Upon paring a carrot, I became inspired by the outer layer shavings of the orange root. I continued to shave the carrot, ending with a nice pile of curly wisps that were sauteed with olive oil, cinnamon, cumin, and cardamom. This very light kind of cooking, maintained a rawness to the carrot, rendering them al dente. Salted pistachios brought forth a nutty crunch to the fragrant ribbons. The dish became the star of the year’s first picnic at Central Park.