Smashed carrots and parsley olive oil

Carrot bunches in ChicagoOn the eve of a new year I count my blessings. I have no extravagant plans today; just simple ones. I am up early and ready to go out for the last of this year’s ingredients. In keeping with Italian tradition, I will put a pot of rosemary lentils on the stove late this evening to celebrate the arrival of January. This morning I am on the lookout for uncomplicated ingredients like onions, carrots and flat leaf parsley.  I look forward to bringing home ground cumin and mossy green sea salt in paper-wrappings from my favorite spice shop. Call me strange — but I love grocery shopping road trips. Continue reading