In our current society, real family values have nothing to do with where we live or how we know each other—they’re about how we treat each other. Now there’s a concept worthy of a cheesy half hour of television.
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We simply want to create things people won’t get rid of—something you’d like to keep for now and also leave for the next generation
– IntroFolk
Start making dinner
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Roasted Carrots with Sorghum, Creamy Almond Dressing, and Dates
By chef Lee Wolen of Boka, Chicago
For the carrots:
1 lb. baby heirloom carrots
1/4 cup canola oil
Salt to taste
Instructions:
Wash carrots under cold water until all dirt is removed, and dry. Heat oven to 400 degrees Fahrenheit. Toss carrots in a large bowl with a small amount of oil to coat and salt to taste. Roast for about 12 to 15 minutes until tender. Reserve at room temperature.
For the toasted almonds:
1/2 cup slivered almonds
Instructions:
Reduce oven to 325 degrees Fahrenheit. Dress almonds with cooking oil and season with salt. Lay flat on the tray and toast until golden brown, about 10 minutes.
For the sorghum mix:
1 cup sorghum, raw and uncooked
1 cup puffed sorghum (store-bought)
Salt to taste
Chives, sliced
Lemon juice
Olive oil
Instructions:
Bring a medium saucepot of water to a boil. Add the sorghum and cook until tender; strain and chill. When you’re ready to plate the salad, combine 1 cup each of puffed and cooked sorghum and toss with salt, chives, lemon juice, and olive oil.
For the almond vinaigrette:
1 egg yolk
1 tsp. sherry vinegar
1/2 T Dijon mustard
1/2 cup almond oil
1 T lemon Juice
1 cup grape-seed oil
2 T sorghum syrup (store-bought)
Salt to taste
Instructions:
In a medium mixing bowl, combine all ingredients but oils. Whisk until blended and slowly pour both oils in until emulsified. Season with salt. Reserve.
To finish:
10 dates, no pit
Watercress
Instructions:
Combine the carrots and a small amount of the dressing to coat everything. Place in a bowl and top with dates, watercress, and the puffed grain salad.