This week in one of my classes we discussed the thoughts behind a concept called "Culinary Tourism." In a nutshell, the term means almost exactly what you think- exploring through food- whether this be your own culture or other's.
The concept of learning about others is something I greatly identify with- food is how I understand others, make connections, and learn about different ways of life. I remember one of the first times I went to a friends house in high school and her mom was making Biryani. I was so curious as I only had some Indian cuisine a few times before, but I loved to cook and always wanted to learn more, and of course eat!
As I learned about different spices and how to cook Biryani, my friends mother thought it was funny that I wanted to learn about their food. But for me, food played such an important role in my life, I was constantly trying to learn more, to expand my palate.
Sharing recipes each week is my way of bringing you on a culinary tour with funny anecdotes, food for thought, or just a quick blurb because the recipe speaks for itself.
I hope you enjoy the journey you take with me and all the delicious food that comes with it!
- 1 lb of carrots (multicolored preferable!)
- 3 tablespoons of olive oil
- 1 lemon (juice and zest)
- 3 garlic cloves
- 1 cup almonds
- 1 cup arugula
- Red pepper flakes
- Salt and pepper to taste
- Preheat your oven to 415 degrees and line a baking sheet with parchment paper.
- Wash and peel (if not organic) you carrots. Lay them out the baking sheet and drizzle with olive and oil. Sprinkle salt and pepper over them and then rolls the carrots around to evenly distribute.
- Bake your carrots for about 40 minutes until tender when pierced with a fork.
- While your carrots bake, make your pesto.
- Combine the almonds, arugula, zest and juice of lemon, garlic, and spices in a food processor.
- Begin to pulse the mix together as you slowly stream in the 2 tablespoons of olive oil. Stop intermittently to scrap down the sides if your processor. Add more oil if needed.
- Once carrots are cook, spoon pesto over them and toss.