Monday, September 12, 2011

Lynn's Glazed Carrots

Lynn's Glazed Carrots
Servings: 4

1 lb carrots, peeled and sliced on the bias into 1/4-inch pieces
2 Tbsp. light butter
1 c. Sprite
1/2 tsp. ground ginger
Salt, to taste
1/2 tsp. chili powder
1 Tbsp. fresh parsley, chopped

In a 12-inch saute pan over medium heat, combine the carrots, butter, salt to taste, Sprite and ginger. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase heat to high. Cook, tossing occasionally, until the Sprite is reduced to a glaze, about 5 to 6 minutes. Sprinkle with parsley before serving.

NOTES: This is officially our go-to carrot recipe. Easy and delicious!

Friday, September 9, 2011

Lynn's Bell Pepper Relish

Lynn's Bell Pepper Relish
Makes about 2 1/2 cups

1 medium red bell pepper, chopped
1 medium orange bell pepper, chopped
1 medium yellow bell pepper, chopped
1 large yellow onion, chopped
1 c. chopped tomato
3/4 c. apple cider vinegar
1/4 c. balsamic vinegar
3/4 c. sugar
1 tsp. celery seeds
1 tsp. mustard seeds
1 tsp. tumeric
1/2 tsp. salt
1/2 tsp. dried tarragon leaves

Combine all ingredients in a large, heavy saucepan. Boil over medium-high heat until mixture thickens, stirring occasionally, about 45 minutes. Cool, cover and refrigerate. Can be kept in the refrigerator for up to 2 weeks.

NOTES: This is a fantastic condiment, and it pairs perfectly with goat cheese. We like to put it on burgers, or on crackers. I'm sure there are many other applications - this is very versatile.