Creamy Carrot Soup with Coconut and Sesame Our friend Carol Ann over at Boggy Creek Farm says we have two seasons in Texas: Hot and Not Hot. We’ve been fully in the throes of Not Hot these past few weeks, Read on!
I point to tall, green, feathery fronds in the garden: “Pull that, Liam.” He yanks and his eyes go wide with shock and awe. “A carrot!!” Like it’s the last thing in the world he expected. A garden will do Read on!
Whenever I return to Beaumont, I inevitably bump into a certain woman who corners me and jabs her finger under my nose. “I still miss that beet salad!” she exclaims accusingly. At Liberty Market & Cafe we served a roasted Read on!
1 pound squash, cut into 1-inch pieces 1 bunch leeks, chopped 2 garlic cloves, finely chopped 1/4 cup extra-virgin olive oil 1/4 pound carrots, peeled and chopped 1 pound tomatoes, seeded and chopped 1/2 cup corn kernels (from 1 ear) Read on!
For carrots 2 tablespoons sugar 1 tablespoon fresh lemon juice 2 teaspoons sweet paprika 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1/4 teaspoon cayenne 1 teaspoon salt 1/4 cup olive oil 1 bunch medium carrots, grated For tapenade 1 1/4 Read on!