Endless Possibilities - Kids in the Kitchen

Can you believe this food was created by kids from ages 11 - 16? Not only is it beautiful - but delicious. Chef Rosemary Rutland and I had the pleasure of tasting these treats, and many more, while judging the week-ending challenge for Camp at Cooks Warehouse. Chef Carlin Breinig leads these fun expeditions into the world of cuisine for children and teens of all ages. In just 5 days, participants go from reading recipes to creating creative meals!

Rhythm and Food

What fun we had with food and music this week! Cancer Wellness at Piedmont Hospital and innovative musician Cindy Stark Reid hosted a creative workshop where participants made instruments out of food - and I used the same fruits and veggies to make lunch! Check out some of the food art and the lunch we enjoyed. And here's a beautiful and bright salad recipe that you can make in an instant and enjoy all week long:)

Spiced Carrot Salad

1 LB Carrots, peeled and cut into ¼” Slices

½ Tsp Sea Salt, or to taste

½ Tsp Teaspoon Cumin

½ Tsp Turmeric

¾ Tsp Smoked Paprika

½ Tsp Black Pepper

4 TB Olive Oil

1 Clove Garlic, Grated

2 TB Lemon Juice

2 TB Chopped Fresh Cilantro

Golden Raisins for Garnish

Step One Boil the carrots in salted water until tender, about 15 to 20 minutes. Drain, and refresh with cold water.

Step Two In a medium pot or skillet, gently sauté the cumin, turmeric, paprika and black pepper in the olive oil for 2 - 3 minutes over medium heat until fragrant*. Add the garlic, and then add the carrots, lemon juice, and cilantro. Sauté over low heat for another 2-3 minutes, and remove from the heat. Garnish with golden raisins. Serve the carrots either warm or chilled.

FAST FOOD FACTS

Toasting spices in a dry pan or with oil is called “blooming”. This allows the essential oils to come to the surface of the spices and become fragrant.

When using turmeric in cooking, it’s a good idea to also add black pepper. This increases the bioavailability of the curcumin in turmeric – making it even better for you!

Corn is in Season!

This week I had the pleasure of developing recipes for a Lighter Southern Lunch to accompany a reading and book signing by my friend Amanda C. Gable. Her new book, The Confederate General Rides North has garnered her the Georgia Author of the Year Award for First Novel, as well as a New York Times Review! I had so much fun designing a twist on traditional Southern food - making it delicious but better eating. I have lots of recipes to share - which will be featured in upcoming issues of The Friday Four - but since it's corn season, I just had to share this recipe. No one will believe that you haven't used cream or butter!

Un-Creamed Corn

½ Cup 2% Milk
½ Cup Vegetable Stock
4 Cups Fresh Corn off the Cob, Divided
1 TB Honey or Agave Syrup
Sea Salt and Freshly Cracked Pepper to Taste
Minced Basil or Mint, or Combination of Both

Step One
Combine the milk, stock, half of the corn, and 1 TB honey in the blender. Add sea salt and pepper to taste. Blend until the mixture is a rough puree.

Step Two
Combine the remaining corn kernels with the corn purée in a stock pot and heat on the stovetop over medium for 5 – 10 minutes or until warm. Remove from the stove and stir in the minced herbs.