Recipes / carrots
This recipe can easily be made vegan or not!
3 lbs of carrots, peeled and sliced on the bias
3 Tbs butter (vegan: vegetable oil)
2 Tbs Jessi's Flaming Fruit Sauce Peach-Apricot
2 Tbs honey (vegan: agave nectar)
1 Tbs fresh thyme leaves
salt & white pepper to taste
Steam carrots until fork tender. While still hot, transfer to saute pan with butter, Peach-Apricot Sauce, honey, ginger, salt & white pepper. Stir or toss to coat carrots thoroughly, then serve.
2 rib eye or NY strip steaks
1 lb baby carrots
Finger or small baking potatoes
Jessi's Flaming Fruit Sauce Original 'Everything' Sauce
Jessi's Flaming Fruit Sauce Apricot
(I also made some corn)
Marinate the steaks overnight (or at least 5 or 6 hours) in Jessi’s Flaming Fruit Sauce Original. I use a quart bag so that it only takes a few tablespoons of sauce for the marinade. Then take them out and grill them to your preferred temperature. Well done is a bit of a crime, but it’s your steak. ;-) Be sure to let them rest for 10 minutes before you serve them.
Coat carrots in Jessi’s Flaming Fruit Sauce Apricot. Place carrots and potatoes in a large baking dish and cook at 375 for approximately 40 minutes, until potatoes are cooked and carrots are tender. I also like to broil the carrots at the end for just a couple of minutes. Plate, serve and enjoy!