Easter will be upon us in just a few short weeks. Time to get ideas for Easter dinner. Maple Dijon Dill Roasted Carrots are a delicious, easy to prepare side dish that you will make again and again…..and not just for Easter.
Roasting any veggie brings out all of its natural flavors. Roasted carrots are no exception. Add two types of mustard…dijon for its smooth, sharp flavor and grainy for a touch of heat and depth of flavor. Maple syrup lends a natural sweetness to offset the mustard. Topped with fresh springtime dill makes a beautiful side to any meal.Continue reading “Maple Dijon Dill Roasted Carrots”
Turkey day is next week! Are you ready?? Looking for a make-ahead salad that can stand buffet time? Turkey Day Slaw is just the recipe you need for your Thanksgiving Day feast.
Simple to prepare, Turkey Day Slaw holds exceptionally well. Fresh good for you ingredients adds a light side dish to the traditionally more substantial fare of the day.
Freshly shredded cabbage and kale give this dish a dash of healthiness, but they hold well and will not wilt like regular lettuce type salads. Dried cranberries add a sweet tartness, and toasted almonds add extra crunch. Italian parsley adds an extra freshness.
A simple vinaigrette made from a neutral oil ( I like avocado oil for taste and health), apple cider vinegar, apple cider, two types of mustard, a touch of maple syrup, and shallots dress Turkey Day Slaw to a tee.
Make Turkey Day Slaw the night before, and it will still be fresh for family and friends on Turkey Day. You can also prepare all the ingredients the day before and toss right before serving.
This recipe makes enough for eight or more, so of course, we had leftovers. Even two days later the slaw was still good. I would not recommend making it that far in advance, but if anything the flavors had a chance to blend even more. Great for leftovers.
Quick, simple make-ahead Turkey Day Slaw is the perfect Thanksgiving day salad.
For the dressing: 1/3 cup avocado oil 1/8 cup apple cider vinegar 1/8 cup apple cider 2 tablespoons maple syrup 1 tablespoon Dijon mustard 1 teaspoon brown grainy mustard 1/2 teaspoon kosher salt 2 shallots, minced For the salad: 5 cups cabbage shredded 5 cups kale, shredded 1 cup sliced almonds, toasted 1 cup dried cranberries 1/2 cup Italian parsley, chopped
Kosher salt and pepper to taste
Make the dressing: Whisk the oil, and the next 6 ingredients together in a small bowl. Add the shallot stirring to combine. Alternately you can place all ingredients in a blender and blend until smooth Let sit while preparing the salad mixture. Make the salad: Place kale in a large bowl and add about 1/3 a cup of dressing. Massage the dressing into the kale. Add the shredded cabbage, almonds, cranberries, and parsley to the kale and toss to combine. Pour remaining dressing over the salad and stir to coat mixture with dressing. Adjust seasonings as needed.
Keywords: cabbage, kale, dried cranberries, almonds, mustard, apple cider, side dish, salad, easy, make ahead, holds well
When your cherry tomatoes have taken over the garden…….mine actually buried my pepper plant…..you need to get creative. Balsamic Honey Glazed Cherry Tomatoes are my nod to creativity…..and the intense desire to not have my beautiful cherry tomatoes go to waste.
For having such a small garden, we had a big harvest. Especially cucumbers and cherry tomatoes. My poor neighbors must have wondered where we got all the produce we keep pawning off on them. I just hate to see food go to waste, thank goodness for neighbors.
With summer winding down I wanted to make the most of summer tomatoes. Nothing in the world beats their flavor, and nothing is more satisfying than growing them yourself.
Place red ripe cherry tomatoes in a cast iron skillet, with just a sliver of the top cut off. Mix together garlic, honey, olive oil, balsamic glaze, a good amount of salt, and pepper, and roast for about 30-35 minutes. Then garnish with fresh snipped chives.
Side dish, on top of pasta or rice, or bruschetta like on top of crusty bread with cheese. There is nothing these little beauties cannot enhance the flavor of.
Roasting them brings out extra sweetness and a touch of honey is icing on the cake…well maybe cake is a bad analogy. Balsamic and tomatoes are a classic combo, and this dish is no exception.
If you do not have balsamic glaze, you can either purchase or make your own. Balsamic glaze is easy to make and can store in the frig for recipes, or if you just need a little something for a garnish.
Speaking of garnish, fresh snipped chives make a perfect garnish for Balsamic Honey Glazed Cherry Tomatoes.
If you are over run with cherry tomatoes or maybe need to run to the Farmers Market to get them, you have to try Balsamic Honey Glazed Cherry Tomatoes !!!! I’m grilling up some bread to top now!!!!