What's for dinner you ask?

It's Sunday.  I should be working on homework and personal statements, but, well, uh, let's just say those things are out of the question for today.  A day without plans provided the perfect opportunity for me to try a few new recipes that I had been dying to try.  Dinner at 1246 consisted of a turkey burger smothered in avocado, honeyed carrots and oranges, and fresh mushrooms with mozzarella and olive oil. The best part is, all of these things were incredibly easy to prepare.

I discovered the carrot recipe in a Real Simple Magazine:

• 2 pounds very small carrots, scrubbed; or regular carrots—trimmed, peeled, and cut into thin sticks
• 1 orange, cut into 8 pieces
• 2 tablespoons olive oil
• 2 tablespoons honey
• kosher salt and black pepper
• 2 tablespoons small dill sprigs

Directions

1. Heat oven to 375° F. On a large rimmed baking sheet, toss the carrots and orange with the oil, honey, 1 teaspoon salt, and ¼ teaspoon pepper.

2. Roast, tossing once, until tender, 30 to 35 minutes. Sprinkle with the dill
** I cut this recipe in half due to the fact that I did not feel the need to eat 2 pounds of carrots this evening. I also omitted the fresh dill--and I was pleased with the results.

For the mushrooms (recipe inspired by Molly Wizenberg, big surprise, eh?) I used pre-sliced baby bella mushrooms.  They worked out perfectly!

• sliced mushrooms
• fresh mozzarella cheese
• olive oil
• sea salt

Place mushrooms in a glass pan or a heat proof platter.  Break chunks of the mozzarella cheese and scatter on the mushrooms.  Drizzle with olive oil and salt.  Place mushrooms under a broiler for 4-5 minutes, watch them closely! 

I won't even tell you about the cookies I am going to bake next.  I'll save that for another post. Happy Sunday, Peace.