Barbed A Y kitchen

About half a bag baby rainbow carrots
3 tablespoons melted butter or olive oil
3 tablespoons honey
1/2 teaspoon salt

Preheat oven to 375 F, line a baking sheet with foil.

Mix butter/oil, honey, and salt in some kind of sealing dish large enough for your carrots. Dump the carrots in, seal the dish, and shake like hell.

Use slotted spoon, fork, or your hands to move the coated carrots to the baking sheet.

Shove 'em in the oven for half an hour. Feast.

Ingredients:

1 medium eggplant, peeled and cut into 1/2-inch slices
salt
1 large onions, chopped
salt
1 tablespoons minced fresh basil or 1 teaspoons dried basil
1/2 tablespoon minced fresh oregano or 1/2 teaspoon dried oregano
1/2 tablespoon minced fresh thyme or 1/2 teaspoon dried thyme
1 1/2 tablespoons olive oil
1/2 can (14-1/2 oz can) diced tomatoes, undrained
1 oz tomato paste
1/2 tablespoon honey
3/4 teaspoons lemon-pepper seasoning
2 garlic cloves, minced
1 large eggs, lightly beaten
3/4 cups gluten-free bread crumbs
1/2 cup butter, divided
4 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese


Directions:
1. Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute the onions, basil, oregano and thyme in oil until onions are tender. (If you want, it can also have a bay leaf.)

2. Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. (Discard bay leaf if you used such a thing.)

3. Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, beat egg (and some pepper if you'd like that); place bread crumbs in another shallow bowl. Dip eggplant into eggs, then coat with crumbs. Let stand for 5 minutes.

4. In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Arrange into baking dish as below. Repeat with remaining eggplant and butter.

5. In an 11x7-in. baking dish (lined with an oven bag or well-greased), layer half of each of the eggplant, tomato sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 15-20 minutes or until a thermometer reads 160°. The cheese was starting to burn, but that might have just been our oven.

fresh chicken breast (1 per person)

Marinade:
1 dollop -- maybe a tablespoon or so? -- honey barbeque sauce
an extremely generous slug of St. James Winery Moscato, maybe a fourth of a cup? I don't know, it looked like enough
a couple good shakes of season salt

Take a fork to it until it's a nice consistency.

Breading:
1 slice gluten-free bread, crumbled in hands and worked through a sieve because lumps (a food processor would work, too)
an equivalent amount of ground parmesan
a little more season salt

Mix well.

Prep and cooking:
Preheat oven to 450F.
Stick a sheet of parchment paper under a baking rack on a cookie sheet.
Cover a saucer with bread/cheese crumbs.
Dunk chicken into wine and barbeque sauce with one ("wet") hand, apply to saucer. With other ("dry") hand, apply crumbs. With wet hand, pick up chicken. If not crumbed enough, add more.
Apply chicken to baking rack. Stick cookie sheet in oven.
Cook for 15 minutes, turn heat down to 400, cook for 25 more.

Serve with roasted carrots and mushrooms, and parmesan zucchini if desired.