Hatchery Box Honey Spring Carrots

Snail mail is unmistakably one of my favorite things in the world. Its tangible satisfaction etches on my memory like a ballpoint pen on fine paper (which I rarely see these days). The usual cardboard package excites me for the remainder of the day upon which I receive it; so you can imagine my feelings of elation when seeing a bright red box on my doorstep.

Oh yes, Hatchery had finally arrived.

This month's ingredients touched destinations across the country, from New Orleans and Atlanta to Brooklyn and Vermont. It's impossible to pick a favorite due to the purposefully multi-varied flavors and textures for recipe enhancement. But I did quickly find the jalapeño garlic olive oil (top right) from family-owned Calivirgin in Lodi, CA to become a true cooking essential. The unfiltered, bold flavor is just enough to upgrade a filet of tilapia or a vegetable medley.

A quick overview of the other culinary goodies...

• Strawberry Chipotle Jam from Potlicker Kitchen (you'll love the smoky undertones)
• Sweet and Smoky Sauce from Causey's BBQ (sweetened with molasses and brown sugar)
• Ohia Lehua Honey from Big Island Bees (see recipe below!!)
• Original Blend Spice Rub from Ole Man's 
• Fuego Salsa from La Fundidora

The delicate and uniquely creamy Big Island Bees honey is made from an exclusively Hawaiian Lehua blossom. With spring's suddenly sweet entrance and the iconic Easter holiday right around the corner, I thought I'd sweeten up a symbol of the new season (rainbow ones, in fact!) with simple instruction and unforgettable taste. One teaspoon of this essential Hatchery ingredient will provide the ultimate complement to any picnic, Easter feast, or spring dinner party.

Oh, and if you're feeling generous - or anxious to treat yourself - gift with my newest favorite foodie essential!

honey glazed rainbow carrots

Makes 2 servings

8 rainbow carrots, trimmed and peeled

1 teaspoon Big Island Bees Ohia Lehua Honey

1/2 teaspoon rosemary

1 teaspoon olive oil

Sea salt and black pepper

1. Preheat oven to 350 degrees. Line a baking sheet with foil. Add all toppings to a small bowl and heat in the microwave for 15 seconds to melt honey.

2. Place carrots evenly on baking sheet and brush honey glaze on each carrot with a pastry brush. Bake for 20 minutes, stirring carrots once half-way through baking. Serve immediately.

*This post was in partnership with Hatchery. Thank you for being supportive of my sponsors!

Asian Chopped Salad

Happy St. Patrick's Day! Thank goodness for my last name, otherwise I'd be getting pinched for my way-too-neutral wardrobe's lack of green (besides my current mint obsession). Rather than wear green, why not eat green? You'll be pinching yourself over this dreamy salad with a color palette unlike any other. I sided with a vegetarian option for the occasion, but I highly recommend adding protein such as a soy-glazed salmon filet, shredded chicken, or coconut shrimp.

I must mention my sentiment for the salad's palm tree serving piece, which I purchased in Cambodia from a new friend. The whimsical market's flavor carries through the dish in unspeakable ways. Talk about Asian influence for this Asian chopped salad, eh?

asian chopped salad

Makes 2 servings

1/2 avocado, sliced

1 handful baby spinach, julienned

1 handful frisee lettuce

1 handful shredded napa cabbage

1/2 cup shredded carrots

1/2 cup shredded red cabbage

1/2 cup edamame

1/4 cup shredded red radish

2 tablespoons cilantro, chopped

Salt and cracked pepper

Light vinaigrette (I love Jeanine's chili orange recipe on Love and Lemons)

1. Place vegetables in a serving bowl.

2. Toss in vinaigrette and sprinkle with cilantro, salt, pepper, and a few extra edamame!

Carrot "Pad Thai" with Poached Egg

In the midst of my Snap Kitchen three-day juice cleanse (details to come on Friday!), I have been meaning to share my new favorite kitchen creation that is deliciously carb-free, veggie-loaded, and vitamin-packed. After a beautiful photo shoot for my internship at Camille Styles, I snagged a few vegetables to cook in my own apartment. I wasn't interested in steaming or simply sautéing. Instead, I took out the peeler and started ribbon-ing the most brilliantly bright orange carrots into a pasta-like form. Once heated and stirred with a tangy peanut sauce, you'll have your dinner guests surely mistaken. These carrots surely do the trick with a natural sweetness you can't find in a rice noodle or vermicelli. I hope you enjoy!

carrot "pad thai" with poached egg

Makes 1 serving

3 large carrots, washed and peeled into thin ribbons

1 large handful of baby spinach

1 handful purple cabbage, shredded

1 large egg

1 tablespoon peanut butter

1 tablespoon "soy vey" marinade

1 teaspoon soy sauce

Black pepper

1 tablespoon peanut oil

1. In a small bowl, stir together peanut butter, Soy Vey, and soy sauce. Add a hint of warm water if you desire a lighter consistency. Set aside.

2. Crack egg in a small bowl. Poach in a small saucepan of nearly boiling water for four minutes. Tip: Stir the hot water with a spoon in a swirling motion to allow egg to remain whole in the center of the pot. Once poached, remove egg from water and set aside.

3. In a large saucepan, heat the peanut oil over medium heat. Add carrots and stir until cooked through, approximately 5 minutes. Transfer carrots to a serving bowl and immediately combine with peanut sauce.

4. Add spinach to saucepan (still heated on medium) and quickly sauté until wilted, about 2 minutes. Place on top of carrots. Add cabbage, poached egg and black pepper. Enjoy!

Pepper-Crusted Steak Salad

As I scramble to gather my gold attire and purple Hunter rain boots for my trip to Mardi Gras in New Orleans this weekend, I thought I'd share a new lunchtime favorite that's packed with protein, healthy fats and colorful veggies. Many of you suggested healthy eats as a requested priority in my reader survey, but I believe I need the inspiration even more than you as I embark on a weekend of beignets and po-boys...no regrets, ladies and gents.

I hope you all have a fabulous weekend. And if you try any new restaurants or recipes -- wherever you live -- I'd love to hear!

pepper-crusted steak salad

Makes 2 servings

For the marinade:

8 ounces flank steak

2 cloves garlic, crushed and minced

1 tablespoon olive oil

1/2 teaspoon chili powder

1 teaspoon black pepper

1/2 teaspoon garlic salt

Juice of 1/2 lime

For the salad: (Feel free to get creative!)

2 cups spinach

Handful baby heirloom tomatoes, quartered

1/2 avocado, diced

2 ounces brie or gorgonzola

Salt and pepper

2 tablespoons balsamic vinegar

1/4 cup olive oil

Juice of 1/2 lime

1. Place meat and all marinade ingredients in a large Ziploc bag. Seal tightly and massage meat until well-coated. Refrigerate for at least one hour.

2. Grill steak until it has reached desired temperature (I prefer medium). Transfer to a plate to breathe for few moments; then slice.

3. Divide salad ingredients among two bowls. Top with flank steak. Refrigerate extra meat for another salad or fajita the next day!

Sugar Snap Pea Salad

With a working lifestyle comes the need for pre-made lunches that invigorate your afternoon rather than boggle you down in the office. The Camille Styles team has finally moved into her new office (It's too beautiful), and the new airy kitchen has motivated me to bring homemade, simple lunches for a mid-day quick fix. Last week, I put together this colorful, crunchy, healthy chopped salad that kept me on my toes until my late afternoon snack break of dried mango, my new Whole Foods obsession. Below is my vegetarian recipe, including an easy crouton step that definitely took the salad up a notch. Bring the croutons in a separate Ziploc to avoid losing its crunch.

If you're in need of protein (I managed to not have any in the fridge that morning...student problems), add some cubed grilled chicken, turkey, or fresh mozzarella. Heck, add whatever you want!

**Please take my reader feedback survey to share your foodie wishes for the blog!

sugar snap pea salad

Makes 1 serving

1 cup sugar snap peas, halved

1 cup assorted heirloom cherry tomatoes, quartered

1/4 bell pepper, diced into 1/2 inch squares

1 thick slice bread, cubed (I used a loaf of miche from Easy Tiger & saved leftovers)

Olive oil

Balsamic reduction

Salt and black pepper

1. Preheat oven to 375. Place bread cubes on a baking sheet and drizzle with olive oil. Add salt and pepper. Bake until bread is crispy, about 18 minutes. Cool completely and store in an airtight container for future use in other salads, soups, etc.

2. Place all vegetables in a small bowl and toss in olive oil, balsamic reduction, salt and pepper. Sprinkle croutons over top.

Chocolate Dipped Candied Fruits

Valentine's Day is clearly around the corner, and I've been frantically searching for a chocolate covered treat that eloquently speaks the holiday's essence without screaming pink cheesiness (though I do love it on occasion!). These dried and candied fruits in orange and red hues are sweet and sentimental -- enough to use for any special occasion after tomorrow. Plus, you can't beat the Maldon sea salt sprinkles or roasted cacao nibs to add extra texture and depth. Package them for your sweethearts in vellum, or keep them for yourself. Whichever you choose, I'm positive you'll love these!

chocolate dipped candied fruits

2 cups (1 11.5 ounce bag) Guittard dark chocolate baking chips

Assorted candied/dried fruits (I used cantaloupe, papaya and nectarines)

Maldon sea salt

Roasted cacao nibs

1. In a double boiler with a few inches of water, melt chocolate chips over low heat. Stir with a rubber spatula to reach desired smoothness.

2. Dip half of each candied fruit in chocolate. Immediately dip in a small plate of cacao, or place on a parchment paper-covered plate and sprinkle with sea salt. Place fruits in a freezer or refrigerator until chocolate is set, about 15 minutes.

3. Serve at room temperature, or place in small vellum bags to send to your sweethearts!