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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    Green Chile & Pepper Jack Cheese Quiche

    Green Chile & Cheese Quiche

    When you need a make ahead breakfast or lunch, quiche is the way to go. This one is the epitome of ease. The only thing you have to chop is green onions, and I certainly won’t tell if you use a store-bought pie crust (as long as you don’t tell anyone that I did that, too 😉).

    I am a big fan of green chiles—as a stew, stuffed, or otherwise. I almost always have a can of roasted green chiles in the pantry, but you could also use freshly roasted or even frozen (and thawed) green chiles. They taste very summery, though many recipes using them feel wintery (like stew). This quiche, on the other hand, doesn’t really care what season it is. Serve with a simple side salad to make a complete lunch.

    Green Chile & Cheese Quiche
    Green Chile & Cheese Quiche

    Green Chile & Pepper Jack Cheese Quiche

    Published June 19, 2019 by
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    Serves: 6-8   |    Active Time: 60 minutes



    Ingredients:

  • 1 deep-dish pie crust 
  • 5 eggs
  • 1/2 cup heavy cream
  • 1 cup shredded pepper jack cheese
  • 1 4-oz can green chiles 
  • 2 green onions, white and dark green parts removed
  • 1/4 teaspoon ground black pepper 
  • 1/4 teaspoon salt
  • 2 dashes paprika, plus more for topping 

  • Directions:

    1. Bake pie crust according to directions.
    2. Meanwhile, whisk together eggs and cream in a large bowl until frothy. Add cheese and green chiles. Chop the green onion, and add to egg mixture. Add salt, pepper, and two dashes of paprika and stir to combine.
    3. Pour egg mixture into prepared pie crust. Sprinkle top of pie with a dash of paprika.
    4. Bake quiche at 400°F for 25-35 minutes, until center of quiche has puffed, and the filling is set. Note: if the edges of your crust are browning too quickly, you can cover them using thin strips of foil (leave the quiche filling uncovered).
    5. Allow quiche to cool 10 minutes before slicing.
    6. Store leftovers in an airtight container in the fridge.

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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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