Peas, Love & Carrots: Select Recipes
Timeless recipes that will bring your loved ones to the table.
Danielle Renov’s popular blog peaslovencarrots.com and Instagram feed @peaslovencarrots offers her many followers a go-to place for trusted recipes, cooking tutorials, lifestyle tips and inspirational ideas for the kitchen, home, and family. Now home cooks can delight in her debut cookbook Peas, Love & Carrots, just published by Artscroll.
Sweet carrots, earthy cumin, acidic lime… Yes, please!
- 20 carrots, peeled, sliced in half lengthwise
- 2 Tbsp olive oil
- zest of 1 lime
- 1 Tbsp cumin
- 1½ tsp kosher salt
- 1 tsp coarsely ground black pepper
- 1¼ cups vegan sour cream(I used Tofutti)
- zest and juice of 2 limes
- 2-4 tsp spicy chili powder
- 2 tsp kosher salt
Toss together all ingredients on a baking sheet. Mix well to fully coat carrots.
Grill on a BBQ or grill pan for 4 minutes on the first side and 3 minutes on the second side.
Serve with dip.
Combine all dip ingredients in a bowl.
Refrigerate until serving.
If you don’t want to grill the carrots, you can preheat a sheet pan in the oven for 15 minutes at 400°F / 200°C. Carefully remove pan from oven and drizzle with 3 Tbsp olive oil. Add coated carrots to the pan, flat side down. Roast for about 35 minutes until carrots are charred and just cooked through.
Brick Roast Salad with Creamy Scallion Dressing
The best steak salad ever with the softest meat thanks to the amazing advice from rabbi yehoshua from gourmet glatt who taught us to slice a brick roast in half and get 2 roasts for the price of 1!
Creamy Scallion Dressing
- 3 cloves garlic
- 1½ cups chopped scallions
- ½ cup parsley leaves
- ½ cup cilantro leaves
- 1 Tbsp fresh lemon juice
- 1 tsp low sodium soy sauce
- 1 tsp cider vinegar
- 1 tsp kosher salt
- 1 tsp coarsely ground black pepper
- 5 Tbsp mayonnaise
- 2 tsp honey
- ¼ cup avocado oil
- 1 brick roast (ask your butcher to slice it in half crosswise for you; you will have 2 pieces)
- 1 head garlic, minced
- 4 tsp kosher salt, divided
- 4 tsp garlic powder, divided
- 4 tsp coarsely ground black pepper, divided
- 1 cooked brick roast, sliced against the grain
- 1 batch Creamy Scallion Dressing
- 4 cups butter lettuce
- 4 cups arugula
- 1 purple onion, halved, thinly sliced
- 1 cup heirloom cherry tomatoes, halved
Creamy Scallion Dressing
Process all ingredients except oil in the bowl of a food processor fitted with the “S” blade. Once smooth, slowly drizzle in oil.Transfer to an airtight container; will stay fresh in the fridge for up to 1 week.
Shake well before pouring.
Divide the minced garlic into 4 equal portions.
Rub each side of the 2 pieces of brick roast with ¼ of the garlic, 1 teaspoon salt, and 1 teaspoon pepper. At this point both pieces of brick roast should be rubbed in spices on both sides.
(Wrap one piece of the brick roast in a few layers of plastic wrap and then 1 layer of foil. Freeze until the night before you want to make this salad again!)
Place marinated brick roast in the fridge to marinate for at least 3 hours or up to overnight.A few hours before cooking, remove meat from fridge and allow to come to room temp.
Preheat barbecue grill or any heavy bottomed skillet (I use cast iron, but you can use any pan as long as it is NOT nonstick) over medium high heat.Once pan is hot, add 1 tablespoon canola oil and the meat.
Sear for 7-8 minutes on one side and 5 minutes on the second side for medium rare meat.
Remove from pan. Cover meat loosely with foil; allow to rest for 8-10 minutes before slicing.
Slice against the grain and serve!
On a large platter, toss together butter lettuce and arugula.
Top with onion and tomatoes.
Lay sliced roast over the salad.
Drizzle with dressing.
If you live in Israel you want to ask for a roast that comes from the chuck. This will be the most similar. The roast may be cut thinner so don’t ask to have it cut in half until you see it. You are looking for the meat to be about 1-1½ inches thick when you cook it.
Rub each side of brick roast with 2 tsp lime juice, 1 Tbsp onion soup mix, and 1 tsp olive oil. Grease a baking dish; add 3 thinly sliced onions, ¼ cup dry red wine, ½ tsp coarsely ground black pepper + pinch kosher salt. Place seasoned meat on top. Broil on low broil (400°F / 200°C) for 12 minutes on the first side and 10 minutes on the second side. Reduce heat to 350°F / 180°C, cover baking dish, and cook for 10 more minutes for rare-medium rare or longer until desired doneness! Slice against the grain and serve!
Confetti Pepper Chicken
When i was first married, my mother gave me a recipe from her close friend, Naomi, to make for Shabbos. It was a version of this chicken that I tweaked and tweaked over the years to create this easy but flavorful chicken. What I really love about this dish is that it’s a cooked chicken that you can reheat or serve at room temperature for Shabbos lunch because it is not saucy!
- 12 chicken cutlets
- 1 cup flour (I use spelt)
- 2 tsp kosher salt, divided
- 2 tsp coarsely ground black pepper, divided
- 3 Tbsp oil, divided
- 4 bell peppers (1 red, 1 yellow,1 orange, 1 green),cut into ½ inch dice
- 1 onion, diced
- 4 cloves garlic, minced
- ½ cup sherry or white wine
- 1¼ cups chicken stock
Heat oven to 350°F / 180°C. Coat a baking dish with nonstick cooking spray.
In a large bowl, combine flour, 1 teaspoon salt, and 1 teaspoon pepper.
Dip each cutlet into flour, shaking off excess.
Heat a large pan over medium heat. Add 2 teaspoons oil; working in batches, brown chicken on both sides for 1 minute. Don’t cook through. Add oil as needed for each batch.Transfer chicken to prepared baking dish. Set aside.
Once all the chicken has browned, add remaining oil to the pan along with peppers, onion, remaining teaspoon salt, and remaining teaspoon pepper. Cook, stirring, for about 10 minutes, until pepper and onions have softened and released their juices. Add garlic; stir for 1 more minute. Add wine; simmer for 4 minutes. Stir in chicken stock.
Pour all the veg and pan juices over the chicken in the baking dish.
Bake about 35 minutes until the edges of the peppers slightly char.
Serve hot and enjoy.
Basically there’s just a ton of bran, which makes these cookies significantly more healthy than cookies that don’t contain any bran; however there is sugar. And not a little bit of it. Hence the “ish.” They are Eli’s favorite cookies though, and we call them healthy cookies in this house. As in “Danielle, can you make healthy cookies for Shabbos? Again?” “Yes, yes, I can.” Because they require no mixer, take 2 minutes to throw together, and i feel better about eating and serving them because of all that bran!
- 2 cups oat bran (or wheat bran)
- 1 cup whole wheat or spelt flour
- 1 cup old fashioned or quick cooking oats
- ½ tsp baking soda
- ½ tsp kosher salt
- 4 egg whites, lightly beaten
- 1 cup canola oil
- 1 tsp pure vanilla extract
- 1½ cups light brown sugar
- ¾ cup dried cranberries
- 1 cup white chocolate chips
Preheat oven to 350°F / 180°C. Line a baking sheet with parchment paper.
In a large bowl, combine oat bran, flour, oats, baking soda, and salt. Stir to combine.
In a second bowl, combine egg whites, oil, vanilla, and sugar.
Make a well in the center of the flour in the bowl.Add egg mixture and remaining ingredients to the well; stir to combine.The batter will be very loose but will hold together once baked.
Form into balls (I like to use an ice cream scoop for this) and place 1 inch apart on prepared baking sheet.Bake for 10-15 minutes, depending on how chewy or crunchy you like your cookies.
Remove from oven and allow to cool on the baking sheet.
Store in an airtight container for up to 1 week.
These cookies freeze really well. Once cooled, store them in an airtight container with a piece of parchment between the layers and freeze. Remove from freezer 30 minutes before serving.