ELEVEN : SPICY MOROCCAN CARROT SALAD

PLENTY

JULY 29 2012

ELEVEN : SPICY MOROCCAN CARROT SALAD

"I didn't think I'd like the carrot salad, but it's really good. Did you try this salad? It's actually really, really good!" ~ overheard at a potluck BBQ

Do you want to amaze people you just met and make lots and lots of new friends? Just bring Spicy Moroccan Carrot Salad to every event you attend. It is sure to impress!

which carrots are homegrown?

I would have to agree with my anonymous critic that this salad is very delicious. It wraps the lightly crunch carrot slices in a rich, aromatic blend of spices that complements their sweet earthiness. And today's version was made with 50% homegrown carrots! Our gnarly tubers have roots only a mother could love, but they still taste delicious.

TEN : GREEN PANCAKES WITH LIME BUTTER

PLENTY

JULY 29 2012

TEN : GREEN PANCAKES WITH LIME BUTTER

It is important to point out right up front that I do not like pancakes. Just thinking about them makes me shudder. Doughy bites, slimy with butter, slowly dissolving in maple syrup. Ugh. But here I am, making and eating pancakes. It's all for you, dear reader! As I work, I'm trying hard to convinced myself that Mr. O's colorful interpretation will transcend the spongy mattresses found in on breakfast plates around the country and awaken me to a whole new flapjack world.

NINE : STEAMED RICE WITH HERBS

PLENTY

JULY 22 2012

NINE : STEAMED RICE WITH HERBS (OR, ACTUALLY, HERBS WITH RICE)

Have you ever wondered how to make perfectly nice rice into a huge pain in the behind? Hint: it involves triple the time, quadruple the steps, quintuple the dishes to wash and a potato.

dinner tonight : lovely & simply salmon with pain-in-the-behind rice

According to Mr. O, this "very particular" method is all worth it for the "incredibly light and fluffy steamed rice" that will amaze and delight us. But, after going through the whole process, I'm not really convinced it's all worth the hassle. Don't get me wrong, that rice was niiiiice. But dang!

EIGHT : ASPARAGUS MIMOSA

PLENTY

JULY 04 2012

EIGHT : ASPARAGUS MIMOSA

So... I didn't do this recipe exactly correct. I was gonna, I swear, but then something in my brain convinced me it would be better chopped up as a crostini for the BBQ, so that's what I did. I still think it counts since it most definitely tasted just the same.

This is one easy recipe. Just boil asparagus until tender then dress with a mix of grated hard-boiled egg, capers, olive oil and salt. As a side dish, they would look lovely next to a juicy, flame-broiled steak or a nice wedge of salmon. But today, they were diced and served on toasted crostini. Still yummers! Asparagus and egg go together like peas and carrots.

SEVEN : CHARD & SAFFRON OMELETTES

PLENTY

JULY 04 2012

SEVEN : CHARD & SAFFRON OMELETTES

It's may only be Wednesday, but it's a holiday! Which means no work and plenty of leisure time to enjoy a yummy breakfast in the backyard instead of boring old peanut butter toast at my desk. These chard omelettes had been on my mind since first flipping through the book; they just look so lovely! And the saffron element intrigues me quite a bit.

I plucked some radiant chard straight from the garden which then simmered gently with potato and saffron until soft and luscious. Stir in garlic and lemon juice and, with a dash of salt & pepper, the filling is complete.