I’m freshly back on the scene in Seattle and missing FWAL terribly. After a road trip from Los Angeles to Seattle, I sit at the dealership, waiting for my Subaru (insert Seattle stereotype here) to be serviced. Needless to say, I’m happy to not be in the car.
We moved into a new Seattle apartment while I was in LA and I am so excited to announce I am the proud owner of a huge glass dining room table! I haven’t had a dinner table for nine years, so this is big! I almost can’t wait to have people over for a housewarming party. In fact, I’m having our friends over for dinner tonight.
So now the nesting begins. For dinner tonight I’m preparing this wonderful recipe of Harissa Yogurt with Tangy Carrots. The rest of the menu is TBD.
I got the idea/yogurt recipe from a featured Bobby Flay article in Bon Appetit. Bobby blanched the carrots, made a spice blend, coated the carrots in dried herbs and cooked them in a large skillet. Although I may try the actual recipe one day, this is a fun and dare I say, simpler, twist.
Foodie note: the carrot cooking time depends on the width of your carrot selection. Although the phrase ‘medium’ is so subjective, I’m going to use it anyway. I used ‘medium’ sized carrots and the larger pieces I sliced lengthwise. The idea is the carrots are about the same size no matter what width you’re working with. If you use thinner farmers market carrots, lessen the cooking time.
1 lb of carrots, washed, peeled and trimmed of the green bushy end
1 bunch beets, stem trimmed, washed, peeled and sliced into 1/2 inch wedges
1/2 teaspoon sea salt
Pinch of red pepper flakes
4 tablespoons red or white wine vinegar
1 tablespoon olive oil
1/2 cup Fage 2% Greek yogurt
1 tablespoon harissa paste
2 teaspoons fresh thyme, chopped
1/2 teaspoon finely grated lemon zest, plus more to garnish
Freshly grated pepper
1) Preheat oven to 425*F
2) Arrange carrots and beets in a baking dish, add vinegar, oil, red pepper flakes and salt. Coat carrots using a spoon and cover with foil. Bake for 20 minutes, then uncover, stir and bake until a fork pierces the carrots but they still have a little crunch, about 10-15 minutes.
3) While vegetables bake, mix thyme and lemon zest into yogurt. Add Harissa paste and swirl to mix, but maintain streaks of orange in the yogurt.
4) Carrots can be served at room temperature, warm or cool – chefs choice! To serve, spread a healthy smear of Harissa yogurt on a platter and arrange carrots on top. Finish with a drizzle of good olive oil, a few cracks of pepper and grated lemon zest.