Pan-Roasted Purple Potatoes and Carrots with Garlic-Lemon Aioli

My mother knows that I love to work with unique, fun ingredients in the kitchen. So, it was no surprise that she picked me up a bag of stunning purple potatoes this past week and said, "I knew you could do something cool with them." I decided on pan-roasting them with some carrots in my large cast iron pan. I knew I wanted some type of dipping sauce, so I whipped up a super-quick aioli that totally elevates this dish.

The mayo-based aioli is lemon-y, creamy and garlicky. Having it alongside of the vegetables is a necessity. Plunging those perfectly-roasted potatoes and carrots into that sauce is pretty much heaven on earth. The vegetables themselves come out super tender on the interior, but are not mushy. And, they have just the right amount of crusty sear and crispness on the exterior.

This is a fabulous side dish that takes little prep work and truly highlights beautiful, fresh produce in a simple, yet delicious way.

NOTE: Baby gold/yellow or red potatoes can be utilized for this dish if you can't get your hands on the purple variety.

Yields 2 - 3 servings.

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Lemon Cake Mix Puppy Chow

I think most of us know (and love) traditional Puppy Chow ("Muddy Buddies"). I've made several versions of the original throughout the years. Since we are in the middle of summer (and lots of hot temps) right now, I was pondering trying a more "refreshing" version. The flavor of lemon immediately came to mind.

Using a lemon cake mix makes this recipe so super simple. In just a matter of like, five minutes you can be enjoying this addicting, sweet Lemon Cake Mix Puppy Chow.

Roasted Red Potatoes with Lemon Garlic Aioli

 

I'm (kinda) stealing borrowing the same sauce recipe that I used recently for my Roasted Brussels Spouts post.  To be honest, I've used it more than once since posting that recipe last week.  (It is amazing with grilled asparagus, too.)

And, as amazing as the sauce is, I forgot to take a picture of the darn stuff.  So, you'll have to just imagine it sitting there awaiting its meeting with those gloriously crisp taters.  Or, just make this recipe and you can look at your own Lemon Garlic Aioli - just before you devour it.

Blueberry Scones with Lemon Drizzle Glaze

Blueberries and lemons collide in this simple-to-make scone recipe. The dough itself requires just a handful of basic pantry ingredients - flour, baking powder, sugar and salt. Fresh lemon zest added to the dough perfumes the scones with a hint of citrus. The addition of butter and cream make these scones super flaky and tender. Blueberries get folded in, then eventually burst into juicy perfection during baking. Once cooled, a simple powdered sugar and lemon juice glaze gets drizzled atop each scones - this is the component that really drives home the tart, zippy, citrus notes.

These scones are just divine. I kick myself every time I make these that I didn't double the recipe. Maybe that's actually a good thing. With a good dose of heavy cream and lovely little bits of real butter, they probably aren't the healthiest thing I could be eating. But, they sure are heavenly, flaky triangles of loveliness.

Regarding the blueberries, I have made this recipe with both fresh and frozen blueberries. Either works great. If I use fresh, I do pop them in the freezer for about thirty minutes prior to incorporating into the dough. This helps the blueberries "hold up" a little better during the mixing and baking process so that the dough doesn't become too discolored. If using frozen, bagged blueberries, use them straight from the freezer.

Yields 6 - 8 scones {depending on how big you choose to cut them}.