Yield Makes 50
50 medium carrots with green tops (about 6 1/2 lbs.)
1 cup dark rum (or bourbon, or even tequila)
1/2 cup each maple syrup (or molasses, agave, or honey) and extra-virgin olive oil
1 1/2 to 2 teaspoons cayenne
1 tablespoon ground cumin
1 tablespoon kosher salt
1 cup each crumbled feta cheese and chopped cilantro
1/2 cup lemon juice
1/2 cup honey
How to Make It
Preheat oven to 375F. Trim carrot greens to about 2 inches, then scrub or peel carrots and heap in 2 rimmed baking sheets. Mix rum, maple syrup, and oil and pour over carrots. Mix cayenne, cumin, and 1 tbsp. salt, sprinkle over carrots, and turn them with your hands so everything gets distributed. Divide among 4 rimmed baking pans in a single layer.
Roast carrots (in two batches if you have one oven) until thoroughly tender and browned, 45 to 50 minutes depending on how big they are. Roll them over halfway through to brown evenly. If the pan starts getting dry, splash in 1/4 to 1/2 cup water.
Heap a layer of carrots on a rimmed serving platter. Scatter half of feta over them, then half of cilantro. Add the remaining carrots, then drizzle with juices from pan. Mix lemon, honey, and salt to taste and drizzle that on too. Sprinkle with the rest of the feta and cilantro.
Make ahead: Roasted carrots, up to 1 day, chilled (bring them to room temperature before serving), or a few hours ahead and kept at room temperature. Arrange on platter with toppings shortly before serving.
6 slices bacon, chopped
1 onion, cut in a small dice
2 pounds fresh green beans, washed and trimmed
1/4 cup chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
4 fresh thyme sprigs
Place bacon pieces in a cold pan and then turn heat to medium. As the pan starts to warm up and the bacon starts to cook, stir often.
Cook for about 7 minutes, until the bacon is fully cooked and crisp. Use a slotted spoon to transfer the bacon to a plate lined with a paper towel and set aside.
Place all other ingredients in the bottom of a 6-quart slow cooker and mix everything together.
Place the lid on the slow cooker and cook on high for 3 hours.
Transfer beans to a large platter and sprinkle with the crisp bacon bits.
Yield: 3-4 cups
4 pounds yellow onions, peeled and finely chopped
1/2 cup (1 stick) unsalted butter, cut into pats
kosher salt and freshly ground pepper, to taste
brown sugar, optional
balsamic vinegar, optional
Place chopped onions in slow cooker and arrange butter pats on top.
Cover slow cooker and cook on LOW for 8 hours, stirring once or twice in between.
After 8 hours, check onions and see how they look and if they’re tender.
(Optional: season with salt, pepper, brown sugar or balsamic vinaigrette.)
Cover again, leaving lid just slightly ajar, and cook for another 2 hours, or until onions have reached desired tenderness and cooking juices have mostly evaporated.
Store in an air-tight container and serve hot or cold.
(Yield: 10 servings)
4 cups tomato juice
1 onion, minced
1 green pepper, minced
1 cucumber, chopped
2 cups tomatoes, chopped
2 green onions, chopped
1 clove garlic, minced
3 Tbs. fresh lemon juice
2 Tbs. red wine vinegar
1 tsp. dried tarragon or 1 Tbs. fresh tarragon
1 tsp. dried basil or 1 Tbs. fresh basil
1/4 cup chopped flat-leaf parsley
1 tsp. white sugar
Salt and freshly ground black pepper, to taste
1 avocado, diced, (optional)
In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt and pepper.
Blend until well-combined but still slightly chunky.
Chill at least 2 hours before serving
1/4 cup olive oil
3 sweet potatoes, about 3 1/2 lb. total, cut into 1/2-inch dice
1 onion, diced
2 garlic cloves, chopped
2 Tbs. chili powder
1 tsp. cumin
1/8 tsp. cayenne pepper
2 tsp. salt
1/2 tsp. black pepper
2 cups dried black beans, rinsed, soaked overnight in water to cover and drained
1 can (28 oz.) diced tomatoes
4 cups (32 fl. oz.) vegetable stock
Avocado slices for garnish
In a Dutch oven over medium heat, warm the olive oil. Add the sweet potatoes and onion and cook, stirring occasionally, until the onion is translucent and the sweet potatoes are slightly soft, 5 to 7 minutes. Add the garlic and cook for 30 seconds more. Stir in the chili powder, cumin, cayenne pepper, salt and black pepper, then stir in the black beans, tomatoes and vegetable stock.
Bring to a simmer, then reduce the heat to medium-low. Cover the pot and cook the chili, stirring occasionally, for 45 minutes. Remove the lid and continue cooking until the beans are soft and the chili is thickened slightly, 5 to 10 minutes. Ladle into individual bowls, garnish with the avocado and serve immediately.
Serve with your choice of sliced green onions, chopped fresh cilantro, sour cream and grated cheddar cheese,
3 bell peppers, halved lengthwise, seeds and membranes removed
1 cup ricotta cheese
1 teaspoon Italian seasoning
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil and place the pepper halves on it, cut-side up. Bake for 20 minutes.
Combine the ricotta, egg and Italian seasoning in a bowl and stir until well-combined.
Place a heaping tablespoon of the ricotta mixture inside each pepper. Top with two heaping tablespoons of tomato sauce and finish with a heaping tablespoon of mozzarella.
Return the peppers to the oven and bake for an additional 25 minutes, until bubbly on top.
Remove from the oven, sprinkle with Parmesan cheese and bake for 5 more minutes, until golden brown.
(makes 4 servings)
1 1/2 pounds zucchini, grated
1 teaspoon salt
1/4 cup all-purpose flour
1/4 cup crumbled feta
2 cloves garlic, minced
1 large egg, beaten
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons minced fresh dill
Put the grated zucchini in a colander or strainer over the sink, and add the teaspoon of salt and gently mix. After letting the zucchini sit for 10 minutes, drain the zucchini with a cloth or paper towels.
In a large bowl, combine the zucchini, flour, feta, dill, garlic, and egg. Season with salt and pepper to taste.
Heat the oil in a large skillet over medium-high heat. Once the oil is warm, scoop a tablespoon of batter for each fritter into the oil. Flatten the scoops a bit with a spatula and cook until the underside is golden-brown – about 2 minutes – and then flip the fritter and let it cook until the other side is golden-brown (about 1-2 minutes).
Serve with sour cream, yogurt, another sauce, or simply plain