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From the kitchen of One Perfect Bite...There are so many excellent recipes for barbecue and summer grills, that I've decided not to muddy the waters, and, plan instead, to devote my energy to the sides and desserts that pull summer barbecues together. I wanted to start with this lovely carrot salad that has several things to commend it. To wit, it is easy, inexpensive and delicious. The recipe was developed by Bobby Flay and I think you'll enjoy this simple, colorful salad. It is made with large carrot coins that are dressed with a refreshing cumin-scented lemon dressing. It is important to make the dressing while the carrots cook. You'll want it ready to go once the carrots have been sliced and are still warm. The warm carrots better absorbed the dressing and the salad will be more flavorful if it dressed while it is hot. The salad can be served cold or at room temperature. I prefer room temperature. This is such a nice refreshing salad that I really hope all of you will give it a try. Here is how it's made.
Carrot Salad...from the kitchen of One Perfect Bite courtesy of Bobby Flay and The Food Network
6 large carrots, peeled
1/4 cup fresh lemon juice
2 cloves garlic, finely chopped
2 teaspoons ground cumin
1/8 to 1/2 teaspoon cayenne pepper
1 teaspoon salt, plus more for water
1/4 cup olive oil
1/4 cup finely chopped flat-leaf parsley
1) Bring a large pot of salted water to a boil. Add whole carrots and cook until just cooked through, about 8 to 10 minutes. Drain and cut carrots into 1/2-inch thick slices.
2) Whisk together lemon juice, garlic, cumin, cayenne, and salt in a large bowl. Slowly drizzle in olive oil until emulsified and stir in parsley. Add warm cooked carrots and toss to combine. Serve cold or at room temperature. Yield: 4 to 6 servings.
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