Thank you all for the well-wishes and encouragement yesterday! I appreciate it so much. My first day went well! I’ll update now and then on how everything is going.
So amidst career moves and first day jitters, yesterday, I also determined that I’m going to turn orange.
wintertime carrot pesto salad [walnut-marjoram pesto, carrot "ribbons"]
I don’t mean from the outside, in the way The Real Housewives have perfected, but from within. The culprit? An overdose of beta-carotene.
Lately, I’ve been on a major carrot kick. And why not? It’s the right time of year, and my skin is as white as they come [really, tan for me is near albino for most]. Perhaps an orange tint wouldn’t be so bad.
curried carrot and parsnip soup [steamed carrots and parsnips, vegetable broth, curry, ginger]
I’m pretty sure carrots were the first colorful vegetable I ever began to regularly eat. [The very first vegetables were onions and potatoes, caramelized and roasted, respectively]. I believe I have Cosi to thank, for providing a tiny baggie of baby carrots to accompany the paninis of which my collegiate self was quite fond. I never liked chips, so I always chose the carrot option.
I do remember a time during which I viewed the orange sticks as “rabbit food.” It’s tough to get that image of Bugs Bunny, the carrot, and the “what’s up, Doc” out of your brain. Of course, there was also the radical shift, where carrots and an appropriate low-calorie condiment were deemed a sufficient snack. [Have you ever dipped carrots in mustard? Don't.]
carrot almond paté, wrapped in nori with savoy cabbage [almonds, carrot, lemon juice, scallions, dulse, bragg's]
These days, carrots are always my crudité of choice when hummus or guacamole are on the table. But really, they deserve far more of a status than that of a boring pre-meal crunch. Somehow, they pair successfully with every manner of cuisine, adding a perfect sweetness to hot curry, complementing soy sauce in stir fries and sushi, even blending beautifully into desserts. Certainly, that versatility deems them worthy of a main course.
Ps: Just kidding about the orange skin. I like being pale.
Got a favorite carrot recipe? Are you on a kick with another food?
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I love dipping baby carrots in hummus! Yum. I’m always on an oatmeal kick!
My favorite carrot recipe would have to be the Carrot Bisque from VWAV. It’s so creamy and comforting :)
I’m def. on a squash kick (although I don’t know if it’s a ‘kick’ or a habit for life)
I eat a lot of spicy Korean carrot salad that my mom gets at the Russian store (I don’t know why Russians love it, but I’m glad they do).
I’m pretty sure it’s just some olive oil and a bunch of spices, but MAN it tastes good!
Your salad looks fantastic :)
I did not say it yesterday, but CONGRATS on the internship! That’s fabulous!
Congratulations on the internship!
I was a vegetarian from a young age, but I didn’t really eat vegetables. So my diet consisted mainly of pizza, ramen noodles, and macaroni cheese. My first foray into true veggie land also included carrots. Love them! My favorite carrot soup is from Orangette and includes fennel: http://orangette.blogspot.com/2005/04/when-paris-came-to-seattle-or-on.html
When I was little, carrots were my FAVORITE food. We always got them as a before-dinner snack, which I thought was a special treat and my mom thought was a way to get veggies into me. It worked. ;)
looove carrots!! especially when paired with cut apples and dipped in PB. (AKA, my current obsession!)
i love love carrots. beware they actually will turn you orange :) i’ve had the glow, it totally peeves out my dad cause he hates carrots, haha.
i feel like carrots can go with anything–mustard, hummus, tuna, cheese, the list goes on. i have yet to try them with nut butters but everyone loves that! i don’t why i haven’t jumped on the bandwagon.
happy tuesday!!
Oh, I know the orange glow far too well. As my blog name states, I bring merit to the carrot… which entails an innumerable (yet not shameful) comsumption of the lovely,crunchy,vitamin A packed crudites.
I am definitely inspired by your recipes!
I absolutely love carrots. They are one of my favorite veggies! My palms are definitely orange. People often ask me about them. All your carrots dishes look and sound fantastic!
Favorite carrot recipe: plain old cooked carrots with butter and honey. delicious!
Between the amount of pumpkin, sweet potatoes, carrots, and butternut squashes I consume regularly, I’m really surprised I’m not a nice shade of orange… no shame though!
I don’t really know many recipes for carrots… My favorite way to eat them is cold and crunchy with dip or nut butter… I’ve seen people make them into fries though, which seems intriguing…
Carrots just rule! My favorite recipe has to be just a simple juice with ginger root. Delicious and hits the spot. I also know there is an carrot cake ice cream recipe floating out there thats made with coconut milk…to die for!
Maggie
I’m always on a food kick with something, and now that I think about I, I have a history of of love affairs with orange-hued vegetables! Carrots (obviously), sweet potatoes, and as of late…satsuma oranges! They are just all over the farmer’s market and sooo good.
ps that carrot parsnip soup sounds so good. I love your kick for currying!
Carrots are always my veggie of choice when it comes to dips and hummus. I have a large serving of baby carrots at lunch everyday, so I’ll probably turn orange with you!
Such a pretty picture of the carrots!