Tuesday, June 21, 2011
Happy Summer! Today is officially the start of the sunshine season; Summer Solstice.
So here's my summer news - Gluten-Free Bowl of Soul is back, with more soul and more fun stories, recipes, restaurant recommendations, etc. We (the blog and I) just needed a brief...(well, not so brief) hiatus to regroup and find our collective selves, spirits included. We thank you for your patience and understanding. You see, sometimes life's journey comes between a person and their creative juices, only to find out later that the interruption was of course, by design to help foster even more creative goodness and inspiration.
Carrots have inspired me this June...funny, huh? Recently I picked up the June issue at an airport, of Bon Appetit with Ms. Gwyneth Paltrow on the cover eating one of her pasta dishes. The issue is loaded with delicious recipes, stories, tips, and one particular recipe for roasted carrots that caught my eye. You think...awww, roasted carrots...how exciting can that be, right? Wrong!
I've been picking up fresh, organic carrots now every Saturday at Farmer's Markets and roasting up a storm. Now, I know what you are thinking..."It's too hot to be roasting in the kitchen in June"...well, I'll just say in response, where else are you going to sacrifice a little bit of cool air in return for 475% of the RDA's recommended serving of Vitamin A in just one bunch of little carrots, huh? Amazing! If we could only teach everyone in America (Jaime Oliver's Food Revolution is trying) the true importance of eating what the earth provides for us, packaged in a rainbow of gorgeous colors, flavors, intensities, value...it's pure abundance. To know and appreciate the value of real food is a gift to be shared.
So, here's a super easy, delicious recipe that I'm hooked on for roasted carrots with dill. I have of course, added my own little spin to these leggy, tangerine-colored beauties, as I'm sure you will too.
Roasted Carrots With Dill:
Serves 2-3 (depending upon how many you are willing to share - I can eat them all!)
- 1 Bunch of large carrots
- 2 Tbsp. Olive oil
- 1 Tbsp. Unsalted butter or herb butter
- Sea Salt
- Freshly ground black pepper
- 1 Tbsp. chopped, fresh dill
In a roasting pan, toss 8-10 large carrots with enough olive oil to coat the top. Top with 1 Tbsp. unsalted butter (this is where I use dill or garlic butter). Cut butter into small pieces, kosher (sea)salt, and freshly ground black pepper. Roast in a 425 degree oven to desired tenderness, then turn the broiler to high and cook carrots until lightly browned. Sprinkle 1 Tbsp. chopped fresh dill over carrots.
We (the blog and I) would love to hear what your favorite way(s) to prepare and eat carrots is...please send in your recipes and ideas.
Happy Summer everyone!