As much as I’m mourning the loss of swimming, beaching and ice creaming weather, I’m also loving all the comfort foods that we get to indulge in this time of year. I saw these brilliantly coloured carrots at the grocery store and picked them up based on their colour alone, I just couldn’t pass up such a pretty vegetable. I decided to try roasting them in a honey and soy glaze because not only is this recipe extremely simple and showcases those colours, it just seemed like a very fall thing to do.
They’re even more vibrant when they’re peeled!
I chopped them into 1 – 2 inch chunks in order to expose more beautiful colour contrasts.
Boil them for a few minutes, just until they lose some of their firmness. 5 minutes or so. Then you just have to drain them, toss with the honey-soy dressing and put them in the oven at 450 F for 15 minutes (or until totally cooked through). They will be nice and caramelized at this point, and your fork should glide right through them like butter 🙂
Roasted Carrots with Honey and Soy Sauce Recipe
8 Carrots, peeled and cut into 1-2 inch lengths2 tbsp extra virgin olive oil2 tbsp honey2 tbsp soy sauce
- Preheat your oven to 450 F and line a sheet pan with parchment paper.
- Bring a large pot of salted water to a boil. Place the carrots in the water and cook until they just begin to lose their bite but aren’t completely soft, 5-6 minutes.
- Meanwhile, whisk together the olive oil, honey and soy sauce in a large mixing bowl. Drain the carrots thoroughly, add them to the bowl with the honey mixture and stir to coat them evenly.
- Transfer the carrots to the prepared sheet pan and roast, stirring now and then, until completely caramelized, about 15 minutes. These are good served hot and at room temperature, too.
From: It’s All Good
Needless to say, fall is prime minestrone eating time. There are so many variations of this delicious and healthy soup – it’s a handy recipe to have when you need to clean out the fridge, just throw in whatever you need to use up! Personally, I prefer a semi spicy tomato-Parmesan flavoured broth with a healthy serving of veggies, beans and pasta with some fresh spinach thrown in right before you eat. I don’t find soggy soup soaked spinach particularly appetizing, so I usually wait until the last possible minute to add it. And, if you have some crusty Italian bread on the side, you’ve hit the fall-dinner jackpot 🙂
Fresh Sinach and Minestrone
Give it all a stir and dig in!
2 tbsp canola oil
3 slices back bacon, chopped
1 onion, chopped
4 cloves garlic
2 carrots, chopped
2 celery stalks, chopped
1 tbsp dried oregano
1 tsp red pepper flakes
Salt and pepper, to taste
1 can diced tomatoes
6 cups chicken stock
1 can each red kidney beans and chickpeas, drained and rinsed
1 cup short pasta (rigatoni, penne, shells, tubetti etc. etc. etc.)
1/3 cup chopped fresh Italian parsley
2 tbsp chopped fresh basil
Grated fresh Parmesean, to taste
- In soup pot, heat oil over medium-high heat and cook back bacon for 2 minutes. Reduce heat to medium and add onion, garlic, carrots, celery, oregano, red pepper flakes, salt and pepper. Cook for about 10 minutes or until softened and just about golden.
- Add tomatoes, pour in chicken stock; bring to boil. Reduce heat to simmer and add beans, chickpeas and pasta. Simmer for about 20 minutes or until pasta is tender. Stir in Parmesean, parsley, and basil. Add spinach right before eating.
*Skip the back bacon and use veggie broth for an easy vegetarian meal!
Summer is here! Let’s celebrate by making a batch of crisp, crunchy,wonderfully nourishing coleslaw! The apples add a hit of summery freshness, and this dish can serve many purposes. It makes a great side for ultimate burgers at a BBQ, as a topper for pulled pork tacos, or on its own as a healthy lunch (with a bit of leftover pulled pork, ideally). It will stay fresh and crispy for days, and it’s chock full of good stuff, so you really can’t lose with this refreshing summer salad!
Dice/chop/slice the veggies so they are bite sized. I used a mandolin this time (love that thing), but a food processor or good, sharp knife would also work just fine.
Apple Coleslaw Ingredients
Mix up your dressing on the side….
Coleslaw and dressing
And mix it all together. Easy as pie.
Here’s a photograph of the above mention pulled pork taco serving option…a highly recommended serving option.
Apple Coleslaw on Pulled Pork Tacos
Apple Coleslaw Recipe
½ head green cabbage, finely shredded
2 large carrots, finely shredded
1 cup diced Granny Smith Apples
¼ cup unsalted sunflower seeds
1 red bell pepper, finely sliced
2 or 3 green onions, finely chopped
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
2 tablespoons white vinegar
1 tablespoon dry mustard
Salt and freshly ground pepper
- Combine the all the vegetables and sunflower seeds in a large bowl.
- Whisk together the mayonnaise, Dijon, vinegar, mustard, salt, and pepper in a medium bowl, and then add to the cabbage mixture.
- Mix well to combine and taste for seasoning; add more salt, pepper, or a pinch of sugar if desired.