Pot Roast with Polenta
Pot Roast
Pot roast is such a great cold weather dish to make on the weekend. Start it early in the day to let it cook low and slow. Don’t rush it. This cut of meat benefits from slow cooking. You can even make it a day ahead and reheat it the next day. We eat the leftovers all week long.
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Radishes, Carrots, and Turnips
Roasted Spring Radishes, Turnips, and Carrots
Roasting radishes and turnips caramelizes their sugars turning them into a sweet side dish. A little olive oil, sea salt and roasting and their spicy bite turns into a sweet crunch. This is a great side dish for any meat – beef, pork, or poultry. You could even fry up an egg and serve it over top of these pretty spring vegetables.
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Corned Beef and Cabbage
Thursday Throwback
Corned Beef and Cabbage with Potatoes and Carrots
This is a great one pot meal that requires practically no attention, prep, or even spices. Since the corned beef is already heavily spiced, it imparts flavor to all the other vegetables. The few times I’ve made this dish I always wonder why I don’t make it more often. It does take some time to cook, but very little attention is needed. You could also prepare this meal in a slow cooker.
Roasted Carrots (and Cauliflower) with Toasted Cumin-Coriander Blend
Roasted Carrots with Toasted Cumin-Coriander Blend
I love roasted carrots. Drizzled with olive oil and sprinkled with sea salt, roasted carrots almost taste like a sweet-savory dessert, at least to me. Sprinkle with Toasted Cumin-Coriander Blend before roasting to get a lovely, fragrant warm spice note.
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