When I’m not throwing myself into cookbooks or food blogs, one of my secret hobbies is reading fashion blogs. I’m completely fascinated by women who know how to mix colors, fabrics, and textures. Women who know exactly how to tie a scarf to perfectly complement an outfit and who can layer clothing and not end up looking like they’re preparing for a snow storm (at least, that’s always my problem). Creating outfits it a lot like art and when it comes to dressing myself, even though I’m well into adulthood I’m somehow still getting the hang of it.
In the past few months I’ve been spending so much time researching closet staples and how to create a basic wardrobe that I even considered starting my own clothing blog. (side note: I decided it would have to be called “In Sonnet’s Closet.” hehe) Then I came to my senses and realized that even though I’m fascinated by clothing, readers would probably be bored of seeing how many ways I can wear a grey Old Navy tee-shirt with jeans. 🙂
The cool thing that I’ve learned about fashion though is that it’s all about remixing pieces and using them in new and unexpected ways. And, surprisingly in this sense, it’s a lot like cooking.
When I create a recipe, I usually start with seasonal produce. Seasonal produce is always my focal piece. From there I decide what flavors and textures I want to create in the dish and what cooking method would work best. And a gal can never forget accessories in the kitchen (aka herbs and spices).
In this recipe, I like to think of carrots as a basic grey tee. Sure, it could be bland and boring, but with the right accessories it doesn’t have to be. So this Labor Day weekend, spice things up a bit. Grab some carrots, throw them on the grill, and top them off with a simple basil vinaigrette. Maybe I can’t help you with your wardrobe, but I can always suggest something new in the kitchen.
Grilling the carrots brings out their natural sweetness, along with a mellow smokey flavor. These grilled rainbow carrots are perfect drizzled with the basil vinaigrette or served with the vinaigrette on the side for dipping. I’ve also been enjoying them sliced on top of simple green salads for a little extra color. And, if you don’t have rainbow carrots, this recipe can be made with regular orange carrots.
- 2 bunches rainbow carrots
- 1 tablespoon safflower oil
- 3 Tablespoons apple cider vinegar
- ¼ cup basil leaves
- ¼ cup extra-virgin olive oil
- salt and pepper to taste
- Preheat grill over medium-high heat.
- Trim carrot tops and slice carrots in half lengthwise (this decreases cooking time).
- Toss carrots with oil (or oil grill if needed) and grill for 4-5 minutes, until the carrots develop sear marks and are beginning to soften. Flip, cover, and grill for another 4-5 minutes.
- Carrots should be softened, but still retain their crunch.
- Meanwhile blend the vinegar, basil, and olive oil to create the vinaigrette. Serve drizzled over the carrots or on the side for dipping. Add salt and pepper to taste if desired.
- Serve warm or at room temperature. Carrots can also be sliced into smaller pieces before serving.