Recipe Monday - Sauteed Zucchini and Tomatoes

This was great. A perfect summer side, over rice or alone.

Ingredients:

1 zucchini, cut up
5 fresh plum tomatoes, diced
5 cloves garlic, smashed
2 tbsp extra virgin olive oil
1/2 tsp Herbes de Provence
kosher salt and fresh pepper


Directions:

In a large non-stick skillet, heat olive oil over medium-high heat. Add garlic and sautéuntil golden. Add zucchini, salt and pepper. Cook about 4-5 minutes on each side,add tomatoes and season with additional salt and herbes de provence. Lower heat and simmer about 5-10 minutes. Divide into 4 equal portions when serving.

Originally from SkinnyTaste. Thank you!









 

Spiced Carrots Recipe - Guest Post

Amazing chef and mother, Jill Redding, from Pianissamma, joins our blog group with an incredibly carrot recipe. Yes, you read that right. An. Incredible. Carrot. Recipe.

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Photo by Tejaswi Kasturi.

When I was a child, I always looked forward to Sunday dinners at my grandmother’s house. Sunday dinners were always worthy of the good plates, especially after a good sermon at church.

It wasn’t uncommon for some of those Sunday dinners to include a roast with potatoes, carrots, and onions. All cooked together in a Dutch oven.

When I decided to become a vegetarian, I realized that I missed that idea of a one-pot meal. Sure, I use my slow cooker to make stews all the time. But to have root vegetables baked with a broth? I had yet to find a recipe that brought those veggies to life. So one Thanksgiving about ten years ago, I decided to make my own. This works well as a side dish.

Spiced Carrots


2 Cups carrots peeled and quartered lengthwise
3 Cinnamon Sticks
1 Teaspoon Whole Cloves
1 Teaspoon fresh thyme
1 Teaspoon chopped basil
1 Teaspoon oregano leaves

Marinade
1/8 Cup orange juice
1/8 Cup soy sauce
1 Tablespoon honey (Agave nectar may be substituted)
1 Tablespoon olive oil
1 Pinch of saffron strands
1 Dash of crushed red pepper

Preheat oven to 350 F.

Spread carrots evenly in an 8-inch baking dish. Sprinkle cloves, thyme, basil and oregano on carrots. Take your cinnamon sticks, and break them in half lengthwise. Add cinnamon sticks to carrots, interspersed throughout the dish. Drizzle marinade over carrots.

Cover with aluminum foil, and bake for 1 hour. Garnish with sprigs of thyme. Serves 4.