Honey-Glazed Roasted Carrots

Honey-Glazed Roasted Carrots
Bon Appétit | December 2005

2 pounds carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
3 tablespoons olive oil
1 tablespoon butter
1 teaspoon honey
1/2 teaspoon balsamic vinegar

Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)

Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

Swiss Chard and Wild Rice Salad

Swiss Chard and Wild Rice Salad

1 cup wild rice
1 bunch Swiss chard, sliced thin or chopped Swiss Chard
stems, sliced
1 cup shiitake or other mushrooms- diced
2 green onions, sliced
1/4 cup chopped walnuts, toasted
1/4 cup dried cranberries
Salt and pepper

(Vinaigrette)
1/4 cup olive oil
2 tablespoon raspberry vinegar
1 teaspoon honey
1/4 cup chopped basil, thyme, or oregano

In med saucepan, cover w/ 3 c water and simmer, covered until soft but still has a bite- about 45 min.

Heat a large skillet on medium high heat. Add 2 Tbls olive oil, add chard stems and shiitake mushrooms, cook just until lightly browned. Add chard leaves and cook just until wilted. Add walnuts and cranberries- Cook, stirring frequently, another minute and remove from heat and cool.
In large bowl, combine rice, chard mixture, green onions. Whisk together the olive oil, raspberry vinegar, honey, and herbs in a separate bowl. Combine, toss and serve.

Favorite Lemon Garlic Dressing

Favorite Lemon Garlic Dressing

3-5 cloves garlic-rough chopped
Juice of 3 large lemons
1/2 tsp cumin
1/2 tsp chili powder
1 T. honey
1/2 tsp sea salt
cracked black pepper
3/4 c extra virgin olive oil

Place all ingredients except oil in a blender and drizzle in oil.

Beet, Cucumber, and Sweet Onion Salad with Dijon-honey Dressing

Beet, Cucumber, and Sweet Onion Salad with Dijon-honey Dressing

6 medium beets, trimmed
1 large cucumber, peeled, cut into 1/4-inch-thick rounds
1/2 sweet onion halved lengthwise, thinly sliced (since our onions aren’t super sweet you may want to use a little less or it may be a bit onion-y)
4 teaspoons honey
4 teaspoons apple cider vinegar
1 1/2 teaspoons Dijon mustard
1/3 cup corn oil

Preheat oven to 400°F. Wrap each beet in foil, enclos- ing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 30 minutes. Cool in foil. Peel beets, then cut each into 6 slices. Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.) Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.

Roasted Beet and Carrot Salad with Watercress

Roasted Beet and Carrot Salad with Watercress

1 pound beets , peeled and cut into 1/2-inch thick wedges, wedges cut in half crosswise if beets are large
1 pound carrots , peeled and cut on bias into 1/4-inch- thick slices
3 tablespoons extra virgin olive oil
Table salt and ground black pepper
1/4 teaspoon sugar
2 tablespoons white wine vinegar
1 teaspoon honey
1 medium shallot, minced (about 3 tablespoons)
6 ounces watercress, washed and trimmed (about 4 cups)

Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss beets and carrots with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer beets and carrots to sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes (do not stir during roastng).
Meanwhile, whisk remaining tablespoon oil, vinegar, honey, shallots, 1/4 teaspoon salt, and 1/8 teaspoon pepper in now-empty bowl. Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in watercress, and serve.

Cabbage Salad with Spicy Peanut Dressing

Cabbage Salad with Spicy Peanut Dressing

1 pound green cabbage (about 1/2 medium head), shredded fine
1 large carrot, peeled and grated
1 teaspoon table salt
2 tablespoons smooth peanut butter
2 tablespoons peanut oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
2 medium cloves garlic, chopped coarse
1 1/2 inch piece ginger, peeled
1/2 jalapeño chile, halved and seeded
4 medium radishes, halved lengthwise and sliced thin
4 medium scallions, sliced thin
Table salt

Toss shredded cabbage, carrot, and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage and carrot under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels.

In bowl of food processor fitted with steel blade, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño until smooth paste is formed. Toss cabbage and carrot, radishes, scallions, and dressing together in medium bowl. Season to taste with salt; cover and refrigerate until ready to serve.

Roasted Green Beans with Red Onion and Walnuts

Roasted Green Beans with Red Onion and Walnuts

1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon minced fresh thyme leaves
2 medium cloves garlic, thin sliced
1 pound green beans, stem ends snapped off
1/2 medium red onion, cut into 1/2-inch-thick wedges
1 tablespoon olive oil
Table salt and ground black pepper
1/3 cup chopped walnuts (toasted)

Combine vinegar, honey, thyme, and garlic in small bowl; set aside. Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil; spread beans and onion wedges on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes. Remove baking sheet from oven. Using tongs, coat beans and onion evenly with vinegar/honey mixture; redistribute in even layer. Continue roasting until onions and beans are dark golden brown in spots and beans have started to shrivel, 10 to 12 minutes longer. Adjust seasoning with salt and pepper and toss well to combine. Transfer to serving dish, sprinkle with walnuts, and serve.

Sauteed Sugar Snap Peas with Carrots and Honey Glaze

Sauteed Sugar Snap Peas with Carrots and Honey Glaze

1/2–1 pound sugar snap peas, strings and stems removed
2 medium carrots, peeled, cut into thirds and sliced lengthwise into quarters so that the slices are about the same size as the peas
2 tablespoons butter
1 tablespoon honey
Freshly ground black pepper

Place the carrots in a steamer basket set over 1 1/2 inches boiling water, cover, and steam until they are just crisp-tender, 3 to 5 minutes. Drain the carrots in a colander.

Melt the butter in a large skillet over medium heat. Add the sugar snap peas; cook, stirring frequently, for 5 minutes. Add the carrots. Continue to cook and stir until the peas are bright green and crisp-tender, about 3 minutes. Add the honey and cook for 1 more minute, stirring constantly, until the peas and carrots are thoroughly glazed with the honey. Remove the skillet from heat. Season generously with pepper.