[Food Series] Roasted Leeks & Carrots

Sometimes I fall in to a rut when it comes to cooking. Chicken and rice, Fish and Broccoli, Pork and ... er, um, rice? As a work-at-home mom, it can be challenging to keep dinner time new and exciting. Sometimes, all it takes is a thick slice instead of a fine dice or slow roasting in lieu of sauteing and out of nowhere you have an exciting and delicious, new dish! That's precisely how this dish came into existence! So incredibly simple, bursting with nutrients and mouth-watering flavor. Enjoy!

Ingredients
6 Carrots
4 Leeks
8 Garlic Cloves
4 tablespoons of Olive Oil

Preheat the oven to 350 degrees. Peel and quarter the carrots, legnthwise. Remove the tough, fiberous outer laters of the leeks, then slice them on the diagonal, about 3 inches thick. Peel the garlic, leaving them whole. Toss everything in the olive oil and bake for about an hour. That's IT! Enjoy!

[Food Series] Rosemary Carrot and Apple Hash

In preparation for a Sunday football game dinner, I came up with this side dish, hearty enough to feed hungry Saints fans and delicious enough to make again, even for a more refined bunch! I paired it with broiled Salmon and it was a hit! Enjoy!

Ingredients
5 medium Yukon Gold Potatoes
1 large Gala Apple
2 medium Carrots
1 medium Shallot
1 tablespoon fresh Rosemary
2 tablespoons Olive Oil
Salt and Pepper

Chop the shallots, potatoes, apple and carrots into small bite-size pieces and finely chop your fresh rosemary. Preheat your oven to 400 degrees. In a deep pot, on medium heat, saute your shallots in a tablespoon of olive oil for about 3 minutes. Add the potatoes, apples, carrots and the other tablespoon of olive oil. Add salt and pepper and mix well. Cook on the stove top for about 5 minutes, then transfer to a baking dish and roast in the oven for about 45 minutes, making sure to stir them every 15 minutes or so. That's it! So simple and so delicious! Enjoy!

[Food Series] Sesame Soba Noodle Salad

Ok, so in an effort to be more mindful of what I put in my body, I decided to give buckwheat (soba) noodles a try. Buckwheat isn't derived from a grain, it's actually a seed that is hulled in the same manner as wheat, then milled into flour to make soba noddles. Not only does it have way more protein than plain old pasta, it also sits very low on the glycemic index, which keeps your sugar levels more even and it's packed full of unique amino acids, minerals and vitamins. So, needles to say, saying goodbye to traditional pasta was a no-brainer for me! This pasta salad takes a flat 10 minutes to make, is chocked full of nutrition and keeps in the fridge for days! Enjoy!

Ingredients

1 8oz package of 100% Buckwheat Soba Noodles

1 cup raw Shredded Carrots

2 cups raw Sugar Snap Peas

2 tablespoons Sesame Oil

Juice of 2 Limes

1/4 cup of freshly chopped Cilantro

Salt & Pepper

Watch how easy this is....cook the soba noodles per the directions on the package. Drain them and rinse them very gently in cold water until they are cool to the touch. Gently toss the soba noodles in a bowl with the shredded carrots, sugar snap peas, sesame oil, lime juice, cilantro and a dash of salt and pepper. Enjoy it all week! That's IT!