Every Saturday morning we wake up, have breakfast as a family and then we get ready and head out for the morning. We usually stop first to have coffee and then it’s on to the farmers market. It’s a weekly tradition that we have grown to love and if for some reason we miss one of our market mornings it just seems to throw the entire week off.
This past weekend we skipped the coffee out but we did head to the market after enjoying breakfast at home. We actually ended up arriving far too early because we forgot that they changed the start time to 9am instead of the usual 8:30am. We ended up standing in line at our favorite stand with our arms filled with babies and beautiful produce as we waited for the market bell to ring, indicating the start of the market.
This week I picked up a variety of greens, herbs, onions, garlic and root vegetables. My favorite purchase were the multi colored carrots that not only tasted amazing but were incredibly beautiful. I chose a few each of the deep purple, the purple with an orange center, yellow and one that was almost a pink color. We chopped up a selection of them to serve with dips at our beer tasting party but I still had a few carrots left so I decided to roast them up for lunch yesterday.
Since root vegetables pair well with chiles I decided to go for a honey roasted carrot with a little bit of chile. I also did a quick pan seared sweet and smoky tempeh to go along with my delicious carrots.
- 4 large carrots, peeled and cut into "fries"
- 1/2 tablespoon coconut oil, melted
- 1 tablespoon raw honey
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- Garnish: crushed toasted pumpkin seeds (optional)
- Pre-heat oven to 350F.
- Whisk together the oil, honey, chili powder, pepper and salt.
- Toss the carrots with the oil mixture and pour out onto a sheet pan; make sure carrots are in a single layer.
- Roast in the oven for 30-40 minutes until tender.
- Remove from oven and garnish with crushed toasted pumpkin seeds (optional).
- 1/2 tablespoon olive
- 1-8oz package of tempeh, cut in half and then into triangles
- 3 tablespoons maple syrup
- 2 tablespoons tamari
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon black pepper
- 1 teaspoon liquid smoke
- In a medium sautee pan heat the olive oil over medium-high heat.
- Whisk together all other ingredients except tempeh.
- Add the tempeh to the hot oil and sautee until lightly browned on one side (approx 2-3 minutes).
- Flip the tempeh and then pour the maple-balsamic mixture over the tempeh; turn heat down to medium.
- Sautee until liquid has evaporated. Make sure to keep an eye on this so as not to burn the tempeh.
What is your Saturday morning routine like?
