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Honey-Glazed Roasted Rainbow Carrots

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Sometimes I just overcomplicate the simple things, I really do.

Honey-Glazed Roasted Rainbow Carrots

Why is it that the side dishes can be the most daunting at times and why is it so easy for me to forget how good something like honey-glazed roasted carrots can be? I guess that’s why I need to memory jolt as much as anybody…..oh how I wish I could blame age….damn!

As I was putting together this year’s Easter meal, I MADE myself hold back on making 10 courses, I honestly did. I mean after all the indulgence of chocolate, morning sweets, coffee, and mimosas, there seriously isn’t enough hours in the day to fit much more food down our pie holes! I mean my God why is it that with holidays we just think we need to eat like its our last meal? I am SO guilty and SO trained…

Nevertheless, I decided to make a fantastic main dish, a beautiful side, and our traditional pane di paqua (Easter bread) and then I quickly reminded myself to “BASTA!” (which means enough in Italian, ENOUGH!).

Since I had a great idea for the main dish, for the veggie side dish, I wanted to stay festive and what is more festive than carrots on Easter, I mean REALLY??? Nature is totally perfect…..

For the main dish I made cavatelli pasta with a delicious braised chicken, leek, and pea sauce so a slightly sweet roasted side dish just sounded like the perfect complement. Plus, if I was making pasta and bread I really needed something easy or out the window goes my fabulous new philosophy of doing less on during these holiday affairs.

As for the recipe, honestly it doesn’t need any extra explaining but just make sure the honey-sauce has the right balance of acid and sweet for your taste buds. Oh and don’t forget the parsley at the end as the green really looks pretty over the carrots and I am ALWAYS about pretty, always.

Now, I do realize that this recipe is showing up a week AFTER Easter BUT I must remind myself that Spring is just beginning and carrots are in season for a while so I don’t feel too bad for posting it late…….well, maybe a little but I’ll get over it, I’m sure.

Honey-Glazed Roasted Rainbow Carrots

Honey-Glazed Roasted Rainbow Carrots
 
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Recipe type: Side Dishes
Serves: 8
Ingredients
  • 5 bunches of rainbow carrots, peeled and tops removed except about an inch
  • olive oil
  • sea salt
  • pepper
  • 1 lemon
  • 2 - 3 T honey
  • water
  • chopped parsley for garnish
Instructions
  1. Preheat oven to 400
  2. Line 2 baking sheets with parchment paper. Peel carrots and rinse and put on sheets in individual layer
  3. Pour olive oil, salt, and pepper and roll around to coat
  4. Put in oven for 25-30 or until roasted and tender when pierced
  5. While carrots are roasting in a glass container mix honey and ½ a lemon. Whisk together and add a little water. Taste and adjust as needed, want a little sweet but not too overwhelming.
  6. When carrots have 5 minutes left, pour glaze over them and return to oven to finish
  7. Remove from oven, put on platter, and top with parsley

Honey-Glazed Roasted Rainbow Carrots

Oven Roasted Potatoes with Fontana Cheese

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Sometimes you just need a simple variation to a favorite classic.

Oven Roasted Potatoes with Fontina Cheese 1

Oven roasted potatoes bring me straight back to my childhood. My great grandmother made them EVERY Sunday (probably because she could feed a lot of mouths inexpensively and that way key in those days). I just remember how much I loved them especially RIGHT out of the oven (even if they burnt my tongue a little!) They were crispy on outside, soft on inside, and made with a ton of love….best ingredient out there.

A part of me hesitated posting this because it is so incredibly simple but even a few tweaks to a classic can freshen it up and make a meal memorable. I know at least once a week I look for some inspiration that doesn’t require 20 ingredients and 6 hours to prepare. We all need some simple standby’s tucked away in our recipe corner and this one is easily one of those.

One of my favorite way to cook these is in some duck fat as it has INCREDIBLE flavor and creates a whole other dimension! Then when I top it with fontina (or if you have another favorite cheese)  it gives that crispy texture some creaminess and reminds me of eating an upscale, healthier version of cheese fries! Oh Yeah!!!

I made these just last weekend with a whole roasted chicken and grilled asparagus and a the week before with braised short ribs…guess what??? No one knew I served the same potatoes twice! Now that is culinary success in my world!

If you end up making these and create a different version, post your success so I can tuck a new idea into my goto recipe file!

Oven Roasted Potatoes with Fontana Cheese
 
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Recipe type: Side Dish
Serves: 6-8
Ingredients
  • 4 Russet Potatoes, peeled and sliced into ½" pieces
  • Olive Oil or Duck Fat
  • Salt and Pepper
  • Fontina Cheese
Instructions
  1. Heat oven to 400 degrees
  2. Peel and slice potatoes and soak in water for 30 min
  3. Drain and pat dry. Salt and pepper both sides
  4. In a cast iron skillet (2 if you need them), heat olive oil or duck fat until smoking
  5. Add slices of potato and cook until golden brown. Flip over and place in oven for 10 minutes. Add fontina and cook 5 minutes longer.
  6. Serve with protein and veggie of your choice!

 

Homemade Ricotta and Thyme Roasted Grapes

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Sometimes you just need cheese.

Homemade Ricotta and Thyme Roasted Grapes

I don’t know about you but it isn’t ice cream or gelato that I reach for on “those nights”, you know which ones….”those” but instead, I crave homemade ricotta period.

For me, “those nights” come so unexpectedly, just kinda sporadically and on unassuming days where I wouldn’t expect it. Thank GOD for the ability to drown sorrows in creamy goodness. Now, don’t get me wrong, I love gelato (ice cream is okay but gelato rocks) but it isn’t a consistent fix for me and I need something reliable when I am feeling “the need”.

Fortunately or unfortunately I don’t just have this ricotta during the drowning of emotions, I have it on my pizza, pasta, or just cuz…lots of just cuz….

Homemade Ricotta and Thyme Roasted Grapes

Okay enough on why I need homemade ricotta, let’s get down to the recipe so you can indulge with me on “those nights” or just cuz….

So, you ask, why bother? What could be THAT good to make ricotta from scratch AND roast grapes with thyme to add some sweetness? Welllll……I think the only answer I have is, it IS that good and you just have to experience it.

The BIGGEST key to this recipe is organic everything…organic whole milk, organic whipping cream, and organic white wine vinegar. It honestly creates the magic texture AND flavor, I don’t know exactly why, my best guess is the less added to the product, the better and it is probably as simple as that. Everytime I have used non-organic product, it just isn’t the same, it really isn’t. Also, take the time to let it come to a slow boil in order to separate the cheese from the whey (in other words, don’t get impatient, turn up the heat, and push the process) it will burn and not separate completely….and “old reliable” for “those nights” will become a quick failure. (HINT: perhaps just make some ahead…who needs to add frustration to life?)

Okay, so the grapes are really easy and add such a special flavor for a simple appetizer. I do like to use the globe grapes but they aren’t always available but when they are, use them. Obviously fall rocks to do this recipe because grapes are in season and naturally sweet and if, that’s a big IF, I have any leftovers, I use them on roasted pork or roasted chicken…..totally works as a yummo condiment.

Homemade Ricotta and Thyme Roasted Grapes

Lastly, the crostini, you can make or just buy or use crackers. I won’t call you or blacklist you if these aren’t from scratch (but I will say it is yummier when they are LOL).

There you have it, all the philopshophy, tips, and ingredients to do this….so….just do it! You will thank me later! 🙂 P.S. Isn’t that the cutest crostini EVER? How could you resist?

5.0 from 1 reviews
Homemade Ricotta and Thyme Roasted Grapes
 
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Serves: 10-12
Ingredients
  • Homemade Ricotta:
  • 6 cups organic whole milk
  • 2 cups organic heavy whip cream
  • 1 tsp salt
  • 3 T organic white wine vinegar
  • Thyme Roasted Grapes:
  • 1 bag of grapes
  • olive oil
  • salt and pepper
  • a pinch of sugar
  • parchment paper
  • 3-4 sprigs of fresh thyme
Instructions
  1. Homemade Ricotta:
  2. In a saucepan on stove over medium heat, put in the milk, cream, salt, and vinegar. Bring to a medium heat and boil where it starts to separate. Put in a mesh colander over a bowl until liquid is drained. Put into desired serving dish.
  3. Thyme Roasted Grapes:
  4. Preheat oven to 350
  5. Line a cookie sheet with parchment paper
  6. Wash and dry grapes and spread individually on cookie sheet. Pour some olive oil over grapes, season with salt and pepper and a little sugar. Turn to coat evenly. Top with thyme sprigs.
  7. Cook for 20-25 minutes. Let cool and put in desired serving dish and serve with ricotta and crostini.

Homemade Ricotta and Thyme Roasted Grapes

Roasted Delicata Squash Rings with Herbed Yogurt

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Roasted Delicata Squash Rings with Herbed Yogurt 11

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When fall arrives and harvest is in full swing I could be a complete vegetarian, I swear. During the autumn bounty I over shop and spend all my hours creating new dishes all the while stuffing my freezer as if I will run out of food 2 months from now! I am worse than a kid in a candy store eating their way through the experience and giddy as the day is long….ohhh life’s simple pleasures. I am sure Enrique is thrilled I have this addiction….after all there are so many other vices I could take up…:)

This recipe of roasted delicata squash rings with herbed yogurt is as good as any sweet experience you can buy, in fact it’s better. The caramelization creates the BEST layer of sugary sweet and combined with the smooth tangy flavor of the yogurt you have a exquisite culinary experience…take it up a notch and add the crunchy tartness of pomegranate and a lemony wood herb combination and it immediately transports into a magical experience.

The best part of this dish, other than consumption, is how EASY it is to prepare. Honestly, 5 minutes prep and the rest is oven time…that’s it. Serve it up with any protein you like or keep the meal vegetarian and pair it with an ancient grain like freekeh or farro. Make it for a party and your friends will think you totally rock. It’s a fabulous appetizer, side dish or main, just do your own creation and happiness will abound.

If nothing else, just devour it.

5.0 from 1 reviews
Roasted Delicata Squash Rings with Herbed Yogurt
 
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Author:
Serves: 2-4
Ingredients
  • 1-2 Delicata Squash, cut into rings and seeded
  • Olive Oil
  • Sea Salt
  • Fresh Ground Pepper
  • 1 Cup Greek Yogurt
  • 4 T Fresh Herbs, sage, parley, tarragon
  • Pomegranate Seeds
Instructions
  1. Heat oven to 350
  2. Slice Delicata Squash into rings and seed. Place on baking sheet and drizzle with olive oil, salt and pepper
  3. Cook for 20-30 minutes or until caramelized and tender
  4. Meanwhile, mix yogurt and most of herbs (reserve a little to top yogurt and put on delicata squash once out of oven).
  5. Once squash is done, arrange on platter, sprinkle with a little fresh herbs and pomegranate seeds. Serve with yogurt sauce

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