FOOD DANCE - ASPARAGUS

6x6 Oil on Panel
Day 14 of the 30/30 Challenge

      $100.00 plus S&H

I thought I would sort of get lost in all the green, but I didn't and had a good time painting this asparagus.  Although, this series continues to be a lot of fun and challenging, I can feel the end coming soon.  
I decided not to post over the week-ends.  It is good for me to give my computer time a break.  I do however, paint when I can on Saturday and Sunday.  Family takes priority on those days! 
Another recipe from Ina Garten.  This is so very good and so very easy.

Roasted Asparagus

by Ina Garten

Serves 8

2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp

FOOD DANCE - CARROTS

6x6 Oil on Panel
Day 2 of the 30/30 Challenge

$100 plus shipping

I wanted to keep these carrots simple with their shapes and colors.  I don't know about you, but I love the shape of carrots and all the greens that are attached to their tops.  And a big plus ... they are good to eat and very healthy.  Wonderful!  I've included one of my favorite  recipes for carrots from one of my favorite cookbooks, The Barefoot Contessa by Ina Garten.  It's easy and soooo good!

Roasted Carrots

Courtesy of Ina Garten

The Barefoot Contessa  1999

12 carrots
3 Tbsp. good olive oil
1 1/4 tsp. Kosher salt
1/2 tsp. freshly ground pepper
2 Tbsp. fresh dill or parsley

Preheat oven to 400 degrees F.

If the carrots are thick, cut them in half lengthwise: if not, leave whole.  Slice the carrots diagonally in 1 1/2 inch thick slices.  Toss them in a bowl with the olive oil, salt and pepper.  Transfer to a sheet pan in 1 layer and roast in oven for 20 minutes, until browned and tender.

Toss carrots with minced dill or parsley, season to taste, and serve.

Links:
Barefoot Contessa
Leslie Saeta Blog