The Milly and Grace Girls

Some of my favorite Sunday activities in LA include going on a hike, going out to brunch and going to one of the amazing Farmer’s Markets this city has to offer.  Doesn’t that sound like a perfect Sunday?

I got up yesterday, got dressed and then headed off to the Brentwood Farmer’s Market.  I thought, “Oh this will be perfect… I will get inspiration from what’s in season and I will get all the ingredients to whip up something fresh and delicious for dinner and I can even make a blog post out of it.  It will be easy.”  Like I am Giada or Ina Garten or something.

Well, it all sounded wonderful in my head… that’s not actually how it went down.

I was so overwhelmed by all the amazing fruits, vegetables, flowers, food, breads and pastries that the Farmer’s Market had to offer.  I wanted everything.  But there is just one of me so I couldn’t buy everything… it would go to waste!

Anyways, this is what I ended up with…

Carrots

A huge thing of Celery

1/2 pound of Dates

Strawberries

and a yummy Soft Pretzel

UMMMMMMMMMMmmmmmmmm……………….  What the heck was I planning to make for dinner with that??  I mean, I knew I didn’t have anything when I left.  I was like just get me out of here.  And next time I will come back with a plan.

Other bloggers make this all look so perfect and easy!  Well I’d like to announce that we are not perfect here at the Milly & Grace Girls.  We are real and don’t have it all together all of the time!

I sat at home for about an hour trying to figure out what I was going to do.  Anyways, I did come up with something.

A side dish that will be perfect for Easter!

Maple Roasted Carrots with Goats Cheese, Pecans and a Sweet and Hot Mustard Dressing

I don’t have measurements.  Because I literally just went with it and didn’t know what it was going to taste like until after I took this picture.

Think very rustic, Jamie Oliver, simple, very few ingredients.  These were all ingredients I had in my house (except the carrots).

Ingredients

Carrots (A lot of carrots if you are serving them for a big group.  They shrink down a little when you roast them.)

A little Olive Oil, Salt, Pepper and Maple Syrup

Crumbled Goats Cheese

Toasted Pecans (chopped)

Trader Joe’s Sweet and Hot Mustard

Steps

1. Cut carrots.  However you want.  They could be more rectangular or circles.  Whatevs.

2.  Put the carrots in a bowl. Drizzle a little olive oil, salt and pepper.  Then drizzle the Maple Syrup.

3.  Pour onto a roasting pan.  Roast at 400 until they look roasted. Like this or a little bit more roasted…

4.  Let them cool just a little.

5.  In the meantime, scoop some mustard into a bowl, whisk in olive oil until it looks like the consistency of a dressing.  Then pour a little Maple Syrup in… maybe salt and pepper?  Just taste it and see if you need to adjust.

6.  Now transfer carrots to your serving dish. Top with crumbled Goats Cheese (don’t be skimpy), add pecans and drizzle on the dressing.

7.  And then eat!!

Note 1:  The drizzle of the dressing wasn’t enough, I kept adding a little more.  So you can put it on the carrots before you finish it with the goats cheese and pecans.

Note 2:  I thought the dish needed a little green… I didn’t have any fresh herbs though.  So I just sprinkled on a little crushed up oregano.  If you have any fresh herbs like thyme or dill or maybe mint… I am sure any of those would be yummy!

Note 3:  I think this side dish would be perfect with an Easter Spiraled Ham!  OR even steak!

My advice for Farmer’s Markets

Go with a plan/recipes already in mind

Walk through the Farmer’s Market once to check out the best stalls…

Then go back through to make your picks!

And you can always freeze your fruits and vegetables!

Let me know if you try out the recipe or if you have any questions about it!