Vanilla Glazed Carrots
Adapted from a recipe by:
Ana Sortun "Spice Flavors of the Eastern Mediterranean”
4 medium carrots, peeled and sliced on the bias, about 3 cups
3 Tbs butter
½ vanilla bean (or ½ tsp vanilla extract)
1 Tbs lemon juice
- Melt the butter in a medium sized saucepan.
- Slit the vanilla bean in half lengthwise and scrape the seeds with a knife into the melting butter. If using extract, add it to the butter.
- Add the carrots to the pan.
- Cook the carrots over medium heat until they soften and become lightly glazed, about 10-15 minutes. Add the lemon juice and stir. Season with salt and pepper to taste.
Sweet Potato Gremolata Stacks
½ cup loosely packed chopped flat-leaf parsley
Zest of 1 lemon
2 small minced garlic cloves
½ cup grated Parmesan cheese
4 tablespoons extra virgin olive oil
½ teaspoon Kosher salt
1 pinch pepper, freshly ground
4 medium sweet potatoes (I try to buy longer, thinner potatoes to fit niceley into the muffin tins when sliced and stacked)
Preheat the oven to 400 degrees. Spray 12 standard muffin cups generously with nonstick cooking spray or, if you don't have muffin tins, line a baking pan with foil.
To make the gremolata, combine the parsley, lemon zest, garlic, Parmesan, oil, salt, and pepper in a bowl and set aside.
Peel the potatoes and slice them thinly (about ⅛ of an inch) using a sharp knife or mandolin. Add the potato slices to the gremolata and toss to coat. I use my hands to be sure to coat the potatoes evenly. Stack the potatoes to fill each muffin cup over the rim by about ½ inch (if you are not using a muffin tin, place the stacks on you foil lined baking pan). Press the stacked potatoes down firmly. Bake until the tops and edges of the potatoes are browned and the centers are tender when pierced with a fork, about 35 to 45 minutes. Remove the potatoes from the oven. Cut around each stack with a sharp knife and remove them with a spoon. Serve hot. These can be made one to two days in advance and reheated, covered, in a 300 degree oven for 20 minutes, or until heated through. Serve two or three stacks per person.
Savory Orange and Grapefruit Salad
2 pink grapefruit
10 mint leaves, chopped
2 tablespoons extra-virgin olive oil-I used a basil infused olive oil I bought at Whole Foods
Freshly ground pepper
- Cut the rind off of the grapefruit and oranges being certain to remove all of the white pith from the fruit. Slice each into 1/8" thin, round slices. Place decoratively onto a platter.
- Sprinkle with the mint and drizzle with the olive oil. Finish with a few grinds of pepper and two pinches of salt.
Butternut Squash Spirals with Sage Butter
1 poud butternut squash spirals
4 tablespoons unsalted butter
4 sage leaves, chopped
Freshly ground pepper
- Melt the butter in a large saute pan over medium heat. Add the chopped sage and cook for 1 minute or until fragrant. Add the butternut squash spirals to the pan.
- Cook, stirring occasionionlly to coat the squash with the sage butter for 5 minutes. The squash should be softened but still have a little "bite" to it when tasted. Season with pepper and salt to taste. Serve immediately.