Spring dinner

Well it feels like spring.  It has been raining and around 50.  We are all so over the top that we do not have to wear layers and layers of clothes and heavy coats.  I decided a little spring meal was in order.

I got my new Frenchie cookbook and made the roasted  carrot, orange and avocado salad.  Simple, tasty and light.   

3 bunches of baby carrots peeled with just a little bit of the top left on

1/2 tsp. coriander seeds

1/2 tsp. fennel seeds

2 sprigs thyme

2 navel oranges

1 avocado

handful of cilantro leaves (you could opt out of this)

juice of 1 lime, olive oil, fleur de sel, crushed red chili peppers

Turn oven on to 350.

Trim the carrots and put them in a bowl.  In a small dry skillet add the seeds over a medium high heat for about three minutes until they start smelling fragrant.  Let them cool and crush them with a mortar and pestle or a heavy utensil.  I used the bottom of a ladle.  Note to self..buy a mortar and pestle

Add the toasted seeds to the carrots with thyme, olive oil and salt and roast for about 30 minutes or until tender and lightly browned.  

Lay them out on a plate.  Thinly slice the oranges into rounds.  Cut the avocado into thin slices.  Layer all of this on a plate and toss the cilantro leaves over the top.  Squeeze fresh limes, drip a little olive oil, salt and crushed red chili peppers and over the top and serve.  

Main course was chicken.  Use whatever pieces you prefer.  Preheat another oven to 350.  I rubbed the chicken down with a smoky paprika, salt and pepper.  In a deep pan that can go in the oven with a top cover the bottom with olive oil and let it get hot and then brown the chicken and set it aside.  Take a whole sweet onion and slice thinly.  Also take 3 lemons and slice them thin too.  Add that to the pot where you browned the chicken.  Saute until the onions begin to get caramelized.  Then add about a cup of more of white wine and a few sprigs of thyme and let that boil down about half way.  Put the chicken back into the pot and put it in the oven at 350.  Let roast about 30-40 minutes.

Comments (Archived):

  1. William Mougayar

    Only thing is we’ve had an issue with spring in Canada, this year:

  2. pointsnfigures

    My wife and I looked at each other yesterday before going to the Cubs home opener (40 degrees with a strong northwest wind) and said, “We are sick of wearing the same thing over and over again’. Sheesh.

  3. AG

    I, like everyone else, am addicted to roasted carrots. April Bloomfield and ABC Kitchen have versions of the carrot, avocado combo, both of which I love to riff on. Bloomfield has you add some water to the pan. It’s a technique worth checking out.Mortar and pestle: must.

  4. Deirdre

    This is great. I am making this!