FARMHOUSE CARROTS

I love feeding people. I enjoy the whole process of collecting ingredients, the creativity in combining flavors, the science of how heat changes foods texture, watching the expressions of people you love have their hunger satisfied, and then sitting there with bellies full and talking about life. Every part of it is so gratifying in its own way. A majority of you are food people (I'd go as far to say, all of you are food people), so this sentiment is likely one we have in common. People are happy when they eat good food, and I like to make people happy. I hope you get time this weekend to make something, and eat with people. We have a few picnics planned to do that very thing.

I think this recipe could change the mind of a cooked-carrot-hater. I can't stand over-cooked vegetables. The minimal liquid and high heat, sort of blisters the outsides to create a tender yet resistant texture. The ingredients are simple, and if you can make it to a farmers market, spring onions are in abundance. Fresh carrots should be very firm- if they have any bend to them, steer clear.

FARMHOUSE CARROTS // Serves 4

2 bunches carrots (about 15ish carrots)

1/2 cup thinly sliced spring onion or scallions

2 Tbsp. extra virgin olive oil or unsalted butter, warmed

2 Tbsp. honey

1 Tbsp. apple cider vinegar

3 Tbsp. roughly chopped rosemary

1 tsp. each sea salt/pepper

Fresh chives, for garnish

Oven to 400'

In a small bowl, whisk the oil or warmed butter, honey and cider vinegar together. Add the salt and pepper. Break apart the rings of the spring onion. Add the slices and the chopped rosemary into the honey mixture.

Cut off the green leafy parts and clean the carrots. Dry completely.

Line a baking try with foil or parchment paper (I didn't do this, and I wish I did, much easier to clean). Spread out the carrots in a single layer. Drizzle the honey mixture over and gently toss to coat.

Roast on the upper rack for 25-35 minutes, depending on the thickness of your carrots. They should be tender but still have a good bit of resistance too them. Garnish with fresh chives.

WARM ASPARAGUS SALAD WITH BASIL + MINT PISTOU

This was my first experience with a pestle and mortar. I envisioned it so earthy and rustic. I wanted to appreciate the fruit of my labor, more so than I would with an electric machine. I borrowed one from a dear friend, to see if this age old tool could stand up to it's reputation. However, the sight of me using all my arm strength to try and break through the fibrous basil leaves was maybe more rustic than I was capable. I felt so pretty, there in the kitchen with Hugh, while chards of garlic were spitting back at me and getting lodged in my curly hair. Super cute. I have read the praises of how much better pesto/pistou turns out with the smashing of the ingredients against the marble. I may loose culinary credibility, but I thought it was a mess and couldn't taste the difference. Go ahead, throw stones. Maybe if I were mega buff, coordinated and more patient, it would have been all it cracked up to be.

The means of how I got to this warm plate of crunchy green asparagus, rice and lentils is not the point (but haven't I intrigued you to want to get chards of garlic in YOUR hair?). I am partial to adding grains to my vegetables, because it keeps me full longer. This very well could suffice as a simple vegetarian entree, but is also a colorful side. I have sung my song of how I adore leftovers, so I put the chilled reminance over some salad greens the next day. The pistou dressed everything perfectly. The ingredients had marinated overnight, and was just as nice cold as it was warm. It made the garlic scented locks seem worth it.

WARM ASPARAGUS SALAD WITH BASIL + MINT PISTOU // Serves 4

I used a pestle and mortar for the pistou, but it would be less hassle in a blender or food processor. To save yourself time, you may purchase pre cooked brown rice in most freezer sections now. Any variety of lentil is fine, cooking times will vary.

2 Cups Cooked Brown Rice

1 1/4 Cup Cooked Lentils (I used Black Beluga Lentils)

1 lb. Asparagus

1/2 Cup Roughly Chopped, Fresh Chives

// BASIL, MINT + WALNUT PISTOU //

2 Cloves Garlic

1 tsp. Sea Salt

1/2 Cup Walnut Pieces

1/3 Cup Fresh Lemon Juice (about one lemon)

1 Cup Fresh Basil Leaves

1/3 Cup Fresh Mint Leaves

1/3 Cup Extra Virgin Olive Oil

Pepper and Red Pepper Flakes to taste

1. In a food processor or blender, add the garlic cloves, salt and walnuts and pulse a few times. Chop or tear the herbs into smaller pieces, and add them to the processor with the lemon juice, pulse until everything is coarsely combined. Add a generous pinch of pepper and red pepper flakes and the extra virgin olive oil. Again, a few more pulses to combine. I like to leave mine a bit chunky.

2. Bring a pot of water to a boil. Cut the asparagus spears on a diagonal, about one inch pieces. Add them to a steamer basket (or to the boiling water, but they will only need about 1.5 minutes here) and steam for about 2.5 minutes. Prepare another bowl of ice water. Remove and add the asparagus to the ice water bath to set their color. After a few minutes, drain completely.

3. Prepare the brown rice and lentils according to instructions. While warm, mix them together in a large bowl. Add the asparagus and a few big dollops of the pistou (amount based on personal preference), and fold gently to coat everything in the sauce. Add the chives, fold again. Garnish with fresh chives.

SQUASH BOATS WITH QUINOA

One day life can seem so routine, and then you look back on particular moments and specific days, and see that a decision you made changed the course of your life. Was it wise to quit my job? I'm not sure yet. But I do know I wasn't fufilled in how I was spending most of my days, and making a decision to change that, be it risky, can't possibly be a bad one. I don't always follow rules, but I am cautious, and attempting a more entrepenurial career is not something I imagined I would do. I admire people who takes chances, and I can dream about what I'd 'rather be doing', but some personalities are comfortable in safe places. Most of us, I would guess. Which is why I am so grateful to have Hugh, whose encouragement in sincerely wanting me to do work that makes me happy, is what pushed me to give my notice. Some days I feel SO GOOD about this, but there are moments I panic and cry. I'm relieved but scared all at the same time. My emotions are incredibly confused and excited, motivated and stone cold frightened within the course of a day.

My plan is to be a renaissance woman; pursuing a number of small projects until I find a rhythm that works. I intend to expand my dinner delivery business, cook for small dinner parties, teach cooking classes, maybe get certified to teach pilates, start a cookbook, work at the local farm a few days a week and sell advertising on this lovely site, so I can spend more time here. I didn't want to keep waiting to be doing things I wanted to do. I wasn't sure what exactly I was waiting for, as there is resounding advice I get from older folk, "there will never be enough money for a house, for kids, for vacations... but you just do it". So thank you to Hugh, for pushing me and believing I have more potential than I think I do, and to my family and close friends who affirm that this is a promising decision. So until I panic and cry again, let's eat squash boats.

SQUASH BOATS WITH QUINOA // Serves 2

You could use any squash, they would just hold different amounts of quinoa filling. I think it would be a great side in acorn squash. You could serve this with a protein, or make it a meal of it's own by mixing your protein of choice into the quinoa. I think it would be nice with a little parmesan cheese to top it off as well.

1 Kabocha Squash

2 tbsp. Maple

1 Tbsp. Olive Oil

Pinch of Salt and Pepper

3/4 Cup Quinoa

1 tsp. Ground Cardamom

1 Shallot, Minced

1 Pear, diced (any type you prefer, but a firm one)

1/3 Cup Basil, Chopped

3 Tbsp. Meyer Lemon Juice

1 Tbsp. Extra Virgin Olive Oil

1 Tbsp. Agave Nectar/Honey

2 Cup Baby Spinach and or Mache Lettuce

Salt and Fresh Pepper to taste

Oven to 425'

1. Cut squash in half and seed it. Mix the maple and olive oil and rub generously onto the flesh of the squash. Roast cut side down, for about 20 minutes. Turn the squash cut side up and cook about another 15 - 20 minutes 'til finishes cooking and caramelizes on top. The cooking time will depend on the size and type of squash you use, continue to test it with a fork. It should be the firmness of a baked potato.

2. While squash is cooking, prepare the quinoa. Bring 1 1/2 cups water to a boil and add the quinoa, cover and simmer for about 10 minutes until the liquid is absorbed. Remove and transfer to a mixing bowl. Add the shallot, lemon juice, cardamom, olive oil, and stir. Allow to cool down about 8 minutes, add the basil, pear and greens to combine **Don't add them when the quinoa is pipping hot, otherwise it will wilt them into a brown mess.

3. Remove the squash boats and let them sit about 5 minutes to cool down. Fill each cavern with desired amount of quinoa mix. Sprinkle the top with fresh ground pepper and serve.