Roasted Carrot Medley with Honey Vinaigrette

I need to finish a few other commitments up today. A new monthly menu, inventory list, yearbook photo editing and a few other "to do" items I can't remember right now. I'm sure that I will remember much later tonight. ( when I don't want to do it anymore) Doesn't it always happen like that?

So..... today I will simply present you with a photo and a recipe. A simple, delicious, easy to assemble mid-week recipe. I hope you enjoy!

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Roasted Carrot Medley with Honey Vinaigrette

Adapted from Delicious Magazine

8 oz. carrots peeled and cleaned

6 red carrots (cleaned and sliced)

1/2 can garbanzo beans

2 tbsp. cilantro

olive oil

salt/pepper

Vinaigrette:

2 tbsp. white vinegar

2 tbsp. honey

1 garlic clove ( finely chopped)

Clean carrots and slice in half. Place on baking sheet, drizzle with olive oil. Sprinkle with salt and pepper. Halfway through baking add garbanzo beans to baking sheet. Return to oven for remaining 10 minutes. Bake at 425 for 20-25 minutes until soft. Remove from oven.

Assemble vinaigrette and whisk to mix.

Place carrots and beans on serving plate and drizzle with vinaigrette. Sprinkle with chopped cilantro and enjoy!

Thai Curry Meatballs

Thai cuisine is one of my favorite foods to eat! I love the layers of flavor, the aroma and the combination of sweet and spicy.

Give me a bowl of veggies in a Panang curry sauce and I am in heaven! Well.... maybe add a Thai Basil, an amazing Shrimp Pad Thai and a spring roll and then I'll happily sit at the table with good friends all night. Truly what could be better than good friends and a fantastic meal?

Unfortunately during the week few of us have the time or the energy to sit at a leisurely dinner with friends, but you can still have an amazing Thai dinner with a little prep and time.

Thai Curry Meatballs

serves 3-4

Meatballs:

1 lb. ground turkey

1 lemon grass stalk (white part only)

2 tbsp. cilantro

1 red Chile pepper

salt and pepper

1 egg

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Sauce:

1 red pepper

1 green Chile

1 lemon grass stalk ( white part only)

2 green onions

1/4 cup brown sugar

3 TBSP. red curry paste

1 can coconut milk

1 lime

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Garnish:

Crushed salt peanuts

cilantro

quartered limes

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Meatballs: Finely chop lemon grass, cilantro, red chile. Add to ground turkey and combine. Roll into 15 meatballs and set aside. Heat large saute pan with 2 tbsp. olive oil, add meatballs in two batches. Saute each side until brown. Cook 10 minutes until thoroughly cooked. Continue with second batch. Set aside. Wipe out pan.

Sauce: Finely slice peppers, green chile, green onion and lemon grass. Saute in olive oil until soft. Add brown sugar and curry paste, stir until fragrant. Slowly add coconut milk and juice of 1 lime and mix to incorporate all ingredients.

Add meatballs and heat through.

Serve with Jasmine or Calrose rice, garnish with crushed peanuts and cilantro.