Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.
This month I was assigned Sally’s blog Bewitching Kitchen. Sally is a biochemist in Kansas, but was born in Brazil and spent years in France and California. As a result she features multiple cultures on her blog! Sally admits to being an “exercise-fanatic” – I think she’d get along very well with my husband! She also enjoys golf – I played golf in high school and Stuart has gotten into the sport. He plays almost once a week with friends – I’m nervous he might actually beat me the next time I finally get out onto a course. (It’s only happened once or twice in the 7 years we’ve been together.)
Sally has been blogging since 2009 so it’s not hard to understand that I struggled with finding something to recreate. I saved close to 20 recipes on my secret Pinterest board! As much as I wanted to make her Raspberry Brown Sugar Chocolate Chip Ice Cream, I decided to save it when I was released from bed rest. She had a couple hummus recipes that sounded interesting (cilantro jalapeno and roasted beet), two different pesto recipes that piqued my interest (asparagus and kale), multiple entrees and even a grilled salad! I ultimately went with a side dish.
I like it when fellow SRC members pick a side dish from someone’s blog as most of our posts are main dishes and not surprisingly desserts. I’ve admitted before that I don’t think about my side dish very often – I spend so much effort on planning and cooking the meal that I forget about our vegetable and/or starch. These carrots are a refreshing side dish perfect for spring and summer. I served them alongside my vineyard chicken.
Disclaimer: Stuart made this SRC recipe for me!
- 1 lb carrots
- 1/2 C olive oil
- zest of 1 orange
- 1/4 C orange juice
- juice of 1 lemon
- 1/8 tsp cayenne pepper
- 1/2 tsp cumin
- 2 tbsp sugar
- Slice peeled carrots and cook in boiling water for 5 minutes, or until fork tender.
- Whisk together olive oil, zest, 1/4 C orange juice, lemon juice, a pinch of sugar, S+P.
- Toss carrots in dressing, cayenne, cumin, sugar, and salt. Garnish with fresh parsley.
*This recipe is adapted from Sally at http://bewitchingkitchen.com/2010/02/18/moroccan-cooked-carrot-salad/*