Thursday, July 23, 2015

Cumin & Honey Roasted Carrots



My husband and I were recently in New York City and had the opportunity to visit Chef Jean Georges' ABC Kitchen. This was the highlight of our culinary adventure in The Big Apple. I ordered the carrot and avocado salad with crunchy seeds, which is very similar to one of the salads in his cookbook Home Cooking with Jean George.  The salad was hands down the best salad I have ever had and if you follow my posts regularly you know that I love salad.  


This is my take on these carrots and they are my new obsession.  They are as good hot as cold, on their own or in a salad.  Give them a try.  I hope you love them as much as I do.

Ingredients


24 whole carrots, scrubbed (not peeled)
2 cloves garlic
1/2 orange, juiced
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon cumin
1/2 teaspoon fresh ground pepper
1/2 teaspoon coarse salt

Directions


Preheat the oven to 350 degrees Fahrenheit.

In a large pot of boiling water cook the carrots until you are able to pierce them with a fork.

Drain carrots.  Allow to drip dry in a colander.

While they are drying place garlic, orange juice, olive oil, honey, cumin, salt and pepper in a mortar.  Mash it all together with the pestle.  Alternatively you can use an immersion blender or food processor.

Lay the carrots out on a parchment lined baking sheet.

Brush the sauce over the carrots, rotating them until they are covered all around.  If there is any sauce remaining after you have brushed all of the carrots, pour it on top of them.

Bake for 20-25 minutes or until the carrots start to brown.

Tuesday, July 7, 2015

Garden Salad


I am loving red kale right now. I love the colour, the flavour and most of all the amazing crunch. I love combining all sort of varieties of greens, giving a variety of flavours and textures to a salad, it just makes it more interesting. This is my version of a garden salad.  Lots of variety and an easy peasy salad dressing that you don't even have to mix in advance, just coat the salad, toss and serve!

Ingredients


1 cup red kale, ripped into bit size pieces
1 cup baby kale
1 cup baby spinach
1 cup baby swiss chard
1 carrot, peeled and shredded
1/2 cup parsley, coarsely chopped
1/2 zucchini, cut into half moons
1/2 cucumber, cut into half moons
1/2 red pepper, sliced
1/2 green pepper, sliced
2 green onion stalks, sliced
1 lemon, juiced
1 tablespoon honey
1 tablespoon olive oil
salt & pepper to taste

Directions


Toss all ingredients in a large salad bowl!

Monday, July 6, 2015

Green Detox Salad


Cottaging is such a big part of the culture in Ontario, from Canada Day through Labour Day many families and friends head out of town to spend weekends by the lake. Typically these weekends include boating, swimming, campfires and board games. We are lucky enough to have family cottages that we frequent in the summer months. We spent this past weekend at my in laws cottage, celebrating Canada Day.

Cottage life is an enormous amount of fun for kids and parents alike, but with the long summer days in the sun come the extravagant meals and indulgent snacks. I will often bring healthy snack options for our family and try to encourage fresh fruit and veggies instead of chips and crackers, but it is often challenging to say no when others are indulging around us. Needless to say after a wonderful weekend of sun, fun and too much junk food it's time to get back to the grind and enjoy some green goodness.


Ingredients


2 cups red kale, coarsely chopped
4 brussels sprouts, cut in half and finely sliced
1/2 cup parsley, coarsely chopped
1/2 cucumber, cut into half moons
1/2 zucchini, cut into half moons
1/2 green pepper, sliced
2 green onion stalks, sliced
1/2 avocado, sliced
1/2 lemon, juiced
1 tablespoon honey
1 tablespoon olive oil
salt & pepper to taste

Directions


Put all of the green vegetables into a large salad bowl.

Add lemon juice, honey, olive oil, salt and pepper and toss salad until the salad is coated.