This spicy side dish is fast and goes well with almost any main protein. The carrots are delicious by themselves, but you can really dress up this dish by making a goat cheese or yogurt sauce to accompany the carrots. Serves: 4 as a side dish Ingredients: 8-10 carrots, peeled and cut into 1-inch chunks 2 TBSP maple syrup (real is best) 1 T oil or (melted) butter 1/4 t smoked paprika 1 pinch chili powder 1 pinch cayenne (optional) Salt and pepper to taste Optional (but delicious) Garnishes Chevre or feta White balsamic vinegar (or lemon juice) Dill, cilantro, … Continue reading Roast Carrots with Spicy Maple Glaze

One of the first things I learned how to make in college (beyond my microwaved grilled cheese) was fried rice. Though I’ve grown beyond a simple soy sauced stir fry with rice, I still find it a comforting, quick and cheap way to feed a crowd. In this recipe, an abundance of fresh cilantro and scallions cut through the greasy pork to create a lovely balance of savory, indulgent and herbaceous-ness. It’s shockingly simple, but full of flavor. Bonus that everything, besides the sausage, cilantro and scallions, comes from your pantry! Sausage has become a staple for us the past … Continue reading Sausage Fried Rice with Nước Chấm

In the past year or so, I have become slowly obsessed with all things cilantro. I’m really leaning in to exploring more bitter tastes, appreciating their contrast to sweet and sour. Chimichurri has variations spanning many South American countries, with a distinct differences depending on whom you ask. This version is pretty straightforward, but you can change it up as you like. In Italy, you have pesto and in South America, you’ve got chimichurri! There are some folks in the world who will never love cilantro – and it’s genetic! About a quarter of the population has a “super-taster” gene … Continue reading My Favorite Condiment: Chimichurri