Carrots and Zucchini
Ingredients:
3-4 carrots, 1 zucchini, 1-2 tbsp. sugar, 1-2 tbsp. vinegar, 1-2 tbsp. soy sauce,
1 tbsp. togarashi seasoning (paprika, dried orange peel, poppy seeds, seasame seeds),
olive oil, salt
- combine sugar and vinegar in a bowl
- halve the zucchini crosswise, then cut into 1/2 inch planks
- peel the carrots, halve crosswise, then quarter lengthwise
- heat 1 tbsp olive oil on medium-high, add the carrots + a little salt
and cook for 3-4 minutes, stirring occasionally.
- add zucchini and cook 1-2 minutes
- add the sugar-vinegar mixture and cook, stirring frequently, 2-3 minutes or
until the vegetables are softenend
- add soy sauce and cook another 1-2 minutes
- turn off heat and top with 1 tbsp. togarashi seasoning
Roasted Carrots
Ingredients:
carrots
- Preheat oven to 435F
- Peel carrots, halve crosswise, then quarter lengthwise
- Drizzle carrots with olive oil, season with salt, pepper and spices (paprika, garlic powder,
onion powder, ground yellow mustard), toss to coat
- Line a sheet pan with foil, place carrots on the pan and arrange in a single layer
- Roast 17-19 minutes or until browned and tender when pierced with a fork
Mustard Potatoes with Asparagus
Ingredietns:
8 oz fingerling potatoes, 1 shallot, small bunch of
asparagus, 2 tbsp. butter, 2 tbsp. whole grain dijon mustard, olive oil,
1 bunch fresh tarragon or thyme,
salt, pepper
- cut potatoes into 1/2-inch thick rounds
- peel and dice the shallot
- discard woody stem ends of the asparagus, cut into
1-inch pieces on an angle, keeping the pointy tips intact
- heat 2 tbsp. olive oil in a large non-stick pan, add the potatoes and
season with salt and pepper. Cook, stirring occasionally for 6-8 minutes,
or until browned and softened.
- Add shallot and asparagus to the pan, if it seems dry, add a drizzle
more of olive oil. Cook, stirring occasionally, 3-5 minutes or until the
asparagus is bright green and tender. Remove vegetables from the pan.
- Make pan sauce: Add butter, mustard, and juice of lemon, plus
2 tbsp. water. Cook stiring constantly over medium heat, 1-2 minutes until
combined.
- Turn off heat, stir in the tarragon. Return vegetables to pan
and stir to coat with sauce.
Serve.
Salsa Verde
Ingredients:
small bunch parsley, 1-2 tbsp. capers, 2 tbsp. lemon juice, 1 clove garlic, 2 tbsp. olive oil,
salt and pepper
- remove parsley leaves and discard stems, chop fairly fine
- chop capers
- chop garlic very fine, or use a grater to make it a paste
- combine chopped parsley, capers, lemon juice, garlic paste, and olive oil,
season with salt and pepper
- serve
Caper Mayo
Ingredients:
1 tbsp. capers, 2 tbsp. mayonnaise
This is a simple replacement for tartar sauce and makes an excellent
topping for fish.
- chop capers
- mix capers and mayo in a small bowl
- use