Warm Carrot Salad

From An Opera Singer in the Kitchen

We are finally home after a being away the whole weekend. The Holland Chorale had a great and most amazing concert last night featuring wonderful spirituals and gospel songs, mostly composed or arranged by Rollo Dilworth. A high school choir from Grand Haven came in to perform half of the program, while the rest of the group did the other half. It was a most electrifying night for me and all the performers. Hopefully the audience were moved by the Spirit as I was! Here is a sample of one of the pieces the high schoolers performed. It was MY favorite!


As soon as I got home after church, we opened up Rollo Dilworth's CD and continued to enjoy the music on our Sunday afternoon. We took a bit of a nap and then Ryan and I played racquetball for an hour! It was so much fun! I told him that we would be prepared to play crazy tennis when the nets were placed back on the courts. We can't wait!

Today I created a delicious veggie dish that did not take a lot of work. If you are a carrot lover, this is a dish for you. I cooked these sliced carrots, allowing them not to get mushy but let them remain semi-raw so that the vitamins continued intact. I love juicing carrots on occasion but then I miss all the fiber. This is another way to enjoy carrots.

From An Opera Singer in the Kitchen

Warm Carrot Saladmy creation

serves 6

10 carrots, sliced 1/2 inch thick at an angle
2 Tbsp olive oil
1 onion, sliced
3 garlic cloves, minced
2 cups mushrooms, chopped
3/4 cup whole pimentos from a jar, chopped
1 1/2 tsp dry dill weed
1 tsp salt
1/2 tsp black pepper

In a medium saucepan, heat olive oil on medium heat.

Add sliced carrots, and cook for 5 minutes. Add sliced onions and garlic and continue cooking for another 5 minutes.

Add mushrooms and pimentos next and cook for 10 minutes. Add seasonings and mix well.

Remove vegetables from heat and allow to rest until warm. Serve with choice meal.