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The Florida Salad

one and a half slices the Florida salad recipe local vegetables
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

The Florida Salad

This salad takes me home. Back to my home town in Florida to be exact. 

Crafted out of inspiration from Crush Xl – a young, vibey restaurant local to Melbourne that takes salads (and bacon wrapped dates) to another level. Melbourne Beach, Florida isn’t really known for its food but if you’re looking for a date night meal or a business dinner, I definitely recommend Crush. It is probably the only place in Melbourne that knows what it’s doing when it comes to cocktails and interesting dishes.  

At first, this salad may look a little strange (rice noodles and coconut?). Fair. But you’d be surprised what a cup of mango, flakes of toasted coconut, & a handful of mint leaves can do to a dish. 

See for yourself…

what you need

3 cups romaine lettuce, cut into thin strips

1 cup diced mango

1 cup diced avocado

1/2 cup toasted coconut flakes (not shreds!). It makes a difference. If you haven’t replaced your normal coconut with Let’s Do Organic’s Unsweetened Coconut Flakes and gotten into the habit of toasting them in the oven, this is your sign.

1 cup rice noodles, cooked according to package, rinsed in cold water, and cut in half (pad thai rice noodles or vermicelli rice noodles, both fine)

1/4 cup fresh mint

1/4 cup fresh cilantro

(optional) toasted peanut crumbs for garnish

For the dressing:
1/8 cup olive oil

juice from half a lime 

1 tablespoon sriracha OR several dashes of cayenne pepper

1 tablespoon whole-grain mustard

1 tablespoon fresh honey

1-2 teaspoons soy sauce or Tamari 

how to make it

Toss all ingredients together in a serving bowl (except the coconut).

Add salad dressing and toss until well coated. Garnish with toasted coconut and toasted peanut crumbs, if using.

A note on toasting: I am constantly toasting coconut flakes, pumpkin seeds, and chopped nuts under the broiler. It takes a few moments with the broiler on high and adds so much flavor to salads and stews. For example, the toasted peanuts on top of the Cucumber Sesame Salad. Bomb.

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Cucumber Sesame Salad

one and a half slices cucumber healthy summer sesame side dish salad
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Cucumber Sesame Salad

one and a half slices cucumber healthy summer sesame side dish salad

There is nothing not to like about this salad side dish: crunchy, cool, tangy, imminently refreshing, conveniently hydrating. This is the perfect summer salad. Picnic ready and good in the fridge for a couple of days in advance.

what you need

5-6 cucumbers of choice (I prefer Kirby or Persian cucumbers)

Ideally, a mandolin

4 tablespoons toasted sesame seeds

4oz instant rice vermicelli noodles 

1/4 cup toasted peanuts, chopped 

2 tablespoons rice vinegar or 1 tablespoon apple cider vinegar

1 teaspoon sugar

1 tablespoon soy sauce or Tamari 

1 tablespoon toasted sesame oil 

1/8 red onion, sliced very thinly 

how to make it

Ideally, you make this dish using a mandolin, but feel free to slice your cucumbers by hand if you’re so ambitious. Slice them up super thinly along with the red onion and toss in a mixing bowl along with your sesame seeds. 

Mix vinegar, sugar, soy sauce, and sesame oil together in a small cup, and pour over cucumber mixture. Toss generously to combine. Add a pinch of salt and let stand in refrigerator while you prepare the vermicelli noodles (blanch in boiling water for a few minutes until just cooked through, then rinse in cold water). 

Drain the noodles and add in small clumps to the cucumber salad, tossing between each addition to coat thoroughly in the sauce that will have accumulated at the bottom of the bowl. Top with toasted peanuts and serve cold.

If you are making this ahead of time, leave the peanuts off until you are about to serve. 

More Salads
one and a half slices warm brussels sprouts crunchy spicy salad recipe

Warm Brussels Caesar Salad

That’s a lot of adjectives in front of “Caesar Salad,” but I assure you this salad is not difficult. It is also fantastic. The spicy comes from cayenne. The crunchy comes from toasted almonds, and the quinoa if you feel so inclined to try crisping it. The tahini Caesar dressing is also king – super lemony and salty with parmesan cheese as any good Caesar should be. 

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May 25, 2023 No Comments
one and a half slices greek greek salata salad recipe

Maroulosalata

Most people think of Greek salad as tomatoes, cucumbers, feta cheese, and plenty of olive oil. Marousalata, however, is a salad frequently served in Greek homes. It is a simple salad. An every day salad. An everybody salad. And here to stay in my kitchen. 

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October 29, 2022 No Comments

Sticky Salmon

Wow, did I get sidetracked with The Protein Trio. But in case you were following along with Hot Honey ‘Baked Fried’ Chicken and then Rabbit/Chicken Cassoulet, the third protein in our protein trio is this sticky salmon. I paired it with a side salad/salsa that bears some resemblance to The Florida Salad of this summer where mangoes and avocados abound! From weeknight to datenight!

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October 17, 2023 No Comments

Peach Caprese

This is a continuation of my summer eats glorified snack dinners (see Watermelon Feta Salad). For when the summer months take hold, the cicadas ring true, and the humidity is as thick and sticky as fresh Florida honey against a sunset sky, you need something super fresh! During these months, my CSA tends to have all-you-can-take tomatoes, which the Piemaker and I willingly turn into tomato-soup-and-grilled-cheese-movie-marathons (see Roasted Tomato Soup and Grilled Cheese recipes – forthcoming). All you need for this recipe is one of those tomatoes and a handful of garden basil. I fancy it up a bit here with a sweet nectarine and some unnecessary accoutrement, but it does not disappoint as an appetizer, snack, or full summertime dinner plate.   

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August 11, 2021 2 Comments

Watermelon Feta Salad

Sometimes when the summer turns hot and the appetite begins to naturally wane, the fresh and light, zesty and fruitful begin to take precedence over the hearty. My solution to that is a collection of fruit-forward glorified snack meals that inventively leverage my latest CSA harvest and don’t fill me up to the point of sluggish. Summertime is the time for watermelon – the hydrating, vibrant, impossibly sweet fruit that gave me my childhood moniker ‘Watermelonie.’ A favorite springtime flavor combination is strawberry-basil or strawberry-mint. Turns out that this also works well with watermelon. So if you’ve got one to spare this summer, try this as a salad or a snack. It’s got 3-4 total ingredients and won’t disappoint in the flavor category.

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August 4, 2021 1 Comment
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Warm Brussels Caesar Salad

one and a half slices warm brussels sprouts crunchy spicy salad recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Spicy Warm Crunchy Brussels Caesar Salad with Almonds

That’s a lot of adjectives in front of “Caesar Salad,” but I assure you this salad is not difficult. It is also fantastic. The spicy comes from cayenne. The crunchy comes from toasted almonds, and the quinoa if you feel so inclined to try crisping it. Crisping quinoa does involve an extra step but it makes the quinoa taste vaguely nutty and a little popcorn-esque. You could just as easily use regularly prepared quinoa, though, and this salad would be unchanged. The tahini Caesar dressing is also king – super lemony and salty with parmesan cheese as any good Caesar should be. 

what you need

2 bunches of large Brussels Sprouts, shaved or sliced very thinly

3-4 tablespoons of minced chives

1/2 cup toasted almond slivers

1 cup of Quinoa, cooked according to the package

2-3 glugs of olive oil

(optional) 1/4 cup dried cranberries

For the dressing…

1/4 cup tahini

Juice from half a lemon

1 tablespoon lemon zest

1/4 cup (heaping) of parmesan cheese, plus more for serving

1 clove of fresh garlic, minced 

salt, cracked black pepper, and tons of cayenne pepper

2-3 glugs of olive oil

how to make it

Make the quinoa according to the package and let it cool uncovered for a while. Preheat the oven to 400. 

Chop or slice the Brussels Sprouts (a mandolin works great if you have one), toss in olive oil and salt, and spread out on a pan. Roast at 400 for 10 minutes, then stir the Brussels, and continue roasting for ~5-7 more minutes. You’re going for al dente.

If you’re going to crisp your quinoa, you can do so at the same time as the Brussels. Just spread them out on some parchment paper, drizzle with a bit of oil, stir, and roast until beginning to crisp but not burn.  

While the Brussels are roasting, make the dressing. Put all ingredients in a small chopper and blend until smooth, adding water or nutmilk incrementally as needed to thin it out. 

When the Brussels come out of the oven, place in a large bowl and let cool for a few minutes. Pour the dressing on top and toss until well coated. Add in the chives and almonds, and toss a bit more. If using regularly cooked quinoa, add it in and toss with the Brussels, but if using crisped quinoa, I like to add it on top and toss it lightly before eating. 

Top with a slight dusting of parmesan cheese and enjoy warm.

Green Vibes
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Vegetable Tian

one and a half slices vegetable tian ratatouille french authentic recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Vegetable Tian (aka Ratatouille)

one and a half slices vegetable tian ratatouille french authentic recipe

This dish is one of those you love to make simply because everyone goes crazy over how beautiful it is. Perfect for potlucks, Friendsgivings, and the like, this can also just majorly dress up a weeknight dinner table. You could actually make it an entire meal by adding some cooked loose sausage to the bottom along with the onion, but I’ll leave that variation up to you.

Vegetable Tian is another name for the dish we all may know as Ratatouille. You’ve seen the Disney movie with the adorable little mouse chef. Traditional ratatouille has everything from tomatoes to eggplant and, like most exquisite French cooking, is a peasant dish. It is typically made by dicing and sautéing the vegetables — super simple — served over rice or polenta. Ever since I saw the Disney movie, of course, I wanted to learn how to make the neat little vegetable stacks. But in the interim, this rendition will suffice. You can make it in a square or a round pan though, of course, I am going to recommend cast iron.

Pro tip: try to slice everything evenly. A mandoline helps… but I don’t have one. Also…when selecting your vegetables, try to pick vegetables that look more or less the same size and shape. This will help you in the stacking process.

 

🐭

🍅🥔🍆

 

🍅🥔🍆

🐭

what you need

1-2 small zucchini

1-2 medium yellow squash

2-3 roma tomatoes

3-4 small white or red potatoes

1 yellow onion, coarsely diced

2 cloves garlic, minced

1 cup parmesan cheese

thyme, salt, and black pepper for garnish

olive oil

how to make it

Preheat oven to 350 and then set to diligent work washing and slicing your vegetables. I hate to tell you this but the more thinly you slice them, the better this dish will look. Once you’ve got all your veggies sliced, drizzle some olive oil in the bottom of a cast iron skillet and sauté your onion and garlic for just a few minutes until they soften.

Remove from the heat and spread the onions out so they cover the bottom of the skillet. Then set to work alternating your vegetables in a spiral pattern or however you see fit. Once complete, drizzle with olive oil; garnish generously with thyme, salt, and pepper; and top with about 1/4 of the parmesan cheese. 

Bake the Tian for one hour. At the one hour mark, remove from the oven and add the remaining 3/4 cup of parmesan cheese. Return to the oven for just a few minutes or put it under the broiler for a minute to crisp it up. Let stand 10 minutes and serve.

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More Food from Cinema!
one and a half slices harry potter recipe butterbeer hogwarts winter grog

Butterbeer (iced)

Whether you like your butterbeer hot, iced, boozy, or clean, I’ve finally got the recipe for you. #youreawizardharry 🪄

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October 14, 2024 1 Comment
One and a half Slices chocolate cake recipe Chocolat movie

French ‘Chocolat’ Cake

You guys know I’ll take pie over cake any day, but if I’m going to indulge in cake, it can’t be the big, billowy, blustery American cake layered with frosting and unnecessary sweetness. Over and over again I gravitate towards French cakes because they are just more delicate, using minimal flour, relying instead of almond meal, and frequently topped with cream instead of icing. This one is on par with my little lemon cake but it’s chocolate… with just a few tablespoons of almond meal, it has a dense but delicate consistency. You could whip it up in under an hour for a last minute dessert and it’s beautiful with a coffee or a bourbon. #minimalistcooking

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April 2, 2022 1 Comment
french chocolate cake recipe one and a half slices

Simple Chocolate Cake

Now is the moment where we ask ourselves if we really needed another chocolate cake recipe. The answer (much like chocolate chip cookies) is always yes. Specifically, we can put this one in the category of #minimalistbaking and #frenchsimplicity. I’ll say this: there is a reason French cooking is king in the world of the culinary, and it has absolutely nothing to do with the decadence of the pastries or the massive amounts of butter and everything to do with its simplicity. The Five Mother Sauces, the peasant food-turned-elegant. Anyway, this cake is slightly denser than the French ‘Chocolat’ Cake as it is truly flourless. Enjoy!

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June 11, 2022 No Comments
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Veggie

Maroulosalata

one and a half slices greek greek salata salad recipe
one and a half slices recipes local delicious food

Maroulosalata

one and a half slices greek greek salata salad recipe

Most people think of Greek salad as tomatoes, cucumbers, feta cheese, and plenty of olive oil. Maroulosalata, however, is a salad frequently served in Greek homes. It is a simple salad. An every day salad. An everybody salad. And it is here to stay in my kitchen. 

what you need

1/2 head romaine lettuce, sliced into strips

1 small cucumber, diced

1/3 block fresh feta cheese, crumbled

4 green onions, diced

1 bunch of dill, coarsely chopped

juice from half a lemon 

1/3 cup good olive oil

Salt and Pepper to taste

how to make it

Add your romaine lettuce, diced cucumber, feta cheese, green onions, and dill to a large solid bowl.

Mix lemon juice, olive oil, salt, and pepper together together well.

Pour over vegetables, toss to combine, and enjoy fresh!

 

🥗🥒🥬
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Spaghetti Squash

one and a half slices spaghetti squash recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Spaghetti Squash

one and a half slices spaghetti squash recipe

Okay, I know what you must be thinking. Like, how does this even merit a post. But hear me out. You all know I like vegetables (#eatfoodnottoomuchmostlyplants) and am on some strange culinary crusade to feature more plants as the centerpiece for breakfast, lunch, or dinner (see Sticky Whipped Feta Carrots, coming soon). Yes, I frequently steam up the florets from a head of broccoli and coat them in cheddar cheese and call it dinner (eaten with chopsticks, of course). And yes, I am a sucker for a simple, humble vegetable soup. But this vegetable… this simple, elegant, yellow, rotund little squash… is amazing. We get spaghetti squash at the CSA almost every week late summer and through the fall (thanks Potomac Vegetable Farms). And people keep doing weird shit with it. Like trying to make actual spaghetti or using it in pizza crust. No thank you. This squash is not a substitute for some other simple carbohydrate. It stands all on its own… as brunch, as the world’s most delicious snack, or just because. There is one very important trick to cooking spaghetti squash to elicit maximum spaghetti-like texture and quality. I will dispense this advice… now (hat tip, Baz Luhrmann). 

what you need

1 squash

a brief moment to giggle quietly to yourself about how funny the word squash is

how to make it

  1. Preheat oven to 350
  2. Line a rimmed baking pan with tinfoil
  3. Cut squash in half not lengthwise (whatever the opposite of lengthwise is)
  4. Spoon out some of the seeds but don’t get obsessive about cleaning it out well
  5. Fill the rimmed baking pan with some water and place each half of the squash face down in the water
  6. Bake for 45-60 minutes depending on the size of your squash (the top will get pretty brown and that’s usually a good time to take it out)
  7. Let squash cool for a few minutes so you can handle it
  8. Taking one half of the squash in your left hand, take a fork and start to peel away the meat preserving as much of the spaghetti lengths as possible and removing any seeds that remain
  9. Place a pat of butter on the squash in the bowl, toss lightly, and sprinkle with cracked black pepper and salt
  10. Enjoy the most heavenly of all possible vegetables (sorry brussels, carrots, and shishito peppers…)
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Borek

one and a half slices borek cigara boragi recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Sigara Böreği

- Turkish Street Food -

one and a half slices borek cigara boragi recipe

Borek [boh-rek] (plural Böreği) is a delicious Turkish/Eastern European street food that I added to the OneandahalfSlices repertoire in college when a Turkish friend took the time to teach me a little of his home cuisine. I would go as far as to call borek the Balkan empanada – pervasive with a distinct variation on the theme in every country. It can be baked, fried, filled with cheese, filled with greens, filled with meat, but usually involves Phyllo dough (unless you are me and are too lazy to deal with Phyllo dough).

The most common type of borek is probably Su Böreği (literally translated to water borek) which is baked in large sheets, filled with cheese or cheese and spinach, and cut into pieces (think Spanakopita if you like Greek food). This particular borek is called Sigara because it is rolled into tubes like a cigarette. It makes a great brunch, lunch, or light dinner option (as pictured here) and has its origins in Ottoman cuisine.

Ottoman cuisine has rich Central Asian, Balkan, Persian, and Arab influences owing mostly to its central location – both land and sea – to the spice trade and geography at the confluence of Asia, old Europe, and the Middle East. Ottoman cuisine boasts stews (this is where I learned to make tagine though I tend to use a more North African flavor profile), breads, yogurt-based sauces, grape leaves, and kebabs. Pair with a good Cajik sauce (coming soon), some very fresh vegetables, and an Öküzgözü if you are so bold.

what you need

1 block of feta cheese

1 bunch of curly parsley

1 package of Nasoya eggroll wraps (you can get these at most grocery stores in the produce section believe it or not)

1/2 cup plain, 0% fat Greek yogurt

1 egg

1 tablespoon lemon juice

Black pepper to taste 

Dash of paprika

A neutral oil (like Safflower or Sunflower) for frying

Serve with: thinly sliced avocado, cucumber, tomato, and red onion topped with olive oil, dill, parsley, and/or finely chopped toasted pistachios, and cajik or haydari sauce, if desired. 

how to make it

Chop parsley and feta separately and then mix until combined. In another small bowl, beat the egg with the yogurt, lemon juice, black pepper, and paprika.   

Lay out one eggroll wrap on a clean surface (they should be very easy to work with – no flour dusting required). Place a small spoonful of the egg mixture in the middle of the wrap on the diagonal, careful not to add too much (you do not want it spilling out into the pan and causing oil spatters). Add two spoonfulls of the parsley mixture to the top of the yogurt mixture. 

Starting with the bottom corner, fold the wrap up and over the mixture and tuck in each side. With a free finger, wipe some of the yogurt mixture on the top corner to seal with wrap. Roll the borek upwards to create a moderately tight wrap. 

Barely cover the bottom of a pan with oil and heat over medium-high heat. Add the borek, careful not to overcrowd them, and cook them for approximately three minutes on each of three sides. Prepare the plates as the böreği cook transferring them to a paper towel to cool slightly. Serve warm.
More Ottoman-style Cuisine
one and a half slices coconut harissa meatballs local recipe

Coconut Harissa Meatballs

This struck me as the strangest recipe and just the thing OneandahalfSlices needed after what shall henceforth be known as The Great Fridge Hiatus. In the midst of back-and-forth work travel to Florida and other exotic locales (Dayton, Ohio???), my freezer door was mysteriously left – ahem – ajar. Chicken and meat juices filled the freezer drawer and I stared in sadness as $300 worth of condiments, to include at least seven types of miso paste, expired in front of my eyes. Fixing the fridge, restocking the freezer, replacing the condiments, and getting my cooking mojo back took a good two weeks. So here we are…with coconut harissa meatballs – by far one of the stranger things I’ve tasted. I made this dish over the mashed white beans as originally instructed but I’m curious to try it over egg noodles and mashed gold potatoes. If you’re feeling experimental, I’d definitely give this one a try. 

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March 12, 2022 No Comments
creamy coconut sweet potato soup recipe oneandahalfslices

Creamy Sweet Potato Stew

Coming out of Vegan October, we were a little tired of lentils and were looking for something to do with copious amounts of sweet potatoes. Hence this little gem was discovered. Creamy with coconut milk, almost like curry. Spiced with flavors of the same. Hearty with sweet potato and flourished with kale. Yes, there are still a few lentils, but they are hardly the stars of the show. This soup is light enough for any season and feels perfectly at home here at the end of October. 🧡

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November 7, 2021 1 Comment

Moroccan Tagine

I have been SO excited to release this post!!! Why? Because this is your new weeknight dinner. It will impress your family, fill your stomach, warm your heart, and make your house smell like North African spices. I started making tagine years ago when I first moved to DC and came across a tagine in World Market. I was instantly and aesthetically intrigued, and purchased the thing on the spot not having a clue what I would do with it. Well… figured that one out. A tagine is the OG slow cooker.  And whatever you put inside – lamb, chicken, chickpeas, rabbit, potatoes – you will taste the spicy exoticism. If you don’t have a tagine, no worries. You can make it in a Dutch oven, stovetop or, yes, in a slow cooker. And before you think this is just chicken slow roasted in tomato sauce… keep reading…

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September 21, 2024 4 Comments
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Perfect Mashed Potatoes

one and a half slices perfect recipes seasons fall locally sourced local food produce
one and a half slices recipes local delicious food

Perfect Mashed Potatoes

one and a half slices perfect recipes seasons fall locally sourced local food produce

Some are of the opinion that mashed potatoes do not a blog post make. Too simple. And I get it. We do think of mashed potatoes as being simple. To make them restaurant-quality, you have to infuse your cream, caramelize your garlic, and get one of those weird potato grinder sifter contraptions. You can still do all that and those potatoes are STELLAR. But there is this one little trick – this simple, potato-based nuance that changed my weeknight potatoes for life, without purchasing a new kitchen contraption.

See, all my life I’d loaded up my mashed potatoes with heavy cream, parmesan cheese, butter, and anything else that would make them, well, creamy. My mother will quietly remind me of the time that as a 12-year-old I dumped an entire bottle of Bullseye barbeque sauce into a bowl of mashed potatoes I was serving it to my parents in an attempt to make them moist. Turns out I was missing the key to moist mashed potatoes. That key is gifted to you here.

On another note, did you know that a potato with a dash of milk has everything a person needs to survive??? All essential vitamins and even a little protein. No wonder people got by in the great potato famines. Scenes from Dr. Zhivago are rich in my mind when I think of the elegant simplicity of a boiled potato with perhaps a splash of milk and some salt. 

what you need

1 1/2 pounds of white or red potatoes, washed, and half peeled

1 tablespoon minced fresh garlic

1 tablespoon butter 

Salt and Pepper to taste

(optional) 1 splash of whole milk or heavy cream

(optional) 1 tablespoon minced chives for garnish

(optional) 1/4 cup fresh parmesan cheese for flavor

note: the optional ingredients are just that. optional. why? because you don’t need to add heavy cream for moisture. if you’d like to add it for depth of flavor, you are welcome to do so alongside chives and parm (personally, I LOVE the parm). 

how to make it

Cut potatoes in half and boil stovetop for ~20 minutes on high until potatoes are soft. Once soft, drain the majority of the water from the pot, but not all of it! 

The key to moist mashed potatoes is to leave some (about 1/4 cup for a small-ish pot) of the reserve potato water in there while you mash. 

Mash the potatoes, Stir in the butter, fresh garlic, cream, parmesan cheese, and salt and pepper to taste. Garnish with chives if desired and serve.

I serve these potatoes all the time but they are featured here as part of the 2021 Christmas Goose dinner alongside Crispy Cranberry Brussels Sprouts and Citrus Dill Roasted Carrots. 

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Crispy Cranberry Brussel Sprouts

oneandahalfslices brussel sprouts crispy recipe holiday
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Crispy Oven Cranberry Brussels Sprouts

oneandahalfslices brussel sprouts crispy recipe holiday

Crispy Brussels Sprouts are a fall favorite but this recipe definitely adds some #Christmasvibes by adding both the color and the flavor of dried cranberries. If you really want to up the flavor profile, you could also crumble on a very small amount of bleu cheese. This dish was part of the 2021 Roasted Goose dinner alongside my Perfect Mashed Potatoes and Citrus Dill Roasted Carrots but these sprouts make the perfect Fall-Winter side dish to almost any meal.

what you need

1 bag of Brussels Sprouts

1/4 cup dried cranberries

3 drizzles olive oil

1 scant drizzle balsamic vinegar

Salt and Pepper to taste

(optional) 2 tablespoons finely crumbled bleu cheese

how to make it

Preheat oven to 375. Wash the Brussels Sprouts and cut them in half (the larger ones in quarters). In a mixing bowl, coat the sprouts in olive oil, vinegar, salt, and pepper, tossing thoroughly. 

Spread sprouts out onto a baking sheet and bake for ~30 minutes or until crispy. Toss with dried cranberries and serve immediately, topping with bleu cheese if desired.  

one and a half slices christmas goose dinner recipes
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Citrus Dill Carrots

one and a half slices citrus dill roasted carrot recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Citrus Dill Roasted Carrots

one and a half slices citrus dill roasted carrot recipe

These carrots make for the most elegant side dish. Orange citrus, fresh dill, and the natural sweetness of a sun-grown carrot all come together luxuriously to serve as a simple, last-minute side. Last week the Potomac Vegetable Farms Community Supported Agriculture (CSA) share had all-you-can-take carrots, so this dish was a must for my Christmas 2021 Roasted Goose Dinner, alongside Perfect Mashed Potatoes and Oven Roasted Cranberry Brussels Sprouts.

#Christmasvibes

what you need

1 group of small to medium carrots

3-4 tablespoons fresh dill, finely chopped

2 tablespoons butter

Juice from 1/2 an orange

1 pinch of salt

how to make it

Preheat oven to 375. Peel the carrots. Leave the smaller carrots whole but cut the large carrots into halves or, if necessary, quarters. 

Squeeze orange juice over carrots in mixing bowl and sprinkle with dill. Toss to combine. Melt the butter in a cup and pour it over the carrots. Sprinkle with salt.

Arrange carrots on foil on a baking sheet and bake for ~30 minutes until carrots begin to brown. Turn carrots once and cook for 5-10 more minutes if necessary. Serve warm.

OneandahalfSlices roasted goose recipe simple holiday
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