Oh, friends. Sometimes I just wake up with so much joy in my heart that I feel I could simply explode. Or bust through the wall or maybe just pass out. Does this ever happen to you? It’s not to say I’m this bright and optimistic every morning, that would be my husband, but there are days when I look at a bunch of carrots and tears just well up in my eyes.
Because look at them. Can you believe their radiant, brilliant color? The bright, unmistakable orange that only gets brighter after a good wash and a quick peel. The way the thick-rooted vegetable stems from the softest, leafy greens. It’s these naturally occurring combinations of texture, color and pattern that make me stop in my tracks. It’s art in the purest form, and I find it so magnificent that I decided to dedicate my life to capturing it all. Because joy is way more fun when you have someone to share it with!
This post, these recipes, are dedicated to the idea that cooking does not have to be complicated. In fact, the very best meals rely on the flavors that exist naturally. All you need is fresh produce, a spot of olive oil, some good salt and maybe a fresh herb or two. And then the fun really begins! As you bite into these grilled carrots, or slice one of these delicious peaches, you realize just how simple it all really is. And how beautiful.
I hope these recipes inspire your next outdoor gathering, and if anything, invite you to take a moment and recognize the sheer wonder of it all!
xxMackenzie
Grilled Carrots with Cumin, Feta and Mint
- 6-8 carrots
- olive oil, for drizzling
- 1/2 tsp cumin
- sea salt
- black pepper
- chopped mint
- pine nuts, toasted
- feta cheese
Heat the grill to medium. While the grill heats up, peel the carrots and place on a baking sheet or in a large dish. Toss with olive oil, cumin, a pinch of salt and black pepper. Once the grill is ready, place the carrots directly on the grill and close the lid. Let cook for about 10 - 12 minutes, or until they can be easily pierced with a fork, and rotate every so often to evenly char. Once cooked, remove from the grill and top with feta, pine nuts and mint to your liking and another drizzle of olive oil.
Grilled Baby Bok Choy
- 2-3 heads baby bok choy (or 1 head for every 2 guests)
- sea salt
- olive oil
Heat the grill to medium. While the grill heats up, slice each head of bok choy in half lengthwise, allowing the leaves to remain in tact. Then, rinse the bok choy under cool water to remove any dirt and pat dry with a paper towel. Place the bok choy cut-side-up on a baking sheet and drizzle with olive oil and a pinch of salt. Once the grill is ready, place the bok choy directly on the grill and let cook for about 3-4 minutes on one side, then turn and cook for an additional 3-4 minutes or until the leaves are wilted and charred. Serve one-half for each guest and enjoy!
Grilled Peaches with Honey, Balsamic and Cream
- 2-3 peaches (or 1 peach for every 2 guests)
- olive oil, for drizzling
- honey
- balsamic glaze
- toasted pecans, chopped
- chopped mint
- 1 cup heavy whipping cream
- 2 Tbsp. sugar
To make the whipped cream, place 1 cup of very cold heavy whipping cream in the bowl of an electric mixer. Mix on high speed for 3-4 minutes, or until peaks begin to form and the cream is fluffy like a cloud. Set aside. Then, heat the grill to medium and slice and pit the peaches. Drizzle with a bit of olive oil and place directly on the grill cut-side-down. Let cook on the grill for about 3-5 minutes or until they form nice grill marks and then flip and cook for an additional 3-4 minutes on the other side. Remove from the grill, and plate with a dollop of whipped cream. Drizzle with balsamic glaze and honey and garnish with chopped mint and toasted pecans.
