One ingredient I use whenever possible is honey. North River Organics jars a mean unpasturized wildflower honey, and their whole operation is pesticide free. Yet another reason to love this area.
Here is a simple side dish of fresh garden carrots roasted with honey, Canadian whiskey, and thyme.
Enjoy!
Serves 4
Ingredients
• 6 medium carrots • 1 tablespoon honey • 1 tablespoon sunflower oil • 1 tablespoon whiskey • a few sprigs of thyme • salt + ground black pepper
Pre-heat the oven to 450° F. Cut the carrots in half lenghtwise, then again in quarters. Place them in a baking pan or bakeware. Pour over the honey, oil, whiskey, thyme and season with salt and pepper. Roast in the oven for 25-30 minutes, giving them a shake half way through the cooking time. Serve right away.
In the same vein as my other salads, it's simple, because I think salads are better left alone. I usually add just a few selected seasonings to give them a boost. Here the sweetness of the honey and the toasty cumin seeds take care of that. If you want a quick and filling lunch, just toss all the ingredients together and serve the salad on a couple of crispy leaves or greens.
Since this salad is mostly beans, it's a great source of fibre and protein. Worry not, it's very good. Even if you're not into the beans, give this combo a try. It might change your mind. You can also make this salad with chickpeas, red kidney, or any other bean really.