This time, before I start squeezing & freezing I remembered a simple carrot salad I’d just read about in La Tartine Gourmande. I noticed the book at the library and quickly photocopied a few recipes from it.
Try this!!! I mean it.
All you need:
The amounts in this recipe serve about 4 people. I would definitely double it next time but I was hand grating…
4 large carrots, peeled
1 TBSP flat leaf parsley, chopped (I used Italian parsley as that’s all I had)
2 TBSP chives, chopped
sea salt & pepper
1/4 c fresh lemon juice
1 garlic clove, minced
6 TBSP olive oil
Grate the carrots and place in large bowl. In a separate smaller bowl, combine the vinaigrette ingredients in the order listed, whisk together and pour over the carrots. Combine well with spoon. Cover & refrigerate. Dress with the fresh herbs just before serving.
Maddie ate 3 bowls in rapid succession and then asked if she could take some to school the next day. There were no leftovers.
Here’s a healthier potato for the holidays. It’s still soooooo tasty!! Even if you can’t bring yourself to forgo mashed potatoes (I can’t) - try these this winter. They’re a cinch!
12 small round potatoes
salt to taste
black pepper to taste
rosemary (yes, you guessed it – to taste)
These are VERY simple.
Preheat oven to 450.
Set a medium-large pot of water to boil.
Add 2 generous pinches of salt to the water.
Ok, now add the potatoes carefully, carefully so nobody gets hurt. Boil them till the potatoes JUST get tender. You should be able to stick a fork in them without too much trouble. Immediately drain them at that point.
Drizzle olive oil across a cookie sheet (make sure it has sides!) & brush to cover. Place the potatoes down as you would cookie dough – with plenty of spreadin’ space around them. Using a potato masher, gently push down on them, flattening them somewhat.
They need to still be in one piece when you are done. Drizzle or spray olive oil over the tops of them. Sprinkle salt & pepper to taste as well as the rosemary.
Bake for 20-25 minutes or until they are browned and slightly crispy at the edges.