CSA this week...and a carrot epiphany!

1 bunch carrots
1 bunch of green garlic
1 head of romaine lettuce
1 zucchini
1 basket of strawberries
1 bunch mizuna
1 bunch kale
4 tangerines
1 grapefruit
1 broccoli head

I still had the bunch of carrots from LAST WEEK! So, I think last year, I was obsessed with getting rid of all the beets that we had (I put it in smoothies, roasted them and ate them in salads, by themselves, etc) and I think this year, the struggle for me is carrots!

I do love the NY Times' Miso Carrot Salad Dressing and I've made it a bajillion times. I've since kinda overdoing that recipe, I've put carrots in spaghetti sauce (sometimes pureeing it so I don't notice, except last time, I think I put too much!), made tons of carrot cake, put it in my smoothies, and now, I think I've given up.

My new revelation, is Ina Garten's roasted carrots. I was a little hesitant, because I don't like eating mushy, cooked carrots, but these weren't at all! It's weird because even though I tried it and they aren't mushy, my natural inclination is to cringe before eating it.

Her recipe wasn't especially different from any other roasted vegetable treatment: salt, pepper, 400 degrees, roast for 20 minutes. A bonus was I got to add parsley from last week's CSA also. That, with sauteed bok choy in olive oil and green garlic, pearl couscous, made a great lunch for today.