Prep Time: 10 minutes
Cook Time: 50 minutes
3 garlic cloves, peeled
1 teaspoon cumin seeds
1 teaspoon fresh thyme
¼ teaspoon red pepper flakes
Salt & pepper
1 teaspoon red wine vinegar
4 tablespoons olive oil
1 pound medium carrots, peeled
1 orange, halved
1 lemon, halved
1 avocado, pitted
1 ½ cups packed sprouts
3 tablespoons yogurt or sour cream
3 tablespoons roasted pumpkin seeds (optional)
Cook Time: 50 minutes
3 garlic cloves, peeled
1 teaspoon cumin seeds
1 teaspoon fresh thyme
¼ teaspoon red pepper flakes
Salt & pepper
1 teaspoon red wine vinegar
4 tablespoons olive oil
1 pound medium carrots, peeled
1 orange, halved
1 lemon, halved
1 avocado, pitted
1 ½ cups packed sprouts
3 tablespoons yogurt or sour cream
3 tablespoons roasted pumpkin seeds (optional)
1) Heat oven to 400 F. In a small food processor pulse or the garlic with the cumin, thyme, chile flakes, 1 1/2 teaspoons salt and 3/4 teaspoon pepper to make a paste. Add vinegar and 2 tablespoons of the oil, mix well.
2) Arrange carrots in a roasting pan and spread spice paste on top. Place orange and lemon halves, cut side down, on carrots. Roast until carrots are tender and starting to brown, about 45 minutes.
3) Using tongs, arrange carrots on a serving platter. Squeeze juice from the roasted orange and lemon halves into a measuring cup. You should have about 1/2 cup juice. Beat in remaining 2 tablespoons oil. Season with salt and pepper. Drizzle some of this sauce over the carrots.
4) Arrange avocado over carrots, then scatter sprouts on top. Drizzle with reserved sauce, top with dollops of sour cream and a sprinkling of the seeds. Serve.
2) Arrange carrots in a roasting pan and spread spice paste on top. Place orange and lemon halves, cut side down, on carrots. Roast until carrots are tender and starting to brown, about 45 minutes.
3) Using tongs, arrange carrots on a serving platter. Squeeze juice from the roasted orange and lemon halves into a measuring cup. You should have about 1/2 cup juice. Beat in remaining 2 tablespoons oil. Season with salt and pepper. Drizzle some of this sauce over the carrots.
4) Arrange avocado over carrots, then scatter sprouts on top. Drizzle with reserved sauce, top with dollops of sour cream and a sprinkling of the seeds. Serve.
Skillet Potatoes & Greens
Prep Time: 5 minutes
Cook Time: 20 minutes
1.2 lbs yellow potatoes
8 ounces saute greens
1 clove of garlic
Coarse salt & ground pepper
2 tablespoons olive oil
Pinch red pepper flakes
1) Bring potatoes to a boil in a medium saucepan of well-salted water. Reduce heat and simmer until tender, about 10 minutes. Stir in kale and cook until wilted, 1 to 2 minutes. Drain.
2) Heat oil in a large pan over medium-high heat. Add potatoes and kale. Cook, stirring, until potatoes are golden brown, about 5 minutes. Add garlic and red pepper flakes and cook about 1 minute. Season with salt and pepper; serve warm or at room temperature.
2) Heat oil in a large pan over medium-high heat. Add potatoes and kale. Cook, stirring, until potatoes are golden brown, about 5 minutes. Add garlic and red pepper flakes and cook about 1 minute. Season with salt and pepper; serve warm or at room temperature.
