Exciting things are happening around here. Exciting things like…
The summer issue of Cooking Club magazine just arrived! I'm super excited to see it because it contains four recipes by yours truly. If Asian Pork Tenderloin with Sriracha Dipping Sauce, Chicken Salad with Pine Nuts and Feta, Ratatouille Pasta, and Chipotle Macaroni Salad with Chicken and Corn sound good to you, then you've got to check out the "Weeknight Cook" column (on page 44). All of the recipes can be prepared in under half an hour, and they're absolutely delicious, even if I do say so myself.
Also, the summer Clark College class schedule just came out. I'll be teaching Fabulous Frozen Desserts and Seafood Primer. Please join me in the kitchen! Current class listings can always be found in the Cooking Classes, Book Signings & Appearances sidebar on the right.
Then there's the farmers market. After endless months of Pacific Northwest rain and gloom, the early season farmers market is as exciting as anything can be around here. Just have a look at what I discovered on a recent trip.
The most stunning carrots. Purple Haze, White Satin, Jet Black, and Creme de Lite carrots.
Every year, I look forward to this season and the abundance of local produce it brings with the greatest anticipation, and now it's finally here. Exciting and inspiring!
And there's even more exciting news coming. BIG news. News I hope to share very soon, so stay tuned!
Spicy Carrot Salad
1 tablespoon rice vinegar
1 clove garlic, minced
1 ½ teaspoons sugar
Generous pinch cayenne pepper
2 tablespoons canola oil
4 large carrots, julienned
Whisk together the rice vinegar, garlic, sugar, cayenne, and oil in a small bowl. Toss together the carrots and dressing in a large bowl and season to taste with salt. Transfer to a serving bowl and serve immediately.
Serves 4 to 6 as a side dish.