This might be a good summer dinner!
1-1/2 lbs. carrots, peeled, cut into 1/2-in. slices (about 6 large carrots)
1 large yellow onion, thinly sliced
4 cloves garlic, peeled and left whole
2 tbsp. extra-virgin olive oil
1-1/2 tsp. kosher salt, divided, plus additional to taste
1 tsp. ground cumin
1/4 tsp. black pepper
2 28-oz. cans whole peeled tomatoes
1 tsp. dried basil
1/2 C plain Greek yogurt, plus additional for serving
fresh basil (optional, for serving)
Place racks in the upper and lower thirds of oven and preheat oven to 400 degrees. Generously coat two baking sheets with cooking spray. Set aside. Place carrots, onions, and garlic in a large bowl. Drizzle with olive oil, then sprinkle with 1 teaspoon salt, cumin, and pepper. Toss to evenly coat, then spread in a single layer on prepared baking sheets, ensuring that vegetables do not crowd one another. Roast for 25 to 30 minutes, turning twice throughout, until vegetables are tender and browned. Let cool on the pans for 10 minutes.
While vegetables cool, drain juice from tomato cans into a small bowl or measuring cup. Set aside. Working in two batches, add half of roasted vegetables to a food processor fitted with a steel blade or to a blender. Add 1 can of drained tomatoes. Purée until smooth, then pour purée into a 4-quart or larger heavy-bottomed pot, such as a Dutch oven. Repeat with remaining vegetables and tomatoes, then add to pot. Stir in reserved tomato juices, basil, yogurt, and remaining 1/2 teaspoon salt. Bring to a gentle simmer and let cook for about 10 minutes, until fully heated through. Taste and add additional salt and/or pepper as desired.
Serve warm, topped with fresh basil and/or additional Greek yogurt.
Strawberry spinach salad
8 oz. penne noodles, cooked according to pkg. directions
2 C packed fresh baby spinach leaves
1 C sliced strawberries
1 C pineapple chunks
1/4 C dried cranberries or dried blueberries
1/2 C salted cashews or other nuts like pecans or walnuts
Orange poppy seed dressing:
1/2 C extra virgin olive oil
1/3 C apple cider vinegar
1/4 C plain Greek yogurt
1 tbsp. Dijon mustard
3 tbsp. honey
1/3 C orange juice
2 tsp. poppy seeds
optional – pinch of salt and pepper
Combine all dressing ingredients in a jar, cover, and shake well. Set aside. Combine penne, spinach, strawberries, pineapple, cranberries, and cashews in a large bowl and toss with prepared dressing.
Serve immediately or cover and chill for 1 hour before serving.
Chocolate truffle pie
12 oz. semisweet chocolate chips
1-1/2 C heavy whipping cream
1/4 C sifted confectioner’s sugar
1 tbsp. vanilla extract
1 9-in. prepared shortbread pie crust
optional – whipped cream for top of pie and extra shortbread cookies to sprinkle
In microwave dish, combine chocolate chips and 3/4 cup of heavy cream. Microwave on high for 1 to 2 minutes, stirring every 30 seconds until smooth.
Cool to room temperature.
Stir in sugar and vanilla. Set aside.
In a stand mixer, beat remaining cream until soft peaks form (3-5 minutes). Remove bowl from stand mixer and fold in chocolate mixture, 1/3 at a time. Carefully spoon into crust. Refrigerate at least 8 hours before serving.
She said, “When marijuana is legalized, all taxes on it should go to road repair and the program should be called, Operation Potholes.”
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