Ward Street Bistro

Carrots with Olives and Garlic

I'm not sure why it took me so long to post this recipe. If I prioritized writing posts according to recipes we make the most, this might well be in the #1 slot. It's a recipe adaptation from one of my culinary heroes, Patricia Wells. Carrots are braised with olive oil, garlic and olives until everything is butter-tender. You've got the sweet carrots playing of the salty, briny olives plus sweet, tender slivers of garlic. We had these recently nestled up against Linguine with Shrimp Scampi--but they are fantastic with just about any meat or poultry. They are served warm or room temperature, which makes them a great make-ahead option.

You can go directly to the printable recipe or I'll show you how to make them, step-by-step...

Fruit Crispler

What is a crispler? Well, it's kind of a cross between and fruit crisp and a cobbler. The topping is softer, and more biscuit-like than a crisp, but it's not exactly a cobbler either.  I'm showing a peach crispler here, but you can make it with any fruit or berry. This past year, we've made more crisplers than we can count, with whatever fruit is in season.

You can go directly to the printable recipe or I'll show you how to make it, step-by-step...