I know I have talked up our CSA like crazy to you, and I stand by it. I love eating seasonally, it’s so nice to support a local farmer, and know that our foods haven’t taken a crazy chemical bath before we eat them.
There’s a downside, though. Every week is a fucking race against the crisper! Will we cook these veggies up first or will spoilage win? It takes real focus to get it all into our bodies every week and not into the garbage. It used to be that I’d think twice before ordering takeout because of health and finances. Now… I think twice because if we do that, VEGGIE ROT IS ONE STEP CLOSER TO VICTORY.
(SIDE NOTE: If you’d like to hear about more of my first world problems, just send me an email. My hair stylist moved out of the country suddenly and the girl who sold me my wedding gown no longer works at the bridal salon. Also, I’ve had the thought, “What if I don’t glow radiantly enough on our wedding day?!” at least three times in the last week. So I’ve got plenty of totally insignificant items to discuss!)
There’s one veggie that will only hit the garbage when hell freezes over… CARROTS. I don’t even like carrots all that much! It’s all because of today’s recipe. Like every recipe I share with you, you’ll love these guys even if you’re not watching what you eat. You could totally serve these to your bacon-cheeseburger-loving friends and they’d want more.
Another bonus beyond the flavor, texture, and ease of preparation is how much fun they are to eat… there’s nothing like eating food with your hands and dipping it in stuff to make life feel like a party, am I right?
Not like a rager. More like a mellow gathering of friends.
Carrot Fries and Creamy Curry Dipping Sauce
1-2 bunches of carrots, well-washed and unpeeled
1-2 T. olive oil
salt and pepper to taste
⅓ c. 2% plain greek yogurt
2 T. light mayo
½ t. curry powder, plus more if you please
a dash of hot sauce
salt and pepper to taste
Yield: 2 servings if you’re being dignified. Though if you’re anything like me, you could easily polish this off by yourself.
Prep Time: 8 minutes
Cook Time: 25-35 minutes
- Preheat oven to 425 degrees.
- Chop carrots in half, and then into french-fry like strips (however thin you like ‘em).
- Toss carrots in olive oil, and then spread sheets on a lightly greased baking sheet. Sprinkle with salt and pepper.
- Bake for 25 – 35 minutes, or until they look well-roasted and crispy.
- For the dipping sauce, just combine all the ingredients and mix well.