This is a simple side dish that has lots of flavor.
1 lb. carrots, sliced into 1/2 inch coins
1 shallot, minced
1 tbs. garlic, minced
1/2 c. salted butter
1/2 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. lavender buds
Preheat the oven to 425 degrees Fahrenheit. In a saucepan, melt the butter. Add the shallot and garlic and cook until fragment and the shallots are tender. Add the salt, pepper, and lavender and stir to combine. Toss the carrots with the butter sauce.
Place carrots in a single layer on a parchment paper-lined baking sheet. Bake for 15-20 minutes or until the carrots are tender when pierced with a fork.
This mac and cheese is topped with delicious, melty raclette cheese.
1 lb. macaroni noodles, cooked and drained
1 tbs. reserved pasta water
1 tbs. salted butter
1 tbs. minced garlic
1 tbs. all-purpose flour
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 tsp. crushed rosemary
1 tsp. mustard powder
1/4 tsp. ground nutmeg
1/4 tsp. smoked paprika
1 tsp. hot sauce
1/4 tsp. apple cider vinegar
1 1/2 c. whole milk
1/4 c. pecorino romano cheese, grated
1 c. sharp cheddar cheese, shredded
7 oz. raclette cheese, sliced
Preheat the oven to 350 degrees Fahrenheit. Place cooked noodles into a greased 9×13 baking pan. Set aside.
In a sauce pan, melt the butter over medium heat. Add the minced garlic and cook until fragrant and tender. Add the flour and stir to form roux. Cook the roux until lightly browned. Add the pasta water, salt, black pepper, rosemary, mustard powder, nutmeg, paprika, hot sauce, apple cider vinegar, and milk. Cook the sauce, stirring frequently, until the sauc is reduced and will coat the back of a spoon. Remove from heat.
Stir the sauce, pecorino romano cheese, and cheddar cheese with the macaroni noodles. Place the raclette cheese slices on top of the noodles.
Bake for 10-15 minutes until everything is warm and bubbly and the cheese is starting to brown.
Preheat the oven to 400 degrees Fahrenheit. In a sauce pan over medium heat, melt the butter and continue to cook the butter. It will begin to foam and start to smell nutty. Stir frequently and remove from heat once butter is browned. Allow to cool for five minutes.
Toss the asparagus with the butter, lemon zest, lemon juice, salt, black pepper, and bacon bits.
Spread asparagus onto parchment paper-lined baking sheets, not crowding the asparagus together. Roast the asparagus for 10-15 minutes until the asparagus is tender. Remove from the oven and then add th cheese to the asparagus to let it melt.