Weekends with Yankee Episode 510: Down by the Sea

Focus on All Things New England Having trouble viewing this email? [View this email on the web](. [Weekends with Yankee logo]( Season 5 of Weekends with Yankee will air on [Create TV]( every Monday – 10:30 am, 5:30 pm, and 10:30 pm ET. [Weekends with Yankee Episode 510]( Weekends with Yankee Episode 510: “Down By the Sea” Co-host Amy Traverso visits the Chatham Bars Inn, a classic Cape Cod vacation destination since 1914, for a farm-to-table dinner featuring crops picked from the hotel’s own fields. Meanwhile, co-host Richard Wiese heads to Rhode Island for a surfing lesson on Narragansett Bay. Then it’s into the New Hampshire woods to forage mushrooms with chef Evan Mallett of the Black Trumpet in Portsmouth. Back in the kitchen, Amy cooks up Roasted Carrots and Herbed Yogurt Sauce. [WATCH NOW]( Colin Lynch’s Roasted Carrots with Herbed Yogurt Sauce [Roasted carrots]( Photo: Mark Fleming/Food and Prop Styling by Catrine Kelty Colin Lynch’s Roasted Carrots with Herbed Yogurt Sauce For season 2 of Weekends with Yankee, we visited Chatham Bars Inn on Cape Cod for a farm-to-table dinner (part of a weekly summer dinner series open to the public) hosted by executive chef Anthony Cole with guest chef Colin Lynch of Bar Mezzana in Boston. This simple, flavorful roasted carrots recipe with herbed yogurt sauce was just one of the dinner’s many delicious dishes. For a prettier presentation, you can buy small (1/2-inch-thick) carrots with their tops attached. Trim off all but an inch of the stems, then pick and wash some of the delicate leaves for a garnish. Also, for the dinner at Chatham Bars Inn, Lynch used fennel pollen in the seasoning, but this can be difficult to find. Freshly crushed fennel seeds are a great substitute. Total Time: 50 minutes Hands-On Time: 20 minutes Yield: 4-6 servings Ingredients 20 small carrots with tops, peeled and left whole 3 tablespoons olive oil, plus more for drizzling 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Juice and zest of 1/2 medium lemon 2 tablespoons chopped fresh dill (optional) 1 tablespoon minced fresh chives 1 tablespoon minced fresh mint 1/2 medium garlic clove, minced 1 1/4 cups plain whole milk Greek yogurt 1 tablespoon fleur de sel or Maldon sea salt flakes 1/2 teaspoon finely crushed fennel seeds 5 dates, pits removed, cut into strips Carrot leaves, for garnish Instructions Preheat oven to 375° and set a rack to the middle position. Toss the carrots with the olive oil, kosher salt, and pepper. Arrange on a baking sheet and roast until tender and caramelized, 40 to 50 minutes. In a small bowl, combine the lemon juice and zest, herbs, and garlic with the yogurt; stir to combine. In another small bowl, stir together the sea salt and crushed fennel seeds. Once the carrots are roasted, assemble the dish: Smear equal amounts of the yogurt mixture on four to six plates. Arrange carrots on each plate and sprinkle with date strips, carrot leaves, and fennel salt. Finish with a drizzle of olive oil. SPONSORS Weekends with Yankee is a production of WGBH Boston and Yankee Magazine and is distributed by American Public Television. [Unsubscribe]( [Forward to a Friend]( [Send Feedback]( [Facebook](   [Instagram](    [Pinterest](    [Twitter](   Help us be sure that this email newsletter gets to your inbox. Adding our return address [Today@NewEngland.com]( to your address book may "whitelist" us with your filter, helping future email newsletters get to your inbox. Did a friend send this to you? [Sign up to receive your own copy and a free guide](. At anytime you may [update your email preferences or change your email address](. Copyright © 2022 All Rights Reserved Yankee Publishing, Inc. - PO Box 520 Dublin, NH 03444 [Our Privacy Policy](