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.

HONEY ROASTED PEARS

I am testing recipes for a cooking class I am teaching next week. Though I assume there will be ladies of all different skill levels, I feel it is a unanimous preference to have a simple dessert recipe under your belt. We will make a naturally sweetened cake too, for those that like to spend more time on their treats. However this recipe requires one mixing bowl, and everything else goes straight into the pan. Since I will be acting as both teacher and dishwasher, I strongly approve of the limited mess involved here.

I think this general idea inspires so many other combinations as the seasons change. In the summer you could substitute peaches, and use vanilla bean instead of cinnamon in the yogurt cream. Or I imagine in the fall, you could give the pan a bit of extra time in the oven and use apples instead... then sprinkle some granola and nuts on the top. It's dessert, but I mean, if there is granola involved, you can call it breakfast. That's what I tell myself when I get into the oatmeal cookies first thing in the morning. Don't judge me.

HONEY ROASTED PEARS // Serves 3-6 depending on pear distribution

Inspired by Joy the Baker

I used three pears, because that is what fit perfectly into my cast iron skillet. You could probably adjust more or less depending on what type of pan you use, just be certain it is heavy bottomed and oven proof. I don't often push an organic agenda, but since this is a short list of ingredients, I'd suggest using organic dairy products for best flavor results.

3 Ripe Pears (Bosc worked beautifully)

2 Tbsp. Unsalted Butter

1/2 Cup Honey

1 tsp. Real Vanilla Extract

2 Tbsp. Muscavado or Brown Sugar

1/2 Cup Thyme Sprigs

Salt

8 oz. Whipping Cream

1 tsp. Cinnamon

2 Tbsp. Honey

3/4 Cup Plain Greek Yogurt

Oven to 450'

1. Cut the pears in half length wise, use a small spoon or melon baller to remove the tough seeded center.

2. In a cast iron or heavy bottomed skillet, add the butter, honey, vanilla, muscavado or brown sugar, thyme sprigs and a generous sprinkle of salt. Let everything come to a gentle boil and stir continuously, about 2 minutes.

3. Add the halved pears to the pan, cut side down. Give it a shake and let them simmer on the stove about 2 minutes. Turn the pears over so they are now cut side up and transfer the pan to the oven, middle rack. Bake for 12 minutes until the pears are soft and the sauce has caramelized.

4. While the pears are baking, beat the cold whipping cream with an electric mixer until stiff. Add the honey, pinch of salt, cinnamon and beat another minute to combine. Gently fold in the greek yogurt, this will make it a bit thinner, but that's ok, it still tastes lovely, I promise.

5. Put one or two pears on a plate, drizzle with a hefty spoonful of sauce with a sprig of thyme for garnish, and a generous dollop or yogurt cream.

* If you were serving this to guests, you can do most in advance. I would pull the pears out of the oven just a few minutes early, let it cool and leave it covered at room temperature until you are ready to reheat them in the oven. They should probably warm back through in about 6 minutes. I don't suggest making the yogurt cream in advance, as the weight of the yogurt and honey will make the whipping cream fall completely.