My garden is in full gear now and just today I harvested my first batch of Dragon Heirloom Carrots. They look a little funky but looks don’t matter so much because these baby carrots were delicious.
I knew exactly how I wanted to cook them: slowly roasted. Only, who wants to turn their oven on in the middle of Summer? My trusty grill did a perfect job. I just tossed the carrots in some olive oil and kosher salt and placed them on my grill under a low flame. Twenty minutes later….perfection!
Now that I’m finally harvesting my small garden plot, string beans and swiss chard are making a regular appearance at the dinner table. I saute both in minced garlic and a little kosher salt. No recipe needed. Just toss all ingredients in a little olive oil and saute for a couple of minutes.
These images were really fun to shoot, especially because I was really happy with the close up shot of the beans. I spent a good 5 minutes styling the beans so that they looked effortlessly tossed into the wooden bowl.
Delicious Side Dish!
This is a delicious side dish I made the other night. I love lentils, so I was really excited to try this recipe! These lentils would be paired perfectly with any type of fish although any type of meat would also work! We had ours with parmasen crusted chicken…Yum!
Lentil recipe after the jump…
Green Lentils with Carrots and Thyme
1/2 pound green lentils
1/4 cup olive oil
2 cups chopped yellow onions
2 cups chopped leeks
2 teaspoons fresh thyme leaves
2 teaspoons salt
1 tablespoon minced garlic
1 cup chopped celery
1 cup chopped carrots
2 cups chicken stock
2 tablespoons tomato paste
2 tablespoons red wine vinegar
Place lentils in a bowl and cover with boiling water. Let soak for 15 minutes. Drain. Heat olive oil in a large saute pan, add the onions, leeks, thyme, salt and pepper over medium heat for 10 minutes. Add the garlic, celery and carrots and saute for an additional 10 minutes. Next, add the lentils, chicken stock and tomato paste, cover and simmer for 20 minutes, or until the lentils are tender. I like my lentils to have a bite to them, so these cooking times are for al dente lentils!
I made this delicious jicama slaw the other day as a side salad. It was so hot outside that I wanted something simple to prepare and something that would be refreshing and bright. This was definitely it! The jicama has a nice firm crunch that soaks up all of the honey lime vinaigrette making this a flavor profile that is unbelievable!
1 large peeled and finely shredded jicama
1 cup of shredded carrot
1 cup of shredded cucumber
1/2 cup of chopped cilantro
Honey Lime Vinaigrette
1/2 cup freshly squeezed lime juice
2 tablespoons rice vinegar
1 tablespoon chopped Jalapeno pepper
1 tablespoon honey
1/2 cup canola oil
salt and pepper to taste
Combine all ingredients for the slaw in a bowl. In a separate bowl prepare vinaigrette by combining all of the ingredients and whisking until emulsified. Pour over jicama, chill for an hour. Enjoy.