Category Archives: vegetables

apricot mustard glaze

My husband loves sauces. Since we met, I have taken quite a liking to them as well. Sauces are one thing I have come to miss since my gluten free days began. So few of them are actually gluten, dairy and soy free. Alas, this past weekend I stumbled upon a great sauce recipe. I made it yesterday for dinner (we had some family in town). We were all fighting over it. I originally made it for the chicken. But, I found myself slathering it on my salmon. My mom was dipping her green beans and carrots in it. So, at this point, I feel it is safe to say that this sauce can be paired with anything savory you like (except fruit). In my opinion, it would not work as an (appetizer) dip – but rather something to accompany what’s on your lunch or dinner plate. This recipe is adapted from my all-time favorite cooking periodical – Cook’s Illustrated.

3/4 cups 100% fruit apricot jam (I really like Bionaturae – it’s very low sugar and nothing added)
1/4 whole grain gluten free mustard (I really like True Natural Taste)
3 tblsp gluten free dijon mustard
4 tblsp liquified (melted) coconut oil
2 medium shallots, coarsely chopped
1/2 tsp kosher salt
3 tblsp filtered water

  1. Place all ingredients in the bowl of a food processor fitted with a metal blade. Process until combined (about 20 seconds).
  2. If using for chicken or fish, you can glaze it just prior to putting on the grill (using half the mixture). Then serve the other half of the mixture at the table in a bowl. Take extra special care not to serve the glaze that has been in contact with the raw meat or fish. Please discard it.
  3. If you still have enough left so that it needs to be refrigerated, please bring the sauce back to room temperature before serving….

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Filed under brunch, dinner, fish, lunch, main course, vegetables

slow roasted yellow carrots

I picked up these carrots at the market this morning. One word: unreal. They are so tender and delicious. I wish I had bought more. The recipe may sound really basic – and it is. It is summer at its best. Easy, fast and delicious. I would caution the use of olive oil at a temperature above 325 degrees. Any higher and it reaches its smoking point. So, I slow roasted them and the result is just divine.

2 bunches organic yellow carrots, tops removed
good extra virgin olive oil (about 3 tblsps)
salt and pepper

  1. Preheat oven to 325 degrees.
  2. Prepare carrots by cutting off the stems, and scrubbing them under water to remove any dirt.
  3. Cut on the diagonal and place into a bowl. Sprinkle olive oil, salt and pepper over them. Toss to coat.
  4. Place in baking sheet and place on the middle rack in the oven.
  5. Roast for 45-50 minutes, testing with a knife or fork for done-ness.

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Filed under dinner, vegetables