Monday, April 16, 2012

Roasted Green Beans and Carrots

I love a simple and delicious vegetable side. We have been eating our weight in green beans and carrots lately. The combination of these two veggies not only have a gorgeous color palette but there flavors blend perfectly together. Of course, the Penzey's Spices provide the additional burst of flavor

Roasted Green Beans and Carrots

A pearce's kitchen original

2 lbs "skinny" organicgreen beans, ends cut off
1 bag of organic carrots, cut in half
garlic salt to taste
penzeys shallot pepper to taste
lemon pepper to taste
olive oil

To cook
Preheat oven to 450 degrees.

Combine all of the above, making sure that you coat the veggies evenly with the oil and seasoning. Place on a large cookie sheet lines with aluminum foil and place in oven. Cook for 15 minutes, then with a spatula toss the veggies and replace back into the oven. Then cook another 10-18 minutes, depending on how soft you want your veggies. Taste and adjust the seasonings as needed.

This veggie side dish will go with anything.... Even added cold into a salad they are delicious :)

Monday, April 2, 2012

Springtime Rice

One of my favorite meals to plan for is definitely Easter. I have a tradition of having a rack of lamb grilled with the best mint jelly I can get my hands on. I love lamb.

I have decided to accompany my Easter tradition with this Springtime Rice dish. I have made it several times paired with grilled chicken, shrimp, and sometimes just right out of the fridge!

Try this recipe out soon, it will not disappoint

Springtime Rice
Recipe from How Sweet it is


1 bunch of organic asparagus, get the thin asparagus if available
2 TBS olive oil
3/4 cup (uncooked) brown jasmine rice
1 cup chicken stock, or vegetable stock
1 shallot, diced
2 garlic cloves, minced
1 container baby bella mushrooms, rinsed well and quartered
1/3 cup white wine
1/4 cup dried cherries, coarsely chopped
1/8-1/4 cup roasted almond pieces, or walnuts, roughly chopped


Cook rice according to package directions, using the chicken stock (1 cup) in place of 1 cup of the water that the directions on package specify.

While rice is cooking, preheat the oven to 400. Toss the asparagus in olive oil, salt, pepper, and roast asparagus on baking sheet for 15-20 minutes.

In a large skillet, over medium heat, add 1 TBS olive oil and then add the diced shallots. Add a pinch of salt and cook for 3-5 minutes. Then add in the chopped mushrooms, and saute for another 3-5 minutes. You want the shrooms to be soft. Then stir in the garlic and chopped dried cherries and cook until the garlic speaks. Turn the heat up to medium high, then add the white wine, cook for 3 minutes. Then reduce the heat to low.

When the rice is finished cooking, add the rice to the shallot/cherry mixture. When asparagus is roasted, give the asparagus a rough chop (into bite size pieces), then add to the rice mixture. Sprinkle roasted almonds (or walnuts) on top Serve and enjoy