Maple-Honey Roasted Carrot Noodle Ricotta Crostini with Coconut Flakes

Maple Honey Roasted Carrot Noodle Ricotta Crostini with Coconut Flakes

In Park City, Utah this past weekend, I hiked and biked by day and celebrated the nuptials of two very special friends by night…. while dreaming of roasting noodles. I know, I’m weird. Now that there’s only a few weeks before fall is upon us, I can debut some roasted spiralized vegetables.

Roasting veggies brings out flavors that can’t be tasted if sauteed, grilled, boiled or prepared any other way. Besides sword fighting, my favorite way to use carrots is to roast them and bring out their sweetness. Even baking whole carrots in the oven with salt, pepper and olive oil makes for a warm and inviting appetizer or side dish.

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Sweet Ricotta Pear Ribbons with Roasted Honey Walnuts and Figs

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I can eat all the zucchini pasta and cucumber noodles in the world, but desserts will always be my downfall. As much as I love vegetables (and I really do love them) and eating healthy, I can’t resist chocolate. Chocolate mousse, chocolate molten lava cake, chocolate covered nuts, chocolate cupcakes, chocolate bars, chocolate ice cream…. you could dip a rock in chocolate and I’d probably try to eat it.

My second favorite dessert? Cheese plates. Holy moly – give me a slice of wheat bread topped with manchego, and I’ll be curled up in a ball under the table, sucking my thumb.

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