The Garlic Goddess
Roasted Beets with Tarragon
My inspiration for these beautiful beets came from a meal my husband and I had at our good friend's wedding rehearsal. We had salmon with roasted beets and it was spectacular. It might have been that I had about 1 too many sips of Prosecco but these beets were so amazing. I knew I had to try and recreate them.
Peel and dice fresh beets - I used both golden and purple. Place on baking sheet and drizzle with safflower oil, salt, pepper and tarragon leaves. Roast in oven on 400 degrees for 30-35 minutes.
Peter Rabbit Carrots
I have a confession - I don't like carrots. Until now! My good friend Paige knows my disdain for carrots and has continually told me to roast them with butter, dill, and parsley. (I know its strange we talk about carrots but this is the exciting life of being a stay at home mom). I was walking around Whole Foods and saw the most adorable bunch of carrots, Paige's voice instantly popped into my head and the cute little bunch of carrots were on their way home with me. I believe simple, easy flavors done correctly make the best meals. This is why this simple side dish is a real show stopper. Place the carrots on a baking sheet, toss with butter, dill, parsley, salt and pepper and roast them in a 400 degree oven for 35 minutes (chef note: these carrots were pretty thin, if you have thicker carrots adjust cooking time accordingly.) Gemma took one look at these carrots and immediately started calling them Peter Rabbit carrots, it was so cute, and she at almost a whole carrot so these will definitely become a new staple.
My family and I rival Popeye's love of spinach. We eat it pretty often raw, sautéed, in things, on top of things - we don't discriminate. Although, there is one thing I cannot stand about it - you think you have so much spinach and then you cook it and boom its enough to feed your 1 year old and maybe the 2 year old too !? How does this happen? How much spinach does a busy restaurant go through on a daily basis ? I literally think about that every time I try to cook enough spinach for my tiny family of 4. Nonetheless, I do still love it - its quick, simple and so good for you!
In a sauté pan, place your oil of choice, I use safflower oil and a tablespoon of fresh chopped organic garlic. Let the garlic simmer for about a minute - you do not want the garlic to get brown. With the heat on medium quickly dump the plastic carton of organic spinach into the pan, add some salt and pepper cook it for about 2-3 minutes. (If kids aren't eating it I like to add some crush red pepper) Also, you can finish it with a squirt of lemon juice.