Citrus Roasted Carrots
Quinoa Pilaf: White Lima Beans & Currants
Arugula & Radicchio Salad
Hazel Nuts & Orange Champagne Dressing
Preheat the oven to 425
Scrub and slice the carrots lenghtwise
Toss the carrots with evoo, salt, pepper and orange zest
place cut side down on a foil lined baking sheet (with melted coconut oil) and roast for 20 minutes, or until for tender
Meanwhile, cook the quinoa and beans. Drain and toss together with currants and lemon olive oil
Thinly slice the radicchio and toss with arugula
Toss with a homemade orange dressing
Chop together hazelnuts and parsley – mix with orange zest, evoo and salt
Plate and enjoy warm or at room temp!
