I strive to do my grocery shopping once a week. It doesn’t always work out that way, but it is a goal that I attain more times than not in this pandemic. One stumbling block can be the fresh vegetables. We eat a lot of them, and we’re picky about their freshness.
I try to use vegetables in their “longevity” order. Those with little endurance get eaten first, followed by others with mid-range vitality. The last couple of days, the long-life veg get recruited: cabbage and winter squash (such as butternut), as well as sweet potatoes, celery and carrots.
Carrots are so versatile; they show up at least once a week. The following recipe showcases them with plenty of creamy garlic, fresh thyme, and pungent Kalamata olives. I prefer using carrots bought in a bunch with their green stalks attached. But here, for the sake of convenience and speed, I use a one-pound bag of organic peeled baby beauties. Prepared this way they are delicious hot, cold or room temperature. Enjoy.
Carrots With Garlic, Olives and Herbs
Yield: 4 servings
INGREDIENTS
2 tablespoons olive oil, plus 2 teaspoons, divided use
1 pound carrots, peeled bagged baby carrots
10 whole peeled garlic cloves, if large cut in half
Salt to taste
1 tablespoon chopped fresh thyme
14 pitted black kalamata olives
Freshly ground black pepper to taste
PROCEDURE
1. Peeled baby carrots seem to come in two sizes — very small and larger ones; cut the larger ones in half horizontally and leave the tiny ones whole. Place 2 tablespoons oil in a large skillet over high heat. Add carrots and garlic; sprinkle with salt. Cook 1 minute. Toss and cook 1 more minute.
2. Reduce heat to low, cover and cook for 20 minutes, stirring occasionally, or until vegetables and garlic are tender. Remove cover and turn heat to medium-high; add 2 teaspoons oil and olives; toss to coat. Cook 1 to 2 minutes to heat olives and start to lightly brown the garlic. Add herbs, salt and pepper. Toss. Serve hot, cold or room temperature (good for a picnic).
Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com.
Posted by: https://anaheimsigns.com
No comments:
Post a Comment