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



Ingredients:

  • 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.

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    Roasted Corn Salad with Fresh Herbs

    Roasted Corn Salad with Fresh Herbs

    Real summer is still a ways off, but we’ve been eating like it’s already here. An over-sized watermelon eaten in wedges, grilling every evening for dinner, and lots of fresh greens and herbs. This roasted corn salad includes a lot of quintessential summer ingredients. I wanted to publish it early in the season so you could take advantage of the first corn at the market. Grilling the corn and red bell pepper give a great toasted/caramelized flavor, while using a mix of herbs—basil, cilantro and parsley—add freshness to every bite. I used queso fresco, but if you’re unable to find that at your local grocery store, try feta or goat cheese crumbles.

    Roasted Corn Salad with Fresh Herbs
    Roasted Corn Salad with Fresh Herbs

    Roasted Corn Salad with Fresh Herbs

    Published June 4, 2019 by
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    Serves: 4-5   |    Active Time: 30 minutes



    Ingredients:

  • 4 corn cobs
  • 1 large red bell pepper
  • 1/2 cup queso fresco, crumbled
  • 1/4 heaping cup cilantro leaves
  • 1/4 heaping cup parsley leaves
  • 1/4 heaping cup basil leaves
  • 1/4 of a red onion, sliced thin
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar 
  • Salt to taste
  • Ground black pepper to taste

  • Directions:

    1. Preheat grill to medium-high heat.
    2. Remove husks and silk from corn. Cut bell pepper in half and remove stem and seeds.
    3. Place corn and pepper on grill. Cook for 15-20 minutes, turning occasionally, until outside is brown in spots. Remove from heat.
    4. Allow pepper and corn to cool enough to handle (you can speed up the cooling process by placing them in a bowl with cool water).
    5. Dice roasted pepper, and place in serving bowl. Cut corn kernels from cobs, and place in bowl.
    6. Add queso fresco, herbs, red onion, olive oil, and vinegar to bowl, and toss. Season to taste with salt and pepper to taste.
    7. Serve.

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    Kombucha Chicken with Brew Dr.

    Kombucha Chicken with Orange Salsa

    Did the title of this recipe cause some furrowed eyebrows? Chicken and kombucha may seem like an odd combo—it’s certainly off the beaten path. I had the same furrowed eyebrow reaction when I first heard of using kombucha in savory meals. But kombucha, a bit acidic and a little bit sweet, has all the makings of a great marinade. The same way you might use lemon juice or orange juice in a sauce, you use kombucha here.

    Always game to try new things, odd-ball recipes spark my imagination. I wanted to try my hand at a 'bucha flavored marinade. What ultimately pushed me over the edge was talking to the good people over at Brew Dr.

    Let me back up… As some of your know, one of my favorite projects at work is the monthly trend report. Back in January, I had a blast writing a piece on kombucha flavors and trends. Brew Dr. saw my post, and sent some drinks for the whole team to enjoy (so nice of them!). They also asked if I would make a recipe, which was the perfect opportunity to get creative.

    Kombucha Chicken with Orange Salsa

    This recipe uses Brew Dr.’s new orange-hibiscus kombucha (named Power Flower). It is a limited edition flavor. If you’re unable to find it at your local grocery store, try their Ginger Turmeric or Lemon Ginger Cayenne... All of their brews are organic!)

    If you get into a rut with chicken (like I do!), give this a whirl. The orange salsa on top brightens the whole dish, like summer has already arrived!

    P.S., There is nothing like grilling on a sunny day with a cold drink in your hand! This recipe uses only part of a bottle, so you also get to sip and enjoy :)

    P.S.S., My favorite Brew Dr. flavor for plain old drinking is Clear Mind. Refreshing! Have you tried it? What’s your favorite?

    Kombucha Chicken with Orange Salsa
    Kombucha Chicken with Orange Salsa

    This is a sponsored post: Foraged Dish partnered with Brew Dr. for this recipe. Writing, recipe, and photography is all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going!

    I tried this recipe stove-top and grilled. While it works both ways, I strongly recommend grilling. The hot flames sears in flavor.

    Kombucha Chicken with Brew Dr.

    Published April 30, 2019 by
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    Serves: 4   |    Active Time: 20 minutes



    Ingredients:

  • 1 tablespoon Sriracha hot sauce
  • 2 tablespoon olive oil
  • 1/4 cup soy sauce
  • 1 clove garlic, minced
  • 1/2 inch piece ginger, minced or finely grated
  • 1/2 cup orange kombucha (Brew Dr. Power Flower)
  • 1 lb chicken breast cutlets

  • For the orange salsa:
  • 1 orange (try cara cara, navel, or valencia)
  • 1/4 cup minced cilantro
  • 2 tablespoons minced red onion
  • 1 small jalapeño, minced
  • 1 tablespoon olive oil

  • Directions:

    1. In a large Tupperware, combine Sriracha, olive oil, soy sauce, garlic, ginger and kombucha. Stir to combine.
    2. Place chicken in Tupperware, covering it in the marinade. Cover and place in fridge for 4-12 hours.
    3. Make salsa (this can be done ahead): place orange on a cutting board, and slice off peel. Then, cut segments from orange (here is a good video on how to do this). Discard veins and peel. Dice segments, and place in a small bowl with minced cilantro, red onion, and jalapeño. Drizzle with olive oil and stir.
    4. Light grill to medium-high. When grill is hot, use tongs to place chicken cutlets on grill. Allow to cook for 2 to 3 minutes. Use tongs to turn chicken to other side, and brush with extra marinade. Cook for an additional 2-3 minutes, until chicken is cooked through (165°F internal temperature with an instant read thermometer). Remove from heat.
    5. Spoon orange salsa over chicken and serve hot.

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