LEMONY FINGERLING POTATOES AND HORSERADISH CARROTS

A surefire way to get the most smiles and compliments about dinner from my husband is to make a meal that features meat, and lots of it.  After taking two steaks out of the freezer to thaw, I discovered that Scott was working late tonight.  This sucked for two reasons; now I had to BBQ them, and he wouldn't be here to eat with us.  No worries though, the BBQ'ing was actually kind of fun.  I just had to make sure Faegan was all dressed to play outside, and coordinate the rest of the meal so that nothing burned or got cold before the steaks were done.  The other bonus was I got to cook them well done.  Scott like his steak really rare but he wasn't here to complain, was he?

FINGERLING POTATOES with Fresh Spring Onion and Lemon Juice

20 organic fingerling potatoes

1/2 organic lemon, juiced

2 organic spring onions, sliced

a few glugs extra virgin olive oil

sea salt and pepper to taste

Method:  Bring the potatoes to boil in a large saucepan.  Add a pinch of salt to the boiling water and cook the potatoes until they are fork tender.  Drain the water and add the onion, lemon juice, olive oil, sea salt and pepper to the potatoes, stir and serve.

ROASTED CARROTS in a Creamy Horseradish Sauce

1 pound organic carrots, peeled and cut either in two or four sticks

2 Tbsp natural horseradish

2 Tbsp organic mayonaise

sea salt and pepper to taste

minced garlic chives or parsley

Method:  Preheat oven to 375*.  Steam carrots for a few minutes, being careful not to cook them too long, you want them to still be crispy.  Then combine the carrots with the horseradish, mayo and sea salt and pepper, stir and spread out in one layer in a cast iron skillet or baking sheet.  Roast in oven for about 20 minutes or until they are tender but not mushy and starting to brown on the edges.  Sprinkle with the chives and serve.