Roasted Beets and Green Beans with Cheese and Pecans

Ingredients 1-2 lb beets, washed and trimmed 1-2 lb green beans, trimmed and washed 3-4 oz soft sheep’s milk or goat cheese 2 cups pecans, toasted 3 Tbsp olive oil mixed fresh herbs, if desired 2 garlic cloves, peeled and minced 1/4 cup reduced balsamic vinegar (see note) salt and pepper to taste Preheat ovenContinue reading “Roasted Beets and Green Beans with Cheese and Pecans”

Roasted Carrots and Red Onions with Fennel and Mint with Herby Labneh

Adapted from Bon Appétit [recipe] Ingredients 2 pounds carrots, peeled and cut into 3″ pieces 2 large red onions, each cut through root end into 8 wedges 1 large fennel bulb, cut into 1/2″ wedges 4 Tbsp olive oil, divided kosher salt, fresh ground pepper 1/2 cup labneh (Greek yogurt works too) 1/3 cup ItalianContinue reading “Roasted Carrots and Red Onions with Fennel and Mint with Herby Labneh”