Roasted Carrot and Avocado Salad

This is a unique salad mixing roasted carrots right out of the oven with cool avocado.  It makes a great summer type salad and was very well received and incredibly easy to make.  Original recipe was found on Yummly.  This has been slightly modified for our tastes and experience.

Ingredients

  • 1 pound carrots, scrubbed or peeled and cut into two-inch segments
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon ground cumin
  • Sea salt and freshly ground black pepper
  • 1 avocado, pitted and sliced
  • Juice of half a lemon

Directions

  1. Roast the carrots: Preheat your oven to 400 degrees.
  2. Toss the carrot chunks in a medium bowl with two tablespoons of the olive oil, cumin and as generous of a helping of salt and pepper as you like.
  3. Spread them on a roasting sheet and roast for about 30 minutes, or until tender and browned. Roasting time will vary depending on the thickness of your carrots.
  4. With about five minutes left to roast, slice the avocado into slices a little bigger than bite sized.  Do not mince/cube it really small!
  5. Finish the salad: Arrange roasted carrots on a serving platter with slices of avocado on top.
  6. Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if desired.  I recommend letting each person add their own salt if they want.
  7. Eat immediately.

Pan Seared Pork Chops with Glazed Carrots

This recipe was taken with very few changes from food.com.  I had just picked up fresh from the farm carrots with our CSA subscription and thought this would be a great way to get them on our plates.  As it turned out, the boys reacted hugely in favorof the herb covered pork chops.  Sure they liked the carrots, but the pork chops carried the day!

Ingredients

  •         4 pork chops, 1/2-inch thick, center cut
  •         2 teaspoon salt
  •         2 teaspoon paprika
  •         2 teaspoon onion powder
  •         2 teaspoon oregano
  •         2 teaspoon thyme
  •         1 1/2 teaspoon garlic powder
  •         1 teaspoon cayenne
  •         2 tablespoons vegetable oil
  •         4 carrots
  •         1 teaspoon thyme
  •         olive oil
  •         1 teaspoon salt
  •         1 teaspoon black pepper
  •         1/2 cup orange juice

Directions

  1.  Dredge the pork chops in the spices (except oil). Let them sit for about 30 minutes to absorb the flavor of the spices. While they rest prepare your carrots as described in step 4.
  2. Preheat oven to 425°F.
  3. Heat oven safe frying pan over medium high heat with the oil. Place the chops into the heated pan and sear until golden brown (about 5 minutes each side). Remove from heat
  4. Cut carrots into thin slices and toss them in a bowl with the thyme, olive oil, salt and pepper.
  5. Add the carrots to the saute pan with the pork chops.
  6. Place the saute pan into the oven for about 10 minutes or until chops are cooked thru.
  7. Remove the chops from the pan onto serving plates.
  8. Leaving the carrots in the pan, deglaze the pan with the orange juice.
  9. Place carrots atop the chops and drizzle with glaze.