- 3 large carrots – 1 1/2 cut sliced
- 4 large garlic cloves
- 1 tsp cumin seeds
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 Tbsp coconut oil – for cooking
- 1 Tbsp olive oil – for dressing
- 1/3 cup fresh dill – chopped
- salt and black pepper
Excited to share great news – I’m growing the food photography business. Recently I had the pleasure of doing a shoot with the great Chef Elyse Bekins, who runs the Brooklyn Soup Club along with her own catering. We had a great time laughing, and I had a blast seeing her in action. Here are a few of my favorite photos from the shoot.
If you’re in the Brooklyn area, I highly recommend feasting on Elyse’s soups. I tried out her Red Lentil, and it nearly blew my socks off. Flavorful and fresh!
Speaking of fresh, I can’t wait to share another National Nutrition Month recipe: Garlicky Dill Carrots! Carrots are a very fun way to brighten the table and add a tasty crunch. Along with the fact you can find them year-round, they increase your taste of Vitamin A. Thanks to World’s Healthiest Foods, I found out that just one cup of carrots yields 407% of your daily value for Vitamin A. What?!?