1 bunch (6 small to medium) carrots,the green tops, and roots
2 Tbs. butter
3 Tbs. white rice
2 large leeks (or green onions), white parts only
2 thyme or lemon thyme sprigs
2 Tbs. chopped dill, parsley, celery leaves or lovage
sea salt and freshly ground pepper
6 c. vegetable or chicken stock or water
Pull the lacy leaves of the carrot greens off their stems (2 to 3 cups, loosely packed). Wash, then chop finely. Grate the carrots, or finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1-1/2 teaspoons salt and add the stock. Bring to a boil and simmer until the rice is cooked, 16 to 18 minutes. Season with salt, pepper and serve.
Serves 4.
(from Local Flavors by Deborah Madison)
Showing posts with label carrots. Show all posts
Showing posts with label carrots. Show all posts
GREEN HERB SOUP WITH SORREL AND LOVAGE
1 Tbs. butter
1 Tbs. olive oil
1 red onion, thinly sliced
2 small potatoes, thinly sliced
1 carrot, thinly sliced
3 to 4 c. (6 to 8 ounces) sorrel, stems removed
4 c. chard leaves
1 c. lovage or cilantro leaves, finely chopped
sea salt and freshly ground pepper
4 to 6 c. vegetable or chicken stock or water
lemon juice or white wine vinegar
1/3 c. crème fraîche or heavy cream
Warm the butter and oil in a soup pot. Add the onion, potatoes, carrot, sorrel, and chard, along with the water clinging to its leaves. Add 2/3 of the lovage and sprinkle 1 1/2 teaspoons salt over all. Cover and cook over low heat until the greens have collapsed and the potatoes are partially cooked, about 15 minutes. If the pan seems too dry at any point, add water in small amounts so that nothing burns. Add the stock or water, bring to a boil, and simmer, partially covered for 15 minutes. Puree or leave the soup with some texture. Stir in the remaining lovage. Taste for salt and season with pepper and lemon juice or vinegar to taste to bring out the flavors. Sometimes several adjustments are necessary to get it right. Stir in the crème fraîche and serve. Serves 4-6.
(from Local Flavors by Deborah Madison)
1 Tbs. olive oil
1 red onion, thinly sliced
2 small potatoes, thinly sliced
1 carrot, thinly sliced
3 to 4 c. (6 to 8 ounces) sorrel, stems removed
4 c. chard leaves
1 c. lovage or cilantro leaves, finely chopped
sea salt and freshly ground pepper
4 to 6 c. vegetable or chicken stock or water
lemon juice or white wine vinegar
1/3 c. crème fraîche or heavy cream
Warm the butter and oil in a soup pot. Add the onion, potatoes, carrot, sorrel, and chard, along with the water clinging to its leaves. Add 2/3 of the lovage and sprinkle 1 1/2 teaspoons salt over all. Cover and cook over low heat until the greens have collapsed and the potatoes are partially cooked, about 15 minutes. If the pan seems too dry at any point, add water in small amounts so that nothing burns. Add the stock or water, bring to a boil, and simmer, partially covered for 15 minutes. Puree or leave the soup with some texture. Stir in the remaining lovage. Taste for salt and season with pepper and lemon juice or vinegar to taste to bring out the flavors. Sometimes several adjustments are necessary to get it right. Stir in the crème fraîche and serve. Serves 4-6.
(from Local Flavors by Deborah Madison)
EARLY SPRING MEDLEY
4 Tbs. oil or butter
3 onions, sliced in rings
6 outer leaves of lettuce, chopped
2 cups peas
2 carrots, sliced
2 cups asparagus, cut in pieces
1 cup tiny new potatoes
Heat oil in heavy pot. Add vegetables. Cover and cook over low heat, stirring occasionally. When carrots are tender, take off heat and serve.
(from Simple Food for the Good Life by Helen Nearing)
3 onions, sliced in rings
6 outer leaves of lettuce, chopped
2 cups peas
2 carrots, sliced
2 cups asparagus, cut in pieces
1 cup tiny new potatoes
Heat oil in heavy pot. Add vegetables. Cover and cook over low heat, stirring occasionally. When carrots are tender, take off heat and serve.
(from Simple Food for the Good Life by Helen Nearing)
SWISS CHARD SOUP
1 onion, diced
2 stalks celery, diced
2 carrots, dices
2 cloves garlic, minced
2 potatoes, diced
1 (14.5 oz. can diced tomato
1/4 cup red wine
4 cups veggie bouillon
1 (15.5 oz.) cannellini beans, rinsed and drained
2 bunches Swiss chard, stemmed and chopped
salt and pepper to taste
Sauté onion; add celery, carrots and garlic; cook until soft. Add all
other ingredients; cover and bring to a boil; simmer until everything
is tender.
(contributed by CSA member, Carrie Sercel)
2 stalks celery, diced
2 carrots, dices
2 cloves garlic, minced
2 potatoes, diced
1 (14.5 oz. can diced tomato
1/4 cup red wine
4 cups veggie bouillon
1 (15.5 oz.) cannellini beans, rinsed and drained
2 bunches Swiss chard, stemmed and chopped
salt and pepper to taste
Sauté onion; add celery, carrots and garlic; cook until soft. Add all
other ingredients; cover and bring to a boil; simmer until everything
is tender.
(contributed by CSA member, Carrie Sercel)
GREENS AND VEGGIES POTAJE
1 c. par-boiled carrots
1 small onion, chopped
1-1/2 c. cubed, par-boiled potatoes
1 c. chopped tomato
1/4 tsp. cumin
1 bunch chard (or kale), chopped
1 c. cooked white bean
salt and pepper to taste
In a med. saucepan, combine carrots, potatoes and approx. 1 cup water. Simmer on low heat for 30 min., or until a fork pierces easily. Add onion, tomato and cumin, and simmer for an additional 10 min. Add beans, collard leaves, salt and pepper and simmer for 5 min. Serve over rice.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
1 small onion, chopped
1-1/2 c. cubed, par-boiled potatoes
1 c. chopped tomato
1/4 tsp. cumin
1 bunch chard (or kale), chopped
1 c. cooked white bean
salt and pepper to taste
In a med. saucepan, combine carrots, potatoes and approx. 1 cup water. Simmer on low heat for 30 min., or until a fork pierces easily. Add onion, tomato and cumin, and simmer for an additional 10 min. Add beans, collard leaves, salt and pepper and simmer for 5 min. Serve over rice.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
ANISE HYSSOP CARROTS
1-2 Tbs. butter
2 Tbs. water
1 lb. carrots, very thinly sliced
3 Tbs. fresh anise hyssop leaves or flowers, very finely chopped
1 Tbs. lemon juice
In a saucepan, melted butter, add water, and steam carrots, chopped anise hyssop and lemon juice for 6 to 10 minutes, just until tender, but still crisp. Salt to taste. Serve warm.
(Mad Mares Cookbook)
2 Tbs. water
1 lb. carrots, very thinly sliced
3 Tbs. fresh anise hyssop leaves or flowers, very finely chopped
1 Tbs. lemon juice
In a saucepan, melted butter, add water, and steam carrots, chopped anise hyssop and lemon juice for 6 to 10 minutes, just until tender, but still crisp. Salt to taste. Serve warm.
(Mad Mares Cookbook)
CANDIED ROOT VEGETABLES
1-1/2 pounds turnips, peeled, cut into 3/4-inch cubes
6 tablespoons butter
1-1/2 pounds EACH parsnips & carrots, peeled, cut into 1-inch lengths
1/3 cup golden brown sugar
1-3/4 cups broth
Melt butter in skillet over medium-high heat. Add turnips, carrots & parsnips. Saute 5 minutes, stir often. Stir in broth & sugar. Cover, bring to a boil. Uncover; reduce heat to medium & simmer until vegetables are tender & liquid is reduced to syrup, stir often, about 30 minutes. Season with salt & pepper to taste. Serves 12.
(Capay Organic Farm CSA "Farm Fresh To You" website)
6 tablespoons butter
1-1/2 pounds EACH parsnips & carrots, peeled, cut into 1-inch lengths
1/3 cup golden brown sugar
1-3/4 cups broth
Melt butter in skillet over medium-high heat. Add turnips, carrots & parsnips. Saute 5 minutes, stir often. Stir in broth & sugar. Cover, bring to a boil. Uncover; reduce heat to medium & simmer until vegetables are tender & liquid is reduced to syrup, stir often, about 30 minutes. Season with salt & pepper to taste. Serves 12.
(Capay Organic Farm CSA "Farm Fresh To You" website)
WINTER VEGETABLE CHOWDER
1 tsp. canola oil
½ cup onion, chopped
½ cup celery, chopped
1 medium carrot, chopped
½ cup turnip, chopped
1 sweet potato, peeled and chopped
1 cup winter squash, peeled and chopped
½ cup sweet red or green pepper, chopped’
1 tsp. garlic, minced
3 cups vegetable stock or water
½ tsp. minced fresh thyme, or 2 Tbsp. parsley, chopped
2 cups kale (beet green, turnip green, Asian green, cabbage)
1 cup unsweetened soymilk
Salt and pepper to taste
Heat the oil in a large saucepan over medium heat and cook onions, celery, turnip, and carrot for 5 minutes. Add sweet potato, squash, bell pepper, garlic, stock or water, and herbs. Reduce heat and simmer for 20 minutes or until vegetables are tender. Boil greens in lightly salted water for 3 to 5 minutes. Drain and set aside. Purée soup in a blender (or use a stick blender in saucepan) until smooth. Return to saucepan. Stir in the soymilk, cooked greens, and salt and pepper to taste. Slowly heat the soup, being very careful not to boil. Serves 6.
(from 366 Simply Delicious Dairy Free Recipes by Robin Robertson) Serves 6.
½ cup onion, chopped
½ cup celery, chopped
1 medium carrot, chopped
½ cup turnip, chopped
1 sweet potato, peeled and chopped
1 cup winter squash, peeled and chopped
½ cup sweet red or green pepper, chopped’
1 tsp. garlic, minced
3 cups vegetable stock or water
½ tsp. minced fresh thyme, or 2 Tbsp. parsley, chopped
2 cups kale (beet green, turnip green, Asian green, cabbage)
1 cup unsweetened soymilk
Salt and pepper to taste
Heat the oil in a large saucepan over medium heat and cook onions, celery, turnip, and carrot for 5 minutes. Add sweet potato, squash, bell pepper, garlic, stock or water, and herbs. Reduce heat and simmer for 20 minutes or until vegetables are tender. Boil greens in lightly salted water for 3 to 5 minutes. Drain and set aside. Purée soup in a blender (or use a stick blender in saucepan) until smooth. Return to saucepan. Stir in the soymilk, cooked greens, and salt and pepper to taste. Slowly heat the soup, being very careful not to boil. Serves 6.
(from 366 Simply Delicious Dairy Free Recipes by Robin Robertson) Serves 6.
RADISH AND CARROT BHARTA
1/2 lb. carrots, julienned
1 lb. radishes, julienned or combination of radish and turnips
2 Tbs. ghee (or vegetable oil)
1/2 inch ginger, finely chopped
1 medium onion, finely chopped
1 tsp. salt
1 tsp. Garam Masala*
1/2 tsp. paprika (or cayenne or gr. chilies to taste) 2 small tomatoes, chopped
Julienne or shred the carrots and radishes. Steam (or boil in minimum water) until soft. May be mashed or pureed at this point, but I prefer to just leave them as they are. Heat ghee and sauté ginger and onion until soft. Add the vegetables and the rest of the ingredients. Mix well and cook until nearly all the juice is gone. NOTES: This makes up incredibly quickly using a food processor. It also freezes well. If it seems too "radishy" reduce them to 1/2 pound, which is what the original recipe called for. 4 Servings
*GARAM MASALA RECIPE (Indian Vegetarian Cooking)
1/2 tsp. ground black pepper
1 tsp. ground coriander seeds
1 tsp. ground cumin seeds
1/4 tsp. ground cardamom
1/8 tsp. ground cloves
1/4 tsp. cinnamon
1 tsp. turmeric
Measure and mix. Store in airtight container can easily be increased.
(Contributed by Lisa Putman--CSA member)
1 lb. radishes, julienned or combination of radish and turnips
2 Tbs. ghee (or vegetable oil)
1/2 inch ginger, finely chopped
1 medium onion, finely chopped
1 tsp. salt
1 tsp. Garam Masala*
1/2 tsp. paprika (or cayenne or gr. chilies to taste) 2 small tomatoes, chopped
Julienne or shred the carrots and radishes. Steam (or boil in minimum water) until soft. May be mashed or pureed at this point, but I prefer to just leave them as they are. Heat ghee and sauté ginger and onion until soft. Add the vegetables and the rest of the ingredients. Mix well and cook until nearly all the juice is gone. NOTES: This makes up incredibly quickly using a food processor. It also freezes well. If it seems too "radishy" reduce them to 1/2 pound, which is what the original recipe called for. 4 Servings
*GARAM MASALA RECIPE (Indian Vegetarian Cooking)
1/2 tsp. ground black pepper
1 tsp. ground coriander seeds
1 tsp. ground cumin seeds
1/4 tsp. ground cardamom
1/8 tsp. ground cloves
1/4 tsp. cinnamon
1 tsp. turmeric
Measure and mix. Store in airtight container can easily be increased.
(Contributed by Lisa Putman--CSA member)
AUTUMN MINESTRONE
2 Tbs. vegetable oil
1 c. chopped onions
2 garlic cloves, minced or pressed
2 1/2 c. peeled and cubed winter squash (such as acorn, delicata, or kabocha)
2 celery stalks, diced
1/2 c. peeled and diced carrots
2 1/2 c. cubed potatoes
1 tsp. dried oregano
2 tsp. salt
1/2 tsp. black pepper
6 c. water
4 c. chopped kale/collard greens
1 1/2 c. cooked (or 15-oz. can) cannellini beans
Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water; cook for 10 minutes or until potatoes are almost done. Add the kale and beans (drained) and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot. Yields 12 cups. Serves 6 to 8.
(from Moosewood Restaurant Daily Special, by the Moosewood Collective)
1 c. chopped onions
2 garlic cloves, minced or pressed
2 1/2 c. peeled and cubed winter squash (such as acorn, delicata, or kabocha)
2 celery stalks, diced
1/2 c. peeled and diced carrots
2 1/2 c. cubed potatoes
1 tsp. dried oregano
2 tsp. salt
1/2 tsp. black pepper
6 c. water
4 c. chopped kale/collard greens
1 1/2 c. cooked (or 15-oz. can) cannellini beans
Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water; cook for 10 minutes or until potatoes are almost done. Add the kale and beans (drained) and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot. Yields 12 cups. Serves 6 to 8.
(from Moosewood Restaurant Daily Special, by the Moosewood Collective)
ITALIAN PEASANT SOUP
1/4 c. white wine
1 c. finely chopped onions
1 c. finely diced celery or celeraic
1 c. finely diced carrots
1 1/2 c. peeled & diced potatoes
1 1/2 c. peeled & diced parsnips
8 c. vegetable stock or water
1/2 tsp. thyme
2 tsp. crushed garlic
1 Tbsp. soy sauce
2 c. chopped kale
Combine wine, onions, celery, and carrots in large pot over medium heat, and cook, stirring occasionally, until vegetables are tender, about 25 minutes. Stir in potatoes, parsnips, stock, thyme, garlic, and soy sauce. Bring to simmer, cover and cook over low heat until potatoes are not quite tender, about 15 minutes. Add greens and cook 10-15 minutes longer. Makes 8 1/2 cups.
(from Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce, by Madison Area Community Supported Agriculture Coalition)
1 c. finely chopped onions
1 c. finely diced celery or celeraic
1 c. finely diced carrots
1 1/2 c. peeled & diced potatoes
1 1/2 c. peeled & diced parsnips
8 c. vegetable stock or water
1/2 tsp. thyme
2 tsp. crushed garlic
1 Tbsp. soy sauce
2 c. chopped kale
Combine wine, onions, celery, and carrots in large pot over medium heat, and cook, stirring occasionally, until vegetables are tender, about 25 minutes. Stir in potatoes, parsnips, stock, thyme, garlic, and soy sauce. Bring to simmer, cover and cook over low heat until potatoes are not quite tender, about 15 minutes. Add greens and cook 10-15 minutes longer. Makes 8 1/2 cups.
(from Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce, by Madison Area Community Supported Agriculture Coalition)
NUTTY GREEN BEANS AND CARROTS
3 carrots, halved lengthwise and cut into 1-1/2-inch long pieces crosswise
3 cups green beans
2 teaspoons white wine vinegar
1/4 cup walnut pieces
3 tablespoons crumbled blue cheese
1 tablespoon Dijon mustard
1/4 teaspoon pepper
1/2 teaspoon salt
2 tablespoons olive oil
Bring pot of salted water to a boil. Add carrots; cook 2 minutes. Add green beans; cook until tender. Drain and set aside. Meanwhile, heat skillet over medium-high heat. Add walnuts; cook, stirring occasionally, until fragrant and lightly toasted. Remove and set aside. In a bowl combine vinegar, mustard, salt and pepper. Slowly whisk in oil until mixture thickens slightly. Toss carrots and green beans with dressing. Transfer to serving bowl; sprinkle with blue cheese and reserved walnuts. Serves 4.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
3 cups green beans
2 teaspoons white wine vinegar
1/4 cup walnut pieces
3 tablespoons crumbled blue cheese
1 tablespoon Dijon mustard
1/4 teaspoon pepper
1/2 teaspoon salt
2 tablespoons olive oil
Bring pot of salted water to a boil. Add carrots; cook 2 minutes. Add green beans; cook until tender. Drain and set aside. Meanwhile, heat skillet over medium-high heat. Add walnuts; cook, stirring occasionally, until fragrant and lightly toasted. Remove and set aside. In a bowl combine vinegar, mustard, salt and pepper. Slowly whisk in oil until mixture thickens slightly. Toss carrots and green beans with dressing. Transfer to serving bowl; sprinkle with blue cheese and reserved walnuts. Serves 4.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
Carrot Salad with Fennel
2 tablespoons chopped fennel leaves
3 cups grated carrots
2 tablespoons olive oil
1 tablespoon lemon juice
1 tsp. Dijon mustard
Mix together the fennel and carrots. Whisk the oil, lemon and mustard together. Pour over the carrots and mix well. Cover and chill for one hour or more before serving, stirring occasionally.
3 cups grated carrots
2 tablespoons olive oil
1 tablespoon lemon juice
1 tsp. Dijon mustard
Mix together the fennel and carrots. Whisk the oil, lemon and mustard together. Pour over the carrots and mix well. Cover and chill for one hour or more before serving, stirring occasionally.
FAVA BEAN AND SPRING VEGETABLE SOUP
1 tablespoon olive oil
2 large leeks or scallions (white and pale green parts only), thinly sliced (about 3 cups)
1/2 cup chopped peeled carrot
4 1/2 cups stock
2 cups shelled fresh fava beans (from about 2 pounds unshelled)
5 ounces green beans, trimmed, cut into 1-inch pieces
8 ounces asparagus, tough ends trimmed, spears cut diagonally into 1-inch pieces
2/3 cup thinly sliced fresh basil
Freshly grated Parmesan cheese (optional)
Heat oil in heavy large saucepan over medium heat. Add leeks and carrot; sauté until vegetables are tender but not brown, about 8 minutes. Add broth and bring to boil. Add favas and green beans and simmer until almost tender, about 8 minutes. Add asparagus and 1/3 cup basil and simmer until all vegetables are very tender, about 7 minutes longer. Season soup with salt and pepper. Stir in 1/3 cup basil. Ladle soup into bowls. Serve, passing Parmesan separately, if desired.
(from Bon Appétit, May 2000)
2 large leeks or scallions (white and pale green parts only), thinly sliced (about 3 cups)
1/2 cup chopped peeled carrot
4 1/2 cups stock
2 cups shelled fresh fava beans (from about 2 pounds unshelled)
5 ounces green beans, trimmed, cut into 1-inch pieces
8 ounces asparagus, tough ends trimmed, spears cut diagonally into 1-inch pieces
2/3 cup thinly sliced fresh basil
Freshly grated Parmesan cheese (optional)
Heat oil in heavy large saucepan over medium heat. Add leeks and carrot; sauté until vegetables are tender but not brown, about 8 minutes. Add broth and bring to boil. Add favas and green beans and simmer until almost tender, about 8 minutes. Add asparagus and 1/3 cup basil and simmer until all vegetables are very tender, about 7 minutes longer. Season soup with salt and pepper. Stir in 1/3 cup basil. Ladle soup into bowls. Serve, passing Parmesan separately, if desired.
(from Bon Appétit, May 2000)
STIR-FRIED CELERY AND CARROT STRIPS
2-3 Tbs. salad oil
5-6 c. sliced celery, cut crosswise at an angle
2-3 c. carrots, cut in julienne (matchstick) strips
1/4 c. onion, chopped
1 Tbs. soy sauce or 1/2 tsp. salt
1/4 c. toasted sliced almonds
Heat the oil in a large skillet. Add the celery, carrots, and onions. Sauté until almost tender, about 6 minutes. Stir in the soy sauce or salt and almonds. Cook and stir until celery is tender-crisp, about 2 minutes longer. Serves 4-6.
(from Fast and Healthy Ways to Cook Vegetables)
5-6 c. sliced celery, cut crosswise at an angle
2-3 c. carrots, cut in julienne (matchstick) strips
1/4 c. onion, chopped
1 Tbs. soy sauce or 1/2 tsp. salt
1/4 c. toasted sliced almonds
Heat the oil in a large skillet. Add the celery, carrots, and onions. Sauté until almost tender, about 6 minutes. Stir in the soy sauce or salt and almonds. Cook and stir until celery is tender-crisp, about 2 minutes longer. Serves 4-6.
(from Fast and Healthy Ways to Cook Vegetables)
SALAD PANSANNE
4 green onions (scallions)
1/2 cucumber
3 carrots
6 large tomatoes, skinned
10 button mushrooms
3 sticks celery
1 green pepper, chopped
15-20 tiny cauliflower flowerets, separated
15-20 baby radishes, quartered
1 Tbs. chopped watercress, or chia
2 sprigs fresh coriander (cilantro), or parsley, chopped
8 lettuce leaves
Trim the green onions and slice them diagonally into thin slices. Peel the cucumber and quarter it lengthwise. Use a sharp knife to remove the soft, seedy center, discard this, and dice the remaining flesh. Peel the carrots and slice them thinly, cutting the carrots diagonally with a sharp knife. Quarter the skinned tomatoes and cut away the tough green cores. Thinly slice the mushrooms and celery. Cut the pepper in half lengthwise, discard the seeds and stringy parts then chop the flesh. Mix together all the dressing ingredients. Whisk thoroughly using a fork, or balloon whisk, until the mixture becomes thick and cloudy. Arrange the lettuce leaves on a serving dish. Mix all the prepared vegetables together, and pile on top. Just before serving, spoon a little of the dressing over the salad and serve the remainder separately in a small jug.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
1/2 cucumber
3 carrots
6 large tomatoes, skinned
10 button mushrooms
3 sticks celery
1 green pepper, chopped
15-20 tiny cauliflower flowerets, separated
15-20 baby radishes, quartered
1 Tbs. chopped watercress, or chia
2 sprigs fresh coriander (cilantro), or parsley, chopped
8 lettuce leaves
Trim the green onions and slice them diagonally into thin slices. Peel the cucumber and quarter it lengthwise. Use a sharp knife to remove the soft, seedy center, discard this, and dice the remaining flesh. Peel the carrots and slice them thinly, cutting the carrots diagonally with a sharp knife. Quarter the skinned tomatoes and cut away the tough green cores. Thinly slice the mushrooms and celery. Cut the pepper in half lengthwise, discard the seeds and stringy parts then chop the flesh. Mix together all the dressing ingredients. Whisk thoroughly using a fork, or balloon whisk, until the mixture becomes thick and cloudy. Arrange the lettuce leaves on a serving dish. Mix all the prepared vegetables together, and pile on top. Just before serving, spoon a little of the dressing over the salad and serve the remainder separately in a small jug.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
FRESH CARROT JUICE
1 pound carrots
1/2 pound apples
2 beets, sliced and peeled
Core the apples, but do not peel. Cut them in quarters. Put carrots, apples and beets through juicer or blender. Chill and serve.
(from Simple Food for the Good Life, by Helen Nearing)
1/2 pound apples
2 beets, sliced and peeled
Core the apples, but do not peel. Cut them in quarters. Put carrots, apples and beets through juicer or blender. Chill and serve.
(from Simple Food for the Good Life, by Helen Nearing)
SWEET GREEN BEAN/CARROT/WALNUT STIR-FRY
1 qt. green beans, stems removed
2 carrots, sliced medium-thin
2 cups walnuts (halves or pieces - and feel free to substitute cashews or favorite nuts)
1 cup raisins (optional)
3 T. cooking oil
2 T. tamari
2 T. maple syrup or barley malt or brown sugar etc.
Steam carrots 3 minutes, add beans and steam another 2-3 minutes, then place in pan (cast iron recommended) where oil is already hot. Saute 3 minutes then make space in the center of the pan and add walnuts, then sweetener and tamari, then raisins if desired (it will already be fairly sweet). If you wished to be slightly more meticulous, you could combine nuts, raisins, sweetener, and tamari in a separate bowl and mix well before adding to stir-fry. Stir-fry another 3-5 minutes and ENJOY!!
2 carrots, sliced medium-thin
2 cups walnuts (halves or pieces - and feel free to substitute cashews or favorite nuts)
1 cup raisins (optional)
3 T. cooking oil
2 T. tamari
2 T. maple syrup or barley malt or brown sugar etc.
Steam carrots 3 minutes, add beans and steam another 2-3 minutes, then place in pan (cast iron recommended) where oil is already hot. Saute 3 minutes then make space in the center of the pan and add walnuts, then sweetener and tamari, then raisins if desired (it will already be fairly sweet). If you wished to be slightly more meticulous, you could combine nuts, raisins, sweetener, and tamari in a separate bowl and mix well before adding to stir-fry. Stir-fry another 3-5 minutes and ENJOY!!
THAI-STYLE POTATO-LEEK SOUP WITH CARROTS
1 qt. potatoes, boiled then mashed *Reserve 2 qts potato-water for soup stock*
2 leeks, washed and sliced in 1/4” diagonal rounds
2-3 carrots, washed and sliced small
1/2 c. ground/chopped peanuts (optional)
salt/pepper/tamari to taste
1/2 c. liquid sweetener: honey, barley malt, brown rice syrup, molasses if you’re really hard-core
2 cans coconut milk (lite if you insist)
Dash cayenne and/or 1-2 fresh hot peppers, seeded and minced (know thyself, & thine peppers!)
1/4 c. sesame oil
basil or fresh cilantro (optional)
In bottom of big soup pot, heat oil. Saute carrots until soft, add leeks, peanuts, and fresh peppers, saute briefly. Add coconut milk first, then mashed potatoes, sweetener, seasonings, stir until well blended. Gradually stir in water until desired consistency is reached. Add sweetener, sea salt, tamari, or hot pepper to taste. Simmer 10 min, garnish with basil or cilantro.
2 leeks, washed and sliced in 1/4” diagonal rounds
2-3 carrots, washed and sliced small
1/2 c. ground/chopped peanuts (optional)
salt/pepper/tamari to taste
1/2 c. liquid sweetener: honey, barley malt, brown rice syrup, molasses if you’re really hard-core
2 cans coconut milk (lite if you insist)
Dash cayenne and/or 1-2 fresh hot peppers, seeded and minced (know thyself, & thine peppers!)
1/4 c. sesame oil
basil or fresh cilantro (optional)
In bottom of big soup pot, heat oil. Saute carrots until soft, add leeks, peanuts, and fresh peppers, saute briefly. Add coconut milk first, then mashed potatoes, sweetener, seasonings, stir until well blended. Gradually stir in water until desired consistency is reached. Add sweetener, sea salt, tamari, or hot pepper to taste. Simmer 10 min, garnish with basil or cilantro.
PICKLED HERB CARROTS
2/3 c. dry white wine
2/3 c. white wine vinegar
1/2 c. olive oil
1 tsp. sugar
1 tsp. salt
5 fresh sprigs thyme
3 fresh sprigs parsley
1 clove garlic, minced
1 bay leaf
1/2 tsp. ground red pepper
2/3 c. water
1 lb. carrots cut 1/2-inch julienne
1 1/2 Tbs. Dijon mustard
Bring liquids and seasonings to boil in large skillet. Add carrots and cook until crisp-tender. Stir in mustard. (Cover and let marinate 2-3 days) Serve hot or cold. Makes 8 servings.
(from The Pleasure of Herbs)
2/3 c. white wine vinegar
1/2 c. olive oil
1 tsp. sugar
1 tsp. salt
5 fresh sprigs thyme
3 fresh sprigs parsley
1 clove garlic, minced
1 bay leaf
1/2 tsp. ground red pepper
2/3 c. water
1 lb. carrots cut 1/2-inch julienne
1 1/2 Tbs. Dijon mustard
Bring liquids and seasonings to boil in large skillet. Add carrots and cook until crisp-tender. Stir in mustard. (Cover and let marinate 2-3 days) Serve hot or cold. Makes 8 servings.
(from The Pleasure of Herbs)
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