May 11, 2012

Playing with Food and Fashion

They are doing something fun and different over at the bon appetit blog,
mashing up street style and recipes.  An outfit inspired by food or vice versa. 
Check it out !

The Softest Scramble

Schmear Campaign

The Smoothest Flan

Curried Egg Salad in Mini Pitas

Linguine with Calms and Fennel

Cherry-Almond Focaccia

White Bean and Tuna Salad with Parsley Vinigrette

Marinated Picnic Carrots

We had a potluck lunch at work that came up sort of last minute, and I needed something quick and easy to contribute. These marinated carrots are a favorite from the lake, and I knew they would be perfect.

2 lbs carrots (baby or large carrots cut in half and then into fourths)
2/3 cup cider vinegar
1/2 cup oil (i find this to be a lot, so i use about 1/3 cup)
1/2 cup sugar
1/2 cup chopped onions
1 (0.7oz) packet of Italian dressing (the powdered kind)
1/4 cup parsley, to garnish

Blanch the carrots for 5 minutes. (Blanching means to boil the carrots just for a short amount of time, and then pour them into a bowl of ice water, to stop the cooking, thus keeping the carrots crisp and tender)

Blend all other ingredients, except for the parsley.

Pour over the carrots and toss well. Refrigerate overnight. Top with chopped parsley before serving.

Enjoy! A great summer side for a BBQ, shower, or just a snack to have in the fridge.