Grilled Carrots with Feta Yogurt Sauce

Grilled Carrots with Feta Yogurt Sauce

Last year, its was the front yard; this year, it’s the back.

Our backyard. AKA Bind Weed Jungle. The Sloping Hill. The place I wish we spent time but we don’t really—unless we’re using the grill. This year, we’re setting out to change that, by dealing with that slope and the weeds covering it (seriously, they were hip-high last year). We’re adding a large retaining wall, planting native flowers, and maybe—if somehow we gain three extra weeks to our summer—adding space to actually “hang out.” Until that’s done though, the yard is still what it has been since we moved in: the grill spot.

But who said grilling has to be burgers, hotdogs, and chicken? I’ve been all about charred veggies lately, (carrots, but also cauliflower, and doesn’t this salad from Heart Beet Kitchen look killer?). Combining those hot grilled veggies with other textures and flavors to complete the picture is where it’s at (sauce, fresh herbs, crunchy nuts, etc). Try something new! Grill carrots. I dare you!

Grilled Carrots with Feta Yogurt Sauce
Grilled Carrots with Feta Yogurt Sauce

Grilled Carrots with Feta Yogurt Sauce

Published July 10, 2019 by
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Serves: 2   |    Active Time: 30 minutes


  • 8-10 carrots, peeled
  • 2 tablespoons avocado or olive oil
  • 1 teaspoon honey
  • 2 cloves garlic
  • 4 sprigs thyme
  • Freshly cracked black pepper
  • 1/4 cup feta cheese crumbles
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon lemon juice
  • 1 tablespoon minced fresh chives
  • 1 teaspoon fresh oregano, minced
  • 2 tablespoons toasted slivered almonds
  • 2 tablespoons raisins
  • 2 tablespoons minced parsley
  • Sprinkle of ground sumac
  • Optional: sprinkle of red chili flakes or Aleppo pepper flakes 

  • Directions:

    1. Light grill and set to medium flame. Close lid to allow grill to heat.
    2. Meanwhile, prep carrots: if carrots are thick, cut in half the long way. They should be 1/4 to 1/2 inch thick. Peel, and place carrots in bowl, and drizzle with oil and honey.
    3. Mince garlic, and remove thyme leaves from stems. Add garlic, thyme leaves, and a sprinkle of black pepper to carrots and toss to combine. Place carrots in a grill basket or directly on the grill (just be careful to keep them from falling through the cracks!), and close grill lid. Grill for a total of 20 minutes, turning after 10 minutes. Carrots are done when they are softened through and are charred in spots. (Note: if carrots are charring too quickly, your grill may be too hot; turn down the flame).
    4. Meanwhile, make the sauce: combine feta, yogurt, lemon juice, chives, and oregano in a small bowl and stir.
    5. Assemble: Spread feta sauce in a generous layer on a plate. Arrange carrots over top. Sprinkle with almonds, raisins, parsley, sumac, and chili flakes. Serve warm.


    Asian Chopped Salad with Sriracha Roasted Cashews

    This is an older recipe from Foraged Dish and I wanted to give it an update. Same recipe!

    Have you tried these cashews yet?

    If your answer is yes, you’re probably now thinking, “I should make those again this week.” If your answer is no, what are you doing?! Hop to it!

    We joked that I should sell those cashews rather than sharing the recipe … but here we are. And I’m going to give you one more reason to make them yourself: a fresh, crunchy salad that will make a great potluck dish or light lunch.

    What’s in the bowl: I used to call this a “slaw,” but that word never quite hit the nail on the head. “Slaw” is short for coleslaw, which is usually a cabbage-based salad dressed with mayo. That’s nowhere near what this salad is. While still a cabbage-based salad, this bowl is also full of other veggies, like bell peppers, carrots, radishes, and bok choy (basically a big bowl of crunch!). Cashews sprinkled on top add to that crunchy, and the whole thing is dressed with an orange-sesame vinaigrette. (I’m crazy about toasted sesame oil, the flavor is out of this world and a little bit goes a long way).

    Asian Chopped Salad with Sriracha Roasted Cashews

    Published April 16, 2019 by
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    Serves: 6   |    Active Time: 20 minutes


    For the salad:
  • 2 cups thinly sliced purple cabbage
  • 1 red pepper, sliced in thin strips strips
  • 1 carrot, julienned
  • 1/2 cup daikon radish, julienned
  • 1 heaping cup bok choy, roughly chopped
  • 1/2 cup Maple-Orange Sriracha Roasted Cashews
  • Optional: 2 tablespoons minced cilantro

  • For the vinaigrette:
  • Juice from 1 medium orange
  • 2 tablespoon rice vinegar
  • 2 tablespoon toasted sesame oil
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce

  • Directions:

    1. Pour ingredients for vinaigrette in a jar. Place lid on jar, and shake.
    2. Chop vegetables, and place in a large bowl. Drizzle with about 1/3 of the vinaigrette, and toss. Top with cashews.
    3. Serve, adding more vinaigrette to taste.


    Truffle Balsamic Vinaigrette

    Truffle Balsamic Vinaigrette

    Not everyone is a fan of truffle — it’s one of those love/hate flavors, where people seem to fall on one side of the fence or another. And I freaking love it. Truffle oil is just this magical extra oomph that takes something from normal to "oh this is amazing.”

    Like many good things, the trick is not using too much. If you’re about to eat truffle oil by the spoonful you should buckle up — that would be a LOT in one bite! In this vinaigrette, truffle oil is combined with olive oil which makes a salad dressing with just the right amount of truffle.

    In a rush, and throwing together a salad to take with me to work, I’ll often just drizzle some oil and vinegar over top of some veggies and call it good, but when I actually take the time to make a real vinaigrette it makes such a big difference (and, you can keep a jar of this dressing in the fridge for a week: time saver!).

    But this vinaigrette isn’t just any old vinaigrette…yes, it has truffle oil, but there’s more! More, in the form of:

    • Dijon mustard. It adds a bit of creaminess and the flavor of mustard is nice and sharp, adding just a tiny bit of punch to the vinaigrette

    • Shallot. Like mustard, shallot just adds a bit of extra zing. Shallots are like onions but way more mellow, and won’t leave your mouth with that “I just ate a plate full of red onion” flavor

    • Salt & Pepper. Easy peasy — but does make a difference.

    If you’re feeling extra fancy, you could add a teaspoon of minced fresh rosemary, thyme, or basil. A dash of red pepper flakes is perfect for anyone that likes a little extra heat.

    Truffle Balsamic Vinaigrette
    Truffle Balsamic Vinaigrette

    Like I said above, I like balsamic vinaigrettes (with or without truffle) on almost any salad, but here are five I recommend:

    1. Spinach salad with butternut & figs

    2. Late fall salad

    3. Arugula, peach and piquillo pepper salad

    4. Winter salad with kale apples

    5. And of course… a simple caprese salad, or like in the video below, cherry tomatoes and fresh mozzarella over arugula. YUM!

    If you don’t see the video player below, click here to watch, or scroll down for the full recipe.

    Truffle Balsamic Vinaigrette

    Published February 7, 2018 by
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    Serves: 8   |    Active Time: 10 minutes


  • 2 teaspoons dijon mustard
  • 1 shallot, minced
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons truffle oil (look for an olive oils infused with truffle)
  • 1/4 cup balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

  • Directions:

    1. Combine all ingredients in a jar with a tight fitting lid. Shake to combine.
    2. Drizzle over salad of choice.
    3. Store in fridge for up to 1 week.