I was recently at a party and this delicious dip was served. I know it seems so simple, however I could not get enough of this tasty Roasted Carrot Dip. I made some slight modifications to the recipe I was given and this is my version, hope you enjoy it!

Roasted Carrot Dip

10 carrots, peeled and cut in half lengthwise

5 whole cloves of garlic (leave cloves whole to roast)

2 tbsp extra virgin olive oil

½ cup plain non fat yogourt

¼ cup non fat sour cream

¼ cup water

2 tsp white wine vinegar

sea salt and fresh ground pepper to taste

2 tbsp fresh chopped basil

Toss the cut carrots with olive oil and garlic cloves. Bake at 425 degrees for 20 minutes, toss carrots and roast for another 20 minutes.

Puree the roasted carrots with the garlic until smooth. Add remaining ingredients and blend together. Serve at room temperature as a dip for fresh vegetables.

This got me thinking about food over the holidays. So often we tend to overdue on the dinners, appetizers and desserts and making everything so fancy. This year I am keeping things as simple as possible. Of course we will still have turkey, stuffing, vegetables and the pumpkin pie. Rather than spending all of my time in the kitchen making additional snacks that really aren’t necessary the snack food around is going to be a vegetable platter and of course the roasted carrot dip.

Christmas is supposed to be about time spent with your family and friends, cherish this quality time instead of spending it all in the kitchen!

Lemon Rosemary Salmon

4 – 6 ounce salmon fillets

extra virgin olive oil

½ tsp salt

½ tsp pepper

1 tbsp fresh minced rosemary

2 lemons sliced into rounds

¼ cup lemon juice

½ cup white wine

4 tsp capers

4 pieces of tin foil – large enough to fold into a package over the salmon

Brush salmon with olive oil and season with salt, pepper and rosemary

Place each piece on tinfoil

Top each with slices of lemon, 1 tbsp lemon juice, 2 tbsp wine and 1 tsp capers

Wrap tightly in foil packets

Place in medium high bbq or 425 degree oven

Cook approximately 10 minutes for a 1 inch thick piece of salmon

Garlic Green Beans

11/2 lbs of green beans(6 servings)

1 tbsp olive oil

2 cloves minced garlic

1/2 tsp black pepper

juice from 1 lemon

Trim and wash beans. Bring a large pot of water to a boil. Once the water is boiling, drop the beans into the water and blanch for 1 minute. Quickly drain and run the beans under very cold water. Set aside. Heat oil and garlic in a large pan over medium/high heat. Add beans and cook for 2 minutes, stirring frequently.Remove from heat, stir in lemon juice and pepper and serve.