Baby Carrots in Lime Ginger Butter
This recipe highlights tender baby carrots, fresh out of the garden, tops and all. This dish is brilliant served with Easter dinner but is so easy that you can serve it any day. Make sure and use the real baby carrots, not the fake ones that have been whittled down to nubs.
3- 4 cloves of garlic, minced
1 pound of baby carrots, with tops, peeled
1 tablespoon of butter
1 teaspoon of fresh grated ginger
1 tablespoon of fresh cilantro
½ teaspoon of grated lime zest
1 tablespoon of lime juice
¼ teaspoon of salt
Slice, all but 1 inch, of the carrot tops off the carrots. Give them to the goat. Get out your big steamer and steam the carrots, covered, for about 8 minutes or until they are just barely tender. When the carrots are finished in their sauna, prepare the butter. Heat up a largish skillet over medium high heat and add the butter, garlic and ginger. Cook, stirring constantly, for about 1 minute, till it becomes very fragrant. Remove from heat and stir in the remaining ingredients. When everything is well mixed, toss in the carrots and roll them around. Serve immediately and then go plant some more seeds.

Chili-Lime Grilled Chicken

Ingredients:
-4 Boneless, skinless chicken breasts
-3/4 cup lime juice
-1/4 cup olive oil
-2 tbs chili powder
Directions:
Simply put all of the said ingredients in a resealable bag and allow it to marinate overnight for the best results. When you are ready to cook them, put the chicken breasts on a barbecue, preheated to 450 F. Cook on each side for 4-6 minutes until done. Enjoy.