Not being very inclined to do a bit of work on Labor Day, and having been asked to provide a simple dish last night for a Labor Day weekend al fresco dinner at my daughter's house, I will simply share with you today this easy-to-prepare and easy-to-eat dish in honor of the occasion.
There's hardly even a recipe involved. I allowed 1 carrot per person and added one for Samuel Gompers, the first and longest-serving president of the American Federation of Labor (AFL); it is to him, as much as to anyone else, that the American labor movement owes its structure and characteristic strategies.
While the carrots were cooking, I mixed 2 Tablespoons of yellow mustard, 2 Tablespoons of HoneyBee Honey and 2 Tablespoons of melted butter. I also cut up 2 Tablespoons of green onions and 2 Tablespoons of parsley.
When the carrots were finished cooking, I drained them and stirred in the honey-mustard sauce. Just before serving, (in the interim we had schlepped the carrots from our little Jurupa Valley into Los Angeles) I nuked the carrots lightly to make sure the sauce was liquidy. And just before the dish went on the serving table, I introduced the greenery into the mix. Voila! Easy Easy HONEY-MUSTARD CARROTS!
This is truly a no-effort dish. And if you can entice non-carrot eaters to give it a try, they'll probably ask for their share, 'cause it's awfully good.