A light drizzle of oil, sprinkling of salt and pepper, and a short stay in a hot oven will help bring out the natural sweetness of locally grown carrots. When a vegetable is grown locally, picked ripe, and eaten in season, it doesn’t need much fiddling with.
Note- This recipe won’t work well with industrially raised carrots shipped from far away Continue reading →
I have a confession to make. I’m a food snob when it comes to tomatoes, and well, most foods to be honest. For example, I wouldn’t think of eating a “fresh” tomato in February. It was probably shipped from California or Mexico, I’m in NJ, looks round and red like a tomato, but tastes like cardboard with about as much nutrition. Continue reading →