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Roasted Carrots
Roasted Carrots
If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender. Toss the carrots with minced dill or parsley, season to taste, and serve.
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Mesclun Salad Recipes
Mesclun Salad Recipes
Classic Mesclun Dressing
Combine in a glass jar with a lid 1 1/2 to 2 tablespoons best quality balsamic vinegar and 5 tablespoons best quality fruity olive oil. Add 1/2 teaspoon prepared Dijon mustard, a pinch of salt and 6 or 7 generous grinds of fresh black pepper. Put on the jar lid and shake well. The mustard will serve to emulsify the vinegar and oil. Shake again and pour sparingly over the salad at the table and toss. If you want to dress it up a bit, sprinkle over some toasted pine nuts and chopped fresh chives and parsley.
Mesclun Salad with Goat Cheese and Balsamic Vinaigrette
Heat oven to 350°. Toss bread cubes with 1 tbsp. of the oil in a large bowl and season with salt and pepper to taste. Arrange bread cubes on a baking sheet and bake until crisp and golden brown, 12–14 minutes. Let cool.
Roughly chop garlic; sprinkle with a little salt. Using the side of a knife, scrape garlic into a paste; transfer to a bowl. Add vinegar and mustard; whisk to combine. Slowly drizzle in remaining oil while whisking constantly to form a smooth vinaigrette. Season with salt and pepper to taste.
Combine croutons, mesclun, cranberries, pecans, and thyme in a bowl. Add some of the dressing; toss well to combine. (Reserve remaining dressing for another use.) Crumble goat cheese over salad and divide between plates.
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Roasted Beets with Sautéed Beet Greens
Roasted Beets with Sautéed Beet Greens
Preheat oven to 350 degrees Fahrenheit. Wash beets thoroughly, leaving skins on. (It’s easier to peel the beets once they’ve been roasted.) Remove the greens and rinse, removing any large stems and set aside. Place beets in a small baking dish or roasting pan, toss with 2 tablespoons of olive oil, cover and bake for 45 to 60 minutes or until tender. Serve with red wine vinegar or butter and salt and pepper. For the greens: heat remaining olive oil in a skillet over medium-low heat. Add garlic and onion and cook for one minute. Tear the beet greens into 2 to 3 inch pieces, and add to skillet, stirring until wilted and tender. Season with salt and pepper.
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