Len Homer, Attorney
Here are a couple of recipes that give great results for minimal effort. They’re wonderful and fairly simple. The carrot dish is a version of something I saw in the New York Times Magazine years ago.
2 pounds carrots, peeled and sliced diagonally in 1/2-inch slices
2 heads of garlic, cloves peeled and sliced in half
1 cup (or more if you love olives) kalamata olives, pitted and sliced in half
1/3 cup (can be less) olive oil
Sauté the carrots in the olive oil for about 20 minutes over medium low to medium heat— stirring occasionally (they should be starting to caramelize a bit). Lower heat and add the garlic. Continue stirring occasionally for another 15 to 20 minutes (carrots should be reasonably well caramelized, with a little scorching). Remove from flame, add olives and serve. Can be served hot or at room temperature.
Steam the asparagus until just barely cooked. Put in skillet with butter, salt and pepper and 2 or 3 tablespoons of maple syrup and cook for another 1 to 2 minutes. It glazes the asparagus and gives it a nice flavor. Can be served room temperature or cold.
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