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