BALSAMIC CHARRED GARLIC CARROTS

To add a bit of an edgier flavor to carrots I use balsamic vinegar and then char them crisp.  Flavored balsamic vinegars work well also.  Tonight I used a pineapple coconut white balsamic vinegar.

BALSAMIC CHARRED GARLIC CARROTS
2 pounds carrots, sliced on the diagonal or smaller carrots halved lenghtwise
2 cloves garlic, minced or sliced paper thin
1 tablespoon butter
1 tablespoon garlic oil (avocado or olive work well too)
FRESH ground sea salt and black pepper, to taste
2 tablespoons balsamic vinegar

  • Heat butter and oil in a non-stick skillet over medium high heat.
  • Add carrots and garlic, stirring to coat well.
  • Cover and simmer 5 minutes until carrots begin to soften.
  • Uncover and continue to simmer until carrots begin to char.
  • Add balsamic vinegar and stir to coat well.
  • Cook 2-3 minutes more until carrots are charred, cooked through and most liquid is absorbed.

BALSAMIC POMEGRANATE CAPRESE CHICKEN

While this recipe is an entree it turns into a salad for us. We usually go heavy on the micro greens and then cut up all the parts to toss with the sauce and YUMMY salad just magically appears before it quickly disappears!

BALSAMIC POMEGRANATE CAPRESE CHICKEN 
1 1/2 cups pomegranate juice
1/2 cup STRONG QUALITY balsamic vinegar
2 boneless, skin-on chicken breasts** (SEE NOTE)
FRESH ground Himalayan sea salt and black pepper
2 tablespoons avocado oil
2 heirloom tomatoes, sliced 1/4-inch-thick
1 small red onion, thinly sliced
fresh buffalo mozzarella, sliced 1/4- inch-thick
1/4 cup crushed pistachios
Fresh BABY basil leaves or micro greens, for garnish

  • Bring pomegranate juice and vinegar to a SLOW simmer in a small saucepan over low heat, then let cook until very syrupy, thick and reduced to about 1/2 cup, about 45 minutes. Season to taste and set aside to cool.
  • Preheat oven to 300°.
  • Generously Sprinkle chicken breasts liberally with FRESH ground Himalayan sea salt and pepper on both sides.
  • Add oil to a medium ovenproof skillet and heat over medium-high heat.
  • Place chicken in the skillet skin-side down and cook until the skin is nice and golden brown, 2 to 3 minutes.
  • Flip chicken and cook for another 2 minutes.
  • Transfer skillet to the oven and roast until cooked through and juices run clear, 10 to 12 minutes.
  • Let rest for 5 minutes.
  • Slice the cooked chicken breast 1/4-inch-thick.
  • Layer tomatoes, onions, chicken and mozzarella on a platter.
  • Drizzle with the pomegranate reduction.
  • Sprinkle with crushed pistachios.
  • Scatter basil leaves or micro greens on top.

NOTE:  Skinless, boneless breasts cans be substituted, but the browned crispy skin is a MUST for us.  If you do substitute, be sure to also adjust the cooking time. You can also start with a thick slab of bacon under the chicken to create the illusion of crispy skin.

BEAN SALAD ala 21ST CENTURY

I love 3 bean salad, but I hate kidney beans. So, I developed this recipe to cater to my own likes. If you like kidney beans, just add them back in. I’ve been making this salad for years, BUT, all of a sudden I CANNOT find wax beans ANYWHERE. So, after 3 stores I decided to substitute sliced carrots and you know what? this recipe just got better! The beauty of this recipe is that it just gets more and more flavorful as time goes on.
BEAN SALAD ala 21ST CENTURY
2 – 15 ounce cans green beans
15 ounce can sliced carrots
4 ounce jar pimientos
1 cup apple cider vinegar
1 1/4 cups sugar
FRESH ground sea salt and black pepper, to taste
  • Drain beans, carrots and pimentos REALLY WELL and place into a jar with enough room for the liquid.
  • In a sauce pan dissolve the sugar and salt into the vinegar and bring it to a boil.
  • Let it cool.
  • Pour it over the beans.
  • Marinate at least 24-48 hours for the best flavor.