last minute vegetables

summer vegetables | theclevercarrot.com

It was 5’oclock by the time I realized what happened.

After driving around all day, running errands in preparation for our family vacation, I forgot to remove my CSA vegetables from the car!

I was pretty sure everything would be wilted and ruined. It was only 8 million degrees outside.

But surprisingly, the veggies held up which is a good thing because they needed to be used up before we left. Just add that to the never ending to-do list.

So, I took a break from what what needed to be done to let out some much needed steam in the kitchen….

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cook once eat twice: roasted carrots

cook once eat twice: roasted carrots | theclevercarrot.com

Nine out of ten people tell me they can’t cook.

They’re either too busy, unmotivated, or think they need training from the culinary gods.

I totally get it.

As much as I love to cook and talk about food, there are days when the simple task of straining pasta is enough to push me over the edge (don’t judge, ok?).

But here’s the thing: the secret to being a great cook has nothing to do with time, motivation, or professional training.

It has everything to do with shortcuts.

Because anyone can master a shortcut.

Here you will learn one of my FAVORITE cooking hacks.

And when done correctly, you’ll save time, money (and sanity) during a busy week. It’s so effortless, you won’t even break a sweat!

And the best part?

You’ll get TWO delicious recipes for under $5!…

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maple roasted harvest vegetables

maple roasted harvest vegetables | theclevercarrot.com

It’s one of the most delicious ways to enjoy your vegetables.

Here, I’m using rainbow carrots- a mix of purple, yellow, light and dark orange- and a full pound of brussels sprouts. Parsnips also join the party, lending their subtle gingery flavor.

For the glaze (so good!), the combo includes tangy country mustard, maple syrup and apricot jam to balance the flavors. It gets all sticky and caramelized when baked….

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