Friday, October 21, 2016

Whole Maple Roasted Carrots with Sea Salt and Marigold Petals

Sometimes the simplest recipes end up being keepers. This one is so basic, it can be thrown together quickly on the shirttails of a busy day, and still carry its own element of being special and thoughtful. So here is an idea to keep in your back pocket the next time a quick side dish is required. Perfect for fall, especially if you still have citrusy marigolds (and carrots) in your garden. 

Whole Maple Roasted Carrots with Sea Salt and Marigold Petals:
*4 lbs organic carrots (assorted colors are fun too)
*olive oil
*3 Tablespoons maple syrup
*sea salt
*Italian flat leaf parsley, chopped 
*marigold petals from 2-3 marigold flowers 

Preheat oven to 350. Line 2 baking sheets with parchment. Rinse and peel carrots, leaving tops if they are in good shape. Divide carrots evenly between baking sheets and drizzle with olive oil and maple syrup to coat. Sprinkle with sea salt. Toss gently to coat carrots evenly. Bake on center and upper rack of oven for 45 minutes (add more or less time depending on thickness of carrots) and roast until thickest part of carrots are tender, alternating racks halfway though. Remove from heat and transfer to a serving plate. Sprinkle with additional sea salt. Garnish with chopped parsley and marigold petals. Serve warm.  

Monday, October 10, 2016


Greetings from WNC. A few snapshots from the kitchen and garden....

~Greasy beans~

~Paw paws~


~Curried butternut squash galette~

~Broom Corn~

~Hibiscus fruits from my friend Dana~

~A bowl of Arkansas black~

~Late summer visitors~

~Fresh hibiscus tea with honey~

Friday, June 10, 2016

Serviceberry Shortcake, Yolk Hearts and More.....

Some recent 'stories':

~This year I strayed from the usual serviceberry application and instead piled the berries on shortcake. Really, you could almost put anything on top of a flaky biscuit and whipped cream, but this was by no means a stretch.~

~While slicing open a dozen hard boiled eggs to devil for a potluck.........~

~Too much spinach in the garden led to this questionable idea. Spinach, feta, lemon zest.~


Saturday, April 23, 2016

Lemon Pavlova with Peaches and Cream

Never a big fan of meringue, this version won me over. The slow, low temperature baking process produces a fragile, porcelain-like exterior with a soft, chewy middle. The individual pavlova (named in honor of Russian ballerina Anna Pavlova) are shaped with a small well in the center to hold whipped cream and fruit. The recipe may seem involved, but is in fact fairly simple, the key is not to rush the cooling time in the oven.
Here we used canned peaches, but look forward to making these again when the berries come on.

Lemon Pavlova with Peaches and Cream (adapted from May 2016 Better Homes and Gardens)

  • 1 pint heavy whipping cream 


  1. Allow egg whites to stand at room temperature 30 minutes (this helps create more volume). Meanwhile, line a baking sheet with parchment.
  2. Preheat oven to 250 degrees F. For meringue, in the bowl of a stand mixer fitted with the whisk attachment* beat egg whites, cream of tartar, and salt on medium speed until soft peaks form. Add the 1 1/2 cups sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form and meringue is no longer gritty (18 to 20 minutes), scraping down bowl as needed. Beat in lemon juice and orange water. Using a rubber spatula, gently fold in cornstarch.
  3. Spoon meringue mixture into 8 large mounds (about 3/4 cup each) on a parchment paper-lined very large baking sheet, spacing them 3 inches apart. Using the back of the spoon, create an indent in each meringue. Bake for 1 hour. Turn off oven; let meringue dry in oven with the door closed for 1 hour. Remove and cool completely.

       Whip cream into stiff peaks. Spoon over individual pavlova and top with peaches.
       Garnish with fresh mint. Serve immediately.