thyme

CSA members, Recipe

Roasted Fennel and Carrots with Pecorino

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Check out this recipe from HFO members Aerin and Craig!

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/234436

Roasted Fennel and Carrots with Pecorino

  • 4 fennel bulbs (about 3 1/2 pounds) cut horizontally into 1/3-inch-thick slices, plus 2 teaspoons chopped fronds
  • 2 large carrots, peeled, cut diagonally into 1/3-inch-thick slices
  • 2 teaspoons chopped fresh thyme
  • 1/2 cup grated pecorino cheese
  • 1/3 cup extra-virgin olive oil

Directions:

Preheat oven to 375°F. Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper. Sprinkle with thyme, then cheese. Drizzle with oil. Bake until vegetables are tender and top is golden brown, about 1 1/4 hours. Sprinkle with fronds.

CSA members, Recipe

Quick thyme-sautéed Sugar Snap Peas

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Ingredients

  • 1/2 pound sugar snap peas
  • 1 tablespoon olive oil
  • 1 tablespoon chopped shallots (or spring green garlic!)
  • 1 teaspoon chopped fresh thyme
  • salt to taste

Directions

On the stove:

  1. Mix sugar snap peas in a bowl with olive oil, shallots, thyme and salt.
  2. Sauté over medium-high heat for around 5 minutes or until peas are slightly softened (barely cooked really, just warmed and glazed and delicious!)

In the oven:

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
  3. Bake 6 to 8 minutes in the preheated oven, until tender but firm.