Warm Roasted Carrot Salad
It is 95 degrees upstairs right now. The heat index was 110 yesterday, when my a/c decided it couldn’t work under such strenuous conditions. I’ve gotten very whiny and been totally unproductive all weekend as a result. I don’t remember being this heat averse as a child, and south Georgia summers get pretty toasty. In my loafing I stumbled across a few positive thought lectures that helped me shift my focus and now I’m feeling pretty grateful that I will only be dealing with the a/c issue for as long as it takes for a repair person to come out Monday. There are several people living in the city with no a/c year around. I am grateful that only the upstairs is burning up. I have plenty of episodes of DragU to catch up on anyway. I don’t need access to my crafting room. In addition to all of that the cats love the heat. They are having an amazing weekend running around upstairs without humans to cramp their style as they knock everything that isn’t bolted down off dressers and countertops.
Before the high temps hit us, I made a fantastic salad with roasted carrots. I’d planned on including caramelized onions but facebooking while cooking lead to their untimely demise. It was absolutely delicious this way but I think the onions would add an interesting kind of savory sweetness.
|warm salad with cool watermelon accents
Toss carrots with olive oil, Vege Base, and cumin.
Roast carrots at 350F for 30 minutes or until soft.
Combine with remaining ingrediets.
Roasted Carrot Salad
3 chopped carrots
1 cup cooked or canned kidney beans
1 cup watermelon (cut however you like, I used a melon baller )
1 diced avocado
1/2 tsp cumin
1/2 tsp Vege Base
1/2 tsp olive oil