Oven Roasted Carrots with Dill

This week’s recipe is an incredibly easy vegetable side-dish that we are excited to share. We purchased a large bag of carrots a few weeks back, and have since been trying to make good use of them (see this other recipe). The Easter Bunny has come and gone, and we still had carrots leftover!

This recipe of oven roasted carrots with dill is a prime example that you don’t need to do anything fancy or complicated to feed yourself and your family. In next to no time, you can get this vegetable side prepped and completed. Enjoy these roasted carrots with dried dill, or your favorite herbs and spices!

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Vegetable Florentine Soup

A few weeks ago, on a particularly cold and snowy day in Pennsylvania, I was on a work trip with a colleague visiting a college campus. We paused in the cafeteria for lunch and I came across vegetable Florentine soup. Normally, I would build a meal from the salad bar so I can control the ingredients. That said, I was chilled from walking around campus in the snow; so, even though I couldn’t verify the ingredients, I chose the soup. I ate around the noodles but otherwise thoroughly enjoyed the soup.

This variation is noodle-free, but I think it came out as hearty and delicious. Not only is it paleo; it’s also vegan! We hope you will enjoy it as much as we did.

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Pesto Ratatouille

Ratatouille is a French vegetable dish, and an incredibly popular Disney movie. This is not a traditional Ratatouille, and in that vein we took similar creativity in making a pesto. That said, it was delicious and I can’t wait to make it again.

We have had fun experimenting with pesto in the past (you may recall Tomato Pesto SaladChicken Pesto Pasta, and Easy Pesto Egg Bake) and last weekend I was craving vegetables at every turn. I have always wanted us to make a Ratatouille but we have had a lot of tomato-based meals lately; so when Brent suggested we use pesto instead of a tomato sauce, I agreed.

We hope you’ll find this variation on a provincial French classic as fun and tasty as we did!

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Braised Cabbage with Pancetta

This week we have a braised cabbage recipe that is inspired by our international travels. Cabbage is often served as a part of salads or fermented as sauerkraut, but we learned that braised cabbage is delicious—especially when cooked with a pork product (this time it’s pancetta).

We make cabbage salads on a regular basis, and have posted a few recipes in the past: Mediterranean ColeslawTandy Cajun Cabbage Slaw, and Celery Seed Cabbage Slaw are three of our favorites. This week, we bring you a cabbage cooked with pancetta and carrots. We know you’ll enjoy it!

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Roasted Brown Butter Ghee Green Beans with Macadamia Nuts

Roasted vegetables are a time-honored classic, and green beans are a regular part of our side dish rotation. Over the Christmas season, we enjoyed our take on green bean casserole. While we’re often utilitarian eaters, having our green beans with a little olive oil and salt and pepper, we occasionally like to jazz things up.

Recently, we were gifted a jar of Tin Star Food’s Organic Grassfed Brown Butter Ghee from our friends at Real Everything, and we knew we needed to do something special with it. Brown butter sauces are rich, and complex, and brown butter ghee kicks that up another level. This was a side dish that became an entrée when we made it, and we think you’ll eat it up just as quickly. Check out Tin Star’s other products; we’re fans of quality, lactose-free dairy products.

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