So many times I simply crave simplicity.  Nothing fancy; nothing hoity toity; nothing highfalutin.

Lunch, especially, is a time for simple pleasures, as I often spend the mid day meal contemplating the pleasures of life all on my own.

Freshness, and exceptional flavor, are always essential.

Color too…

A Fresh Rainbow of Carrots, Color, and Herbs

1 lb. frozen Stahlbush Farms Tri Color Carrots
2 Tbs. Kerrygold butter
1 tsp. toasted cumin seeds
sea salt and pepper
1/4 c. fresh cilantro and basil, minced

Protein of choice: grilled steak, grilled chicken, or steamed eggs

Melt butter in a medium sized skillet over medium heat.  Add frozen carrots.  Cover and allow to cook until carrots are completely heated through and toasty warm.  Add a touch of water, if need be.  (The water will cause the gorgeous purple of the carrot combo to “bleed,” so be forewarned).  Add cumin seeds and cook an additional 3-5 minutes, uncovered, allowing butter the caramelize and the seeds to toast a bit more.  Add salt and pepper to taste.  Stir in fresh herbs.

Enjoy to the very limits.