Carrots Hot Off the Grill
I am more of a “recipe seeker” than a recipe developer, maybe that will be change in the future. On the other hand, Tieghan Gerard of Half Baked Harvest is a natural recipe genius with her flavor and ingredient artistry and food styling bordering on culinary masterpieces. A Colorado twenty-something with already two cookbooks under her belt, and 1.9 million Instagram followers and counting, she has the ability to create a new mouth-watering recipe everyday. She is simply amazing and fresh in the culinary world. Check her out!
I seek out certain recipes for my culinary repertoire, hunting them down from cookbooks, friends, the internet, magazines, and saved recipe files. You know the ones, like Alice Waters’ Mulberry Ice Cream, Martha Stewart’s Lemon Bars, Patricia Wells Sorrel Soup, Ina Garten’s Spinach Gratin, Dorie Greenspan’s Gougères, and Sheila Lukin’s (Silver Palate days), Corn and Lobster Chowder, see below.
In the Bon Appétit, June/July 2020 magazine issue there is a terrific recipe I want to share with you, Grilled Carrots with Avocado and Mint. This is a “24 carrot gold” recipe. I had never grilled carrots before, roast them in the oven with a few other root vegetables, olive oil and a little salt and pepper. Yes and yum!
Grilling the carrots in this recipe caramelizes them, and the cumin-forward dressing is a perfect dressing companion. This is such a simple and well-rounded recipe. It has big flavor, acid, heat, spice and texture. The combination of avocado, toasted cumin, fresh ginger, mint, and serrano chile are divine!
In San Diego, California, we are lucky that we can grow carrots all year long, and now there are so many heirloom and rainbow colors to grow besides the beautiful orange through seed companies and buy at our farmer markets.
Bon Appétit, June/July 2020 Issue
Bonus Recipe from My Recipe Archive
Shelia Lukin was at one time a Food Contributor for Parade Magazine, dates unknown. This chowder is special and elegant enough for a Christmas Eve or New Year’s Eve Dinner, or a very special occasion. Enjoy!
Shelia Lukin’s Elegant Corn and Lobster Chowder
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Merci Mille Fois!