Tuscan Beans with Sage

Another winner for a vegetarian main dish (and parve, so can be served with meat):

Tuscan Beans with Sage
1 T chopped fresh sage
6 garlic cloves, minced
1 T olive oil
28 oz can chopped/diced tomatoes, drained
1 1/2 T lemon juice
2 15 oz cans of cannellini beans (drained and rinsed)
salt
pepper

In a large pot, heat the olive oil, then add sage and garlic.  Cook for 1-2 minutes over medium heat.  Add tomatoes, lemon juice and beans.  Cook for 10 minutes.  Add salt and pepper. Serve now or chill and serve later.

Carrot Recipe

My family LOVES carrots.  I buy at least five pounds of baby carrots a week.  Usually I just steam carrots and pour a touch of honey on top.

This recipe is one that I love!

Pomegranate Molasses-Glazed Carrots
Serves 6-8 people

2 pounds of baby carrots
2 T olive oil
kosher salt
freshly ground pepper
1 T honey
1 T pomegranate molasses

Preheat oven to 425.

Combine carrots and oil in a large heatproof bowl.  Season with salt and pepper.  Toss.  Transfer to a rimmed baking pan (I use non stick tin foil), and spread the carrots on the pan in a single layer.

Roast for 15-20 minutes.  Stirring occasionally.

In the bowl, pour the honey and pomegranate molasses and stir.  When carrots are finished roasting, put them in the bowl and stir very well.  Spread the coated carrots back on the tin foil and scrape out the glaze and put on the carrots.

Roast for 5-8 minutes longer.

Serve.