In January, I decided that I needed to up my produce intake. I wasn’t making it to the weekly farmer’s market as often as I would have liked, so I signed up for a produce delivery service. Now, a box of local and organic fruits and veggies is left on my doorstep every other week! Lately, it’s been filled with lots of winter yumminess – grapefruits, kiwis, kale, sweet potatoes… the list goes on. The produce is really a step up from what I would normally find at the grocery store. It tastes so fresh and flavorful, and I know that everything is chock full of lots of important vitamins and nutrients. I’ve been experimenting with new preparations and interesting flavor combinations, and these three little recipes are a few of my favorites! In fact, I love them all so much that they’ve pretty much been on constant rotation. Plus, they’re easy and quick to make. Give one or two a try and let me know what you think!
Roasted Maple Dijon Carrots
Preheat oven to 400°. Take two bunches of organic, local carrots – rainbow colored if you want! – then cut off the tops and scrub them. Slice lengthwise down the middle. Transfer carrots to a greased baking sheet. In a small bowl, whisk together a spoonful of dijon mustard, a healthy glug of olive oil, some balsamic vinegar and maple syrup, and a bit of salt and pepper. Drizzle most of the sauce over the carrots and toss to combine. Roast, stirring partway through, until carrots are softened and browned, about 30 minutes. Drizzle with remaining sauce and enjoy.
Lemony Potato Salad
Bring water to a boil in a medium pot. Meanwhile, scrub a couple pounds of fingerling potatoes. Slice them into thin rounds and add to pot with some salt. Boil until cooked through, about 10 minutes, then drain. Meanwhile, in a large bowl, whisk together some olive oil, the juice of one lemon, some chopped sun dried tomatoes and preserved lemons, and salt and pepper. Add the drained potatoes and toss to coat. Serve warm or at room temperature.
Quick Beet Chips
Preheat oven to 400°. Wash a bunch of beets, scrubbing to remove most of the peel. Slice thinly and arrange in one layer on a greased baking sheet. Spray with coconut oil and sprinkle with salt. Roast until slightly crispy, about 15 minutes.