|The BAND at St. David Armenian Church Mardi Gras dance!|
We’re recovering slowly today from the event, but are keeping the Lenten season, which begins tomorrow, in mind.
I’m starting off with a really easy vegetable recipe that’s served as a side dish, and can be made anytime - in minutes!
Carrot - Onion Sauté
2 Tbsp. olive oil
1 large onion, finely chopped
1 lb. carrots, peeled, and coarsely chopped or grated
1 clove garlic, minced or mashed
Dash of salt, or to taste
1 Tbsp. lemon juice or vinegar (optional)
Garnish: ½ tsp. dried dill (chopped fresh dill or parsley may be used)
In a skillet heat olive oil over medium heat until oil begins to shimmer. Add onions and a light sprinkling of salt; sauté until soft, but not brown, stirring often. (To expedite the onion-softening, cover the skillet, but be sure to check that onions don't burn.)
Add carrots, garlic and another sprinkling of salt; cook, covered, about 5 or so minutes, until carrots are tender, stirring now and then.
Remove from heat; add lemon juice, if using; toss to combine.
Garnish with dill (or parsley).
Note: May be served at room temperature or chilled.