Hidden a bit off the beaten path in Glendale, Golden Road Brewery flourishes as a locals pub (and brewery of course!) that serves up fresh and local food paired up with wonderfully refreshing beer. I’d heard about this place from my gal Kelsi as a great spot for veggie/vegan friendly food and the boyfriend had been picking up their eco-friendly 16-ounce six packs from our neighborhood liquor store. So it was a total no brainer when I was in the area the other weekend to make a pitstop for some grub and brew!

They have a pretty extensive menu which would make even the most discerning foodie squeal with delight (no joke)! I ended up getting the Bahn Mi (deep fried tofu, julienned vegetables, pickled carrots, jalapeños, fresh herbs + sriracha mayo) which was way tasty but I’m totally dying to try the Coconut “Noodle” Salad (young thai coconut, julienned vegetables, napa cabbage, spiced peanuts, fresh herbs + almond chili sauce), Crispy Sundried Tomato Polenta (roasted fennel, brussels sprouts, pearl onions, cherry tomatoes + white bean puree) and pretty much their entire snacks menu including the Dino Kale Rolls (filled with white bean puree, bell peppers and pine nuts over olive oil sautéed quinoa) or what about some Wild Mushroom Risotto Fritters with vegan pimento cheese? To D-I-E for.

We both got glasses (me a mini!) of the Golden Road Hef and best part was taking a growler home (which are refillable…rad!)

Photo: Wishful Chef

It’s been a while since I’ve shared a recipe but I promise, this one will makeup for all the lost time! I first saw this idea on Pinterest and it literally tickled me pink thinking of it. Carrots… as fries? Now mind you, I was in the company of a hefty amount of carrots as we’d been getting a ton in our bi-weekly CSA produce box. I desperately needed a way to eat mass amounts of carrots… and fast.

I made them at first alone, then also mixed them with sweet potato fries. Results? I was speechless, and so was the boyfriend who is not normally a fan of carrots (nor sweet potatoes). Give it a go. I promise you’re going to be addicted.

Carrot Fries (adopted from Wishful Chef)

6-8 carrots, washed and cut into 1/2 inch wide strips
1 tablespoons olive oil
1 tablespoons rosemary
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven at 400°F. Cut carrots into french fry strips. In a large baking sheet ( I line with parchment paper ), toss carrots with olive oil, dried herbs and salt & pepper.

Arrange in a single layer and make sure to flip the fries over two or three times to brown evenly. Bake for about 40 minutes, or until golden brown and crisp.

I’m so late with this post, but a while ago I picked up a gorgeous head of broccoli romanesco at the Hollywood Farmer’s Market from one of my favorite heirloom vendors. It was a fascinatingly beautiful vegetable…that looked almost mathematical and even perhaps like it had come from space. I did some interweb searching and found NO GOOD RECIPES on how to make this italian wonder…so, I took matters into my own hands.

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