Hi everyone! I've got a new live-reading preview of this week's new Jessie Gussman release, Into the Golden Dawn! This fifth entry into Jessie's fantastic Raspberry Ridge series is the story of Olive Jardine; she left Raspberry Ridge and a wonderful man to travel the world and "find herself."
When that doesn't go as she hoped, she returns to Raspberry Ridge - bearing a huge secret - to her sisters and Doyle McKenny, the man whose heart she broke. Can she find the happiness that has eluded her, and finally find a place to call home?
Come on in for a live preview reading, plus, Jay is making Crispy Parmesan Carrots!
Recipe for Crispy Parmesan Carrots
Ingredients
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6 medium carrots, peeled
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
2 teaspoons garlic, minced
½ teaspoon onion powder
½ teaspoon red pepper flakes
1 teaspoon fresh rosemary, chopped (or 1/2 tsp dried)
2 cups parmesan cheese, grated, divided
parsley, chopped for garnish
Directions
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Preheat oven to 400°F* and line a sheet pan with parchment paper.
Cut the carrots crosswise, into 2-inch sections. Then, slice each section in half lengthwise.
In a large bowl, combine the olive oil, salt, garlic, onion powder, red pepper flakes, and rosemary. Mix well. Add the carrots, tossing to coat well.
Sprinkle 1 ½ cups of parmesan cheese over the sheet of parchment paper in an area to match the volume of the carrots.
Place each carrot onto the parmesan-coated lined pan, cut side down. Repeat with the remaining carrots, creating a tight line and a rectangular pattern. (Avoid gaps in between carrots.)
Sprinkle the remaining parmesan cheese on top of the carrots.
Bake for 35-40 minutes, or until the carrots are easily pierced with a knife.
Serve warm!
11 сен 2024
