Grilled Carrots with Feta Yogurt Sauce

Last year, its was the front yard; this year, it’s the back.

Our backyard. AKA Bind Weed Jungle. The Sloping Hill. The place I wish we spent time but we don’t really—unless we’re using the grill. This year, we’re setting out to change that, by dealing with that slope and the weeds covering it (seriously, they were hip-high last year). We’re adding a large retaining wall, planting native flowers, and maybe—if somehow we gain three extra weeks to our summer—adding space to actually “hang out.” Until that’s done though, the yard is still what it has been since we moved in: the grill spot.

But who said grilling has to be burgers, hotdogs, and chicken? I’ve been all about charred veggies lately, (carrots, but also cauliflower, and doesn’t this salad from Heart Beet Kitchen look killer?). Combining those hot grilled veggies with other textures and flavors to complete the picture is where it’s at (sauce, fresh herbs, crunchy nuts, etc). Try something new! Grill carrots. I dare you!

Grilled Carrots with Feta Yogurt Sauce

Published July 10, 2019 by Caitlin Sherwood

Serves: 2   |    Active Time: 30 minutes

---

Ingredients:

8-10 carrots, peeled

2 tablespoons avocado or olive oil

1 teaspoon honey

2 cloves garlic

4 sprigs thyme

Freshly cracked black pepper

1/4 cup feta cheese crumbles

1/4 cup plain Greek yogurt

1 teaspoon lemon juice

1 tablespoon minced fresh chives

1 teaspoon fresh oregano, minced

2 tablespoons toasted slivered almonds

2 tablespoons raisins

2 tablespoons minced parsley

Sprinkle of ground sumac

Optional: sprinkle of red chili flakes or Aleppo pepper flakes 

Directions:

1. Light grill and set to medium flame. Close lid to allow grill to heat.
2. Meanwhile, prep carrots: if carrots are thick, cut in half the long way. They should be 1/4 to 1/2 inch thick. Peel, and place carrots in bowl, and drizzle with oil and honey.
3. Mince garlic, and remove thyme leaves from stems. Add garlic, thyme leaves, and a sprinkle of black pepper to carrots and toss to combine. Place carrots in a grill basket or directly on the grill (just be careful to keep them from falling through the cracks!), and close grill lid. Grill for a total of 20 minutes, turning after 10 minutes. Carrots are done when they are softened through and are charred in spots. (Note: if carrots are charring too quickly, your grill may be too hot; turn down the flame).
4. Meanwhile, make the sauce: combine feta, yogurt, lemon juice, chives, and oregano in a small bowl and stir.
5. Assemble: Spread feta sauce in a generous layer on a plate. Arrange carrots over top. Sprinkle with almonds, raisins, parsley, sumac, and chili flakes. Serve warm.

Greek Cauliflower Rice with Feta and Olives

The food processor. It is tucked away high in a cupboard above our fridge, behind mixing bowls. Getting the food processor out means getting out my folding kitchen stool, clearing off the top of the fridge (this is actually a chore, with the amount of stuff we keep up there), and pulling 4 pieces down from three separate shelves (the base, the bowl, the lid, and any blades or attachments). And that's just to get the thing out: don't get me started on dishwashing. 😒

I avoid it. Need a half-cup of shredded cheese? I'll grate it by hand. You'd like those radishes sliced thin? Give me the chopping knife. But some times, on really rare occasions, it's worth it. Like when making almond flour pie crust. Or when making a really, really big batch of pesto, or shredding cauliflower into rice. 

Cauliflower rice isn't a regular menu item around here (we will just eat regular old rice) but the summer sun has me in the mood for light dishes. And you know how dearly I love cauliflower, so it has to be no surprise to you that I'm up for one more way to eat it. And, hey, here's a pro tip: if you hate getting your fancy food processor out as much as I do, you can buy cauliflower, pre-riced at Trader Joe's and the stuff is pretty good. Sure you don't get to see your pretty head of cauliflower in it's full and beautiful form before it gets shredded, but you do save about 20 minutes when all is said and the dish are washed, and I think that's worth it, especially on a week night. 

Something else I've been in the mood for? Feta cheese. It's has been finding it's way into all sorts of meals around here lately: everything-but-the-kitchen-sink salads, breakfast omelettes, burger tops, and sautés. The Costco-sized container lasted us not but a week, but still, enough time to make this Greek-inspired cauliflower dish a few times. 

What happens when you find yourself a Costco-sized container of feta and an easy-peasy way to make cauliflower rice? Well, why don't you just make this recipe to find out 😉

Greek Cauliflower Rice with Feta and Olives

Published June 22, 2017 by Caitlin Sherwood

Serves: 4   |    Total Time: 30 minutes

---

Ingredients:

• 1 large shallot, diced
• 1 tablespoon coconut oil
• 1 pound cauliflower, riced or shredded in food processor (you can buy it pre-shredded at Trader Joe’s in the produce section)
• 1 cup crumbled feta cheese
• 1/2 cup sliced black olives (kalamata is great, but any black olive with do)
• 1/3 cup minced parsley, plus more for garnish
• Salt & pepper to taste

Directions:

1. Heat coconut oil in a skillet over medium heat. When the oil glistens, add the diced shallot. Sauté until transparent.
2. Add the cauliflower rice to the pan. Cook for 10-15 minutes, stirring occasionally. Allow the cauliflower to brown a bit, and then remove from heat. Stir in the parsley, olives, and feta, and season with salt & pepper to taste. Garnish with extra parsley if desired. Serve warm.