Honey Thyme Carrots


Honey Thyme Carrots
Serves 4
2 tablespoons unsalted butter
1/2 cup chopped shallots
One bunch carrots, cleaned and cut into 1/2-inch pieces
1 tablespoon honey
1 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup heavy cream
1/8 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
1. In a 12-inch skillet, melt the butter over medium heat, then add the shallots, carrots, and cook, stirring, until the shallots begin to soften, about 3 minutes.
1. Add the honey and thyme and stir until the honey has coated the vegetables.
2. Gradually add the broth and simmer, uncovered, until evaporated by half, about 15 minutes.
3. Stir in the heavy cream and reduce the sauce by about half, another 10 minutes. Stir in the nutmeg and season with salt and pepper.
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Pasta alla Vongole


Pasta alla Vongole
Serves 6
1/4 cup extra virgin olive oil
6 garlic cloves, minced
1 cup finely chopped onion
1 teaspoon dried oregano
1 teaspoon Old Bay seasoning
Pinch red pepper flakes
Grated zest of 2 Eureka lemons
1/2 cup Eureka lemon juice
40 Manila clams, scrubbed
One pound linguine, cooked 3 minutes short of al dente, saving some of the pasta water
Salt and pepper
1/4 cup finely chopped parsley
1. In a large skillet, heat the oil over medium high heat and saute the garlic, onion, oregano, Old Bay seasoning, red pepper flakes, and zest for 4 to 6 minutes, until the onion is softened.
2. Add the lemon juice, and bring to a boil.
3. Add the clams, and cook until clams open (discard any that don’t open)
4. Toss the linguine with the sauce in the pan, taste for seasoning, adjusting with salt and pepper. Add the parsley to the pan, and toss to coat the pasta. If the sauce seems dry, add some of the pasta water.
5. Serve immediately.
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Recipes provided by:
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Sauteed Fennel


Sautéed Fennel
Serves 4
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
One fennel bulb, wispy ends trimmed, and thinly sliced
Salt and pepper
3 tablespoons finely chopped parsley
1. In a large skillet, heat the oil, and saute the garlic for 30 seconds until fragrant.
2. Add the fennel and saute over medium high heat, turning frequently, until the fennel is softened.
3. Season with salt and pepper, stir in the parsley, and serve.
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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