Linguine with Sautéed Carrots and Feta Cheese

Dinner 5.07.2013: Linguine with Sautéed Carrots and Feta Cheese

Linguine with Sautéed Carrots and Feta Cheese

This is such a simple recipe yet incredibly flavorful.

Linguine with Sautéed Carrots and Feta Cheese (olive oil, shaved carrots, kosher salt, little starchy pasta water, butter, lemon juice) - toss with pasta and garnish with feta cheese and green onion.

Marinade for Chicken (olive oil. kosher salt, pepper, lemon juice, minced garlic, little Dijon mustard, fresh thyme)

Carrot-Ginger Soup

Dinner 4.02.2013: Carrot-Ginger Soup

Carrot-Ginger Soup

Moroccan Leg of Lamb Roast and Carrots, Cucumber Riata, Garbanzo Bean Puree

Dinner 3.31.2013: Moroccan Leg of Lamb Roast and Carrots, Cucumber Riata, Garbanzo Bean Puree

Moroccan Leg of Lamb Roast and Carrots, Cucumber Riata,
Garbanzo Bean Puree

Roast Chicken with Vegetables

Dinner 2.24 .2013: Roast Chicken with Vegetables

Roast Chicken with Vegetables 

Roast Chicken with Vegetables

Filet, Sugar Glazed Carrots, Bacon and Potato Linguine

Dinner 2:19.2013: Filet, Sugar Glazed Carrots, Bacon and Potato Linguine

Filet, Sugar Glazed Carrots, Bacon and Potato Linguine

Pasta Primavera with Snapper

Dinner 2.01.2013: Pasta Primavera with Snapper

Pasta Primavera with Snapper

Pasta Primavera
(olive oil, red onion, carrots, kosher salt, pepper, bokchoy whites, tomato, squash, green onion, little stock, heavy cream, dried oregano, frozen peas, starchy pasta water, lemon zest, bokchoy greens, grated Parmesan, chopped parsley) toss with pasta

Snapper
(snapper, kosher salt, pepper, dried oregano)

White Wine Braised Chicken with Carrots and Potatoes in a Creme Fraiche Sauce

Dinner 1.18.2013: White Wine Braised Chicken with Carrots and Potatoes in a Creme Fraiche Sauce

White Wine Braised Chicken with Carrots and Potatoes
in a Creme Fraiche Sauce

Cinnamon and Ginger Roasted Carrots and Apples

Dinner 10.24.2012: Cinnamon and Ginger Roasted Carrots and Apples

Cinnamon and Ginger Roasted Carrots and Apples

Cinnamon and Ginger Roasted Carrots and Apples (olive oil, peel and roll-cut carrots, peel and slice apples about the same size a s carrots, kosher salt, ground cinnamon, ground ginger, brown sugar, little orange juice optional) - sauté carrots in a non-stick pan with a little olive oil until starting to brown. All apples, leason with salt, ginger and cinnamon; add 2 Tbs orange juice, toss and roast @ 375F until tender (about 20 minutes).

Salmon, Lemon Rice with Peas and Roasted Carrots

Dinner 10.8.2012: Salmon, Lemon Rice with Peas and Roasted Carrots

Salmon, Lemon Rice with Peas and Roasted Carrots

Lemon Rice with Peas (olive oil, rice, kosher salt, lemon zest, frozen peas) - briefly toast rice with a little bit of olive oil. Add water and salt and cook as per package instructions. When the rice is cooked to hour liking add grated lemon zest and frozen peas; fluff with a fork; return lid and let peas heat through.

Roasted Carrots (olive oil, carrots, kosher salt, pepper, chopped parsley) - heat olive oil in a pan and roast carrots on the stove top over medium-high heat. Sprinkle with a little kosher salt; stir regularly until softened. Toss with chopped parsley.

Pan-Roasted Salmon (olive oil, salmon fillets, kosher salt, TJs Lemon Pepper, slice of lemon) - season fillets with salt and pepper. Sear skin side up in nonstick pan with a little olive oil until nicely browned. Turn fillets over and finish ~8-10 min @375F oven. Garnish with lemon slice.

Thyme-Lime Marinated Chicken with Feta Cheese, Mushroom Pasta, Carrot Salad

Dinner 6.16.2012: Thyme-Lime Marinated Chicken with Feta Cheese, Mushroom Pasta, Carrot Salad

Thyme-Lime Marinated Chicken, Mushroom Pasta, Carrot Salad

Thyme-Lime Marinated Chicken with Feta Cheese (olive oil, kosher salt, pepper, dried thyme, lemon juice) - 'massage' marinade into chicken and let marinade at room temp for at least 30 mins. Sear one side in pan, flip, top with Feta cheese and roast @ 375F for about 12 minutes.

Mushroom Pasta (olive oil, sliced mushrooms, kosher salt, pepper, chopped parsley, white wine, chicken stock, beurre-manie 50/50 butter/flour, grated parmesan) - toss with al-dente linguine. Garnish with chopped parsley and grated parmesan

Carrot Salad Dressing (olive oil, white balsamic vinegar, kosher salt, pepper, honey, herbs de Province, Dijon mustard) - toss with shredded carrots. Add raisons if desired.

Roasted Corn (corn, butter)- peel most outer layers of corn and roast @ 375F for 20-30 mins. Rub with (salted) butter.

Sauteed Mushroom Sauce with Beurre-Manie

Potato Salad with 'Fleischpflanzerl'

Dinner 5.02.2012: Potato Salad with 'Fleischpflanzerl'

Potato Salad with 'Fleischpflanzerl' and Roasted Carrots.

Potato Salad (red potatoes, fresh thyme, black pepper corns, bay leaf) - gently simmer until tender; drain; briefly rinse under cold water; peel some of the skin off; break apart or cut into desired chunks.

Dressing (mayonnaise, Dijon mustard, kosher salt, pepper, pickle juice, chopped pickles, parsley, hard boiled egg, black olives optional) - toss with warm potatoes; let sit for 30 mins at room temp.

'Fleischpflanzerl' (ground sirloin, egg, bread crumbs, kosher salt, pepper, leeks or green onion)

Roasted Carrots (olive oil, roll-cut carrots, kosher salt, pepper, chopped parsley)

Potato Salad with 'Fleischpflanzerl' and Roasted Carrots.

Chicken and Carrot Curry over Linguine

Dinner 4.09.2012: Chicken and Carrot Curry over Linguine

Chicken and Carrot Curry over Linguine

Curries are great: easy to make, delicious, and you can use any vegetable you want - just be sure to add the ones that take longer to cook first and the ones that are quicker or just need to be reheated last.

Chicken and Carrot Curry over Linguine

• Saute the chicken in a saute pan until starting to brown and just cooked through. Cook in 2 batches to not crowd the pan. Remove *chicken from pan and set aside.
• olive oil
• 2 chicken breasts, small, bit-size pieces
• kosher salt and pepper
• Reuse chicken pan. Sweat onion with a little salt until starting to soften. 
• 1/2 onion, sliced vertically
• Add carrots and cook until starting to soften.
• 3 large carrots
• Add ginger, garlic, and curry powder and cook until fragrant (about 1 min.)
• 1 inch ginger, minced
• 2-3 garlic cloves, minced
• ~1/2 - 1 tbs curry powder
• Add coconut milk, stock, green onions, and adjust seasoning with Kosher salt and pepepr. Gently simmer (lid) for a few minutes until carrots are cooked to your liking.
• 1 cup coconut milk
• ~1/2 cup stock, more as needed
• 2 green onion, bias-cut
• Add chicken and blanched green beans and heat through
• return *sauteed chicken to reheat and finish cooking
• green beans (blanched)
• Serve over rice or pasta (if you are a cyclist ;) and garnish with chopped green onion.

Chicken and Carrot Curry over Linguine

Seafood Linguine with Spinach Pesto and Roasted Carrots

Dinner 3.14.2012: Seafood Linguine with Spinach Pesto and Roasted Carrots

Seafood Linguine with Spinach Pesto and Roasted Carrots

Pesto traditionally contains basil, pine nuts, garlic, parmesan, and olive oil. Thankfully there are many substitutions you can use which turn out just as delicious if not better: parsley, arugula, spinach, walnuts, pecans, almonds, walnut oil, etc. Be a little creative and use what you have on hand.

Spinach Pesto (spinach, parsley, garlic, pine nuts, grated parmesan, olive oil, kosher salt, pepper) - I use my Breville Controll Grip chopper attachment to make the pesto.


Seafood Linguine (sweat minced red onion, kosher salt, little clam juice, little heavy cream, 1/2 bag defrosted TJs Seafood Medley, pre-made spinach pesto, grated parmesan, little lemon juice and zest) - toss with al-dente linguine and garnish with chopped parsley and  pine nuts.

Roasted Carrots (olive oil, roll-cut carrots, kosher salt, pepper, chopped parsley)

Roasted Carrots; TJs Seafood Medley.

Spinach Pesto with parsley, pine nuts, garlic, olive oli, salt, pepper.

Spinach Pesto with parsley, pine nuts, garlic, olive oli, salt, pepper.

Pan-roasted Carrots, Chicken, Lemon-Olive Oil Linguine

Dinner 3.04.2012: Pan-roasted Carrots, Chicken, Lemon-Olive Oil Linguine

Pan-roasted Carrots, Chicken, Lemon-Olive Oil Linguine

Pan-roasted Carrots (olive oil, sliced red onion, roll-cut carrots, kosher salt, pepper)

Chicken (chicken cutlets, kosher salt, pepper, paprika, egg wash, flour (seasoned with salt and pepper), olive oil, butter, lemon juice, chopped parsley) - season chicken with salt, pepper and paprika, egg wash, dredge in flour, shake off excess, fry in hot oil and butter. When nicely browned remove the chicken, add more butter to pan until it starts bubbling; add lemon juice and chopped parsley; pour over chicken cutlets. Be careful when adding lemon juice to pan - it will splatter!

Lemon-Olive Oil Linguine (al-dente linguine cooked in lasted water, drain, toss with lemon infused olive oil and chopped parsley) - garnish with grated parmesan

Garlic Linguine with Glazed Carrots and Pan-roasted Chicken

Dinner 1.30.2012: Garlic Linguine with Glazed Carrots and Pan-roasted Chicken

Garlic Linguini with Glazed Carrots and Pan-roasted Chicken

Garlic Linguine (olive oil, fresh thyme, minced garlic, butter, kosher salt, pepper, grated parmesan,  chopped parsley) - toss with al-dente Linguini

Glazed Carrots (carrots, water, kosher salt, sugar, garnish with green onions)

Pan-roasted Chicken (olive oil, kosher salt, pepper, herbs de province) - finished 12 min @ 375F oven

The Simplest Carrot Salad

Carrots and nothing else are in this delicious salad.

Sometimes I happen to have nothing but a bunch of carrots in my fridge - doesn't happen often, but when it does it is a good idea to have a recipe that uses nothing but carrots - and it is GOOD!

Stir-fries with Whatever You Like

Just another Stir-fry with Chicken, Shrimp, Sugar Snap Peas, and Zucchini.

Yes, I admit, I cheated - I did not make the stir-fry sauce myself. I could have, but I make everything else from scratch so I figure it won't kill me if use a pre-made sauce, or three ;-)

Coleslaw with Carrots and Greens Onions

Coleslaw with Carrots and Green Onions.

I am not a huge fan of coleslaw. Most of the time restaurants serve it with tons of mayonnaise, and the pre-packed bag mixes offered in stores are such a sad excuse for a coleslaw. So, give this recipe a try. It is crispy and sweet - just what I imagine when I think of coleslaw.

Fridge Empty? Do what we do and 'Scrap It'!

I pick up my CSA box on Tuesday afternoons. On my way back I stop at the store and get the rest of my groceries, which means that on Monday nights the fridge is just about empty with the exception of a few random vegetables. On those days we 'scrap it'.

A simple salad made with red peppers, cucumber, celery, carrots and Feta.

Even if it looks like there is nothing to eat - there is. It took me a few years to get is all figured out, but I could have defrosted some chicken and made a stir-fry, chicken meatballs (thanks to my FGA) in marinara sauce with whole wheat pasta, or broiled chicken breast with a salad of course. But since it was late already and I did not feel like defrosting and 'cooking' I just made a veggie salad with feta, my Basic-8 dressing and whole wheat crisps with cheese and tomato. Perfect for a non-cooking, meat-free, quick and healthy dinner.

Veggie salad and whole wheat crisps with cheese and tomato.

Question: What's on your plate when you 'scrapt it'?

Mixed Greens and Vegetable Salad

I guess I'd call this my 'staple' salad: Basic-8 dressing, mixed greens, a few vegetables and a sprinkle of nuts and seeds. It is such a basic but delicious salad - you can serve it with anything. And whatever veggies you have slice them in the salad. Just don't over do it - a little bit does the trick.

Mixed Greens Salad with Vegetables - this salad goes great with anything!