Carrot Picnic Salad + Garlic Vinaigrette
In the bottom of a bowl, sized for how much you want to make, mix the following ingredients to make Garlic Vinaigrette.
2 tablespoons rice vinegar
1 tablespoon dijon mustard
1/4 teaspoon honey
1/4 teaspoon salt
1 minced garlic clove
1/4 cup olive oil
Grate carrots into the dressing and toss as you go. Add until they are saturated by the dressing to your liking.
Inspired by “Picnic! Recipes and Menus for Outdoor Enjoyment”
Peach Salsa Recipe
Tomatoes, peaches, onions, tomatillos, cilantro, salt. 🍴
Prepare: To prepare produce for fermenting, first chop &/or grate produce, throwing it all in a large bowl about the capacity of the jar in which it will ferment. Sprinkle salt on the chopped pieces of food in the bowl, mixing with your hands. As you add more food, sprinkle more salt and continue to coat & mix. The general rule of thumb is to use 1-3 tablespoons of salt to one quart of food to create a brine. As the salt sits on the food, it brings out the juices and the bowl will have extra liquid in the bottom by the time you are finished.
Pack: Be sure to add this liquid to the fermenting jar, pack the food in your jar, and top off the liquid by adding water until the water line is above the salted food packed in the jar. I started fermenting with a one quart Mason Jar, but I use a two quart Mason jar now that my family eats fermented vegetables regularly. Kraut Source makes a fermenting lid that will foolproof the fermenting process, ensuring a safely fermented jar of food for consumption. I always use one of their lids on my ferment jars.
Ferment: Fermenting jars of food can sit out on your kitchen counter for a few days to a week or two. Salsa ferments in two days, but I let kraut sit a week or two. It is completely fine to taste it, or eat it, at any time. Your goal is a salty mixture with a subtle fizzy tang.
Eat: Once your fermented food reaches a taste you like, store it in the refrigerator and eat it at you leisure. There are many recipes floating around Instagram, but I tend to use produce from my weekly Farm Box delivery, fresh, in-season produce. I have seen herbs added to ferment jars, as well. I eat it straight from the jar, in sandwich wraps, and on salads. Have fun & enjoy this extra healthy way to consume local fruits & vegetables.
Apple Kraut Recipe
Cabbage, apple, onion, cucumber, carrot, salt. 🍴
Pickled Green Tomatoes Recipe
Green tomatoes, nectarines, Walla Walla onions, salt. 🍴
Chard Wraps with Carrot Hummus from Ashley, Meta Street Cafe
Make the Carrot Hummus
½ teaspoon coconut oil
3 small carrots
2 medium garlic cloves
2 teaspoons ground harissa, or another chili, seasoning
1 cup chickpeas (cooked and drained)
juice of 1 small lemon (about 2 tablespoons)
juice of ½ an orange (about 2 tablespoons)
2-4 tablespoons olive oil
salt, to taste
Carrot Hummus Directions
Heat coconut oil in a medium skillet, add carrots, garlic cloves, and a pinch of salt.
Cook until the outsides begin to char, about 10 minutes.
Remove the garlic if it starts to burn.
Add the chili seasoning and let the carrots cook for just a minute longer.
Remove from pan and let cool slightly.
Peel the garlic
Chop carrots into 1-inch pieces.
Add the carrots, garlic, chickpeas, lemon juice and orange juice to a blender or food processor.
Puree, drizzling in the olive oil as you blend.
Tim the stems from the chard
Assemble with the ingredients listed below & eat like a taco.
1 cup cooked millet
½ cup chickpeas
2 grated carrots
sliced red cabbage
sprinkle of hemp seeds
Baby’s Birth Day Vignette from Ashley, Meta Street Cafe
Charlotte was born five years ago by emergency c-section. She was a preemie, just under five pounds, and stayed in the hospital room with me and three family members who made sure someone was with us day and night. The first days at the hospital following surgery, my dad fed me hospital meals with a spoon. I don’t remember what that food was, only that I had been through a couple of weeks of illness with very little calorie intake and was intensely hungry. I begged for additional peanut butter and jelly sandwiches made from the stash by the nurse’s station. A juice cup with a straw sat on the tray by my bed.
Four days later, I was sitting up for Valentine’s Day and my husband brought steaks and mashed potatoes from a favorite restaurant. We had doctor’s orders for red meat to correct my anemia. It was decorated with a holiday balloon and an anticipated release for the following day. Once we were home from the hospital, my dad and stepmom moved in to help with the baby and cook meals; scrambled eggs with spinach and avocado, batches of oatmeal. Charlotte was so small, she was fed with a tiny saringe for seven weeks. This year, we celebrate the fifth anniversary of that event, those meals. Charlotte is a strong, witty, kind little girl wih a mother who celebrates her daughters birth, and her own life, at this time each year.
When a friend had her baby last week, delivering a meal seemed like the most meaningful gift I could give. Then, come Valentine’s Day next week, our family will have steak aside flowers, and topped wih a balloon.
1 (15-ounce/425-g) can chickpeas, drained and rinsed
2 stalks celery, finely chopped
3 green onions, thinly sliced
1/4 cup finely chopped dill pickle
1/4 cup finely chopped red bell pepper
3 tablespoons store-bought or homemade vegan mayonnaise
1 clove garlic, minced
1 1/2 teaspoons yellow mustard
2 teaspoons minced fresh dill (optional)
1 1/2 to 3 teaspoons fresh lemon juice, to taste
1/4 teaspoon fine-grain sea salt, or to taste
Freshly ground black pepper
In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
Stir in the mustard and dill and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad.
Recipe from Oh She Glows Cookbook
Leek & Potato Soup
1 lb. leeks (about 3 medium)
2 Tbs. unsalted butter
1 lb. baking potatoes, peeled and cubed
2 carrots, peeled and sliced
Salt and freshly ground pepper, to taste
1/4 cup heavy cream if serving hot or 1/2 cup cream if serving cold
Trim the leeks, leaving about 1 inch of the tender green portions, then rinse them. Cut crosswise into slices 1/2 inch thick.
In a large saucepan over medium-low heat, melt the butter. When foaming, add the leeks and sauté, stirring occasionally, until they have wilted a little, 3 to 4 minutes. Add the potatoes and carrots, then add water just to cover the vegetables. Increase the heat to medium and bring to a boil. Reduce the heat to low and simmer, uncovered, until the vegetables are tender when pierced with the tip of a knife, about 30 minutes.
Use an immersion blender or…..Fit a food mill with the medium disk and set the mill over a large bowl. Using a ladle or a large spoon and working in batches, transfer the cooked vegetables and their liquid to the food mill and turn the handle to puree.
If serving the soup hot, return the pureed vegetables to the saucepan and season with salt and pepper. Set the saucepan over medium-low heat, stir in the 1/4 cup cream and heat to just under a boil. Add a little water if the puree is too thick. Taste and adjust the seasonings.
Ladle into warmed bowls and float a lemon slice on top of each serving. Using scissors, cut the chives into pieces 1/4 inch long and sprinkle the chives on the lemon slices. Serve immediately.
If serving the soup cold, do not return the puree to the saucepan. Instead, cover the bowl and refrigerate the puree until well chilled. When ready to serve, season with salt and pepper and stir in the 1/2 cup cream, mixing well. Taste and adjust the seasonings.
From William Sonoma
Pumpkin Honey Orange Bread
1/2 cups all-purpose flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1 tsp. ground cinnamon
10 Tbs. (1 1/4 sticks) unsalted butter, melted
1/2 cup firmly packed dark brown sugar
1 cup granulated sugar
2 tsp. finely chopped orange zest
3 eggs, lightly beaten
1 cup pumpkin puree
For the glaze:
Juice of one orange
Zest of 1 orange
1 cup honey
Preheat oven to 350°F. Grease a pumpkin loaf pan.
To make the bread, over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt, ginger, nutmeg, allspice and cinnamon. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat together the butter, brown sugar, granulated sugar and orange zest on medium speed until well blended, about 2 minutes. Add the eggs and pumpkin puree and beat until incorporated, 2 to 3 minutes. Using a rubber spatula, fold in the flour mixture in two additions just until smooth.
Pour the batter into the prepared pan and bake until the top springs back when touched and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer the pan to a wire rack and let cool.
To make glaze: Heat honey in a saucepan and add orange juice and zest. Use a toothpick to poke holes all over the top of the loaf. Pour honey glaze over the bread to let it soak down the holes and run down the sides of the loaf.
Adapted from William Sonoma
Winter Day Chicken Noodle Soup from Diana, Gathered Scattered Kitchen
We have had cold and snowy days in Salt Lake City, lately, so it feels like the perfect time to make chicken noodle soup. A while back, I posted a recipe for Green Posole Chicken Soup that included directions for making chicken broth with a leftover rotisserie chicken carcass. I eat a rotisserie chicken at least once a week, so I always have one available for making broth. It’s quick, easy, economical, and delicious! You will see directions below for how I use it to make Chicken Noodle Soup. Ladle it into a bowl, binge watch your favorite Netflix show, and stay warm!
2 carrots, diced
2 celery stalks, diced
1 onion, chopped
6 cups of chicken broth
1-2 cups of leftover chicken
1 cup of egg noodles (I happen to like lots of noodles in my soup, so I put more)
Salt and pepper to taste
Bring the broth to a boil and add vegetables. Simmer until vegetables are tender, about 10 minutes. While waiting, cook egg noodles in a separate pot according to package directions. Add the chicken and noodles as well as salt and pepper to taste.
A Lunchbox Vignette from Ashley, Meta Street Cafe
My mom’s New Year’s Resolution this year is to make her own vegetable dips all winter. She eats a lot of raw vegetables and always has. As kids, her response to my sister and me when asked if we could have a snack during the day was, “Yes, fruit or vegetable.” She put us all on the “Fit for Life” diet for awhile. We ate piles of sprouts, plates of cauliflower, and bowls of carrots. We were known for bringing mega-healthy lunches to school, including some unconventional combinations.
In fact, during a chance meeting with an old high school classmate, I once learned that I had had an admirer who would fish from the trashcan my lunch reminants to inspect my tastes. It was that he knew that I ate cream cheese & pimento sandwiches on wheat bread that told me this account, told to me years later, was true.
I will admit that I traded a few of my lunch items for a friend’s cheetos and Hostess desserts on occasion. However, for the most part, Angela Lidden (The Oh She Glows Cookbook) would have approved of my childhood and teen diet. We all continue to strive for healthy servings of vegetables, so I look to Angela Lidden for recipes, and Mom’s long-time dip recipes, to keep our vegetables interesting.
The Oh She Glows Cookbook’s Orange Maple Miso Dressing from Ashley, Meta Street Cafe
3 tablespoons miso
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon tahini
1/4 cup fresh orange juice
1 tablespoon water (I left this out)
1 teaspoon maple syrup
Blue Cheese Dip from Robyn, Plum Cove Cottage
Combine: 1 cup sour cream
6 oz cream cheese
¾ tsp herbs and dill weed
1 clove garlic
Beat till smooth
Add 3 oz crumbled blue cheese and mix
Cover and refrigerate
Artichoke, Cheese, & Garlic Dip from Robyn, Plum Cove Cottage
Drain and chop 16 oz artichoke hearts in water
Mix with: 1 cup mayonnaise
1 cup parmesan
1 cup mozzarella
8 oz cream cheese
4 mashed clove garlic
Bake: 325 degrees for 20 minutes
A Comfort Food Vignette from Ashley, Meta Street Bungalow
Joon didn’t know how to ride a bike when she arrived at the University. Our apartment was off-campus student housing, connected to our classes by a bike path. She had a bike and taught herself to ride so she could get to class. Joon was not very stable, but she kept with it. For the days she fell and walked her bike home to rest, she had homemade chicken soup for comfort. 🚴
Hua Joon was Korean and also ate tiny dried silvery fish in the way I ate potato chips. Boiling the chicken was an all day event. The chicken would boil on the stove of our tiny apartment for hours while we studied. When it was done, Joon had meals for the week. It was a good strategy, especially on a college student’s budget. The rest of us were taking trips to Costco for giant boxes of Honey Grahams cereal and mega jars of peanut butter and jelly. 🐓
More than twenty years later, I remember Joon’s boiling chicken, late night’s studying, and dented bicycle when I boil whole chickens to make chicken stock and bone broth at home. Once it’s complete, I freeze it in Ball jars and bring one serving size at a time to the fridge. We boost the broth by adding shredded chicken, cooked rice, chopped spinach, carrots, onions, amd baked sweet potatoes, salt and pepper and have it on hand to eat with fresh popovers when someone in the family is feeling under the weather, or following a spill off a bicycle. 🍜
Chicken & Vegetable Soup Recipe from Ashley, Meta Street Bungalow
Rinse a whole organic chicken, removing any insides put in the cavity. Fill a large soup pot with clean water. Put the chicken in a collander in the soup pot, submerging it in the water. Get the pot boiling and add a few garlic cloves, carrots, celery, cilantro, and a chopped onion. (I use a large soup pot with a colander insert to make pulling the boiled chicken and vegetables easy to remove from the broth and discard.) Let the chicken boil for an hour or so, until it’s cooked. Using a utensil in each hand, fish out large chunks of meat and set aside. Boil the carcas another couple of hours to get the benefits from boiled bones. When done, turn off the stove and pull the collander with the chicken carcas in it out of the soup pot. Let it cool. This is chicken broth, or chicken stock.
Popovers Recipe from Robyn, Plum Cove Cottage
Popovers are light and easy to make. A few tricks help them to rise.Stick to the recipe. Warm up the pans. Fill 3/4 full only and preheat the oven before putting them in. Then lower after 15 minutes. They will rise to perfection.
Preheat oven to 450 degrees
Butter 18 muffin cups and heat tins in oven (may dust with flour, sugar, parmesan)
In Blender: 2 cups milk 3 cups milk
2 tbl melted buter 3 tbl melted butter
2 cups flour 3 cups flour
Add: 4 eggs one at a time 6 eggs
(18 reg muffin cups) (8 lrg muffin cups)
Batter should be as whipped cream
Fill warm muffin cups ¾ full (don’t overfill)
Bake at 450 degrees for 15 mins then lower temperature to 350 for 20 mins.
Enjoy with butter and jam, or on a small plate next to a bowl of soup.
Broccoli Cheddar Soup from Robyn, Plum Cove Cottage
I love Panera’s Broccoli Cheddar Soup but it is made with chicken stock. Since I am a vegetarian I went online and found the recipe and substituted vegetable stock for the chicken stock. My family loves it!
Broccoli Cheddar Soup Recipe
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chickenstock or vegbouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken/veg stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
This recipe is from Panera Bread.
I haven’t eaten many carrots in the last twenty years. As children, we ate a lot of raw carrots & celery because our mom valued healthy snacks. I was on board with healthy eating, but did get bored of raw carrots. At the same time, our grandmother cooked carrots as a side dish. They were mushy, buttery, & sweetened. Not my kind of food, at all. As a result, carrots have not been in my diet for a number of years, by choice.
However, we get carrots from local farms. There is something about fresh carrots. They are the best we have ever eaten. When raw, they are sweet and crunchy: perfection. Therefore, I eat carrots, again. Using the Genius recipe from Kristen Miglore’s cookbook, I tried the ultimate technique for roasting these perfect carrots and I won’t roast them any other way again. Wish my grandmother had known this method.
Roasted Carrots Recipe
Place a couple pounds of carrots in a saucepan and boil to simmer in salted water for 10 minutes to make the carrots tender.
Make a roasting marinade: Cut in half one orange and one lemon. Squeeze one teaspoon of each into a blender. Also add to the blender, 2 tablespoons olive oil, 1 teaspoon cumin, 2 cloves garlic, 1 tablespoon thyme, 1 teaspoon red wine vinegar, and one teaspoon red pepper flakes (I left these out to make the dish mild.)
Toss boiled carrots with this marinade, and place half of the lemon, half of the orange in the pan (you are going to roast these, too) and the remaining citrus juice (from half of the lemon and orange where you took the teaspoons for the marinade) in a deep baking pan. Bake at 450 degrees for about 20 minutes, when the carrots begin to shrivel and spot.
Make a dressing: When the carrots come out of the oven, squeeze the roasted citrus halves into a bowl. Add 6 tablespoons olive oil, and one tablespoon sugar. Season to taste with salt & pepper.
Drip dressing over the roasted carrots and enjoy with a meal. We had ours as a side to Sarah’s Bruschetta recipe, and added crumbled bacon to the top of the bruschetta, instead of a poached egg.
Roasted Carrot Recipe from Food52 “Genius Recipes. 100 Recipes That Will Change the Way You Cook” by Kristen Miglore