Summer is one of my favorite seasons. I love going to the farmers market and being surrounded by all the wonderful colors of fruits and vegetables.
Have you seen those beautiful rainbow carrots yet? And the amazing varieties of cucumber? What about the juicy peaches and plums?
I can spend hours at the market just admiring (and tasting), but mostly, I go to get influenced to create new and delicious recipes. This week, I chose to make something different with carrots.
Carrots are available year round, but they have the most nutrients, freshness, and flavor when they are in season (fall and summer). They are an excellent source of vitamin A, vitamin K, fiber, and antioxidants (vitamin C and beta-carotene). They are anti-inflammatory, a good source of complex carbohydrates, and help cleanse the liver.
1-2 Tablespoons unrefined sesame oil (enough to coat the bottom of the pan)
1 bunch rainbow carrots, washed and cut into 2-inch pieces
4 large leaves red chard, chopped
1 garlic clove, minced
1-inch ginger root, minced
2 Tablespoons balsamic vinegar
juice of 1/2 lemon
- Cut off the large end of carrots. Cut carrots in half long wise, then cut into 2-inch pieces with a diagonal cut.
- Heat sesame oil in a large pan. Add carrots and a generous pinch of sea salt and cook for 5 minutes.
- Add garlic, ginger, balsamic vinegar, and lemon juice and cook for another 5 minutes or until carrots are tender.
- Add chard and sauté for another few minutes until chard wilts. Serve.
Note: You can garnish with chopped herbs and/or seeds.