Whether you’re planning a picnic, a road trip, or just want a more interesting spread for your breakfast breads or lunchtime sandwiches, you can’t go far wrong with this creamy carrot spread with its hints of orange, cinnamon, and ginger.
Carrot spread can be a delightful replacement for cream cheese on morning bagels, toast, or even muffins. It also is a lovely dip served with toast points, crackers, or crudités, and it makes an interesting condiment for sandwiches.
3 large carrots
4 oz Neufchâtel cheese
1 Tsp orange juice
½ tsp. cinnamon
½ tsp ground ginger
1 tsp. orange zest
Blend ingredients together in a bowl
Chill for 1 hour before serving
If Neufchâtel is problematical for you to purchase, you can substitute cream cheese. For a slightly sweeter version you can substitute mascarpone cheese instead.
And yes, not only does carrot spread taste awesome, Neufchâtel has approximately 33% less fat than cream cheese. Tasty and healthy, what’s not to love?
This is a very elegant, and elegantly simple to craft, warm vegetable side dish to serve. The combination of herbs, beets, and feta cheese make a rich and complex palate of flavors.
6 beets (approx 1.5 lb)
1½ tsp chopped fresh thyme
1½ tsp chopped fresh chives
3 Tbsp extra-virgin olive oil
2 oz feta cheese, crumbled
Ground black pepper to taste
Preheat oven to 400 degrees.
In a small bowl mix together the thyme, chives, and olive oil, reserve
Peel beets under running water and wrap them individually in foil
Roast beets in oven until tender when pierced with a fork, approx. 1 hour
Remove beets from oven, unwrap, and quarter them
Place beets in serving bowl and drizzle them with herb and oil mixture
Add crumbled feta cheese and pepper
Beets come in a variety of colors, all of which have very similar flavors. Try mixing different colors for a more interesting presentation. The beets can be roasted the night before and stored (in separate containers by color) if desired and reheated before adding herbed oil and feta cheese.
I particularly like this served with roasted lamb or medallions of beef tenderloin, but it pairs wonderfully with a variety of main dishes.