Roasted Carrots with tangy yogurt dressing

Roasted Carrots with tangy yogurt dressing

Another staple in our home - great as a side dish or also works well as a main for vegetarians with a hearty salad.

Two bunches of carrots

2 tbsp chopped parsley

1 cup Greek yogurt

1 tbsp lemon juice (preferably meyer lemon) plus more to taste

extra virgin olive oil


Preheat oven to 400 degrees.

Peel carrots and trim tops and bottoms.  Cut large carrots in half lengthwise so that all are similar thickness.  Toss with olive oil to coat, then season generously with zaatar.  Roast until tender, approximately 25-30 minutes, depending on thickness, turning after ten minutes.

While carrots are roasting, mix yogurt, lemon juice, one tablespoon olive oil, then season generously to taste with zaatar.

Remove carrots from oven, place on serving platter, drizzle with yogurt dressing, then garnish with parsley.

Serves 6-8 as a side dish or 2-3 as a main course.


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Winter Radicchio Salad with Balsamic Drizzle

Winter Radicchio Salad with Balsamic Drizzle
If there's a season, there's a salad.... By now you've probably realized we like salad. Winter definitely offers challenges in this regard but that doesn't stop us. Radicchio is a much loved vegetable in Italian cooking and we've even grilled it but it really shines in this salad raw with basil, balsamic and parmesan. As usual it is a quick and easy recipe. We hope you enjoy it as much as we do.
One head radicchio  Salt and pepper to taste
½ cup fresh basil leaves, torn ¾ cup fresh grated parmesan cheese
Balsamic vinegar ¼ cup toasted pine nuts (optional)
Extra virgin olive oil Drizzle of 25 year old balsamic vinegar (optional)
Sherry vinegar

Cut radicchio in half through the core, then slice into ribbons from top to core and place in large mixing bowl.  Tear basil into small pieces and add to bowl.  Stir to combine.

Add enough oil to barely coat the salad, one to two tablespoons.  You can always add more if you need it.  Stir to combine.  Add ½ tablespoon of sherry vinegar and 1 tablespoon balsamic vinegar.  Toss to combine and taste.  You may need to add more balsamic depending on size of radicchio head.  Salt and pepper to taste.  Add pine nuts, if using, and ½ cup parmesan cheese, then toss again to combine. 

Place salad in serving bowl, or separate onto individual plates.  Dust the top with remaining parmesan cheese and add a small drizzle of aged balsamic if desired.

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Swordfish with Tomato Ginger Salsa and Radicchio

Swordfish with Tomato Ginger Salsa and Radicchio


1lb Swordfish  Salt
 1 head of radicchio  Pepper
1 cup halved cherry tomatoes Sumac
½ tbsp grated ginger Smoked paprika
½ tbsp grated garlic Extra Virgin Olive Oil
1 small shallot, minced Moscatel vinegar


Start charcoal and build a hot fire, or start gas grill to medium high.  Season swordfish with salt, pepper and sumac as desired.  Core radicchio and remove all leaves.  Place in large mixing bowl and toss with olive oil.  Salt halved tomatoes on a cutting board.  Mix ginger, garlic, salt, pepper, 2 tbsp evoo and 1 tbsp vinegar.

When fire is ready, grill swordfish for four minutes, then turn and cook until firm, but not flaky, about 3-4 minutes depending on thickness.  Remove from grill and rest.  Add radicchio to grill and cook over direct flame until wilted and charred, turning frequently to prevent burning, about 3-4 minutes.  Add tomatoes to ginger, garlic mix and stir to combine.  Add more salt if necessary.  Toss cooked radicchio with 1 tbsp evoo, ½ tbsp vinegar, salt and smoked paprika.

Place swordfish on serving platter, top with tomato ginger salsa.  Add radicchio to platter and serve.

Serves 4 as an entrée


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