These Citrus Roasted Carrots are a light, bright addition to any holiday table…the colors are stunning too.
I’m guessing you have at least one photo from a celebration that showcases your beautifully set holiday table.
And a long, delicious spread of mostly brown food.
Alas, this is common, and we’re going to fix that with these beautiful Citrus Roasted Carrots.
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These Roasted Spring Vegetables with Vinaigrette perfectly capture the essence of the season, and are easy to prepare. The natural beauty and flavor of the delicate vegetables are intensified with roasting, and are perfect with a bright vinaigrette served alongside.
Things are heating up around here and by that I mean both my birdhouses have brand new residents and the chipmunks and squirrels are here in full force.
The robins are back too (my favorite) and I’m sooo excited….
This recipe for crunchy green beans, peas and walnut salad is green.
Like Kermit, who had a bad week. (Google if you’re interested.)
I have a thing for frogs, and apparently they do for me….
I’m a firm believer in calling something what it actually is.
I was going to name this recipe “Nectarine Tartine”, but it rhymed weird and really, what follows here is just good old toast….
The secret to making a great salad is confidence.
You heard me.
Great ingredients from the Farmer’s Market make all the difference too.
Nothing, and I mean nothing perks me up like a trip to the Farmer’s Market.
The overflowing piles of fresh seasonal vegetables, sweet fruit pies, hot beignets served with strawberry jam and smell of barbecue is almost more than I can take.
I love it with all my heart.
It’s fun to try new things and make a little menu based on nothing more than what looks good that day.
It feels good to support local vendors too – what a hard job they have, and I appreciate them.
I used to be intimidated about what to buy at the Farmer’s Market, unless I had a specific recipe in mind.
I didn’t invent the idea, but I know it’s true – the secret to great food is keeping it simple – no need to fuss with it too much.
That is hands down my favorite way to eat.
Grab a big zucchini and slice it thin – and a ripe avocado for cutting into big chunks.
Cherry tomatoes make me giddy, and are so pretty sliced in half or quarters. Add shaved carrot, maybe, and a handful of fresh herbs.
Don’t stress over it.
Fresh berries and nuts or seeds work well too. You really can’t go wrong, so just go for it.
Once you slice your little treasures with a sharp knife – carefully toss everything together with a light and lemony vinaigrette and you’ll be majorly pleased with yourself – guaranteed.
There’s no better time than right now to find a Farmer’s Market near you and start experimenting.
Hey, can I tell you what else I appreciate without getting too mushy?
YOU.
Thanks for reading my stuff, and sending your pictures and kind feedback.
It’s a honor, really.
And this is so much better than talking to myself 🙂
Source: Studio Delicious
With spring, there are many firsts.
There are the first shoots of green grass, tulips and daffodils. There’s the first round of major yard clean up, which in my case involves many, many tree branches that crashed to the ground from the weight of heavy snow.
This will likely result in my first backache….
I need you to do me a favor.
I know it’s early to be asking you for stuff already, but you’re nice and I like you and I hope you’ll help me out.
Please mark this recipe and make it again this summer when the fresh tomatoes are ripe and really prime. You can thank me later.
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Call me psychic, but I’m guessing exactly none of you are sitting around fantasizing about eating carrot salad….
This recipe for My Favorite Cranberry Sauce is super versatile. Don’t shy away from using the blackberries! The flavors are deep and delish and it works great as a side dish.
Let me start by saying cranberry season isn’t over because it’s February.
No, no, and no.
In fact, please stop what you’re doing, get in the car, drive to the store, grab all the bags of cranberries you can find, go home, and put them in your freezer.
You’ll be happy for this later….
