Dandelion Green and Citrus Salad // A Thought For Food

Dandelion Green and Citrus Salad // A Thought For Food

Dandelion Green and Citrus Salad // A Thought For Food

Dandelion Green and Citrus Salad // A Thought For Food

Dandelion Green and Citrus Salad // A Thought For Food

I’m pretty good at keeping secrets.  However, this one was hard to hold in. But now… finally… I can make the announcement: after months of looking at properties, Eric and I have purchased a house. Our home.

Since the fall, our weekends have been spent going from open house to open house looking at places, many of which were out of our price range or in a bad location or in complete disrepair. Eventually, we got pretty good at going through these quickly, but it took a lot of time and energy and left us feeling like there wasn’t much on the market.

A couple of weeks ago, we were sent a listing from our agent that looked promising.  The location was great and the pictures presented it well enough (though you can never tell how a place is until you’ve seen it in person… photos can be deceptive). As soon as we saw the house, though, we knew it was the right one for us and immediately got an offer in.  That weekend was a roller-coaster of emotions; the excitement of waiting to hear if our offer had been accepted, the let down when we heard that we’d been outbid.  By the time Sunday came around, we were totally exhausted and spent the afternoon distracting ourselves from thinking about houses for a bit.  We ran errands and got makings for a nice dinner.  That evening we cozied up on the couch with Maki and zoned out on some TV. And that’s when we got the call informing us that the initial offer had fallen through.  Were we still interested in the house?  Yes… yes we were.

Everything since then has gone smoothly. The report from the inspection presented exactly what we’d expected.  The house was in wonderful condition and was obviously well loved.

We now begin the process of packing and figuring out what we take with us and what’s left behind.  Until now, I’ve just been relishing in the excitement of purchasing a home, planning exactly how we’ll decorate each room (Eric’s been a sport and has gone along with most of my ideas). But there’s lots of work to do and the time between now and the closing will be here before we know it.

Amidst all the house activity and photo projects, I spent a little time digging into some recipe development. While we’ve been seeing a lot of root vegetables and citrus, there have also been substantial amounts of greens in our CSA box.  Now, if you’ve never had dandelion greens, you should know that they’re bitter. Like, really bitter. Which I don’t have a problem with, but I just wanted to prepare you.  I’ve seen a lot of recipes that call for sautéing them, and while that’s fine, I really had my heart set on a salad. I found that by dressing the greens and letting them sit for a little bit, it cures them and removes some of that bitterness. The dressing is sweet as well and, once the whole salad is topped with bright citrus, you almost enjoy the bite from the greens.

Dandelion Green and Citrus Salad // A Thought For Food

Dandelion Green and Citrus Salad // A Thought For Food

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  • Mardi (eat. live. travel. write.)February 3, 2014 - 5:40 am

    So VERY exciting Brian – congrats :)ReplyCancel

  • Ashley - Baker by NatureFebruary 3, 2014 - 7:46 am

    SO exciting! Congrats on your big buy :) And this salad is gorgeous! I love dandelion greens and citrus, so it’s a must make.ReplyCancel

  • MaryFebruary 3, 2014 - 8:20 am

    Congrats on the house! It’s a big step, but one that is so worth it!

    Regarding your greens glut – when looking for another cooked option, may suggest this one, from my incredibly un-updated blog – based on a Deborah Madison recipe: http://cooking4theweek.blogspot.com/2010/07/use-your-booty-torta-derbe.html Delicious, and it uses a crap load of greens, all types.ReplyCancel

  • Belinda@themoonblushbakerFebruary 3, 2014 - 8:37 am

    Your first house! Wow that is a mile stone and a half. I hope the rest of goes more smoothly.
    I must find these dandelion greens; they sound divine in this citrus salad.ReplyCancel

  • TieghanFebruary 3, 2014 - 8:50 am

    So exciting! Congrats to you guys! I cannot wait for some photos!

    And this salad is so pretty! I love the wintery citrus flavors!ReplyCancel

  • olgaFebruary 3, 2014 - 8:52 am

    huge huge congrats! btw, things move SO much faster with a home purchase than a coop? Our thing took 6 months! super happy for you guys! xxReplyCancel

  • NaomiFebruary 3, 2014 - 9:41 am

    Congrats to you two! So great and exciting.ReplyCancel

  • annie @ chase that i loveFebruary 3, 2014 - 11:09 am

    I love a fresh, citrusy salad. Perfect.ReplyCancel

  • Tess @ Tips on Healthy LivingFebruary 3, 2014 - 11:54 am

    Congrats on the new house! That’s amazing! And this recipe looks delicious– the citrus makes me hopeful for summer!ReplyCancel

  • Gintare @GourmantineFebruary 3, 2014 - 12:46 pm

    House hunting can be such a long and straining process (experience talking here), nice yours is with a happy ending. Congrats and all the best of luck with moving :)ReplyCancel

  • CarolynFebruary 3, 2014 - 1:13 pm

    I can honestly say I have never tried dandelion greens. They certainly make a pretty salad? So glad you got your dream house!ReplyCancel

  • LirenFebruary 3, 2014 - 2:47 pm

    Brian! So thrilled! That roller coaster of emotions and the flurry of activity that accompany buying a house is crazy, I’m amazed you were able to get anything done in between the excitement. I hope to see it in person one day ;) The house sounds wonderful!

    This is my kind of salad, Brian. I often see dandelion greens but for some reason have never prepared them at home. This will remedy that.ReplyCancel

  • Jeanette | Jeanette's Healthy LivingFebruary 3, 2014 - 4:07 pm

    Congratulations on finding a new home! The first time I had dandelion greens, I was surprised by their bitterness. I’ve yet to try them in a salad, but I love how pretty your winter salad is.ReplyCancel

  • angela@spinachtigerFebruary 3, 2014 - 8:34 pm

    I love dandelion and happy to see someone make it look so pretty and refreshing.ReplyCancel

  • Arthur in the Garden!February 4, 2014 - 10:29 am

    thanks for a great recipe!ReplyCancel

  • Liz @ The Lemon BowlFebruary 4, 2014 - 3:08 pm

    Last night I put grapefruit in my salad in your honor. This looks outstanding!!ReplyCancel

  • Alison LewisFebruary 5, 2014 - 1:40 am

    great looking OMGReplyCancel

  • Sylvie @ Gourmande in the KitchenFebruary 5, 2014 - 4:56 am

    How exciting, congrats on finding a house! I know how hard finding that special place can be along with the ups and downs of waiting for you offer to be accepted. It must feel great to finalize everything and call it yours!ReplyCancel

  • AmandaFebruary 5, 2014 - 2:02 pm

    Congratulations on your new home! I’m excited for you :)ReplyCancel

  • sippitysupFebruary 6, 2014 - 1:11 pm

    Thrilled for you guys. I think buying a house was the best financial decision Ken and I ever made. Congrats. GREGReplyCancel

  • KaseyFebruary 6, 2014 - 4:42 pm

    Woohoo! Congratulations, Brian! I hope we’ll get to see some pics of it :) I’m not normally a fan of dandelion greens (they’re so bitter and spicy!) but I keep telling myself I need to give them another try. The photos alone make me wanna.ReplyCancel

  • Laura @ Laura's Culinary AdventuresFebruary 7, 2014 - 4:20 pm

    I have never had dandelion greens before. This looks refreshing! Congrats on the new house!ReplyCancel

  • Jenny @ BAKEFebruary 19, 2014 - 1:57 am

    Congratulations on your new house! that’s very exciting! I am currently sitting among boxes from our impending move, just keep your goal in site and it becomes a lot more fun! This salad looks delicious, I’ve tried something similar with watercress, but I am going to have to try and find some dandelion leaves!ReplyCancel

Roasted Whole Mackerel with Smashed Potatoes and Bok Choy

Roasted Whole Mackerel with Smashed Potatoes and Bok Choy

Roasted Whole Mackerel with Smashed Potatoes and Bok Choy

Roasted Whole Mackerel with Smashed Potatoes and Bok Choy

Roasted Whole Mackerel with Smashed Potatoes and Bok Choy

Roasted Whole Mackerel with Smashed Potatoes and Bok Choy

Maki looked up at me with her dark brown eyes.  I know this look well. It’s the one telling me she desperately wants a nibble, a lick… anything. She came over to me as soon as I’d taken the mackerel out of their paper.  “No.  It’s not for you.” I told her sternly.

Blank stare. Licks lips.

“No. Now, go away.”

Cocked head. Blink, blink. Licks lips.

As I stuffed the mackerel with fresh herbs and lemon, my pal sat patiently beside me.  Shortly after I placed them in the oven, the whole house began to fill with a soothing aroma that only roasted dishes can provide. It’s the comfort one feels when they smell wood burning from a fireplace on a crisp winter night.  It was all I could do from sticking my head in there.

The wait was worth it. By the end, the fish was sizzling.  I let it cool for a minute and then carefully pulled back the skin to reveal the meat.  I went in with my fingers, not caring if I burned them.  The first bite reminded me that fish prepared simply is often the best; that uncomplicated meals can be the most flavorful.  A small, but important, revelation.

Roasted Whole Mackerel with Smashed Potatoes and Bok Choy

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  • LirenJanuary 27, 2014 - 2:40 pm

    Your Maki would get along well with my Wilbur. It’s nice to have a pal in the kitchen isn’t it?

    This is just beautiful, Brian. The mood, the dish, the simplicity of it all.ReplyCancel

  • Jeanette | Jeanette's Healthy LivingJanuary 27, 2014 - 2:53 pm

    The purest freshest ingredients yield such beautiful and delicious results every time!ReplyCancel

  • Jenny @ BAKEJanuary 27, 2014 - 5:17 pm

    These photos are absolutely stunning! I love how beautiful and delicious simple fresh food is.ReplyCancel

  • alison @ Ingredients, Inc.January 27, 2014 - 10:03 pm

    that is SO gorgeous!ReplyCancel

  • Stephanie @ Eat. Drink. Love.January 27, 2014 - 10:59 pm

    This is just stunning!!ReplyCancel

  • Sylvie @ Gourmande in the KitchenJanuary 27, 2014 - 11:06 pm

    That sounds like the perfect meal. When can I come over?ReplyCancel

  • TieghanJanuary 27, 2014 - 11:17 pm

    Wow, I am in awe over this dish. It is simply stunning!!ReplyCancel

  • Mimi RippeeJanuary 28, 2014 - 12:12 am

    Wish I could get fish like that… Simple yet perfection!ReplyCancel

  • KaseyJanuary 29, 2014 - 12:24 am

    So beautiful! I love roasting whole fish (even if it can be a bit of a production to serve). The most delicious meals, I’ve found, are the simplest.ReplyCancel

  • JoanneJanuary 29, 2014 - 7:15 am

    That’s definitely a lesson we would all do best to remember! The mackerel is just stunning in it’s simplicity.ReplyCancel

  • Matthew Horbund - mmwineJanuary 29, 2014 - 9:39 am

    Beautiful presentation on this roasted whole mackerel recipe!

  • MonetJanuary 30, 2014 - 11:10 pm

    Oh Brian, this is just beautiful. I want to print one of these photographs off and put it in my kitchen. For reals! And congratulations on the house, my friend! Thank you for sharing your work with me, my friend. It always inspires me!ReplyCancel

  • Greg HenryJanuary 31, 2014 - 2:00 am

    Cat? Right? Not dog… GREG (Great story telling. Less is more)ReplyCancel

  • Judy LynessFebruary 1, 2014 - 1:07 am

    Great recipe, stunning photography, thank you.ReplyCancel

  • […] roasted whole mackerel. so […]ReplyCancel

  • Toni DashFebruary 1, 2014 - 4:49 pm

    I want to say the same soppy thing whenever I read your posts Brian; they are SO beautiful! The photos with the salt, your sweet dog oh-so-hopefully waiting, how gorgeous you can present a fish with grizzly little teeth. I can’t ever stand the wait until your next entry.ReplyCancel

  • Currently Crushing On. | pinmepleaseFebruary 1, 2014 - 9:01 pm

    […] roasted whole mackerel. so […]ReplyCancel

  • ShainaFebruary 2, 2014 - 11:37 am

    I love the simplicity of this dish. Gorgeous photos, equally lovely prose.ReplyCancel

  • Charlene Taibi-taylorFebruary 2, 2014 - 1:29 pm


  • Bev @ Bev CooksFebruary 3, 2014 - 9:23 am

    I’ve always wanted to do this! Now that I have ALL this time on han – oh. hmmm.

    (yum, dude. for real.)ReplyCancel

  • […] A Thought for Food: Roasted Whole Mackerel with Smashed Potatoes and Bok Choy […]ReplyCancel

Apple, Sage and Cheddar Biscuits

Apple, Sage and Cheddar Biscuits

Apple, Sage and Cheddar Biscuits

Apple, Sage and Cheddar Biscuits

Apple, Sage and Cheddar Biscuits

Ten years. It’s hard to believe it’s been that long since I first moved to Boston. The night my father and I drove through town, the car packed so tight we couldn’t see out the back window, I remember how struck I was by this city; how beautiful it was, despite the frigid wind and piles of snow. As we made our way down Commonwealth Avenue, which looked majestic decorated with white lights, I knew this was a place I could call home.

There are a number of moments that have had an impact on my life, but it’s hard to think of anything more profound than my move to Boston. This city has challenged me and embraced me. Without it, I wouldn’t be the person I am today.  I know, I’m sounding totally sentimental. And if only you could see me now, holding a tissue, dabbing tears from my eyes.

Apple, Sage and Cheddar Biscuits

Apple, Sage and Cheddar Biscuits

Apple, Sage and Cheddar Biscuits

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  • KristenJanuary 22, 2014 - 7:27 am

    Beautiful post & beautiful recipe! Boston is lucky to have you!ReplyCancel

  • NaomiJanuary 22, 2014 - 8:30 am

    Looks like it was a great move for you. LOVE these scones—they look and sound delicious!ReplyCancel

  • Belinda@themoonblushbakerJanuary 22, 2014 - 8:41 am

    Wow That is some move, but you have achieve so muchs ince then. It is nice to reflect sometime son where we have been, are now and going. No need to say sorry.

    Simply gorgeous scones!ReplyCancel

  • Katrina @ WVSJanuary 22, 2014 - 8:44 am

    Wow – 10 years sounds like a long time, definitely long enough to call home! I’ve always wanted to visit Boston. It sounds gorgeous and your description of it is lovely. I also love these biscuits :)ReplyCancel

  • TieghanJanuary 22, 2014 - 8:53 am

    Sounds like it was the right move for you!

    Love the scones. The flavors and photos are perfect!ReplyCancel

  • CarolynJanuary 22, 2014 - 9:13 am

    10 years in Boston! Sounds like it’s really been the right place for you. Love the sage in these biscuits!ReplyCancel

  • Aimee @ simple bitesJanuary 22, 2014 - 9:19 am

    I can’t wait to visit Boston – and you! Beautiful post and lovely biscuits. Oh how I wish I had a few this morning.ReplyCancel

  • ShainaJanuary 22, 2014 - 2:48 pm

    I adore Boston, and I’m so happy you’ve found such a wonderful place to call home. The biscuits are gorgeous, too, and the combination of sage and apple with the cheddar sounds delightful.ReplyCancel

  • LirenJanuary 22, 2014 - 3:55 pm

    Aw, Boston is a special town for a special guy. Amazing how ten years goes by in the blink of an eye!

    Hope you’re staying warm, Brian. With a kitchen warm from baking and these delicious biscuits, I imagine you are :)ReplyCancel

  • Mimi RippeeJanuary 23, 2014 - 1:03 am

    See are absolutely beautiful!ReplyCancel

  • With A SpinJanuary 23, 2014 - 2:23 am

    Lovely biscuits. I’ve been to Boston once and love the city.ReplyCancel

  • SiniJanuary 23, 2014 - 4:32 am

    What a wonderful love letter to Boston and a tempting recipe. I would love to serve them with a bowl of steaming soup.ReplyCancel

  • JoanneJanuary 23, 2014 - 8:24 am

    It is crazy how vastly one single event can change your life so much. These scones are going to change the way I eat soup. I can see these pairing perfectly with a warm bowl.ReplyCancel

  • Stacey | Kitchen SerendipityJanuary 23, 2014 - 10:08 am

    Beautiful post Brian and you KNOW I love Boston. It will always be home. And I must try these – fabulous images! You make them look delicious!!!ReplyCancel

  • Dixya @ Food, Pleasure, and HealthJanuary 23, 2014 - 11:36 am

    Boston is a beautiful city and I am so glad you are able to call it home :) Cheers to many more years and memories there.ReplyCancel

  • Heather @ Curly Girl KitchenJanuary 23, 2014 - 3:47 pm

    I would eat hot biscuits with every meal if someone would let me. I think the next time I make biscuits, I should try them with apple.ReplyCancel

  • Jeanette | Jeanette's Healthy LivingJanuary 23, 2014 - 7:33 pm

    It’s so wonderful that Boston has had such a profound affect on your life. Love how warm and cozy these biscuits sound!ReplyCancel

  • Toni DashJanuary 24, 2014 - 4:33 pm

    I’m speechless. Your posts are more like a love poem to food than a mere recipe. Gorgeous.ReplyCancel

  • SoniJanuary 25, 2014 - 9:44 am

    Gorgeous looking biscuits!Been looking for a good recipe and this looks like the one to try!Love the apple and sage in there too.So yum!ReplyCancel

  • Jodee WeilandJanuary 25, 2014 - 11:01 am

    These biscuits look so good! I love the ingredients and great flavors. Thanks for sharing!ReplyCancel

  • MonetJanuary 26, 2014 - 1:34 pm

    It’s Sunday morning and now all I want is one of these biscuits. (And I just had a huge bagel). You can tell I’m a carb girl! Thank you for sharing these Brian. I’m sending these to my mom in hopes she’ll make a batch for our brunch next weekend!ReplyCancel

  • WinnieJanuary 26, 2014 - 9:13 pm

    Stunning, Brian!ReplyCancel

  • Russell at chasingdelicious.comJanuary 27, 2014 - 11:36 am

    Oh my gosh I want a million of these!ReplyCancel

  • francescaFebruary 5, 2014 - 3:27 am

    This looks so yum. Hallo Saturday morning breakfast.ReplyCancel

  • Averie @ Averie CooksAugust 8, 2014 - 2:47 am

    Brian these look crazy good! Wish I was nibbling on them now! pinnedReplyCancel

  • Bibs @ TasteometerAugust 8, 2014 - 6:18 am

    Sometimes a savory biscuit makes a refreshing change. I Love sage and grow it in my garden so I’ll have to try these soon.ReplyCancel

  • […] Apple, Sage, & Cheddar Biscuits […]ReplyCancel

Breakfast Skillet via A Thought For Food

Breakfast Skillet via A Thought For Food

Breakfast Skillet via A Thought For Food

Breakfast Skillet via A Thought For Food

Breakfast Skillet via A Thought For Food

Breakfast Skillet via A Thought For Food

I haven’t worn a jacket at all this week. Or a scarf. Or mittens. Despite the rain, I’m close to pulling out my shorts and flip flops, but I know that as soon as I do we’ll get nailed with a blizzard.

Y’all might be wondering how I can handle 40 or 50 degree weather without a coat. Well, let me tell you, I’m kind of weird. Unlike other Bostonians who bundle up in enormous puffy jackets fit for a trip to Antarctica, I have been sporting a five year old smoker’s jacket from H+M. I like to think that it makes me a stronger person, someone who can handle anything… the freakin’ Polar Vortex.  But the jacket is barely a jacket anymore.  There are holes all over… and I know it’d probably be a good idea to upgrade to something more substantial.  I’m just hoping it’ll last until spring.

This breakfast skillet came about an in attempt to use up some root vegetables from our CSA (It didn’t quite work… we still have a few bags of potatoes).  There have been a few alterations that I’ve made since the first time I tried it a couple weeks ago, but overall the concept has remained the same: a ton of sautéed veggies, a couple of eggs cracked on top, and then loaded with avocado and fresh herbs.  I decided to include some (very slightly) pickled jalapeños on top, but, of course, those could be left off. Or you can just douse it with hot sauce if you don’t feel like going to the trouble of cutting up jalapeños.

Breakfast Skillet via A Thought For Food

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  • Heidi - Apples Under My BedJanuary 15, 2014 - 12:24 am

    Gorgeous, so much good in one skillet. I just can’t even imagine the coldness in your land right now. I’m currently sweating through our Summer.
    Heidi xo
    ps Heidi Swanson’s salt and vinegar potatoes are my current favourite way to happily use up any excess potatoes.ReplyCancel

  • Belinda@themoonblushbakerJanuary 15, 2014 - 5:30 am

    I am like you, I have the ability to stand sub zero temps. Last time I went to USA during Christmas I actually forgot a coat and Wore a thin water proof jacket the entire wintery trip.

    And yes it does make a stronger person ;)

    Lovely skillet I simply love food that you can eat straight f4om the pan.ReplyCancel

  • MariaJanuary 15, 2014 - 8:45 am

    What a great way to start the day!ReplyCancel

  • CarolynJanuary 15, 2014 - 10:50 am

    I saw this earlier on Facebook and yeah, I drooled. I’d replace the parsnips with rutabaga for lower carbs but other than that, I’m down with it!ReplyCancel

  • Sandy@ReluctantEntertainerJanuary 15, 2014 - 12:37 pm

    I’d eat this any time of the day. Beautiful photos, Brian!ReplyCancel

  • EileenJanuary 15, 2014 - 1:37 pm

    This sounds so good! I always love seeing surprising veg like parsnips and carrots combined with eggs-it gives me lots of new idea. Yay!ReplyCancel

  • Toni | Boulder LocavoreJanuary 15, 2014 - 6:05 pm

    This is all-day-any-day food for me Brian! I so love your ingredient shots. You are a true artisan.ReplyCancel

  • Arthur in the Garden!January 15, 2014 - 7:09 pm

    Wow! Looks great!ReplyCancel

  • angela@spinachtigerJanuary 15, 2014 - 10:45 pm

    This is a positively glorious brunch, breakfast, lunch or dinner. Beautifully put together, and wonderfully photographed. Makes me want to eat it through the screen.ReplyCancel

  • BrooksJanuary 15, 2014 - 11:09 pm

    Beautiful food from ingredients to finished dish. Your work brings joy, Brian. Thank you for sharing it with us!ReplyCancel

  • TieghanJanuary 15, 2014 - 11:18 pm

    Beautiful! I am a sucker for those runny eggs!ReplyCancel

  • Alison @ Ingredients, Inc.January 16, 2014 - 1:42 pm

    gorgeous! I am hungry nowReplyCancel

  • ShainaJanuary 16, 2014 - 3:41 pm

    You must be related to my husband with your refusal to wear a proper coat. The other day he was out in the 35-degree weather in a long-sleeved t-shirt. Of course, when you compare 35º to -50º it feels downright balmy. Skillets with the eggs added directly in are one of my favorite meals. I rarely eat them for breakfast because while I like breakfast food, I’m not much of a breakfast eater before 9a. This looks wonderful. Perhaps for dinner tonight.ReplyCancel

  • Tess @ Tips on Healthy LivingJanuary 16, 2014 - 5:41 pm

    This looks delicious! Have you tried or would you recommend serving this breakfast skillet with corn tortillas?ReplyCancel

  • Mardi (eat. live. travel. write.)January 17, 2014 - 6:41 am

    So so beautiful Brian! What a great way to start the day!ReplyCancel

  • Sommer @ASpicyPerspectiveJanuary 17, 2014 - 9:01 am

    Your spicy breakfast skillet is perfect for Breakfast, lunch or dinner!ReplyCancel

  • Jen @ My Kitchen AddictionJanuary 17, 2014 - 12:44 pm

    I figured I’d stop by and see what you’ve cooked up and photographed lately while Maddie naps… I’m running on very little steam, but I always find your recipes and photos to be so inspiring. I’m loving this one… Especially the pickled jalapeños. I always make jars and jars of them every summer when they explode in my garden. I might have to put them to good use this weekend. Thanks for the breakfast inspiration!ReplyCancel

  • lisa @garlicandzestJanuary 17, 2014 - 1:39 pm

    I would like to jump off of a high dive, right into this! Looks yummy – your photographs are beautiful!ReplyCancel

  • Helen @ Scrummy LaneJanuary 18, 2014 - 4:57 am

    Beautiful photos! I’ve been seeing quite a few of these veggie and eggs skillet breakfasts around recently … must try one soon!ReplyCancel

  • Lora @cakeduchessJanuary 18, 2014 - 9:58 am

    I want this for breakfast, lunch and then again later for dinner today. Just love this, Brian! Hope your year is starting off in a smashing way!xxReplyCancel

  • Currently Crushing On. | pinmepleaseJanuary 18, 2014 - 9:01 pm

    […] spicy breakfast skillet. dying for […]ReplyCancel

  • Aimee+@+Simple+BitesJanuary 18, 2014 - 9:52 pm

    This looks so hearty and substantial, Brian. Would love to wake up to this for breakfast.ReplyCancel

  • JoanneJanuary 19, 2014 - 8:54 am

    For most of the winter I end up wearing my Boston marathon jacket(/windbreaker) as a coat (but keep in mind my daily commute involves walking across the street to lab) but this year I’ve finally had to break out something substantial. It’s been weird.

    And if I don’t get to have this for breakfast in the next week, I might just cry. Breakfast-for-dinner would be okay also. Looks amazing!ReplyCancel

  • MonetJanuary 19, 2014 - 11:21 pm

    It was over 60 degrees here today. 60 DEGREES! What’s going on with our crazy weather!?!? Like you, I tend to bear the cold with less-than-stellar outerwear. What doesn’t kill you makes you stronger right? And maybe it has something to do with the food I eat. All the fruits and veggies keep my immune system strong. This breakfast skilled would be great way to keep a good thing going! What a delicious and flavorful way to start the day. Thank you for sharing Brian!ReplyCancel

  • Crush Mondays | Oh, Hey, Jamie BakesJanuary 20, 2014 - 8:40 am

    […] 5. Yum a spicy breakfast skillet!! […]ReplyCancel

  • Sylvie @ Gourmande in the KitchenJanuary 22, 2014 - 2:48 am

    I don’t know how you do it, I’d be bundled up from my head to my toes in that kind of weather. I guess the weather out here has me spoiled.ReplyCancel

  • Beard and BonnetJanuary 24, 2014 - 11:00 pm

    This is seriously stunning!!! Making it this weekend for sure. Thanks so much for sharing.:)ReplyCancel

  • […]  spicy breakfast skillet. Give me anytime! […]ReplyCancel

  • Lisa [With Style & Grace]February 12, 2014 - 7:05 pm

    This is totally my breakfast comfort. I’m bookmarking to make one of these weekends!ReplyCancel

Silent Sunday: Eating Through Austin, Texas (Sway Restaurant - photo from A Thought For Food)

Silent Sunday: Eating Through Austin, Texas (Torchy

Silent Sunday: Eating Through Austin, Texas (Torchy

Silent Sunday: Eating Through Austin, Texas (Second Bar and Kitchen - photo from A Thought For Food)

Silent Sunday: Eating Through Austin, Texas (Second Bar and Kitchen - photo from A Thought For Food)

Silent Sunday: Eating Through Austin, Texas (Weather Up - photo from A Thought For Food)

Silent Sunday: Eating Through Austin, Texas (Dai Due - photo from A Thought For Food)

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  • NaomiJanuary 13, 2014 - 10:19 am

    You know I always love these post from you. Beautifully shot! Of course I love the donut, but all the food looks amazing!ReplyCancel

  • Sandy @ ReluctantEntertainerJanuary 13, 2014 - 10:29 am

    Fabulous pictures, as always. LOVE the food in Austin! :)ReplyCancel

  • MonetJanuary 14, 2014 - 12:41 am

    Oh my heart hurts! Talk about homesick. Thank you for these gorgeous pics, Brian. They make me want to go back to Austin sooner than our next trip (scheduled for late March!)ReplyCancel

  • JoanneJanuary 14, 2014 - 7:34 am

    So you guys basically ate ALL THE FOOD in Austin. I approve!ReplyCancel

  • Toni | Boulder LocavoreJanuary 14, 2014 - 11:42 am

    SO hungry now Brian….ReplyCancel

  • ShainaJanuary 17, 2014 - 11:49 am

    Your restaurant pictures always leave me salivating with no food in front of me to eat. Well done.ReplyCancel

  • Shikha @ Shikha la modeMarch 7, 2014 - 1:26 am

    Your photos are amazing! I love Austin. I’m going for SXSW next week and I can’t wait. I went to Sway last time and loved it.ReplyCancel

Cumin Roasted Carrots and Meyer Lemon

Cumin Roasted Carrots and Meyer Lemon

Cumin Roasted Carrots and Meyer Lemon

Cumin Roasted Carrots and Meyer Lemon

Cumin Roasted Carrots and Meyer Lemon

The holidays felt like they were never-ending.  By the time Friday rolled around, I started to go a little crazy. Apparently, I have trouble relaxing (a freelancer thing?).  The first week without projects and inquiries, without a constant stream of messages hitting my inbox, was refreshing.  I spent time with my parents, my sister and her family, my in-laws.  I got to see friends in New York and check out some museums (a highlight being an exhibit of Dutch paintings, including Vermeer’s Girl with a Pearl Earring, at the Frick. If you are in New York, it’s there until the 19th) We even saw movies… in a theater!

On the few days that Eric went into work these last couple of weeks, I’d use the time to photograph some recipes. I didn’t realize how much I’d missed picking up my camera.  For me, cooking and photography are two great forms of creative expression.  There are so many ways to capture the beauty of food. Not just the final dish, which, in the case of this roasted carrot dish, was surprisingly challenging (cooked carrots are funny looking things), but the whole process.  I spent over four hours shooting this (for those out there wondering how much time it takes to do a post… let’s just say I need to block out a full day to complete a single one).

We acquired a plethora of carrots from our CSA last week and I thought there was no way I’d get through all of them.  Between soups and stews and assorted other dinners, we still had a full bag.  I looked around our kitchen and my eyes honed in on two very lonely (and very ripe) Meyer lemons. Until this point, I’ve actually only cooked with Meyer lemons once or twice.  I knew that they were less sour than regular lemons and I thought they would actually be delicious roasted.  Half of this dish turned into lunch while the rest was served at dinner with a platter of baked salmon and couscous.

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  • LauraJanuary 8, 2014 - 7:52 am

    Your photos are beautiful – time very well spent. I’m happy to see a new recipe for Meyer lemons… now I have an excuse to buy a bag.ReplyCancel

  • Katrina @ WVSJanuary 8, 2014 - 8:15 am

    I could eat these with every meal – throw an egg on top, eat them alone, or add a grain! Love it!ReplyCancel

  • JennJanuary 8, 2014 - 8:39 am

    I love that 2nd image of the carrots, Brian!ReplyCancel

  • Liz @ The Lemon BowlJanuary 8, 2014 - 8:50 am

    These flavors are right up my alley!! Love the lemon photos.ReplyCancel

  • TieghanJanuary 8, 2014 - 8:58 am

    Oddly carrots are on of my favorite veggies and I love roasting them. I cumin and meyer lemons are a very welcomed addition!ReplyCancel

  • Heidi @foodiecrushJanuary 8, 2014 - 9:42 am

    I have two little Meyer lemon trees who need a recipe. This looks gorgeous and fresh and ready to be eaten by me. Your photos and styling are GORGEOUS!ReplyCancel

  • Matthew Horbund - mmwineJanuary 8, 2014 - 9:53 am

    Brian, your photography is always so inspiring. Great work. I also love this recipe! I’ve been trying to find more exciting ways to eat veggies, and this fits the bill perfectly. Cheers to you!ReplyCancel

  • Dixya @ Food, Pleasure, and HealthdJanuary 8, 2014 - 10:50 am

    i have never cooked with meyer lemon but wondering if regular lemon with a dash of sugar would be ok..enjoy the relaxing, free time while you can.ReplyCancel

  • CarolynJanuary 8, 2014 - 11:27 am

    No one makes vegetables look as pretty and appetizing as you do, Brian!ReplyCancel

  • EileenJanuary 8, 2014 - 1:49 pm

    I love how simple and clean this is! Easy winter vegetables are the best, and the lemon and paprika sound perfect with carrots.ReplyCancel

  • Brandon @ Kitchen KonfidenceJanuary 8, 2014 - 2:10 pm

    I love meyer lemon everything, and this looks like a simple yet delicious side dish perfect for winter.ReplyCancel

  • Heather @ Curly Girl KitchenJanuary 8, 2014 - 2:36 pm

    I’ve gone through a love/hate relationship with cooked carrots over the years (after a bout of the flu in college, following a dinner of cooked carrots), but I’ve come to terms with them and now love them roasted, with dark, caramelized edges. The meyer lemon with them sounds wonderful.ReplyCancel

  • TidyMomJanuary 8, 2014 - 5:57 pm

    I don’t know what’s more gorgeous, the photos or the recipe!! I love everything about this Brian!ReplyCancel

  • LauraJanuary 8, 2014 - 6:03 pm

    I saw movies in a theatre over the break too! It was so weird ahaha. And it’s so true that some of the simplest dishes are the most difficult little jerks to photograph. This sounds so wonderful though. I just used up a few languishing meyer lemons in my fridge as well. Noting this for the next time that happens!ReplyCancel

  • Curly Girl KitchenJanuary 8, 2014 - 7:35 pm

    I’ve gone through a love/hate relationship with cooked carrots over the years (after a bout of the flu in college, following a dinner of cooked carrots), but I’ve come to terms with them and now love them roasted, with dark, caramelized edges. The meyer lemon with them sounds wonderful.ReplyCancel

  • Silvija KadvanjJanuary 8, 2014 - 10:08 pm

    I wonder, can I use regular lemons? I live is Serbia, just regulars here… :)ReplyCancel

  • Dan from Platter TalkJanuary 9, 2014 - 10:10 am

    Incredible work. WIth photos like this arond, I could subside solely on this recipe. Thanks for sharing.ReplyCancel

  • Alison LewisJanuary 9, 2014 - 11:46 am

    you had me at “cumin”ReplyCancel

  • Joshua HamptonJanuary 9, 2014 - 1:11 pm

    I agree it’s a freelance thing, being unable to relax on a break and keeping yourself from checking your inbox. I was like that during the holidays too. I love this recipe. Meyer lemons on carrots sounds refreshing.ReplyCancel

  • GraceJanuary 9, 2014 - 9:11 pm

    Gorgeous! These photos are just perfect. Your photography is so inspiring. I’m definitely going to try out these carrots, yum!ReplyCancel

  • Jen @ My Kitchen AddictionJanuary 9, 2014 - 9:47 pm

    I love the look of this dish, Brian! I just picked up a big bag of carrots at the market last weekend… I will have to give this a try. I’ve been using a lot of cumin this winter, and I think the addition of the meyer lemon is just perfect! Maddie will love it… Carrots are her favorite!ReplyCancel

  • Toni | Boulder LocavoreJanuary 10, 2014 - 2:05 pm

    Simply perfect Brian.ReplyCancel

  • JulieDJanuary 10, 2014 - 4:12 pm

    Okay wow, yeah. I love carrots but I am obsessed with Meyers…oh geez…I have to make this soon. Printing it now. Thank you!!ReplyCancel

  • JoanneJanuary 11, 2014 - 7:51 am

    I’ve never been known to get crazy excited over roasted carrots…but these crazy excite me.ReplyCancel

  • LirenJanuary 11, 2014 - 7:05 pm

    Your time off sounded much like my time off. What are holidays and weekends, again? I’m so glad you had time to enjoy some much needed downtime, with romps at the museum, too! And especially to roast and photograph these beautiful carrots. They are just beautiful.ReplyCancel

  • YeadJanuary 13, 2014 - 12:50 pm

    Roasted Carrots…..I have never seen anymore.But the way It’s look like tasty and yummy.Great brain.ReplyCancel

  • Sylvie @ Gourmande in the KitchenJanuary 15, 2014 - 5:04 am

    Carrots and cumin are such a perfect pair!ReplyCancel

  • Rita Khoury JaberJanuary 17, 2014 - 7:14 pm

    Looks yummy ReplyCancel

  • Sous Vide Salmon with Roasted Beet SauceFebruary 12, 2014 - 12:56 pm

    […] on top. Season with Kosher salt and fresh ground black pepper. Serve with roasted potatoes or these roasted carrots or any other […]ReplyCancel

  • […] Roasted Carrots With Cumin & Meyer Lemon – A nice, easy side dish with a big amount of flavor […]ReplyCancel

  • Baby Carrots with Tarragon - RecipeGIrlJanuary 10, 2015 - 11:46 am

    […] carrot recipes you may enjoy: Cumin Roasted Carrots and Meyer Lemon by A Thought For Food Roasted Whole Carrots with Rosemary and Honey by RecipeGirl Easy Pickled […]ReplyCancel