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Charred Carrots with Carrot Top Pesto
For me, carrots fall into the category of vegetables that I simply don’t give enough love! I find myself thinking of the boring, mushy steamed carrots we were served as kids and I find myself bored before I even take a bite.
I tend to forget how amazing roasted and charred carrots can be. That roasted goodness, where the carrots get tender but still retain a bit of their bite in the middle. The slightly caramelized brings out the natural sweetness of the carrots.
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Grain-free Zucchini Fritters with Roasted Garlic and Heirloom Tomato Compote
This second to last week of August is always about the time I start to get sad that summer is nearly over. My garden is producing less and less, the sun is setting earlier and I know fall and winter are just around the corner. To be honest though, with living in Southern California, it is hard to remember all of that. We’ve still been having 90 degree days and the sun has been shining like crazy. But in looking at my garden and our various fruit trees, seeing many of them nearing the end of their cycles, I am reminded the next season is nearly upon us.
My veggie garden has been a source of so much joy and great food for us this summer, but it has also been a source of much frustration for me. I am still learning how to garden out west, it is so much different than it was in New York. With the lack of rain plus watering restrictions due to the draught, I struggle to remember to water my garden in the proper times. What ends up happening is it gets watered every few days. Somehow the weeds are all growing at alarming rates, they are taking over in fact, while my vegetable plants have moments of looking like they could just keel over and die at any moment.
Thankfully, though they are both slowing down significantly, I am still getting a decent amount of heirloom zucchini and heirloom tomatoes from our garden. Two things I could never tire of. So, I have been trying to get creative and come up with fun new ways to enjoy them.
These crispy Grain-free Zucchini Fritters are so simple to make and they are so beautifully complimented by the fresh and flavorful Roasted Garlic and Heirloom Tomato Compote. To me this is just summer in one perfect dish!
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Zucchini Noodles with Roasted Heirloom Tomatoes
I have to be honest, I debated even sharing the recipe for these Zucchini Noodles with Roasted Heirloom Tomatoes. It is quite simple and really no frills. But, what it lacks in complexity and concept, it more than makes up for in flavor, ease and satisfaction. I can tell you that while there really is nothing extra special or innovative about this dish, for me lately with the craziness of life, when it comes to cooking, I am drawn to perfect summertime simplicity. As I was trying to decide on photographing this to share, I stepped back for a moment and realized how I actually live on dishes like this, in between all of the fun recipe development stuff. No frills, just classic flavors, easy, fresh, seasonal and light. Most days you will find me eating zucchini noodles, cucumber ribbons or a lettuce wrap of some sort for lunch. If these types of recipes and meals make me dance around my kitchen with joy and really satisfy me, surely I cannot be alone!
Stepping outside first thing in the morning, walking barefoot through the dew covered grass, making my way across the yard to my garden – has to be one of the highlights of my day. Many times this early morning stroll determines the rest of the meals for the day and I just adore that. Letting nature and the season decide for me.
While having a garden can at times feel like another job, most of the time it feels like pretty much THE most brilliant thing you could ever do. It legitimately feels like free food whenever I bring that morning’s bounty into the kitchen. Plus, I really love knowing exactly where my food is coming from and I enjoy connecting with my home and my surroundings in this way. Pulling weeds and looking for things ready to be picked, it is all quite therapeutic and meditative, in a way.
