It’s been wonderful connecting with blogging buddies in the Bay Area over the past few years and last Thursday at the Marin Farmer’s Market I was lucky to meet and spend some time shopping with two of my favorites, Gina @ SPCookieQueen and Rose @Magpie’s Recipes. We could be found chatting up a storm and lingering over the citrus fruit, especially the blood oranges. Gina picked up a bag to make preserves, one of her specialties. I’ve been making juice for breakfast with my stash but last night a salad recipe from the New York Times was calling my name. I also have this thing (fondness) for roasted carrots which are naturals with the blood oranges in this salad. I did a little tweaking on the recipe, including adding minced jalapeño pepper, Aleppo pepper and cilantro. I do like a little spice in my salads but I think most of my desire to tweak recipes comes from what’s on hand in the fridge or pantry.
I’ve been organizing my photos this week. A long overdue task and wow am I disorganized or I should say formerly disorganized as I have really cleaned up my act over the past few days. My motivation comes from moving all my photos to a new computer and not wanting to move over all the junk. I also desperately needed to organize pictures into folders so I can have a better chance of finding anything. Anyway, it is an enlightening job to look at all those old photos and realize that as much as I’m always struggling with the quality of my photos-it was worse before, worse than better than worse etc. The ups and downs of trying to learn how to take photos for my blog that I’m for the most part happy with which brings me to my favorite camera-the iPhone!
The San Rafael Farmer’s Market is really coming to life with Spring around the corner and I’m planning on taking advantage of everything it has to offer over the coming months. Bring on the freshly dug sweet carrots, which are especially good in this salad and if you’re at the market let’s have a coffee and swap recipes.
Adapted from the New York Times.
- 1 pound carrots, about 8 medium carrots, peeled and trimmed
- 1 teaspoon whole cumin seed
- 1 teaspoon whole coriander seed
- 1 teaspoon whole fennel seed
- 1/4 cup extra-virgin olive oil
- 1 teaspoon sea salt
- 4 medium blood oranges, peeled, sliced and cut into small pieces
- Pinch of Aleppo Chili
- 1 garlic clove, minced
- 2 teaspoons lemon juice
- 2 teaspoon blood orange juice
- 2 teaspoons minced jalapeño pepper
- 2 teaspoons minced cilantro, plus extra for the salad
- 1 head escarole, washed, dried and torn into pieces
- 1/4 cup oil cured olives, chopped
- Sea salt and freshly ground pepper to taste
- Preheat the oven to 425F.
- Line a baking sheet with parchment.
- Cut the carrots in half, spread out on the prepared baking sheet and rub with 1 tablespoon of the olive oil, salt and spices.
- Roast for 30-35 minutes, turning once.
- Set aside to cool, cut into 2" pieces before tossing into salad.
- Place the garlic, chili, juices, jalapeño pepper and cilantro in a small bowl.
- Whisk in 2 tablespoons of olive oil, add salt and pepper to taste.
- Place the carrots, blood oranges, olives, cilantro and escarole in a large bowl. Gently add the dressing, tossing to evenly coat.