Grilled Heirloom Carrots

1 lb. heirloom carrots or top on carrots

6 tablespoons extra virgin olive oil

Course sea salt

Cracked black pepper

2 tablespoons thick aged balsamic vinegar

Heat the grill to medium high heat. Trim the carrot greens and toss the carrots in the oil, salt, and pepper. If a few of the carrots are larger than the rest slice them in half, length wise. Grill for about 4 minutes, rotate the carrots, and grill and additional 4 minutes, until you have horizontal grill marks. Remove the carrots from the heat and immediately toss in the vinegar while the carrots are still hot. Serve warm.

Wild Morels: Simply Sautéed

Normally I wouldn’t bother posting such a simple recipe but stumbling upon this amazing ingredients in the woods I  had to share. I found these mushrooms in upstate New York in early spring. I wouldn’t recommend collecting wild mushrooms unless with an experienced expert. That said, if you find yourself lucky enough to forage for wild morels this simple recipe is a fantastic way to enjoy them. Nutty and sweet I have also found morels at farmers markets or occasionally in the store. 

To clean wild morels: cut lengthwise and brush dirt or bugs off of the inside and outside of the mushroom with a soft brush or towel. Best not to wash the mushrooms. as they are like sponges and will absorb water and become slimy. If you just can’t stand not to wash wild foraged ingredients than this recipe is probably not for you.

1 lb. morels

2 tablespoons butter

2 tablespoons extra virgin olive oil

2 teaspoon fresh thyme, chopped

1 garlic clove, grated

Coarse Sea Salt and fresh cracked white pepper (substitute any kind of pepper corns you like)

Depending on the size of the morels leave them halved or cut them into bit size strips. I prefer to cut them in quarters, lengthwise. In your largest sauté pan heat the butter and oil over medium high heat. The more space the mushrooms have to sauté the better. When mushrooms are crowded into a pan they can steam instead of sauté and become slimy. Toss the mushrooms into the hot pan and sauté for about 8-10 minutes. When the mushrooms have reduced in size and released most of the water add the remaining ingredients and sauté for an additional 2-4 minutes. Be careful not to burn the garlic. Remove from the heat and serve hot. These sautéed mushrooms are fantastic next to a good steak, tossed into some fresh pasta or just gobbled up as a special side dish.