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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    No-Churn Rhubarb Crisp Ice Cream

    No-Churn Rhubarb Crisp Ice Cream

    Caution: the following recipe is not “healthy,” by any definition of the word, but oh — is it good!

    About a ten months ago this recipe for no-churn chocolate ice cream landed on my screen. Was it possible? A no-churn ice cream that was worth an almost perfect rating? Even after making it, I was boggled by how darn good (and easy to make) it was.

    That moment was a game changer, because I realized how easy it would be to adapt that chocolate ice cream recipe into any flavor I could dream of.

    First I folded chunks of grain-free peanut butter cookie into the chocolate base. (That was amazing, highly recommended for PB lovers).

    Then, I skipped the cocoa and folded in instant coffee powder, along cacao nibs and extra caramel sauce I had in the fridge (from this recipe). Also a hit — best afternoon pick me up. 😍

    Next, I made pistachio paste and mixed that in. This recipe was proving itself to be extraordinarily adaptable. I even squeezed the juice from fresh mint leaves, and made mint-chocolate swirl ice cream. (I promise to share some of these adaptions in the coming months!)

    But there was one thing I couldn’t get out of my head: rhubarb crisp ice cream. I have a thing for ice creams named after baked goods — or at least, the few ice creams I’ve had that fit this bill have been amazing. One was Ben & Jerry’s Pecan Pie Ice Cream, which they later discontinued (though I found out in the process of writing this post that they now have a similar flavor as a regional special). The second was oatmeal cookie ice cream from Lucky’s Bakehouse & Creamery in Boulder — wonderful with fresh peaches!

    Anyways — the best part of this ice cream, to me, is when the sweet vanilla cream swirls with the crispy, butter oat topping. 🤤

    No-Churn Rhubarb Crisp Ice Cream

    No-Churn Rhubarb Crisp Ice Cream

    Published April 9, 2019 by
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    Serves: 12   |    Active Time: 20 active minutes; 5 hours in freezer



    Ingredients:

  • 1 14-ounce can sweetened condensed milk
  • 2 cups heavy cream, cold
  • Pinch salt
  • 1 teaspoon vanilla extract
  • About 1 cup of leftover rhubarb crisp, full cooled! — if crisp is at all warm, it will melt the ice cream into a slop. Tip: the oaty crisp is the best part! Make sure you have some of that in there.

  • Directions:

    1. Whisk together the sweetened condensed milk, salt, and vanilla in a small bowl. Set aside.
    2. In a separate large mixing bowl, whip heavy cream until peaks form (about 2 minutes on medium-high speed with a hand mixer).
    3. Fold 1 cup of the whipping cream into the condensed milk with a rubber spatula, then fold condensed milk mixture into whipped cream, folding gently so as to keep as much air in the whipped cream as possible. Fold until fully incorporated and few to no streaks of condensed milk remain (avoid over mixing).
    4. Pour mixture into a a 9x9 glass dish with a lid (a bread pan, or large pyrex Tupperware will work too). Cover and freeze for about 2 hours.
    5. Meanwhile, cut or crumble rhubarb crisp into small pieces. Rhubarb chunks should be bite-sized or smaller (aim for 1/2 inch pieces or smaller). Sprinkle rhubarb crisp over ice cream mixture, and then use a rubber spatula to gently swirl into the ice cream. Smooth ice cream in container, and then return to freezer for 3 more hours before serving.
    6. Store in an air-tight container in the freezer.

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    Savory Oatmeal

    Savory Oatmeal

    At 7:30 PM, two hours into a bouldering session at the gym, pretty much anything sounds delicious. Like oatmeal. I’ve never liked oatmeal. Oatmeal cookies are great and baked oatmeal is amazing, but sloppy gluey oatmeal in a bowl? Ugh. Yet last week, there we were: It was 7:30 and we were still at the gym, starting to feel our stomachs rumble. And somehow, we started talking about oatmeal -- savory oatmeal. And it sounded good. Better than good, it sounded amazing. 

    This was the dream-state I was in when I first started thinking about this recipe.

    Obviously the dream stuck, Because the next day, at 7AM, I was making savory oatmeal. At 8AM my bowl was clean. I had never eaten a bowl of oatmeal so good. It wasn't until 8:03 that I realized I was running really late for a meeting. Not just a meeting, a breakfast meeting. 😯

    Savory Oatmeal

    I hurried out the door and made it to the meeting on time (ok, five minutes late) but I was full. So, I didn't get to eat out for breakfast that day (breakfast is one of my favorite meals to eat out for!) But you know what? That bowl of oats was worth it. 

    What’s in the bowl:

    • A savory blend of oats, fresh thyme, butter, and even a bit of nutritional yeast (you can skip the nutritional yeast if you can’t find it in stores, but I love the cheesy flavor it adds).

    • Sautéd veggies. This recipes calls for leeks and kale, but use what’s in season: roasted red peppers and bacon bits topped with fresh avocado? In! Grilled zucchini with onions? Yes!

    • Fried egg. Yes, with an extra gooey yolk, because I love that. Cook to your preferences.

    • Cheese! Goat cheese, but really, any time of cheese is fine.

    This recipe is easy to mix up with different veggies and different types of cheese. And I’ve discovered the real secret to why this is so good, which is that I love eggs and cheese and butter. Yes, I admit it. This bowl would be just as good to me if it was served over warm quinoa instead of oatmeal. So, if you, like me, don’t really love oatmeal you might want to try quinoa in this recipe instead. Or, if you've always be on the edge with oatmeal, give this a shot -- it's something different and just might win you over. Just don't make it the same morning as a breakfast meeting, because it will keep you full! 

    Savory Farmers Market Oatmeal
    Savory Farmers Market Oatmeal

    Savory Oatmeal

    Published May 29, 2018 by
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    Serves: 2   |    Total Time: 20 minutes



    Ingredients:

      For the oatmeal:
    • 1-1/2 cup water
    • 1 cup rolled oats
    • 2 sprigs thyme
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/2 teaspoon nutritional yeast
    • 1 pat butter

    • For the toppings:
    • 2 tablespoons coconut oil
    • 1 leek, sliced into half-circles
    • 2 cloves garlic, minced
    • 1 cup kale, roughly chopped
    • 2 fried eggs
    • 1/4 cup goat cheese crumbles
    • Additional salt & pepper for serving, and/or hot sauce

    Directions:

    1. Start the oatmeal: Heat the water in a sauce pan until it simmers. Add the oats, salt, pepper, nutritional yeast, and thyme and cook uncovered for 3 minutes, stirring occasionally. Add the pat of butter, and cook for 2 more minutes, stirring in the butter. Remove springs of thyme and discard. Turn off the heat.
    2. While the oats are cooking, heat 1 tablespoon coconut oil in a skillet. When the oil glistens, sauté the leeks and garlic until soft & fragrant. Add the kale, and cook for 2 minutes, stirring occasionally, until bright green.
    3. Using a wooden spatula, push the greens to the side of the skillet, making room for the eggs. Heat the last remaining tablespoon of coconut oil in the pan, and when it’s hot, crack both eggs into the pan. Cook to desired doneness — leaving the yolk runny if you prefer (the runny yolk and oatmeal are a great combo!) or cooking until the yolk is hard.
    4. Assemble: divide the oatmeal between two bowls. Top bowls equally with kale mixture, and add a fried egg to each. Sprinkle half of the cheese over each bowl. Add additional salt & pepper to taste. Serve with hot sauce if desired.

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