| | | |  Hi hi hi! I'm featuring one of my favorite things to make this time of year. It's a bean salad I first posted to my site in 2009. Not sure whether to laugh or cry about that. I still love it. Warm, coin-shaped slices of pan-fried carrots, white beans, and herbs tossed with a tangy-sweet lemon shallot dressing. It tastes good the day you make it, even better the day after. Recipe below. There are some good links after that, so be sure not to miss those as well. xx!, -h  | | |   A good thing to do here is make a double batch (or simply save any leftovers). This salad can hang out in the refrigerator for a couple days, no problem, and makes a great side to many meals. That said, here's how you can make a legit meal out of the whole situation. Toss the bean salad with any short pasta like penne, radiatore, or rigatoni and a bit of goat cheese. It's fantastic. To get a bolt of green into in the mix I often add broccoli florets, or asparagus segments to the pasta water at the last minute. On the shopping front, I like to buy young carrots at the farmers' market - slice them slightly thicker than a banana chip for this salad. And if you don't have dill, use whatever favorite herbs you have - basil, cilantro, lemon verbena, chives, and marjoram all work great. I talk more about this sort of detail here.
INGREDIENTS - 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon fine grain salt
- 1/2 cup thinly sliced shallots
- more olive oil (or ghee) for cooking
- 2 cups sliced carrots, cut 1/4-inch thick on deep bias
- 3 cups cooked white beans
- scant 1/4 cup chopped fresh dill (or basil)
- 2 tablespoons brown sugar (or honey)
- 1/3 cup sliced almonds, toasted
INSTRUCTIONS - Combine the olive oil, lemon juice, salt and shallots in a small bowl. Stir and set aside.
- In your largest skillet over medium high heat, toss the carrots with a splash of olive oil or a spoonful of ghee (I love ghee with carrots). Let them cook in a single layer - they'll give off a bit of water at first. Keep cooking, tossing gently every three or four minutes until the carrots are deeply browned. All told, about twelve minutes.
- Add the beans and dill to the skillet and cook for another five minutes, or until the beans as well heated through. If you are using beans that weren't canned you can allow them to brown a bit as well (just cook a bit longer, and stir less frequently) - they can handle this in a way that most canned beans can't. If you need to add a bit more olive oil to the pan - do so.
- Place the contents of the skillet in a large mixing bowl, sprinkle with the brown sugar and pour the 3/4 of the lemon-olive oil mixture over the top. Toss gently. Let sit for ten minutes. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors.
- Serve warm or at room temperature and finish by sprinkling with the almonds just before serving. If you have any herb flowers add them now too.
Serves 6 as a side. | | |   - These Magic Margaritas (above) were served at the opening celebrations of the Kneeland Co. x Mestiz WILD Pop-up this week. You're looking at pitaya powder, tequila, agave, lime, orange juice, and a cayenne sea salt rim. Kneeland Co. & Joanna Williams always brings the magic. She sources the most incredible everything. Have fun scrolling! ;)
- Finally! // Scored one of these Japanese water grills (mizu konro). You can catch a glimpse of it in action at the end of this reel. So fun to cook on, and beautiful!
- Excited to try this when life gets bug-y. (via CAP Beauty)
- Reading // I Used to Be Charming
- Picked up a jar of this chile jam at Colossus.
- All the salad recipes because it's hot.
- Made this sweet little garden bouquet the other morning (below). Cosmos, the last of the poppies, lavender, marjoram, cilantro, and whatever else was showing off.  | | | | | | | | |
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