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)
*3 Tablespoons maple syrup
*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.
Friday, October 21, 2016
Monday, October 10, 2016
Greetings from WNC. A few snapshots from the kitchen and garden....
~Curried butternut squash galette~
~Hibiscus fruits from my friend Dana~
~A bowl of Arkansas black~
~Late summer visitors~
~Fresh hibiscus tea with honey~
Friday, June 10, 2016
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
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)