Natural Beauties.

I took off from work the weekend of my birthday and had a little bbq with my sister. {Happy B'day Deeje!} As I was running errands before the bash I passed my local farmer's market on 110th & Manhattan Ave. This is the thing about working weekends, you have to dilute yourself about what you're missing out on. I was grateful to be able to stop by if even for a little while. I picked up a stunning bunch of golden carrots. 

I was so in awe of this beauties that I wasn't quite sure how to prepare them. I had also never eaten golden carrots before. So I decided to keep them light and simple to get a true sense of the vegetable. This was definitely the way to go. I first tasted a light sweetness grounded by a strong earthy flavor.

Head Game. 

I made a glaze of garlic olive oil, organic honey, cinnamon, & kosher salt. Then I drizzled it over the sliced carrots and tossed them around a bit. Lastly, I hit them with some black pepper for color contrast and a bit of zip.

Honey Roasted Carrots over Brown Rice w Ocean Perch

Color Blocking.

In honor of New York's fashion week I watched The September Issue. It's a brilliant documentary about Vogue's largest and most influential edition of the year. It's fascinating to watch even if you aren't deep into the fashion world. The Color Blocking shoot, which was quite contentious in the doc, inspired my cooking over the next few weeks. Peep the trailer and my take on the concept.

Mac, Cheese, & Tomatoes.

Flax Oatmeal w Dried Cranberries

Roasted Golden Beet, Carrots, & Purple Potatoes

Onions & Orange Pepper

Pimenton Perch & Purple Potato Hash

Teriyaki Tilapia w Steamed Spinach, Garlic, & Orange Peppers

On The Vine Tomatoes, Mesclun Lettuce, & Organic Ciabatta

Spicy Coconut Rice with Peas & Crispy Curry Tofu