What can I cook?

So I have the day off...well that is misleading since it implies that I am otherwise 'on', which currently I am not. I am taking my time to decide on my career and as it seems I am also taking my time with lunch.....What can I cook?....I feel uninspired....what can I cook?...I feel lazy....what can I cook?...I ask B "what.can.I.cook?????" I get the same response I always get...ahem..." you know what is delicious; an emulsion of peas, asparagus, chicken stock and butter. It will be perfect." Of course I know it will be delicious! In fact I have already blogged that particular suggestion, what I don't understand is how a talented, experienced, amazing, chef always comes back to me with the exact same idea...everytime...as though it is the very first time he has thought of this delightful combination. Bless. But still it really does not help me. what can I cook???

I head out to the markets for inspiration, I find: Beautiful dutch carrots, luscious Greek yogurt, haricotes verte, baby Kipflers and baby Roma tomatoes. I get home. What can I cook???
"why not a beautiful emulsion of......" Enough!!! So I have a little chat with the produce and ask it "what it is that you would like to wear today". And here is what they said:

Dutch carrot: "ooh I would love to wear some moroccan spiced yoghurt and some raisin earring."
Kipflers: "I think I'll just wear the usual, garlic and thyme but of course I always moisturise with butter."
Haricote Verte: "Well actually I read about walnut butter in a glossy magazine, maybe I would look good in that."
Baby Romas: "Olives are the new black."

So when in doubt talk to your veg, you'll be surprised and delighted by what they will reveal.
We didn't even use cutlery to devour our platter. So delicious! Each 'salad' could be eaten as an accompaniment, an individual salad or as we did: a "fashion plate".

Dutch carrots and spiced yogurt

1 bunch dutch carrots
1 tablespoon honey
1 tablespoon EVO
1 tablespoon raisins (soaked)
1/2 cup Greek yogurt (natrural)
1/4 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon coriander seeds
(obviously freshly ground is better but bottled is perfectly fine)
seasoning

Par cook carrots in boiling water
Remove from water and rub away the skins (they will come away easily after about 2 minutes in boiling water)
Coat carrots and raisins in honey and oil and bake in medium oven for 20 minutes.
In the meantime combine yogurt and spices and adjust with salt and pepper. You can thin the yogurt with some olive oil and lemon juice.
Remove carrots and drizzle with yogurt.

Haricote Verte and Walnuts

300 grams beans
1/4 cup crushed walnuts
50 grams butter
drizzle of EVo

Blanch beans until they are cooked to perfection
dry roast walnuts in a pan
Add olive oil and butter
When butter is foaming slightly add beans to re heat.

Kipflers

Par cook kipfler potatoes and remove skins
Coat kipflers in seasoning and thyme and roast in hot oven for 20 minutes or until crispy
Melt butter into a pan and add 2 cloves minced garlic, pour this mixture over the potatoes and bake for another 5 minutes.

Tomatoes and Olives

8 baby romas
4 basil leaves
10 kalamata olives (cheeks removed)
seasoning
Add the tomatoes, olive cheeks and seasoning to a hot pan and heat for a few moments until the skin blisters a little. Drizzle in some olive oil and basil chiffonade and remove. Done!!

ahem....
I do have to acknowledge the pea emulsion is spectacular and in truth it actually is worth mentioning again and again, B you are the greatest x