Yesterday was kind of a shit show as far as the weather was concerned.%u00a0 I woke up early to a lovely light blanket of snow, the temperature hovering around 32 degrees. The air was nice and crisp, the sky was a light grayish blue. The neighborhood was quite. I walked the pup and then took off for the morning. It was so nice.
How that changed fast. Walking home a few hours later I was a hot , drenched, cold and damp mess. All that snow turned into slush and gigantic puddles and it was raining a good steady soaking rain. And I had to walk my butt home. So that was great.
But you know what these weather make me think of… Spring!!!! Yes, warmer, slushy, mushy weather. Mud all over the house and a wet smelly dog All the things that should not be happening right now but are. And now I have the springtime feels hard.
With things all springy, I was thinking of spring veggies and just wanting something bright and pretty and tasty. Peas! Peas are a good spring veggie, and where there is peas, there carrots. (or should be)%u00a0 But not plain, run of the mill peas and carrots. First off I got the prettiest colorful purple, white, and orange carrots because I needed some color. Right there that made me super happy, Then instead of just steaming them with some peas, I did roast those carrots to bring out all the sweet juicy flavors. Then those pea. Not really in season yet, so I went with frozen (I love frozen peas)%u00a0 and made the brightest, most amazing creamy pea sauce infused with garlic lemon, and dill. (all spring time flavors)
The results… I love roasted carrots so no surprise there but the creamy peas…KA-POW amazing!!!! My mouth has never been so happy to eat peas. and it really loves peas. Fresh, clean, tangy…I made, I ate, I though about them all night. And of spring and all the peas and carrots I am going to plant…and eat.
The stuff. The prettiest bright and colorful carrots and some green as can be frozen peas. Dill, garlic, and lemon to add to the peas and some olive oil, salt and pepper to roast up the carrots.
Chop up the carrots and tossed with salt and pepper and a drizzle of oil. And onto a baking sheet and into the oven to roast.
Dump those peas into a pot with water, garlic, and the dill. Stick the pot on the stove ans bring to a boil for a few minutes then remove from the heat.
You see that? It’s amazing . Its gets blended until smooth and seasoned with salt, pepper, and the juice if half a lemon.%u00a0 Give it a taste but don’t eat it all. (I almost ate it all) and pour into a nice little cup or jar and wait for the carrots.
Oh roasted lovely colored carrots.. So good all on your own.
But slathered with this pea sauce…. Always and forever. I am in love.. could eat all day every day.
I wish my stomach was big enough to eat all the peas and carrots….. All!
Lots of spring thoughts… It’s going to be official soon.
Have a great day. Stay dry!
-C
serves 2-3
1 lb carrots (I used a variety of colored carrots but plain old orange carrots are always fantastic too!)
2 cups frozen peas
3/4 cup water
1-2 cloves garlic
2 tablespoon dill
1/2 a lemon
olive oil
salt and pepper
preheat oven to 450
Cut carrots into quarter and in half (can cut in any size and shape you want)%u00a0 Place the carrots on a baking sheet and drizzle with a wee bit of olive oil. Sprinkle with salt and pepper and toss it all around. Stick the carrots into the oven to roast.
Now grab those peas and stick them into a pot with the water, the dill, and the garlic. Stick on the stove and bring to a boil. Let boil for 2-3 minutes, then remove from heat. Either with a hand held blender or a regular blender…. blend until smooth. Add in the juice of half a lemon, season with salt and pepper, and then try not to eat it all before the carrots are roasted.
Once carrots are tender and browned and yummy looking (about 30 minutes) remove from oven and slather on the pea sauce.
Eat right away….. Make more tomorrow.
As I sit here writing this, mind you typing is not a terribly labor intestive activity, I am drip drip dripping sweat%u2026 It’s just not right.
%u00a0And today will be as hot as shit fuck. But its support to get so much better tomorrow. So that’s it, not more complaining. Everything is all good.
Now lets talk about this salad. This is such a fresh, clean, and full flavor salad made of just a few simple ingredients,%u00a0the star being the fennel.%u00a0%u00a0Almost licorice-y and sweet, yet still has a crisp earthiness, it pairs so well with onion and kale and dressed with just lemon juice.%u00a0Simple, easy, and very much satisfying. Kind of the perfect salad to make when you don’t want to make anything because the world is a sauna and nothing hurts you soul more then to think of turning on the oven.(full disclosure.%u00a0Stove burn does go on for a few minutes.. but only a few)
Maybe you have never had fennel or think you don’t like it, Well if you haven’t had it, you must, and if you think you don’t like it, you should try it again.%u00a0Up until recently, I kind of discarded fennel as a mah veggie. I didn’t hate it, but I never really cared for it, and I definitely did not seek it out. But this past year, for some odd reason (I blame/thank old age) I have really gotten into the yummy bulb. I have even gone out of my way to find it.%u00a0%u00a0And last week I was much excited when I went to farm share pick up and found that there was crate of fennel.%u00a0Woo HOO!%u00a0
Sweet fennel+hot weather and no desire to move = Fennel onion carrot salad
The stuff. A bulb of fennel (this was a big one so I use half of it),a medium onion , a big carrot, a bunch of kale, salt, pepper, a little olive oil and a lemon (I ended up using 2 smallish lemons)
Take you fennel and either with a mandolin or a knife, thinly slice the bulb. Do the same with the onion.
Toss the sliced fennel and onion into a lightly oiled skillet and sprinkle with a dash of salt. Place on medium low heat and cook jjust until the veggies are soften and starting to brown.
Chop the kale into pieces small enough to fit into your mouth and julienne or shred the carrot.
Compile the stuff. Juice the lemon.%u00a0Kale into a bowl, dump most tot the lemon juice on that and sprinkle with salt and mix around (I used my hands).%u00a0Dump the saut%u00e9ed fennel onion onto of that and top with the carrot and the rest of the juice.%u00a0
TA DA! Now that’s some pretty.
And toss it all around. I like to add a few thinly slices of raw fennel and lots of fresh cracked pepper.
Share with a friend. Or not. (a not for me)
Happy hump de dump day. Stay cool friends!
-C
Makes a big salad for one, or a few smaller sized side salads.%u00a0
1 small or half of a large bulb of fennel
i medium white or hello onion
1 large carrot
a bunch of kale (like 3-4 cups chopped)
1 large juicy lemon (or two small lemons)
With either a mandolin or using a knife, slice up the fennel and onion super thin. Toss into a lightly oiled skillet, sprinkle with salt,%u00a0and stick on the stove on medium low heat. Stir and let cook down for 5-8 minutes or until the fennel and onion have soften and are starting to brown.
While thats cooking, chop up the kale into small pieces and julienne or shred the carrot.%u00a0
Place kale into bowl, juice the lemon and drizzle most of the juice all over the kale and give it a good mix. Dump on the cooked fennel onion and top with the carrots and a the rest of the lemon juice.. Sprinkle with salt and pepper to taste and give it a good toss. Top with a few fresh shaving of fennel.
THE LOVELY CRAZY
October 15, 2019 by maximios • Blog
Yesterday was kind of a shit show as far as the weather was concerned.%u00a0 I woke up early to a lovely light blanket of snow, the temperature hovering around 32 degrees. The air was nice and crisp, the sky was a light grayish blue. The neighborhood was quite. I walked the pup and then took off for the morning. It was so nice.
How that changed fast. Walking home a few hours later I was a hot , drenched, cold and damp mess. All that snow turned into slush and gigantic puddles and it was raining a good steady soaking rain. And I had to walk my butt home. So that was great.
But you know what these weather make me think of… Spring!!!! Yes, warmer, slushy, mushy weather. Mud all over the house and a wet smelly dog All the things that should not be happening right now but are. And now I have the springtime feels hard.
With things all springy, I was thinking of spring veggies and just wanting something bright and pretty and tasty. Peas! Peas are a good spring veggie, and where there is peas, there carrots. (or should be)%u00a0 But not plain, run of the mill peas and carrots. First off I got the prettiest colorful purple, white, and orange carrots because I needed some color. Right there that made me super happy, Then instead of just steaming them with some peas, I did roast those carrots to bring out all the sweet juicy flavors. Then those pea. Not really in season yet, so I went with frozen (I love frozen peas)%u00a0 and made the brightest, most amazing creamy pea sauce infused with garlic lemon, and dill. (all spring time flavors)
The results… I love roasted carrots so no surprise there but the creamy peas…KA-POW amazing!!!! My mouth has never been so happy to eat peas. and it really loves peas. Fresh, clean, tangy…I made, I ate, I though about them all night. And of spring and all the peas and carrots I am going to plant…and eat.
The stuff. The prettiest bright and colorful carrots and some green as can be frozen peas. Dill, garlic, and lemon to add to the peas and some olive oil, salt and pepper to roast up the carrots.
Chop up the carrots and tossed with salt and pepper and a drizzle of oil. And onto a baking sheet and into the oven to roast.
Dump those peas into a pot with water, garlic, and the dill. Stick the pot on the stove ans bring to a boil for a few minutes then remove from the heat.
You see that? It’s amazing . Its gets blended until smooth and seasoned with salt, pepper, and the juice if half a lemon.%u00a0 Give it a taste but don’t eat it all. (I almost ate it all) and pour into a nice little cup or jar and wait for the carrots.
Oh roasted lovely colored carrots.. So good all on your own.
But slathered with this pea sauce…. Always and forever. I am in love.. could eat all day every day.
I wish my stomach was big enough to eat all the peas and carrots….. All!
Lots of spring thoughts… It’s going to be official soon.
Have a great day. Stay dry!
-C
serves 2-3
preheat oven to 450
Cut carrots into quarter and in half (can cut in any size and shape you want)%u00a0 Place the carrots on a baking sheet and drizzle with a wee bit of olive oil. Sprinkle with salt and pepper and toss it all around. Stick the carrots into the oven to roast.
Now grab those peas and stick them into a pot with the water, the dill, and the garlic. Stick on the stove and bring to a boil. Let boil for 2-3 minutes, then remove from heat. Either with a hand held blender or a regular blender…. blend until smooth. Add in the juice of half a lemon, season with salt and pepper, and then try not to eat it all before the carrots are roasted.
Once carrots are tender and browned and yummy looking (about 30 minutes) remove from oven and slather on the pea sauce.
Eat right away….. Make more tomorrow.
As I sit here writing this, mind you typing is not a terribly labor intestive activity, I am drip drip dripping sweat%u2026 It’s just not right.
%u00a0And today will be as hot as shit fuck. But its support to get so much better tomorrow. So that’s it, not more complaining. Everything is all good.
Now lets talk about this salad. This is such a fresh, clean, and full flavor salad made of just a few simple ingredients,%u00a0the star being the fennel.%u00a0%u00a0Almost licorice-y and sweet, yet still has a crisp earthiness, it pairs so well with onion and kale and dressed with just lemon juice.%u00a0Simple, easy, and very much satisfying. Kind of the perfect salad to make when you don’t want to make anything because the world is a sauna and nothing hurts you soul more then to think of turning on the oven.(full disclosure.%u00a0Stove burn does go on for a few minutes.. but only a few)
Maybe you have never had fennel or think you don’t like it, Well if you haven’t had it, you must, and if you think you don’t like it, you should try it again.%u00a0Up until recently, I kind of discarded fennel as a mah veggie. I didn’t hate it, but I never really cared for it, and I definitely did not seek it out. But this past year, for some odd reason (I blame/thank old age) I have really gotten into the yummy bulb. I have even gone out of my way to find it.%u00a0%u00a0And last week I was much excited when I went to farm share pick up and found that there was crate of fennel.%u00a0Woo HOO!%u00a0
Sweet fennel+hot weather and no desire to move = Fennel onion carrot salad
The stuff. A bulb of fennel (this was a big one so I use half of it),a medium onion , a big carrot, a bunch of kale, salt, pepper, a little olive oil and a lemon (I ended up using 2 smallish lemons)
Take you fennel and either with a mandolin or a knife, thinly slice the bulb. Do the same with the onion.
Toss the sliced fennel and onion into a lightly oiled skillet and sprinkle with a dash of salt. Place on medium low heat and cook jjust until the veggies are soften and starting to brown.
Chop the kale into pieces small enough to fit into your mouth and julienne or shred the carrot.
Compile the stuff. Juice the lemon.%u00a0Kale into a bowl, dump most tot the lemon juice on that and sprinkle with salt and mix around (I used my hands).%u00a0Dump the saut%u00e9ed fennel onion onto of that and top with the carrot and the rest of the juice.%u00a0
TA DA! Now that’s some pretty.
And toss it all around. I like to add a few thinly slices of raw fennel and lots of fresh cracked pepper.
Share with a friend. Or not. (a not for me)
Happy hump de dump day. Stay cool friends!
-C
Makes a big salad for one, or a few smaller sized side salads.%u00a0
With either a mandolin or using a knife, slice up the fennel and onion super thin. Toss into a lightly oiled skillet, sprinkle with salt,%u00a0and stick on the stove on medium low heat. Stir and let cook down for 5-8 minutes or until the fennel and onion have soften and are starting to brown.
While thats cooking, chop up the kale into small pieces and julienne or shred the carrot.%u00a0
Place kale into bowl, juice the lemon and drizzle most of the juice all over the kale and give it a good mix. Dump on the cooked fennel onion and top with the carrots and a the rest of the lemon juice.. Sprinkle with salt and pepper to taste and give it a good toss. Top with a few fresh shaving of fennel.
Share with a friend, or eat it all to your self.