To try: Carrots & Feta

Ingredients

• non-stick cooking spray
• 1 1/2 pounds carrots, peeled and sliced lengthwise into long wedges
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons honey
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons fresh-squeezed lemon juice
• 2 ounces feta, crumbled

 

Steps

1. Oven @ 400F. 
2. Mix carrots with oil, vinegar, honey and season.
3. Roast ~25 min.
4. Toss with lemon.
5. Cool to room temp.Serve with feta.

Siam Rice Tom Kha Gai

Chicken in coconut milk soup - my favorite Thai soup of all! Right from the kitchen of Nancy in Chiang Mai.

Ingredients

• uncooked chicken, in small strips
• 1 stalk lemon grass, sliced
• 1-2 kaffir lime leaves, shredded by hand
• Thai chilis (7-8 of the little chilis, smashed, or 1 tbsp of Thai chili paste)
• 1-2 limes
• 2 tbsp brown sugar
• Chicken stock
• Coconut cream
• 1-2 pieces of Thai ginger
• 1 tbsp fish sauce
• Onion
• Tomato
• Oyster mushrooms
• Garnish: cilantro, green onions.

Instructions

1. Boil 1 part chicken stock 1 part coconut cream, lime leaves, lemongrass, Thai ginger and chilis.
2. Add vegetables and chicken
3. Add fish sauce, sugar, and Thai chili paste, lime.
4. Serve with cilantro and green onions.

Mini Blackberry Crisps

Berries:
2 cups fresh blackberries 
2 tablespoons sugar
1 teaspoon cornstarch
1 1/2 teaspoons water
1/2 teaspoon lemon juice*
* didn't have lemon so I just substituted w/ a bit of lime juice and Triple Sec


Crumble:
1/2 cup quick-cooking oats
1/4 cup flour
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 cup cold butter or 1/4 cup margarine
vanilla ice cream

Baked on 350 for 20 min.
Made about 12 mini crisps in small ramekins; could have easily doubled the recipe for larger portions.