Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy beautiful combines both savory and sweet flavors.
Ingredients:
1 pound carrots, peeled and cut into chunks
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons aged balsamic vinegar
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 375°. Put carrots in a large roasting pan.
2. In a small bowl, whisk together olive oil, honey and 2 teaspoons vinegar. Pour over carrots. Season with ½ teaspoon salt and a generous grinding of pepper. Toss gently to combine.
3. Roast carrots for 10 minutes; toss, roast for 15 minutes more, or until carrots are tender and browned in spots.
4. Transfer to serving platter and sprinkle with a few additional drops of vinegar and a dash of sea salt.
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Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lends themselves perfectly to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!
Ingredients:
4 Jimmy Nardello peppers, cut into 2-inch pieces
2 fennel bulbs, trimmed and coarsely chopped
1 red onion, or 2-3 Tropea onions, or a combination of the two, peeled and chopped
¼ cup olive oil
Sea salt
Method:
1. Preheat broiler.
2. Toss together all ingredients with ½ teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until vegetables begin to soften, about 10 minutes. Turn over and stir, then broil 8 to 10 minutes more. Serve sprinkled with fennel fronds.
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Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.
Ingredients:
6-8 mixed summer squash, washed, halved and thinly sliced
2 tablespoons olive oil
1 tablespoon fresh green garlic
2 tablespoons freshly-chopped herbs of your choice, such as parsley, basil and mint
Sea salt and fresh ground pepper
Method:
1. In a large sauté pan, heat olive oil until shimmering, then add in summer squash and green garlic. Cook, tossing frequently until squash is tender and soft, and garlic is fragrant, about 4-5 minutes.
2. Remove from heat and season with salt and pepper, then toss with fresh herbs.
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Roasted Beet & Carrot Dip
This vibrant spread is delicious slathered on toasted bread or crackers.
Ingredients:
4-6 baby beets, trimmed and peeled
6 carrots, trimmed and peeled
1 medium-sized head of garlic, with the end cut off
3 tablespoons plus ½ cup extra virgin olive oil
1 tablespoon honey
2 tablespoons minced Italian parsley
Sea salt
Method:
1. Preheat the oven to 400°. Quarter the beets and halve the carrots, then toss with 2 tablespoons of olive oil, and sprinkle with sea salt. Arrange on a rimmed baking sheet, and slide into the oven. Roast 25-30 minutes or until vegetables are tender and edges are a light golden brown, flipping vegetables halfway through.
2. Meanwhile, set out a 10-inch rectangle of foil. Set the head of garlic in the center, and drizzle with 1 tablespoon olive oil. Wrap the foil packet tightly around the garlic, set in a small ovenproof baking dish, and roast for about 15 minutes, or until cloves are soft and cooked through. Carefully open the foil packet, and set garlic aside until cool enough to handle. Squeeze the soft cloves out of the papery skin and set aside.
3. Place the roasted beets, carrots, and garlic in the bowl of a food processor. Pulse until broken down a bit. Then, with the food processor running, drizzle in the ½ cup olive oil, honey and a large pinch of salt. Taste for seasoning and add more salt as needed. Top dip with minced parsley and serve at room temperature.
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Carrot & Apple Saute with Rosemary
This beautiful combination sings with fresh flavor.
Ingredients:
1 bunch carrots, trimmed of greens, peeled and chopped into matchsticks
2 tablespoons unsalted butter
2 tart apples, peeled, cored and cut into ½-inch wedges
2 tablespoons finely-chopped shallots
2 teaspoons minced fresh rosemary
Sea salt and fresh ground pepper
Method:
1. Put the carrots in a skillet and add just enough salted water to cover. Cover and bring them to a boil over high heat. Reduce the carrots to medium-low and simmer until the carrots are crisp-tender, 4-5 minutes. Drain and set the carrots aside.
2. Dry the skillet and return it to the stove. Add 1 tablespoon of the butter and melt it over medium-high heat. Add the apples and cook, stirring occasionally, until they are lightly browned, about 3 minutes. Stir in the shallots and cook, stirring occasionally, until they soften, about 1 minute.
3. Add the carrots with the remaining tablespoon butter and rosemary. Cook, stirring occasionally, until they are well combined and the carrots are hot. Season to taste with salt and pepper and serve.
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Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard.
Ingredients:
1 lemon, zested and juiced (at least 2 tablespoons)
½ teaspoon salt
Freshly ground black pepper
1 tablespoon Dijon-style mustard
1 tablespoon finely minced shallots
1 cup excellent olive oil
Method:
1. Combine lemon zest, juice, mustard and shallots in a small bowl. Slowly drizzle in olive oil, whisking until all ingredients are combined and dressing is smooth. Season with salt and pepper.
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Apricot Cobbler
This classic apricot cobbler combines sweet, sun-ripened fruit with a buttery, golden topping for a simple summer dessert that’s best served warm with a scoop of ice cream.
Ingredients:
Filling:
6 cups fresh apricots (about 2½–3 lbs), pitted and sliced
½ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
½ teaspoon vanilla extract
Pinch of salt
Topping:
1 cup all-purpose flour
¼ cup granulated sugar
¼ cup brown sugar
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, cold and cut into cubes
½ cup whole milk (or buttermilk for a slight tang)
Method:
1. Preheat the oven to 375°F. In a large bowl, combine the sliced apricots, sugar, lemon juice, cornstarch, vanilla, and a pinch of salt. Toss gently to coat. Pour into a 9×13-inch baking dish or similar-sized casserole.
2. In a separate bowl, whisk together flour, sugars, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Pour in the milk and stir just until combined; the dough will be thick and slightly sticky.
3. Drop spoonfuls of the topping evenly over the fruit. It doesn’t need to cover it completely—leave some gaps for the fruit to bubble through. Bake for 35–40 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly before serving warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
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Grilled Spring Onions with Lemon & Herbs
This recipe elevates green onions from garnish to a stunning side dish.
Bright yet smoky from their time on the grill, these spring onions are excellent atop a pile of pasta!
Ingredients:
4-6 spring onions, trimmed of roots and tough outer ends, and rinsed
1 lemon
2 tablespoons fresh thyme
½ teaspoons red pepper flakes
Olive oil
Sea salt and fresh ground pepper
Method:
- Heat the grill to high. Place onions on a sheet pan and drizzle with olive oil to coat. Squeeze the juice of half the lemon over the top then sprinkle with the pepper flakes and season with salt and pepper. Toss again to spread out the seasonings.
Grill onions until the whites are soft and the tops go brown. Remove from the grill and squeeze a little more lemon juice over top and garnish with the thyme.
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Roasted Asparagus with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.
Ingredients:
1½ pounds asparagus, trimmed of tough stems
3 duck eggs
Juice of ½ lemon
Sea salt and fresh ground pepper
Method:
1. Cut the asparagus into 2-inch pieces. Put the oven rack in the center of the oven, about 5 inches below the heat source, and preheat the broiler.
2. Film the bottom of a large sauté pan with olive oil. Place the asparagus in the pan and season with salt and pepper, tossing to coat asparagus in oil. Spread out evenly and pop the pan in the oven under the broiler, cooking about 3 minutes or until the asparagus just starts to brown.
3. Being careful not to touch the pan’s handle, use the spatula to push the asparagus to the edges of the pan, leaving the center empty. Carefully break the eggs into that space. Broil 1 more minute, until egg whites are set. Remove the pan from the oven.
4. Squeeze the lemon juice over everything in the pan and give the pan another sprinkle of salt. To serve, top a generous helping of asparagus with a duck egg and serve with a side of toasted bread to sop up the excess yolk.
Variation: This dish is also lovely topped with a pat of fresh spring herb butter. To prepare combine, ¼ cup room temperature butter with 2 tablespoons of mixed, chopped herbs and a sprinkle of sea salt. Refrigerate until ready to use.
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Orchard Fruit & Blue Cheese Salad with Fall Greens
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.
Ingredients:
4-6 cups Mizuna greens
1 Manon pear, cored and thinly sliced
1 Arkansas Black apple, cored and thinly slice
½ cup blue cheese, crumbled
¾ cup olive oil
¼ cup balsamic vinegar
1 clove garlic, crushed
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together olive oil, balsamic vinegar and garlic until well combined. Season to taste with salt and ground pepper.
2. In a large serving bowl, combine Mizuna greens and apple and pear slices. Toss with about half of the vinaigrette, adding more to taste as desired. Crumble blue cheese over top, season generously with black pepper and serve.
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