I had a few reasons I “needed” to make this cheesecake. Reason 1: It’s purdy. Reason 2: It looked easy. Reason 3: I had never made a no-bake cheesecake before. Having made one now, I can say that I prefer regular cheesecake, but I did like how fun this was to make. I could see trying the technique to make other colorful cakes in the future.
3 straight posts of veggies? No way! Well, that’s what we have for this week. Starting with today’s entry of roasted carrots!
My friend Lisa and I were holding another dinner party. We wanted to welcome summer with lots of colors, so we purposefully chose dishes that we knew would reflect a full rainbow. I think she got more creative than I did, because she even dyed some cauliflower blue!
The above plate is before the chicken finished (why does roast chicken always take its sweet time?). I hope she will share some of her recipes soon. She did a watermelon salad, a potato gratin (with mustard!) among many other delicious foods.
On the above plate, you can sneak a peek at the carrots for this post and the little roasted tomato (above the cauliflower) that will be in a coming post. I might also share the lemonade recipes (blackberry and peach) that turned out to be super popular.
The recipe for the glazed roasted carrots came from a cookbook I bought at the Le Creuset outlet by Sonia Stevenson called “Roasting”. I had been looking for some more savory recipes, and there were many in this book that looked interesting, starting with these carrots and the tomatoes. I have also made a fish recipe out of it. Everything has been yummy. Because of some ingredients, I have made some substitutions. I will include my versions below.