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Roasted Carrots with Walnuts, Feta and Dill
A perfect accompaniment for any dish, these roasted carrots are delicious — and as always, easy to make. I made these to go with Sheet-Pan Harissa chicken and they paired really well. Both recipes also came from the same source, Melissa Clarks new book, Dinner: Changing the Game and used my current favorite cooking tool — the sheet…
Strawberry and Pomegranate Compote with Crème Fraîche
Strawberries don’t need much when they’re at their height and we’re making the most of their season. Of course we bought too many and they’re ripening faster than we can eat them, so I decided to make a simple strawberry compote. Compote is a fancy term for cooking fruit in syrup. For my syrup I used…
Mediterranean Short Ribs with Polenta
Why, you may be asking, am I still making Mediterranean short ribs in April? Well we’re beginning to see spring vegetables all over the farmers’ markets here in the Bay Area but we’ve only gotten fleeting signs of the season when it comes to the weather! The crazy endless rains continue and it’s frigid. I know…
