ARF/5-A-Day #22

by Cate on May 31, 2006

Happy Anniversary to us! The Husband and I celebrated our eight year anniversary today, and I made him leftovers for dinner. Whatta gal, right? :) It was incredibly hot today and I just had absolutely no motivation to do much after work; hey, it happens. To be ARF/5-A-Day friendly though, I did make a batch of Barefoot Contessa’s Roasted Carrots. One of my favorite ways to eat carrots, it could not be simpler to make (recipe at end of post), and are delicious. And on that note, here’s the rest of your ARF/5-A-Day inspiration. Until tomorrow…

A year ago today … Tomato Egg Pizza, Paella and Lemon Drops.

In My Kitchen Garden, an offshoot of Farmgirl Fare shows off a beautiful Arugula Pesto:

Happy Burp shares her Couscous Paella with us – there’s a twist I’ve never thought of!

An ARF/5-A-Day newcomer joins us. My Life as a Reluctant Housewife shares her recipe for delicious Berry Smoothies – Nicholas is going to LOVE these!

Cook’s Hideout, another newcomers and fellow New Jerseyan, joins in the fun with her Roasted Vegetable and Black Bean Bare Burrito – sounds scrumptious!

Kalyn’s Kitchen goes purple with her Sweet and Sour Cabbage:

Another newcomer, a hearty welcome to Manpasand … From My Kitchen to Yours with her Fiori with Basil Pesto:

Food, In the Main entices us with her Cabbage with Moong Dal:

The Chocolate Lady does a twist this week, showing some recent Farmers Market finds, including this adorable baby cauliflower – too cute!

Sarah from Cucina Bella takes over the dessert reins from a traveling Stacey and tempts us with her Chocolate Surprise Cupcakes:

Ramya from Cascading Flavours shares a delicious recipe for pearl onions:

Cookin’ with Cyndi is back with her favorite salad — mmm, perfect salad weather these days!

Roasted Carrots
12 carrots
2 T good olive oil
1-1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
2 T minced fresh dill or parsley

Preheat the oven to 400. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice carrots diagonally in 1-1/2 inch thick slices. (The carrots will shrink while cooking, so make the slices big). 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 lightly browned and tender. Toss the carrots with minced dill or parsley, season to taste and serve.

Yield: 6 servings

Hot Health Hint: Since pomegranates are an ARF, this is a fitting place to mention this … POM has a free newsletter that you can sign up for, which is filled with recipes, tips, coupons and more.

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{ 7 comments… read them below or add one }

the chocolate lady May 31, 2006 at 5:35 am

Congratulations and many happy returns of the day! I believe some of the best and most memorable meals are assembled from leftovers.

Great work as always–many hugs.


Ed Tep May 31, 2006 at 6:35 am

Cate – Happy, happy anniversary to you and your husband!


Pavani May 31, 2006 at 12:49 pm

Belated Many Many Happy Returns of the day.


Catesa May 31, 2006 at 2:55 pm

Happy anniversary to you both! wish you many many more happy tasty years :D


Gabriella True May 31, 2006 at 9:51 pm



oh funny story. Today my dad and I were chatting and he was telling me about a list of important foods. He almost never checks my blog but he had and seen my smoothie but did not really read the text that went along with it. So I said that you had a list of top 20 ARF foods and she has a thing that we all post an arf food we at that week. Every tuesday. he thought it was so funny but great.


Cate June 2, 2006 at 2:05 am

The Chocolate Lady – thank you! Unfortunately, leftovers are not a particular favorite of The Husbands’. ;)

Thanks, Ed, Pavani and Catesa!

Gabriella – Sounds like your Dad is right on track. :) Every once in awhile they surprise you, don’t they?


juliebean June 2, 2006 at 10:43 pm

Happy Belated Anniversary, Cate (and to your husband, as well)…

Oh, and I’m intrigued by the ARF roundup…what a good idea!!!


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