Roasted Carrots with Dill and Greek Yogurt
I am pretty sure we ate more than a pound of carrots when I made these.
Dave and I are really, really enjoying our long weekend so far. Yesterday we saw The Dark Knight Rises, which I loved but predicted the end. After momentary indecision on where to go for dinner, we ended up at Lincoln, which continues to be one of my favorite restaurants in Portland. Not a sponsored post! Go there. Get everything. Last night we enjoyed ricotta cavatelli with rabbit ragout, a roasted half chicken with amazing shoestring fries and New Zealand spinach, which tastes very lemony and was a perfect match for the meal. For dessert we had this chocolate cake that was more like pudding, with a caramel sauce and coarse salt. Knocked my socks off. So glad we were back – this will probably be an anniversary tradition for us!
Today we had a great yoga practice in the morning and are now hard at work on our big project of building an oven in the backyard. In the meantime, we needed a hearty lunch:
This ham and Swiss panini really hit the spot, as we continue lifting, shoveling, digging… etc.
Here’s what you need for two sandwiches:
Pour about a tablespoon of olive oil into a skillet and start heating on medium. In the meantime, assemble the sandwiches: put the Swiss on either side of the ham and sauerkraut, to glue everything together.
Toast the sandwiches in the skillet grilled cheese-style, until they are nicely toasted and the cheese is melted. Patience is key! It’s best to do this on medium heat so the insides are heated at the same time as the nice toasting on the bread. This is a nice way to dress up any sandwich you have at home.
Slice and serve. I made a quick salad to go with out of some lettuce from our garden, heirloom tomatoes, sunflower seeds and a simple dressing of red wine vinegar, olive oil and freshly cracked black pepper.
Ok, gotta go build the foundation of a brick oven! Have a wonderful weekend.
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