Grilled Carrots with Feta Yogurt Sauce

Last year, its was the front yard; this year, it’s the back.

Our backyard. AKA Bind Weed Jungle. The Sloping Hill. The place I wish we spent time but we don’t really—unless we’re using the grill. This year, we’re setting out to change that, by dealing with that slope and the weeds covering it (seriously, they were hip-high last year). We’re adding a large retaining wall, planting native flowers, and maybe—if somehow we gain three extra weeks to our summer—adding space to actually “hang out.” Until that’s done though, the yard is still what it has been since we moved in: the grill spot.

But who said grilling has to be burgers, hotdogs, and chicken? I’ve been all about charred veggies lately, (carrots, but also cauliflower, and doesn’t this salad from Heart Beet Kitchen look killer?). Combining those hot grilled veggies with other textures and flavors to complete the picture is where it’s at (sauce, fresh herbs, crunchy nuts, etc). Try something new! Grill carrots. I dare you!

Grilled Carrots with Feta Yogurt Sauce

Published July 10, 2019 by Caitlin Sherwood

Serves: 2   |    Active Time: 30 minutes

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Ingredients:

8-10 carrots, peeled

2 tablespoons avocado or olive oil

1 teaspoon honey

2 cloves garlic

4 sprigs thyme

Freshly cracked black pepper

1/4 cup feta cheese crumbles

1/4 cup plain Greek yogurt

1 teaspoon lemon juice

1 tablespoon minced fresh chives

1 teaspoon fresh oregano, minced

2 tablespoons toasted slivered almonds

2 tablespoons raisins

2 tablespoons minced parsley

Sprinkle of ground sumac

Optional: sprinkle of red chili flakes or Aleppo pepper flakes 

Directions:

1. Light grill and set to medium flame. Close lid to allow grill to heat.
2. Meanwhile, prep carrots: if carrots are thick, cut in half the long way. They should be 1/4 to 1/2 inch thick. Peel, and place carrots in bowl, and drizzle with oil and honey.
3. Mince garlic, and remove thyme leaves from stems. Add garlic, thyme leaves, and a sprinkle of black pepper to carrots and toss to combine. Place carrots in a grill basket or directly on the grill (just be careful to keep them from falling through the cracks!), and close grill lid. Grill for a total of 20 minutes, turning after 10 minutes. Carrots are done when they are softened through and are charred in spots. (Note: if carrots are charring too quickly, your grill may be too hot; turn down the flame).
4. Meanwhile, make the sauce: combine feta, yogurt, lemon juice, chives, and oregano in a small bowl and stir.
5. Assemble: Spread feta sauce in a generous layer on a plate. Arrange carrots over top. Sprinkle with almonds, raisins, parsley, sumac, and chili flakes. Serve warm.

Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

I’m trying something a little different today: a consolidated blog post. While I love writing, sometimes getting a blog post drafted (and published) is a chore. And, I have heard so many people—from friends to general internet chatter—say they wish it was easier to get to the damn recipe! So, here you are. This is an ingredient-heavy recipe, but once you’ve made it once you’ll see it’s quite easy to throw together. Cold rice noodles make a great lunch for enjoying in the sun, on the patio. Fresh herbs, tahini, and spicy Sriracha are bold and bright. Hope you enjoy!

Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

Published May 7, 2019 by Caitlin Sherwood

Serves: 4   |    Active Time: 30 minutes

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Ingredients:

For the Sriracha tofu:

1 pound extra firm or super firm tofu, drained

2 tablespoons Sriracha

1 tablespoon olive oil

1 teaspoon soy sauce

For the tahini dressing:

½ cup tahini

2 tablespoons maple syrup

2 tablespoons soy sauce

2 tablespoons rice vinegar

¼ cup water

1 tablespoon finely grated fresh ginger

1 teaspoon minced garlic

For the bowls:

1 eight ounce package Mai Fun rice noodles

About 2 cups spring greens

1 red bell pepper, diced small

1 cucumber, diced small

1 large carrot, julienned

1 daikon radish, julienned

3 sprigs Thai basil

3 tablespoons fresh mint leaves, minced

3 tablespoons roasted peanuts, roughly chopped

Optional garnish: toasted sesame seeds and lime wedges

Directions:

1. Preheat oven to 475°F and fit a baking sheet with parchment paper.
2. Place Sriracha, olive oil, and soy sauce in a medium mixing bowl and whisk to combine. Cut tofu into 1-inch cubes and place in bowl. Use a spatula to gently turn tofu in sauce until coated. Using tongs or a fork, move tofu to prepared baking pan, leaving at least 1/2 inch of space between pieces. Bake for 10-12 minutes. Using tongs, flip tofu to the other side. Bake for an additional 12-15 minutes, then place pan aside to cool and turn off oven.
3. Meanwhile, prepare tahini dressing: place tahini, maple syrup, rice vinegar, water, ginger, and garlic in a small bowl and whisk until fully incorporated (note: at first, tahini might not want to mix in, but eventually it will become a smooth sauce!).
4. Cook rice noodles according to package. Place cooked rice noodles in a fine mesh sieve and rinse with cold water.
5. Assemble bowls: divide spring greens among serving dishes. Top with rice noodles. Add red pepper, cucumber, carrot, and radish. Top with tofu, then garnish with basil, mint, peanuts, sesame seeds, and lime wedges. Drizzle with tahini sauce. Serve.

Asian Chopped Salad with Sriracha Roasted Cashews

This is an older recipe from Foraged Dish and I wanted to give it an update. Same recipe!

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Have you tried these cashews yet?

If your answer is yes, you’re probably now thinking, “I should make those again this week.” If your answer is no, what are you doing?! Hop to it!

We joked that I should sell those cashews rather than sharing the recipe … but here we are. And I’m going to give you one more reason to make them yourself: a fresh, crunchy salad that will make a great potluck dish or light lunch.

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What’s in the bowl: I used to call this a “slaw,” but that word never quite hit the nail on the head. “Slaw” is short for coleslaw, which is usually a cabbage-based salad dressed with mayo. That’s nowhere near what this salad is. While still a cabbage-based salad, this bowl is also full of other veggies, like bell peppers, carrots, radishes, and bok choy (basically a big bowl of crunch!). Cashews sprinkled on top add to that crunchy, and the whole thing is dressed with an orange-sesame vinaigrette. (I’m crazy about toasted sesame oil, the flavor is out of this world and a little bit goes a long way).

Asian Chopped Salad with Sriracha Roasted Cashews

Published April 16, 2019 by Caitlin Sherwood

Serves: 6   |    Active Time: 20 minutes

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Ingredients:

For the salad:

2 cups thinly sliced purple cabbage

1 red pepper, sliced in thin strips strips

1 carrot, julienned

1/2 cup daikon radish, julienned

1 heaping cup bok choy, roughly chopped

1/2 cup Maple-Orange Sriracha Roasted Cashews

Optional: 2 tablespoons minced cilantro

For the vinaigrette:

Juice from 1 medium orange

2 tablespoon rice vinegar

2 tablespoon toasted sesame oil

1/4 cup extra virgin olive oil

1 tablespoon maple syrup

1 tablespoon soy sauce

Directions:

1. Pour ingredients for vinaigrette in a jar. Place lid on jar, and shake.
2. Chop vegetables, and place in a large bowl. Drizzle with about 1/3 of the vinaigrette, and toss. Top with cashews.
3. Serve, adding more vinaigrette to taste.