This time of year, I run into two cooking woes. 1) What to make when I'm too tired and lazy to chop and prep and use every one of my pots and pants, and 2) what's a quick and easy bite to make/bring to one of the many holiday parties popping up on my calendar? This quick, easy, farm-fresh dish is the perfect solution to both! It takes 10 minutes, makes very little mess, and is an absolute crowd-pleaser! Enter: The Pawlet & Honey Crostini. During my Saturday shopping excursion at McCarren Park in Brooklyn for my Honey Roasted Carrots, I picked up a few additional items for my crostini. From Vermont's Consider Bardwell Farm, I perused a variety of delicious cow and goat cheeses. I was specifically searching for something that was soft and easy to melt, so I was directed to the "Meltlet" cheese, which is a version of their Pawlet. It was nutty and mild and perfect for a sweet and savory recipe. I bought 1/4lb ($5). I picked up a fresh baguette ($3) from New Jersey's Baker's Bounty. The outside felt nice and crusty, but the inside was soft and pillowy. The perfect type of bread for a crostini! The honey, which I picked up for my Honey Roasted Carrots last week, came from Nature's Way ($6.25/honeybear). There's something about fresh cheese that brings on an unstoppable craving for wine, am I right? Luckily, Borghese Vineyard was set up just across from the cheese stand, so I made my way over to pick my poison :). They had so many delicious bottles straight from their Long Island vineyard, but I settled on an easy-drinking red wine, the Petit Chateau ($17). Time to head home and assemble my delicious and festive treats! Here's how
This time of year, I run into two cooking woes. 1) What to make when I’m too tired and lazy to chop and prep and use every one of my pots and pants, and 2) what’s a quick and easy bite to make/bring to one of the many holiday parties popping up on my calendar? This quick, easy, farm-fresh dish is the perfect solution to both! It takes 10 minutes, makes very little mess, and
It always feels like there is a very short period after that Thanksgiving feast where you can rest and fill up on detoxifying veggies and wholesome foods in preparation for the onslaught of holiday cookies, cocktail hours, treats, and sweets that descend upon you each December. I try to take advantage of the wintry assortment of vegetables the NYC Greenmarkets have to offer this time of year. My go-to dish is roasted root vegetables. Warm, toasty, juicy, and satisfying, you can mix and match any root veg with an array of spices and flavorings to trick you into thinking you're eating something rich and sinful. I took a walk through Brooklyn's McCarren Park Greenmarket on Saturday and was immediately drawn to the vibrant orange carrots from Garden of Eve Farm. Parked right next door was Nature's Way Farm, with all of its delicious local honeys and honey products. The perfect (and absolute simplest) recipe came to mind: Honey Roasted Carrots. I grabbed a bunch of carrots ($4) and a honey bear jar of honey ($6.25) and I had everything I needed! You won't believe how easy this recipe is... INGREDIENTS: 1 bunch whole carrots, peeled salt & pepper to taste approx. 2 tbsp honey (you may use more or less for desired sweetness) 1/4 cup extra virgin olive oil INSTRUCTIONS: Preheat oven to 350F. Place washed and peeled whole carrots onto a baking sheet. Drizzle with olive oil, salt & pepper. Toss to coat carrots evenly and spread them out into a single layer. Drizzle the surface of the carrots with honey. Bake until desired tenderness, 40 - 50 minutes. Cooking up these honey-roasted carrots will surely inspire you to get out there and support these amazing farmers who bring you fresh, flavorful carrots, sweet sticky honey, and
It always feels like there is a very short period after that Thanksgiving feast where you can rest and fill up on detoxifying veggies and wholesome foods in preparation for the onslaught of holiday cookies, cocktail hours, treats, and sweets that descend upon you each December. I try to take advantage of the wintry assortment of vegetables the NYC Greenmarkets have to offer this time of year. My go-to dish is roasted root vegetables. Warm,
