2

For the salad:

16 ounces shelled edamame, cooked
5-6 cups kale, shredded
1/2 cup basil, chopped
1/4 cup mint, chopped
3 large carrots, shredded
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
¾ cup cashews, chopped

For the dressing:

2/3 cup extra virgin olive oil
1 garlic clove
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 tablespoon water
2 tablespoons honey
1 tablespoon sesame oil
1 teaspoon- 1 tablespoon sriracha (to your taste)
2 teaspoons grated fresh ginger
1 lime, juiced
salt and pepper, to taste

  1. Using a food processor, puree all of the ingredients for the dressing. Set aside.
  2. In the same food processor, pulse all but a 1/2 cup of the edamame until finely chopped.
  3. Combine all of the ingredients for the salad, except the cashews, in a large bowl. Toss with the dressing, top with chopped cashews and serve.

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Asparagus’ Last Hurrah!

aspargus tart

I’m a big asparagus fan. I eat it year-around because I like it and because let’s face it, I can. We live in America and can get our hands on pretty much any produce any time of year, we just might pay a pretty penny for it. That’s the beauty of seasonal eating though. If you eat what’s in season it will not only taste better, it will cost less. So that’s why this dish is asparagus’ last hurrah…of the season.

I love how versatile asparagus is. It aims to please; making it easy for any cook to accomplish something wonderful with it. Grilled, roasted, battered and fried, sautéed, served raw in a salad, pureed into a soup…there is truly something for everyone. There’s not much I haven’t done with asparagus, and now I can mark even one more preparation off the list. Please marvel at this gorgeous tart with me. I mean, how yummy?!

asparagus-tart-horiz

Flaky, buttery puff pastry is the perfect vehicle to house nutty gruyere cheese, caramelized leeks and bright green asparagus. This tart is a cinch to put together, taking very little time and effort but looking like a million bucks. You could cut it up into squares and serve it as an app at your next get together or dinner party, but it would also be a nice alternative side dish to a grilled steak. Starch and veggie in one bite, throw it in the oven and tend to the grill. Done.

However you serve it, just serve it. It’s pretty to look at and even more pleasant to eat. A fun alternative to what you’ve probably been doing with Spring’s favorite veggie.

Asparagus Tart with Gruyere and Leeks

2 sheets frozen puff pastry, defrosted
8 oz. Gruyere cheese, freshly grated
1½ pounds medium asparagus, trimmed
1 tablespoon extra virgin olive oil
Salt and pepper
2 tablespoons unsalted butter
1 leek, trimmed, cleaned, sliced lengthwise and chopped

  1. Preheat oven to 400 degrees. Prep a parchment lined baking sheet and place the two puff pastry sheets on the baking sheet, overlapping them about an inch to connect them. Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle for the outer crust. Then, using a fork, pierce the dough all around in the center, not the edges. Bake the pastry dough until golden, about 15 minutes.
  2. Meanwhile, melt the butter in a medium skillet over medium heat. Add the leeks and sauté until caramelized, approximately 10 to 15 minutes. Set aside.
  3. Remove the pastry shell from the oven, sprinkle with Gruyere cheese and caramelized leeks.
  4. Arrange asparagus spears in a single layer over the Gruyere cheese, alternating ends and tips. Drizzle with olive oil and season with salt and pepper to taste. Bake for about 20 to 25 minutes. Remove from oven and let cool slightly.
  5. Slice and serve. Enjoy! 🙂

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New Year, New Adventures

Happy New Year everybody! It’s out with the old and in with the new…new resolutions, new healthy habits, new hobbies. As we packed all of our Christmas decorations away in boxes and tucked them in the back of closets until next year, many of us daydreamed about what our lives will look like in 2015. We set goals and make lists, focusing on things we want to start doing in 2015, as well as things we hope we never do again. I love the new year. It’s the perfect time to start fresh and make every effort to be the person we want to be. My husband and I love to sit down together every January and talk about our goals. Something about saying them out loud seems to make them more likely to come to pass…maybe it’s the accountability it creates. I have a long list of things I’d like to accomplish in 2015. Some of them are things I hope to do like run another half marathon after our daughter is born in April. Other items are on my list out of complete necessity, like potty train my two year before the baby arrives and get my home organized and de-cluttered before baby gear covers every inch and corner of the house again. Lots to do and so little time…or energy…to do it! 🙂

Baby #2 will be an adventure for sure and has given us a lot to be excited about in 2015! What’s your new year adventure? For my younger sister, Chelsey, 2015 has already been a year of firsts. Like many do, Chelsey made it her goal to eat nutritious, fresh, home-cooked food. Don’t get me wrong, she has been eating home-cooked food forever…just not prepared by herself and in her own kitchen. Chelsey has never really had an interest in cooking. When I was growing up my mom and I would spend hours in the kitchen cooking and baking, while Chelsey usually only showed up to lick the cookie dough off the spoon and scrape the yummy leftover goodness out of the bottom of the bowl. That was the extent of her “cooking.” It probably doesn’t help that for a long time two out her three meals a day seemed to be Starbucks frappuccinos…but that’s a whole other conversation. 🙂

chelseyfrap

However, in the three short weeks that have passed in 2015, Chelsey has sent me more pictures of the yummy food she’s whipped up than she’s ever made in her entire 28 years put together. I’m so excited for her! Every night it’s something new and yummy. Her photos make this pregnant girl’s mouth water and I want to try everything she’s made!

Finally a few nights ago I got to try one of the very first dishes Chelsey’s ever cooked from scratch. Spicy Cauliflower Stir Fry from Ree Drummond’s blog, The Pioneer Woman. As soon as I saw the picture and read the ingredients I knew this was going to be one my husband and I would love. You can’t beat the umami flavors of a good stir fry or fried rice without the guilt! I have to admit, while I was painstakingly breaking apart the head of cauliflower into teeny tiny florets, I was kind of shocked Chelsey made it through the process without getting annoyed. The smaller the florets are the quicker they soften up while cooking and the better the whole dish will be. Trust me, it’s worth it. The only addition I made was toasting up a few tablespoons of sesame seeds and tossing them in at the last second. It added a nutty crunch that I loved.

Thank you, Chelsey, for introducing me to this super satisfying take-out fake-out. I’m so proud of all of your culinary feats so far this year and can’t wait to see what else you share with me!

cauliflower stir fry

Spicy Cauliflower Take-Out Fake-Out

1 whole head cauliflower
2 tablespoons vegetable oil
2 cloves garlic, minced
2 tablespoons soy sauce
1 lime
2 green onions, sliced
1 tablespoon sriracha,plus more for deeper color and flavor if you wish
2-3 tablespoons sesame seeds, toasted

  1. Break up the cauliflower into large florets, then, using your hands, break into very small florets.
  2. Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around the pan, allowing it to get very brown in some areas.
  3. Cook for 3 minutes, then turn heat to low. Add soy sauce, squeeze in the juice of the lime, and add most of the sliced green onion, reserving the rest for serving. Stir and allow to cook for 3 to 4 minutes more, then squeeze the hot sauce over the cauliflower. Stir until the hot sauce has been incorporated. Add a little more hot sauce if you want a deeper color and flavor. Toss in toasted sesame seeds and serve.

Dadgum That’s Good…and Healthy!

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I recently had the great honor of having a recipe and bio published in my friend John McLemore’s cookbook, Dadgum That’s Good…and Healthy! John is the President and CEO of Masterbuilt Manufacturing, a company based in Columbus, GA that designs and builds grills, smokers, electric fryers, and more. I can speak from experience in saying that these products are AWESOME! I used the indoor turkey fryer when I cooked for the Purvis family beach trip this spring and had delicious results. I used to it to fry up homemade french fries that were so crispy and perfect they were gobbled up in about five minutes, and even replaced the frying oil with water the next night and prepared a low country boil that fed 20 adults. The versatility is amazing and the results are top notch every time. My next guilty pleasure will be purchasing the updated electric smoker. I can’t imagine an easier way to prepare a meal for a crowd that not only fills everyone’s belly, but leaves them wishing for more smokey goodness. Merry Christmas to me, BJ?

This cookbook is full of delicious recipes that are super tasty and yet waistline-friendly. Some of my favorites include Bobby Deen’s Grilled Corn with Pimento Cheese on page 45, the Thumbs-Up Fried Green Tomato Sandwiches on page 91, and the Piri Piri Chicken on page 151. Also, don’t forget to check out my spread on page 127. My recipes for Salsa Verde Skirt Steak and Grilled Green Bean Salad are absolutely worth checking out.

To snatch up your own copy of Dadgum That’s Good…and Healthy! click here.

Sweet, Sweet Summer

Summer Sauté Close Up

I can’t believe summer is almost behind us! How can that be? It seems like only a few short days ago I was excited about the arrival of spring and now it’s late August. Too fast! If you’re like us summer is a very busy time of year. Maybe it’s because we happen to live in a pretty fabulous destination spot and play host to family and friends during their annual vacations…which we LOVE doing…or maybe it’s because my husband and I both also see summer as the official countdown to college football season. Either way it’s here today and gone tomorrow like no other season. Luckily, we have a few more weeks to go; weeks in which I will make every possible trip to the Laguna Beach Farmer’s Market I can, and grab all of my favorite summertime fruits and veggies as long as they’re available. My checklist of ingredients that I’ve yet to cook with this season is pretty long, but the good news is I’m back in the kitchen every night as usual so I have plenty of time to get cracking on them. First up next week- squash blossoms! Those little suckers will be stuffed with cheese and fried in a white wine batter as soon as I get my hands on them this weekend. Post to follow!

Last night I stumbled upon a very seasonal, very tasty, and very easy side dish. I’m so excited about this dish that I can’t wait to make it a part of the meal plan for our subscribers next week. If you’ve ever imagined what summer on a plate would taste like, this is it! Zucchini, sweet yellow corn and juicy cherry tomatoes tossed with thyme, oregano, basil, and parmesan cheese, all rounded out with a squeeze of lime juice. It’s hearty yet light, and the bright zing from the lime juice elevates the flavor above your average vegetable sauté or ratatouille. It’s everything a summer side dish should be- fun, bright, colorful, healthful and zippy! 🙂 I love it and can’t wait for you try it. Let me know what you think!

Summer Sauté in Pan

Ingredients:

1 cup frozen corn kernels, thawed
1 cup cherry tomatoes, halved
3 large zucchini, diced
2 cloves garlic, minced
2 tablespoons olive oil
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
salt and freshly ground black pepper, to taste
1 lime, juiced
1/4 cup  grated Parmesan

  1. Heat olive oil in a large sauté pan over medium heat. Add the garlic and cook until fragrant, being careful not to burn.
  2. Add the zucchini and corn and sauté for 1 minute. Add in salt, pepper, basil, oregano and thyme. Continue to cook for 2 minutes more.
  3. Add in cherry tomatoes and lime juice and cook for just another minute more or until tomatoes just begin to burst.
  4. Toss in parmesan cheese and stir to coat. Serve.

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Grilled Carrots with Citrus-Honey Dressing

It’s officially Summer and I am officially obsessed with grilling. Maybe it’s because as the temperatures rise it just gets too darn hot in my house to stand over the stovetop, but whatever it is, I would much rather spend my evenings cooking outside. Grilling is summer what roasting is to winter. If you’re into food at all you’ve probably noticed the roasting craze that has taken over Pinterest, food television, and cooking blogs. “When in doubt, roast it!” they say. I totally agree and 100% subscribe to that mantra. In the wintertime everything tastes better roasted. Roasted brussels sprouts, broccoli, butternut squash, carrots, asparagus…you name it, it can be roasted. However, enter Summer and the oven takes a back seat to it’s cooler, adventurous, macho brother- the grill. If you can roast it, you can grill it. Since both methods are dry heat cooking they are practically interchangeable.

Why is it then, that most of us only use the grill to cook protein? Silly! Wouldn’t it be so much easier if we were able to complete an entire meal outside on the grill? No running back and forth…inside and outside…outside and inside. Craziness! I know every time I’m supposed to be manning the grill and the stovetop at the same time something suffers, and it’s usually whatever I’m grilling. What good is perfectly creamy risotto if the New York Strip you were planning to serve it with looks and tastes like beef jerky? Biggest bummer ever!

That’s why I’m making it my mission to keep it all outside this summer. If my meat is supposed to be grilled then my side dish will be too. Simple. Prep it all inside and then take it all outside to do the cooking. No more running to and fro like a crazy person trying to manage two ticking time bombs at once. I’m simplifying my summer cooking and meal planning.

So far this summer I’ve grilled bread for bruschetta, cherry tomatoes for a taco topping, green beans for a tangy salad, limes before squeezing them into guacamole, carrots for a sweet and smokey side dish, and yukon gold potatoes for a killer potato salad.  I’ll have to share that potato recipe soon. I served it to my meat-and-potatoes-loving Dad and he LOVED it.

Start thinking about your side dishes when you plan to fire up the grill. Is there any reason why they can’t hit the grates as well? Just to prove that it can be done I want you try this grilled carrot recipe soon. I sliced my carrots into 1/4 inch thick strips, tossed them with salt, pepper and extra-virgin olive oil, and then dropped them right on the grill. The grill marks create a sweet, caramelized crust that brings out the carrots’ natural sweetness. Then toss it with a honey-citrus dressing, fresh mint and feta cheese, and you have a super unique and tasty take on this boring old root vegetable. Enjoy- and get grilling!

grilled carrots

 

Ingredients:

1 lb. carrots, peeled and cut into 1/4 inch-thick slices lengthwise
1/4 cup fresh mint, chiffonade (thinly sliced)
1/4 cup feta cheese, crumbled
2 tablespoons orange juice
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil, plus more for grilling
1 teaspoon dijon mustard
1 tablespoon honey
salt and pepper, to taste

  1. Heat a grill over medium heat. Toss carrots with extra-virgin olive oil, salt and pepper.
  2. Combine orange juice, red wine vinegar, honey, 1/4 cup of extra-virgin olive oil and dijon mustard. Whisk vigorously until combined and slightly thickened. Season to taste with salt and pepper and set aside.
  3. Grill carrots for 2 to 3 minutes per side with the grill closed, careful not to burn. If needed, remove carrots from direct heat and continue cooking over indirect heat until softened and cooked through.
  4. Toss carrots with dressing, mint and feta cheese. Serve.

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