Careme Recipes

Location: Roosevelt Square (1026 NE 64th St)

Honey-Roasted Carrots with Lemon-Dill Yogurt

A Derby-ready side that feels Southern and springy at once: sweet roasted carrots glazed with a little honey and piled over a cool, herb-flecked yogurt with a shower of fresh dill. Colorful, elegant, and easy to serve alongside grilled meats or bourbon-glazed salmon.

Total time: 35 minutes

Estimated cost: $9-12

Health notes: Approx. 220 calories per serving. Vegetarian, high in fiber and vitamin A, with moderate fat if using whole-milk yogurt.

Drink pairing: Mint Julep or dry Rosé

Ingredients

  • Organic Carrot Bunch
    1 bunch $2.69
  • Organic Dill Bunch
    2 tablespoons, chopped $2.69
  • Organic Lemons
    1/2 lemon $1.29
  • Pantry: plain Greek yogurt
    1/2 cup
  • Pantry: olive oil
    1 tablespoon
  • Pantry: honey
    2 teaspoons
  • Pantry: kosher salt
    to taste
  • Pantry: black pepper
    to taste

Instructions

  1. Preheat the oven to 425°F.
  2. Trim and peel the carrots if needed, then cut any thick ones in half lengthwise so they roast evenly.
  3. Toss the carrots with olive oil, honey, salt, and pepper. Spread on a sheet pan in a single layer.
  4. Roast for 22 to 28 minutes, turning once, until tender and browned at the edges.
  5. While the carrots roast, stir the Greek yogurt with a squeeze of lemon juice, a pinch of salt, and half of the chopped dill.
  6. Spread the yogurt on a serving plate or shallow bowl. Arrange the warm roasted carrots on top.
  7. Finish with the remaining dill, a little lemon zest if desired, and a final crack of black pepper.
Herbed Derby Potatoes with Mustard-Lemon Dressing

This bright potato side brings steakhouse energy to the Derby table: crisp roasted creamer potatoes tossed with chives, parsley, and a sharp mustard-lemon dressing. Familiar, crowd-pleasing, and great warm or at room temperature for entertaining.

Total time: 40 minutes

Estimated cost: $10-14

Health notes: Approx. 280 calories per serving. Vegetarian and satisfying, with moderate carbs and a lighter dressing than mayo-based potato salads.

Drink pairing: Bourbon smash or Sauvignon Blanc

Ingredients

  • Organic Yellow Creamer Potato Bag
    1/2 bag, about 12 ounces $5.99
  • Organic Chives, 0.5 OZ
    1 tablespoon, snipped $2.99
  • Italian Parsley Bunch
    2 tablespoons, chopped $1.49
  • Organic Lemons
    1/2 lemon $1.29
  • Pantry: olive oil
    1 1/2 tablespoons
  • Pantry: Dijon mustard
    1 teaspoon
  • Pantry: honey
    1/2 teaspoon
  • Pantry: kosher salt
    to taste
  • Pantry: black pepper
    to taste

Instructions

  1. Preheat the oven to 425°F.
  2. Halve or quarter the creamer potatoes so they are all about the same size. Toss with 1 tablespoon olive oil, salt, and pepper.
  3. Roast on a sheet pan for 25 to 30 minutes, flipping once, until crisp and golden.
  4. In a bowl, whisk together the remaining 1/2 tablespoon olive oil, Dijon mustard, honey, and a squeeze of lemon juice.
  5. Toss the hot roasted potatoes with the dressing, chives, and parsley.
  6. Taste and adjust with more salt, pepper, or lemon juice as needed.
  7. Serve warm or let cool slightly and transfer to a platter.
Strawberry, Radish & Mint Spring Salad

A fresh, fast Derby side with Southern picnic vibes: sliced strawberries, crisp radishes, and tender greens in a minty lemon dressing. It brings brightness and color to rich mains and looks beautiful on a buffet table.

Total time: 20 minutes

Estimated cost: $8-11

Health notes: Approx. 140 calories per serving. Light, fresh, and vegetable-forward with vitamin C and fiber.

Drink pairing: Mint Julep or dry Riesling

Ingredients

  • Organic Open Pint Strawberry
    1/2 pint $4.99
  • Organic Red Radish Bunch
    1 bunch $2.21
  • Organic Spring Mix, 5 OZ
    1 bag $3.69
  • Soli Organic Mint, 0.5 OZ
    1 tablespoon, chopped $2.99
  • Organic Lemons
    1/2 lemon $1.29
  • Pantry: olive oil
    1 tablespoon
  • Pantry: honey
    1 teaspoon
  • Pantry: kosher salt
    to taste
  • Pantry: black pepper
    to taste
  • WHITEHAVEN New Zealand Sauvignon Blanc
    750 ML 19.99

Instructions

  1. Hull and slice the strawberries. Thinly slice the radishes. Roughly chop the mint.
  2. In a small bowl, whisk together the olive oil, honey, lemon juice, salt, and black pepper.
  3. Place the spring mix in a serving bowl and scatter over the strawberries and radishes.
  4. Drizzle with the dressing and gently toss just before serving.
  5. Finish with the chopped mint on top for a fresh Derby-inspired touch.

Wine picks:

  • WHITEHAVEN New Zealand Sauvignon Blanc 19.99 750 ML
  • Charles Smith Wines Kung Fu Girl Riesling 13.99 750 ML

Why it works: Two bright, chilled whites that echo this salad’s citrus-herb freshness and strawberry sweetness. The New Zealand Sauvignon Blanc brings zippy lemon-lime acidity and herbaceous notes that mirror the mint and cut through the salad’s honey-lemon dressing; it keeps the palate clean between bites. The Kung Fu Girl Riesling adds aromatic stone-fruit and a touch of off-dry fruitiness that complements the strawberries and honey without overwhelming the radishes’ peppery snap—great if you want a slightly fruitier, crowd-pleasing option.

Planned by Careme.