grill-roasted curried potatoes and carrots

Read an article today on Bon Appetit encouraging readers to join a CSA. It's brief but I thought I'd share because I felt the writer did a nice job of expressing what it's really like to take part in a CSA. Plus, they included some links for spring-centric recipes!

"The selection varies from region to region and from farm to farm; consumers make a commitment to buy exactly what is produced; and it provides great lessons in seasonality and supply and demand (when there's no asparagus, you'll be pining for it, and when you've gotten kale six weeks in a row, you'll be giving it away to the neighbors). One of the best things about subscribing to a CSA is that you'll inevitably end up with ingredients you've never thought to buy or cook." -Molly Stevens, for Bon Appetit


If you live on the West Coast, you know just how beautiful the weather has been lately. The sun has been setting later and later and that leaves plenty of time after work for one of my favorite things in the world: barbecuing. There is something about grilling that makes me so giddy and excited, maybe I'm a pyromaniac. But there is the one big downer to lighting some coals ablaze and drinking some beer in your backyard- the mess that inevitably happens. I don't really know how it happens, but it seems that every time we cook out in the yard, magic dirty dishes appear out of no where and take over the kitchen. In the spirit of this early summer weather and the fact that its too hot inside to even think about doing a lot of dishes, I decided to make some tasty grilled meals with small amounts of clean up. So go grab some charcoal and get grilling! This recipe and the next are just the beginning of the summer!


Ingredients:
2 lbs baby Yukon gold potatoes, halved
7 medium carrots, greens removed, cut into 1 inch chunks
1/2 red onion, quartered
2 Tbsp canola oil
2 Tbsp curry powder
4 Tbsp fresh chopped cilantro
salt and pepper to taste
cooking spray

Once you have all of your food prepped, spray a large piece of wide aluminum foil with cooking spray (if you don't have large foil, use two pieces of regular foil layed out and crossed in a "+"). Add in the potatoes, carrots, and onion, and drizzle with canola oil. Sprinkle curry powder, salt and pepper on top and wrap and seal tightly. Toss them on the grill*, cover, and cook for 40 minutes while grilling everything else your going to be eating. Top with freshly chopped cilantro and chow down! We ate this side dish with our favorite veggie burgers, topped with red onion, cheddar cheese, lettuce and curry mayo sauce!

*This can also be done in a 350 degree preheated oven with the same cooking time.