A wonderful holiday side dish made with some local honey from the Woogie Bee! Glazed carrots are one of my fave dishes during the holidays (or anytime) – I Frenched this up a little by using Herbes de Provence, which is typically a blend of savory, marjoram, rosemary, thyme, oregano, lavender and other herbs. The blend can be made at home or you can pick some up at your local market!
Peel and spilt your carrots in half. If using Purple Carrots, scrub well but do not peel to help retain the color.
In a separate bowl, whisk olive oil, honey, dijon, herbs, salt, pepper and champagne.
Arrange carrots on a baking sheet lined with parchment paper - making sure that they do not overlap. Drizzle honey mixture over the carrots coating evenly.
Roast in the oven for 25-30 minutes until carrots are tender but slightly firm with golden brown edges. Turn the carrots occasionally while cooking to roast evenly.
After being out of town for several days, I’ve found an overabundance of ripe tomatoes in my personal garden. In other words, I better get busy canning or get busy cooking. This week, Heidi at the farm sent me home with a wonderful mix of goodies this week, including that delightfully fragrant basil which was a perfect mix with our family’s tomato harvest. Whether you grow your own tomatoes or have recently bought some at the local market, this recipe is quite delicious and simple; Highlighting the vibrant flavors of summer. In place of the black plum tomatoes listed below, you can swap them out for a Roma tomato or any other small variety. Enjoy!
Recipe by: Mirinda @ Boistfort Valley Farm
Classic tomato basil pasta
Classic tomato basil pasta
Peeling your tomatoes - Bring a large pot of water to boil. Have a separate large bowl of ice water nearby. Cut a little X on the bottom of each of your tomatoes (this will help the peeling process along). Add 6-8 tomatoes to the pot at a time and allow to boil for about 15 seconds. With a slotted spoon, remove the tomatoes from the boiling water and place them into the ice water. The skin should slide right off but if it's being a bit stubborn, use the end of a paring knife to help ease it off. Cut each of the tomatoes in half and use your finger to remove the seeds.
In a large saute pan (large enough to fit all of your pasta at the end) add your olive oil and heat on medium. Add your tomatoes, red wine and a pinch of salt. Allow to cook until soft and tender. With a potato masher, smoosh your tomatoes. Stirring occasionally, continue to cook for about 20 minutes until the sauce begins to thicken.
In a separate large pot, add 1 tablespoon of salt to boiling water. Cook your spaghetti until its just SHY of being al dente. Strain the pasta reserving a little bit of the pasta water. Add the cooked spaghetti to your pasta sauce, gently tossing and mixing the noodles. Continue to cook on medium heat for 5 minutes - if your sauce seems a little too thick, add 1 tablespoon of the reserved pasta water at a time.
Remove from heat and add your basil, butter and Parmesan cheese. Gently toss the pasta, blending well allowing the butter to melt and cote the noodles. Serve immediately.