Roasted Carrots

 DF, V, VG, GF

When you make any meal there should always be one star of the show.  The star can be the main dish or it could be a side item.  Either way you can’t have two powerful full flavors on one plate.  You lose the cohesiveness needed for any good meal.  So while this dish isn’t what I would call a star, it compliments many quite well.  Simple, yet spicy and perfect alongside just about anything.

roasted carrots

Roasted Carrots
6 carrots, peeled and sliced on the diagonal
1/4 c olive oil
1/4 c honey
2 tbs orange juice
1/4 tsp cinnamon
1/4 tsp coriander
1/8 tsp nutmeg
salt and pepper

Preheat oven to 375 degrees.  Treat a baking sheet with non-stick spray, set aside.  In a bowl combine all ingredients, toss to combine.  Lay evenly on baking sheet and roast for 50 minutes, tossing occasionally for even cooking.


Mushroom Farro Soup


This recipe will help keep your new year’s resolutions to be healthy.  Full of vegetables and hearty farro, an ancient Italian grain full of vitamin B.  Vitamin B can improve cholesterol levels and lower cardiovascular risks, by boosting good HDL and lowering triglycerides.  Sounds pretty healthy to me.  If you want something that keeps you full and satisfied and amazingly tasty, keep this recipe in your back pocket.


Mushroom Farro Soup
1/2 onion, chopped
2 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
2 c baby bella mushrooms, chopped
1 bay leaf
4 sprigs of thyme
1 large italian sausage, removed from casing
1 c farro, rinsed
1/2 c marsala wine
3 c beef broth

Heat olive oil in a large pot over medium high heat. Add onions, garlic, carrots, celery, salt and pepper to taste, bay leaf, and thyme and saute for 10 minutes, stirring occasionally. Add the mushrooms and sausage and cook for 5 minutes, stirring occasionally. Add the farro and the 1/2 cup Marsala and cook for 5 to 7 minutes. Add the beef broth, and bring to a boil, lower the heat, and simmer covered for 45 minutes, until the farro is tender.

Red Lentil and Carrot Ginger Soup


As autumn continues to bring cool temperatures soup remains a great choice for lunch or dinner.  Maybe you have never heard of red lentils or you think I’m making it up, but I promise you they exist and are easily found in your local grocery store.  The lentils and carrots give this soup such a vibrant color that screams you’re eating something healthy. If you’re not dairy free I recommend a dollop of greek yogurt as garnish, or some pumpkin seeds if you want to be fancy.


Red Lentil and Carrot Ginger Soup
2 shallots, chopped
2 garlic cloves, minced
2 tsp ginger, minced
6 carrots, peeled and chopped
1/2 tsp red pepper flakes
1 1/2 tsp cumin
salt and pepper
1 1/2 c red lentils
7 c veggie or chicken broth

Heat olive oil in a large pot over medium heat.  Add shallots, garlic, ginger, carrots,red pepper flakes, cumin, salt and pepper.  Cook for 3 minutes, allowing spices to become fragrant.  Add lentils and broth.  Bring soup to a simmer and cook for 15 minutes.  Using an immersion blender pulse until completely smooth.  A food processor or blender can also be used, but allow soup to cool first then reheat once pureed.