The Best
Recipes of
SPRING Menu for the Spring Palate
set it aside. In a medium saucepan, heat the oil and sauté the
onions until soft , about fi ve minutes. Add the salt, pepper, rice and
KERI WHITE | JE FOOD COLUMNIST
peas and mix thoroughly. Toss in the fresh parsley, mix and cook
another minute until parsley is warm.

I HAD THE good fortune to spend an early spring weekend at
Serve hot or at room temperature.

the Lodge at Woodloch in Hawley, Pa. In addition to the glorious
Serves four
setting, delicious cuisine, plethora of fi tness off erings and relaxing
spa treatments, the inn off ers lectures and cooking demonstrations DILL ROASTED CARROTS
for guests.

Whether you buy the herbal theories or not, it is certainly true Because the carrots roast at the same temperature as the chicken,
that we eat heartier meals in the cold weather, and that many of this is a convenient dish to serve with this menu. And they are
the vegetables we typically consume in the winter months are those delicious hot, warm or chilled as a salad, so they are quite versatile.

that can be stored without compromising quality, such as starchy Th e fresh taste of the dill complements the sweetness of the carrots
root vegetables and hardy greens.

for a delightfully seasonal side.

MAY 4, 2017
LEMON ROSEMARY ROAST CHICKEN
1 1
tablespoon canola oil
pound carrots,
cut in coins
½ cup fresh dill,
chopped ½ teaspoon salt
Fresh ground pepper
to taste
1 large roasting chicken, about 6 pounds
2 lemons
2 cloves garlic, crushed
2 teaspoons fresh or 1 teaspoon dried rosemary
2 teaspoons kosher salt
Fresh ground pepper
Heat the oven to 375 degrees. Rinse and dry the chicken. Slice
the lemons thinly and place some of the lemon slices in the bottom
of the roasting pan.

Separate the skin from the breasts, and place the salt, garlic, rose-
mary and lemon slices in the space between the skin and the meat.

Rub it from the outside to distribute the seasoning.

Place the remaining lemon slices, salt, garlic and pepper in the
cavity and on the outside of the skin.

Roast the chicken for about 80 minutes, until the thickest part
of the thigh registers 180 degrees on a meat thermometer. Remove
the chicken from the oven, and let it rest for 10 minutes. Carve and
serve with pan drippings, if desired.

Serves four to six
Heat your oven to 375 degrees.

In a large baking dish, toss all the ingredients.

Roast for 30 minutes until the carrots are cooked through. Serve
hot, warm or chilled as a salad.

Serves four
STRAWBERRIES WITH BALSAMIC VINEGAR
If you can get your hands on the liquid gold aged balsamic that
pours like syrup and tastes like heaven, then you are a lucky
cook indeed. But it is rare and costly, and if you don’t have
any in your pantry, you can reduce regular balsamic to create a
reasonable facsimile.

If balsamic vinegar, no matter how sweet, doesn’t qualify as des-
RICE WITH PEAS AND PARSLEY
sert for you, consider strawberries with a spritz of lemon, a sprig of
mint and a sprinkle of sugar, or a drizzle of chocolate sauce, or just
1 cup cooked rice (any type of long
plain. But if you are interested in the balsamic reduction, here’s
grain, basmati or brown is fi ne)
how to do it:
1 cup cooked frozen peas
Pour a bottle of balsamic vinegar into a saucepan.

1 tablespoon canola oil
Bring it to a boil and reduce the heat to medium.

1 small onion, chopped
Stirring occasionally, keep an eye on the pot and simmer as the
½ cup chopped fresh parsley
vinegar reduces to about a third of its original volume.

½ teaspoon salt
Serve over fresh strawberries.

Fresh ground pepper to taste
Note: Extra should be stored in the refrigerator and brought to
room temperature before using. It is delightful on fresh fruit and
Cook the rice according to the package directions, then set it ice cream, with salad, with a cheese plate, or drizzled in a plate of
aside. Cook the peas according to the package directions, then olive oil and served with bread. ●
Rice: Keri White; carrots: elikatseva; balsamic vinegar: StefanoVenturi/Thinkstock.com
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APRIL 12, 2018
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