Grill your carrots
A killer dish with crunchy seeds, red onion, mint, and some zippy yogurt
As a kid I never liked carrots. I ate them because my mom said they’d help my vision. By the time I hit seventh grade it was time for glasses so I said “fuck it” and left carrots in my past. They popped up later in college, when a penchant for fitness and healthy eating began to develop - they were a good vessel for hummus, and an easy quick snack. But their potential remained closed until my post-college days and a meal at ABC Kitchen. The opening chef, Dan Kluger, is a vegetable pugilist, bending vegetables to his will. I don’t recall the salad I ate, but I recall the carrots were grilled, which unlocked their sweetness and added a faint whisper of smoke.