This salad. Mind = blown. It wouldn’t have happened if I hadn’t made my weekly trek to the Calgary Farmer’s Market (pretty much my favourite place on Earth). Meandering through isles of sweet potatoes, leafy greens and onions, I came across these beautiful orange, yellow and purple carrots. Just like on TV!!! I bought them. How could I not? Purple carrots! When I got home and the carrot induced excitement had worn off, I plopped down on the couch and started flipping through the latest issue of Bon Appétit magazine. And wouldn’t you know it, a recipe for a Carrot Salad with Yogurt and Coriander… featuring COLOURED CARROTS! The clouds parted, the stars aligned, I was meant to make this salad. And what a delicious, crisp, fresh salad full of Farmer’s Market goodies it was! Oh, and it is mega pretty. Bonus!
Let’s take a moment and celebrate the fact that I ate leftovers! Not once, not twice, but THREE TIMES! Check it, three times! As a notorious hater of leftovers, this is monumental. History in the making right now, folks. But when I have tasty, tender chicken like this, I am willing to eat it for a couple days. And let me tell you, it’s also great for post-kickboxing refuelling. Gordon Ramsay would be so f#cking proud of me (except maybe for the fact that I altered his recipe… but only because I couldn’t find the few ingredients that made it “Sichuan”)! It’s just too bad I had no one to share this pot of sticky chickeny goodness with. Actually no, I’m glad I didn’t have to share. More for me.