now, most of you won't understand this. but if you are like me and live near/work in a beach town, you will very much relate to what i'm about to say. there is no greater glory than the day after labor day. i drove down to the gym i teach at, which happens to be along the water, and for the first time in MONTHS there was no traffic. 

we have entered those glorious months in a sunny beach town where it is still warm but everyone from out of town has gone home and life can now be properly enjoyed. 

basically, the point of my story is that labor day has come and gone and the unofficial start of fall has commenced. facebook and instagram have already shown me people setting out their autumn decor and indulging in some sort of pumpkin spiced something. and even the weather is playing along today with a heavy marine layer and nice cool temps. the cool temps necessary to turn on your oven and roast something. 

this carrot dish is wonderful on a table as a stunning side dish or good enough to eat as a little meal of it's own. i have seen an influx of heirloom carrots my local stores and they make any carrot dish a little more dynamic in flavor and much prettier in looks. 

moroccan spiced carrots

prep time: 10 minutes

cook time: 30 minutes

total time: 40 minutes

ingredients: 1 lb heirloom carrots, peeled and halved (if they are extra long you can slice the carrot in half and then slice it down the middle). 2 tbs coconut oil. 2 tbs fresh orange juice. 1 tbs honey. 1 tsp cumin. 1 tsp ginger. 1 tsp cinnamon. 1 tsp kosher salt. .5 tsp pepper. .5 tsp garlic powder. .5 tsp fresh ground pepper. .25 tsp cayenne pepper. 1 tsp fresh minced parsley. 1 tsp fresh minced mint. mint sprigs for garnish. baking sheet. parchment paper. 

start by preheating your oven to 425 degrees f. line your baking sheet with parchment.in a small bowl, whisk together the salt, pepper, all the dry spices, the honey, oil and orange juice to make a marinade for the carrots.

toss the carrots and marinade together on the baking sheet so the carrots are all lightly coated. roast the carrots in the oven for 25-30 minutes, stirring them about halfway through so they cook evenly.

when the carrots have roasted, remove them from the oven and while they are nice and hot, pour them into a serving bowl or onto a platter.

sprinkle with your fresh herbs.

serve hot and enjoy. 

xo, a

moroccan spiced carrots

prep time: 10 minutes

cook time: 30 minutes

total time: 40 minutes

ingredients: 1 lb heirloom carrots, peeled and halved (if they are extra long you can slice the carrot in half and then slice it down the middle). 2 tbs coconut oil. 2 tbs fresh orange juice. 1 tbs honey. 1 tsp cumin. 1 tsp ginger. 1 tsp cinnamon. 1 tsp kosher salt. .5 tsp pepper. .5 tsp garlic powder. .5 tsp fresh ground pepper. .25 tsp cayenne pepper. 1 tsp fresh minced parsley. 1 tsp fresh minced mint. mint sprigs for garnish. baking sheet. parchment paper. 

start by preheating your oven to 425 degrees f. line your baking sheet with parchment. in a small bowl, whisk together the salt, pepper, all the dry spices, the honey, oil and orange juice to make a marinade for the carrots. toss the carrots and marinade together on the baking sheet so the carrots are all lightly coated. roast the carrots in the oven for 25-30 minutes, stirring them about halfway through so they cook evenly. when the carrots have roasted, remove them from the oven and while they are nice and hot, pour them into a serving bowl or onto a platter. sprinkle with your fresh herbs. serve hot and enjoy. 

the wes man is back!

after just shy of three weeks working at the big tennis tournament in indian wells, my partner in crime has returned. and i couldn't be happier. but with his return also comes the end of this little work break i have been on. i didn't take any catering jobs while wes was gone and i only had a few cakes. things have been mellow, and it has been AMAZING. 

but this weekend, that streak ends. back to engagement cakes, dessert bar tastings and lots of spin and yoga. and in many ways, i'm feeling refreshed and ready to get back out there. but a little part of me is bummed, because i have no clue when the next break will come. but bring on all the business. i'm ready! 

while we was gone, many nights i found myself quickly cooking up this tasty mushroom dish for myself. i only eat meat a couple of times a week, but it never feels like it when i'm eating this mushroom side dish. between the crimini mushrooms, the parmesan cheese and the pistachios, this simple side dish feels comforting and a bit decadent. this is a great option if you have a vegetarian friend coming over and if the dreaded vegan comes your way, just serve the parmesan cheese on the side. 

lemon + parsley mushrooms

serves: 2 (side dish sized portions)

prep time: 5 minutes

active time: 10 minutes

total time: 15 minutes

ingredients: 3 tbs olive oil. 8 oz crimini mushrooms, stems removed and thinly sliced. 3 garlic cloves, minced. 1 tsp lemon zest. 1 tbs lemon juice. .25 cup finely grated parmesan cheese. 2 tbs chopped pistachios. 2 tbs chopped fresh parsley plus a few extra leaves for garnish. 1 tsp kosher salt. .5 tsp freshly ground pepper. lemon slices for garnish. 

start by heating your olive oil in a medium non-stick pan over medium heat until hot and shiny. if it starts to smoke, it is too hot, remove it from the heat and let the oil cool.

once your oil is nice and hot, add in your mushrooms. stir the mushroom so they are equally coated with oil and season with half the salt and pepper. cook the mushrooms, stirring every couple minutes until the mushrooms are nice and browned and have shrunken to about half their size. about 7 minutes.

add in the garlic, the rest of the salt and pepper and stir. cook till the garlic is fragrant, about 1 minute.

turn off the heat and toss in the parmesan, parsley and pistachios.

add in the lemon zest and lemon juice and toss well till everything is combined.

transfer the mushrooms to a serving platter and top with parsley leaves and lemon slices. 

xo, a

lemon + parsley mushrooms

serves: 2 (side dish sized portions)

prep time: 5 minutes

active time: 10 minutes

total time: 15 minutes

ingredients: 3 tbs olive oil. 8 oz crimini mushrooms, stems removed and thinly sliced. 3 garlic cloves, minced. 1 tsp lemon zest. 1 tbs lemon juice. .25 cup finely grated parmesan cheese. 2 tbs chopped pistachios. 2 tbs chopped fresh parsley plus a few extra leaves for garnish. 1 tsp kosher salt. .5 tsp freshly ground pepper. lemon slices for garnish. 

start by heating your olive oil in a medium non-stick pan over medium heat until hot and shiny. if it starts to smoke, it is too hot, remove it from the heat and let the oil cool. once your oil is nice and hot, add in your mushrooms. stir the mushroom so they are equally coated with oil and season with half the salt and pepper. cook the mushrooms, stirring every couple minutes until the mushrooms are nice and browned and have shrunken to about half their size. about 7 minutes. add in the garlic, the rest of the salt and pepper and stir. cook till the garlic is fragrant, about 1 minute. turn off the heat and toss in the parmesan, parsley and pistachios. add in the lemon zest and lemon juice and toss well till everything is combined. transfer the mushrooms to a serving platter and top with parsley leaves and lemon slices.