Roasted Carrots with Lemon and Chives [gluten-free, vegan, soy-free]

As we transition into spring, this is a lovely side dish with a burst of brightness from the lemon.   I love the sweetness of roasted carrots… and you’ll find these are pretty darn addictive.

Roasted Carrots with Lemon and Chives

Use “real” baby carrots – not the kind that are the size of your thumb, but instead the ones that are slender with a little green on the end… Truly, a miniature carrot. If you can’t find them, then slice larger carrots in halves or quarters length-wise. 

Makes 6 servings

1 1/2 pounds true baby carrots, peeled (see above)
2 tablespoons extra-virgin olive oil
1 teaspoon unrefined cane sugar
Sea salt and fresh ground pepper
Juice and grated rind of 1/2 a lemon
2 tablespoons minced chives

Preheat oven to 425F.

Place the carrots on a baking sheet. Toss with olive oil. Sprinkle with sugar, salt and pepper. Roast until browned and beginning to caramelize, about 30 to 40 minutes. Remove from oven and sprinkle with lemon juice, lemon rind and chives. Serve immediately or at room temperature.

Raw Beet Salad with Ginger and Pistachios [gluten-free, vegan]

Springtime seems to signify rebirth, and while I’m still waiting for a rebirth of normal warm temperatures, I am certainly getting in the mood for some fresh flavors.

I mean, I really like root vegetables, but I’m getting a little sick of them. Okay, that’s not true. But eating them in the same way–I’m growing weary.

However, regardless of the follies of the weather, I can certainly evoke that springtime-feel in my kitchen. A good way to start? Trying old favourites in new ways, experimenting with different approaches, and highlighting fresh flavours by keeping it simple.

Try complementing your dinner with a super salad, featuring a bright burgundy vegetable miles away from the steamed or pickled versions you might remember. Beets contain betalain and vulgaxanthin, two phytonutrients with antioxidant and anti-imflammatory benefits. Betalains aren’t heat stable, so enjoying beets raw is the best way to reap their goodness. They also house two carotenoids (lutein and zeaxanthin), benefiting eye health like their carrot counterparts. Beets are also an excellent source of folate, an integral nutrient for fetus health and aging.

And, well, they just taste really good raw, okay? Especially with pungent ginger and salty roasted pistachios.

Slow Cooker Creamy Scalloped Potatoes and Parsnips [gluten-free, vegan]

Simple? Check.

Delicious? Check.

Vegan? Check.

Gluten, dairy, egg, soy-free? Check.

Two summer salad ideas [gluten-free, vegan]

I love when we start gravitating outdoors to enjoy our meals while taking advantage of the warmer weather. Barbecues with neighbours and luncheons with friends take precedence and the daylight extends to the evenings as we enjoy the warmth till dusk.

I’m all about combining some of your favourite foods with a few new ones… with twists on old stand-by recipes.

Roasted Cabbage with Cider Simmered Leeks

A yummy cold weather dish from a past article, I promise you’ll love this!

Stay tuned for an update on my last days Disney planning – I leave Friday!

Roasted Cabbage with Cider Simmered Leeks

Roasting the cabbage brings out its inherent sweetness, rounded out by a hint of smokiness coming from the crusty edges. The leek mixture is simmered in apple cider; a perfect complement that you’ll want to use it in your repertoire again and again for its delicious flavor.

Serves 4 to 6

1 medium head cabbage
4 tablespoons extra-virgin olive oil, divided
Sea salt
Fresh ground black pepper
3 leeks, thinly sliced (just the whites and about half of the greens), and well-washed
2 carrots, peeled and thinly sliced
1 cup apple cider
1 1/2 teaspoons dried thyme

Preheat the oven to 450F. Line a baking sheet with aluminum foil. Remove the tough outer leaves of the cabbage. Cut into wedges about 1 to 1 1/4 inches thick, cutting out the core when necessary. Arrange on the baking sheet. Drizzle with 2 tablespoons  of the oil and sprinkle with salt and pepper. Bake for about 30 minutes until brown and crispy, then flip and bake an additional 20 to 30 minutes until cabbage is tender and crispy on the edges.

Meanwhile, heat the remaining 2 tablespoon of the olive oil in a medium saucepan. Add the leeks and carrots. Cook until softened, about 8 minutes. Add the apple cider and thyme. Bring to a boil, then reduce and let simmer for about 20 minutes. Remove the lid and continue to cook until the cider has thickened and nearly absorbed, about 10 minutes longer.

When the cabbage is finished roasting, transfer it to a serving dish. Top with the leeks and carrots. Let stand about 20 minutes before serving for the leek mixture to meld into the cabbage. Serve warm.

Teff polenta with fresh herbs, tomatoes, and garlic

Mmm, this was delicious! For those chillier days, some homey, warm goodness hits the spot.

Teff polenta with fresh herbs, tomatoes, and garlic

makes 4 to 6 servings

2 cups water
1 tablespoon extra-virgin olive oil
4 cloves garlic, finely chopped
1 large onion, chopped
2/3 cup teff grain
1/2 teaspoon sea salt
2 cups cherry or grape tomatoes, chopped in 2 or 3
1 cup coarsely chopped fresh basil
leaves from 6 fresh thyme springs

Boil the water in a kettle. Meanwhile, heat oil in the skillet over medium heat. Add onions, sauteing until translucent, about 4-5 minutes. Add garlic and stir about another minute, until fragrant.

Stir in teff, and mix together. Add boiling water and salt. Reduce heat, then let simmer for two minutes.

Add tomatoes and basil, cover, and let simmer for another 10 to 15 minutes. Stir occasionally, until the water is absorbed.

Test for salt. Let cool for about 45 minutes; serve. (It will be sliceable).

You can also put it in the fridge, and enjoy it cold; I discovered the next day it was still great!