Asparagus season here in Rhode Island lasts for an all-too-brief six weeks, and during that time, my husband Ted and I consume asparagus in one form or another almost every day. I love to throw totally naked asparagus spears on the grill until they're slightly charred, and eat them with my fingers like pretzel sticks. And I love to roast them in the oven with olive oil, salt and pepper, or maybe a squirt of lemon. Sometimes I wrap them in wonton skins, for a crunchy party appetizer. The other day I had the urge for something zingier, and what's more zingy than Sriracha? A little drizzle of creamy, spicy Sriracha mayonnaise played so beautifully with roasted asparagus that I managed to polish off most of this plate for lunch, without any help from Ted.
Although this recipe originated in Jamaica, it's popular throughout the Caribbean, and you can see why, can't you? These orange-spiced carrots look happy. That's because they are happy, after bathing in sugar, ginger, and orange or mango juice. The recipe couldn't be easier: Shred some carrots, using a food processor fitted with a shredding disk; cook the liquid and aromatics; dunk the carrots in the liquid; let everything get happy together for a quick few minutes. This dish tastes just as good cold as hot, so you can make it a day in advance. Serve as a side dish to not-too-spicy jerk chicken.
Does this ever happen to you? You make a grocery list, trot off to the store, buy everything on the list, bring it home, unpack, and then scratch your head and wonder what on Earth you'd planned to cook. I can't remember what I had in mind for a bag of unsweetened coconut flakes -- cookies? cupcakes? -- but from now on, it's going to be this broccoli slaw salad, inspired by the garnishes traditionally served with Indian curries. Cashews, raisins, and toasted coconut give crunch and sweetness to the broccoli, which is tossed with a curry-spiced Greek yogurt dressing. Call it a side dish, or a main dish for lunch. I promise you'll be buying coconut more often, because you're going to love this salad, so please do as I forgot to do -- write down, somewhere, what you're planning to make with it.