Tag: Carrots
lentil salad with Indian spices
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I tried a few different side dishes with the stuffed red peppers before I landed on this subtle lentil recipe, and I think I finally got it right! It’s not too spicy, so you can really taste the stuffed peppers, but they have just enough interesting spices and vegetable colors (pink and orange!) to make them a perfect accompaniment. Of course, you can serve this salad with other things, as well; it’s wonderful with the spicy roasted cauliflower with red peppers and cumin, for example! Or you can serve it with a dollop of chutney or a dish of salted, garlicky yogurt and a piece of pita bread.
This recipe is a variation of a salad in Annie Somerville’s Fields of Greens. If you make this salad ahead of time (which is always a good idea with legumes—the flavors deepen and meld together), don’t add the cilantro until just before serving. You’ll need to bring it to room temperature, and then taste the salad again before serving. It will likely need more white wine vinegar and salt before serving—the lentils will soak up the seasonings as they sit, and will need more sparkle. Oh—and if you don’t have the cilantro, that’s OK—make the salad anyway!
1 ½ cups French green lentils
1 bay leaf
3 cloves garlic, peeled and crushed or minced
1 medium red onion, diced
white wine vinegar
4 large carrots, peeled and diced
zest and juice from a lemon
1 ½ teaspoons cumin seed, toasted and ground
¼ teaspoon ground coriander
1 ½ teaspoons sea salt or kosher salt
1/8 teaspoon cayenne
1/8 teaspoon freshly ground black pepper
¼ cup coarsely chopped cilantro
1. Rinse the lentils and place them in a medium-sized saucepan; cover generously with cold water and add the bay leaf and garlic. Bring to a boil, then reduce the heat and simmer until tender, 15 to 20 minutes. Make sure not to undercook them (you should be able to squish them between your tongue and the roof of your mouth) but don’t let them turn into mush.
2. Meanwhile, bring another pot of water to a boil. Drop the diced onion in for about 30 seconds, then scoop out with a strainer and toss the onions with a generous splash of white wine vinegar. Add a little salt to the water and drop the carrots in for 4 or 5 minutes, until they are just tender-crisp, then drain and toss in with the onions.
3. In a small bowl, whisk together the lemon juice, zest, 1 tablespoon white wine vinegar, spices, salt, cayenne, and black pepper.
4. Drain the lentils when tender; remove the bay leaf and immediately toss them into a large bowl with the vegetables and the dressing mixture. The lemon flavor will be strong at first, but the lentils will absorb it. Add more salt and vinegar to taste—make sure the flavors are nice and sparkling! Toss in the cilantro just before serving.
salade nicoise with roasted beets & potatoes
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When I find myself with a refrigerator full of beautiful Alaskan produce (and sometimes, some fresh seafood), I often prepare this salad to make a big dent in it. Just pick several of the vegetables to prepare. I usually make a huge salad and invite friends over to help eat it, since it’s so beautiful—I just have to share it! It’s a meal in itself if you add plenty of vegetables and serve it with toasted whole wheat bread dunked in olive oil!
lemony vinaigrette
2 garlic cloves, minced
1 small red onion, minced fine
juice of one lemon
¼ cup white wine vinegar
2 tablespoons Dijon mustard (if you have grainy mustard too, you can use 1 tablespoon of each)
1 tablespoon honey
½ to 1 teaspoon sea salt or kosher salt
¼ teaspoon cracked pepper
½ cup extra virgin olive oil
Whisk together all the vinaigrette ingredients, except the oil, in a small bowl. Slowly drizzle in the oil while whisking. Season with salt and honey to taste, then set aside.
vegetables (pick 5 or 6 of the following to prepare)
2 pounds garlic-roasted potatoes (see following recipe)
1 pound green beans, blanched in salted water until just tender. Drain the beans and immediately spread them out on a baking sheet spread with a dishtowel. (This allows extra water to evaporate, and the beans stop cooking almost immediately.)
1 pound roasted beets (see following recipe), peeled, sliced into wedges, and tossed with some of the lemony vinaigrette
1 pint cherry tomatoes or several slow-roasted tomatoes (see “tomatoes” section)
4 hard-boiled eggs, peeled and quartered (See perfectly cooked hard-boiled eggs in the “sandwiches and things to eat on toast” section.)
1 pound grilled asparagus (see “asparagus” section)
4 roasted red peppers (see following recipe)
1 large cucumber, sliced thin and tossed with some of the lemony vinaigrette
3 large carrots, grated and tossed with some of the lemony vinaigrette
optional fish (pick one if you’d like to include fish in your salad)
fresh Alaskan scallops, threaded on skewers, sprinkled with salt and pepper, and grilled on a clean, oiled rack just until done
kippered salmon, flaked
fresh salmon, seasoned with salt and pepper or lemon pepper, and grilled
fresh halibut, seasoned with salt and pepper or lemon pepper, and grilled
salad
½ cup kalamata olives, pitted
2 tablespoons capers, rinsed and drained
12 cups of assorted salad greens
cracked pepper
Compose this salad on a large serving platter. Toss the salad greens with some of the lemony vinaigrette, and make a bed of lettuce on the platter. Attractively group each vegetable on the lettuce. Have fun with all those colors! Drizzle vinaigrette over all the vegetables. Scatter the olives and capers over all, and sprinkle cracked pepper over the top. Enjoy!!
garlic-roasted potatoes
2 pounds small Butterball potatoes (or other yellow, waxy potato)
garlic oil (recipe in Step 1.)
sea salt or kosher salt and freshly-ground pepper
1. Make garlic oil: Mash or mince 3 or 4 garlic cloves and cover with ½ cup extra-virgin olive oil. Let steep for 30 minutes if you have time. Strain out the garlic and store the oil in the refrigerator.
2. Preheat the oven to 400 degrees. Cut the potatoes into halves or quarters. Toss them in a bowl with a few spoonfuls of garlic oil, then sprinkle with salt and pepper. Toss again.
3. Lightly oil a large baking dish or sheet pan, and transfer the potatoes onto it, making sure that a cut side of each potato is touching the pan. (The side touching the pan will brown nicely). Roast the potatoes until tender and browned, 35 to 40 minutes.
roasted beets
1. Put the beets (unpeeled) in a baking dish and put ¼” of water in the dish. Cover with foil, and bake them until tender when stabbed with a paring knife. Usually they take 40 minutes or longer, but young beets might be quicker, depending on how big they are. In the fall, when the beets are bigger, they may take much longer—up to an hour and a half. Remove from the oven and let cool until you can pick them up without burning yourself.
2. When the beets are cool enough to handle, slip their skins off. Cut in halves lengthwise and then crosswise into ¼-inch thick slices, or in wedges—as you prefer.
roasted red peppers
1. Preheat your grill or broiler. Roast the red peppers, turning them as each side gets blackened.
2. When they are blackened all the way around, place them in a big bowl and cover it with a lid or a plate until the peppers are fairly cool (this steams and cooks the peppers the rest of the way).
3. Peel the skins from the peppers and remove the seeds, but don’t rinse the peppers—just rinse your fingers as you peel the skins off. Slice the peppers into ½” wide pieces.
napa cabbage salad with spicy peanut dressing
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This recipe is based on one from Deborah Madison’s Local Flavors: Cooking and Eating from America’s Farmers’ Markets. It’s a great one to take to a picnic, or to make ahead and serve at a barbecue. It makes a big batch, so you can either make it all and feed it to a crowd, make a half-batch, or make it all and just dress the portion you want to eat at one time, and eat it a couple of nights in a row. (That’s what I do.) This is a fantastic recipe with any kind of grilled fish and some brown rice, especially if you do an Asian marinade on the fish, and maybe serve a fruity salsa on the side.
salad
2 large carrots, peeled (if the skins are tough) and grated
8 cups thinly sliced Napa cabbage
4 cups slivered lettuce leaves
1 bunch of scallions (including the green tops), sliced thinly
1 cup chopped cilantro
¼ cup chopped mint leaves (optional, but fantastic)
¼ cup chopped Thai basil or sweet basil (optional)
½ cup dry-roasted, salted peanuts, chopped coarsely
dressing
1 jalapeno chile, halved lengthwise, seeds removed with a spoon, and finely diced
½ cup rice vinegar (I prefer brown rice vinegar)
1 tablespoon sugar
1 teaspoon sea salt
¼ cup peanut butter
2-4 tablespoons roasted peanut oil (Loriva brand has great flavor. Don’t use refined peanut oil—it doesn’t have the flavor you want.)
1. Combine the cabbage, lettuce and carrot with the rest of the salad ingredients except the nuts.
2. Whisk the dressing ingredients together, season to taste, and toss with the greens. Taste the salad and add more salt and sugar to taste.
3. Garnish with peanuts and serve.
oven-roasted carrot slices
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I love roasting carrots like this. The sugars in the carrots caramelize, and because they are cut into small pieces, there is a lot of surface area to brown and get yummy and toasty. They cook quickly, too. They are wonderful for snacking on, serving as part of an array of party snacks, eating as a side dish, or tossing into a salad. I love having a container in the ‘fridge so I can munch on them when I get hungry. If you want, you can add a teaspoon of chopped thyme when you toss the carrots with their olive oil and salt.
1 pound of Alaskan carrots—the biggest you can find.
1 tablespoon extra-virgin olive oil
½ teaspoon sea salt or kosher salt
1. Preheat your oven to 450 degrees.
2. If the peels seem tough, peel the carrots, but in the summertime you don’t have to peel Alaskan carrots. Just wash them well.
3. Slice the carrots into 1/4” slices (a Cuisinart is nice for this—just cut the stem end off and shoot them, one at a time, down the narrow feed tube, pushing them with the pusher cup to ensure even slices).
4. Coat a large baking sheet with non-stick spray or oil. (This makes clean-up a lot easier.)
5. Toss the carrot slices with olive oil and salt.
6. Spread the carrots out in a single layer on the baking sheets. Roast for 20-25 minutes, or until they start to get brown and they are cooked and tender when you stab them with a fork. Check the underside to make sure they aren’t getting too dark on the bottom. You want them golden-brown in spots, but not too dark.
carrot & mint salad with currants
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This recipe looks so pretty, and tastes AMAZING, even though it’s very simple. Just go ahead and make a double batch—it keeps fine in the fridge for a couple of days. You might be making this every week, just wait and see. This isn’t one of those recipes that you can skip the mint, though. It’s definitely mandatory. The recipe is based on one from Peter Berley’s Fresh Food Fast.
I love this salad with the Indian-spiced red lentils with zucchini, or the spicy roasted cauliflower with red peppers and cumin. It’s also great as a side salad with sandwiches—like the toasted cheese sandwich with sundried tomatoes, red onions, and crisp romaine lettuce with balsamic dip.
2 tablespoons freshly squeezed lemon juice
1-2 teaspoons extra-virgin olive oil
2 tablespoons chopped fresh mint
1 tablespoon minced fresh chives (or scallion greens)
coarse sea salt or kosher salt
1 pound carrots, peeled (if the peels are tough) and grated
¼ cup dried currants
1. Steam the currants over boiling water for 5 minutes.
2. In a salad bowl, whisk together the lemon juice, oil, mint, chives, and ½ teaspoon of salt. Add the carrots and currants and toss well.
3. Add more salt to taste. If the carrots weren’t very sweet to begin with, feel free to add a drizzle of maple syrup, honey, or sugar to bring the carrot flavors up and make the mint sparkle.
tomato soup with cheese & garlic toast
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This tomato soup was a revelation to me when I first made it. It’s based on a recipe in Peter Berley’s book The Flexitarian Table. How can a soup be so yummy, creamy and rich without any cream or butter in it? I think you’ll love it. In the summer, you can use our local carrots and onions to make it, and it’s wonderful, but I make this recipe all year long. I think it makes a difference to use really good canned tomatoes and tomato paste, and I like Muir Glen.
If you serve the soup alongside Rise & Shine Bakery’s toasted Alaskan cheese & roasted garlic bread, it’s like a gourmet flashback to the toasted cheese and tomato soup cafeteria lunches you ate at school long ago… still comforting and warming, but a lot yummier! I always make a double batch of the soup, because it freezes really well!
Serve this soup with any kind of a simple green vegetable or savory salad, like roasted broccoli with garlic, or roasted brussels sprouts, or green cauliflower with parsley and green olives, or grilled zucchini.
1-2 tablespoons olive oil
4 cups thinly sliced onions (3-4 medium)
sea salt or kosher salt
1 head of garlic, cloves separated and peeled
2 medium carrots (peeled if the skins are tough), sliced
large pinch of red pepper flakes, or to taste
2 tablespoons tomato paste
28-ounce can of whole plum tomatoes or diced tomatoes in juice
2 cups vegetable or chicken stock or water (I use broth left over from cooking white beans with onion and garlic)
two 2-inch strips of orange zest, removed with a vegetable peeler
1 teaspoon dried sage
2 tablespoons chopped parsley, for garnish when serving
Alaskan cheese & roasted garlic bread, or other hearty whole-grain bread
1. I slice the onions and carrots in the food processor—this is especially time-saving if you’re doing a double batch. Just cut off the stem end of the carrots and push them down through the narrow feed tube, pushing with the pusher cup.
2. In a heavy pot, heat the oil over medium-high heat. Add the onions and ½ teaspoon salt and cook, stirring, until the onions have softened—5 minutes or so. Add the garlic cloves, carrots, and pepper flakes, lower the heat, cover, and cook until the vegetables are sweet and juicy and tender, but not browned, 20 minutes or so. Check and stir occasionally, adding a few tablespoons of water if the vegetables are dry.
3. Add the tomato paste and cook, stirring, until well combined, about 2 minutes. Add the tomatoes with their juice, the stock or water, orange zest and sage and bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Remove the pot from the heat and discard the orange zest. Puree the soup with an immersion blender, or in batches in a blender. It’s easiest to do this if you’ve let the soup cool for a while first. Season with salt if you like, but I didn’t find it necessary because of the salt already added to the onions and in the canned tomatoes. Reheat the soup before serving, and add water to thin the soup if it seems too thick.
5. If you’re just serving 1 or 2 people, toast slices of the bread in the toaster. If you’re serving several people, heat the oven to 350 degrees and put the whole loaf in the oven, unwrapped and unsliced, for 15 minutes to heat and re-crisp the crust.
6. Ladle the soup into bowls, sprinkle with chopped parsley, and serve with bread or toast on the side.
tuscan white bean stew with greens
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I think you’d have to be crazy to make a single batch of this recipe, since it freezes so well, and because it’s SO DELICIOUS and it tastes even better the next day… In fact, if you make it the day before, and saute up a pile of fresh chard with garlic to put in it right before you eat it, I’m betting you’ll swoon with joy. I think this might be the best soup I’ve ever made. But anyway, about the double batch… it does take a pretty large pot, so do what you think is best. And then go out and buy a REALLY BIG POT (with a heavy, stout bottom) for next time!
This recipe is loosely based on one from a recent Cook’s Illustrated magazine. The interesting twist that they’ve found to get really tender, perfect white beans is to soak the beans in salt water! I was really excited to try this, because often times my white beans don’t come out perfectly. Some will be disintegrating and others in the pot will be hard and crunchy still, or have hard, tough skins. This brining the beans really works! I’m completely sold!
The other key to perfectly beautiful beans is to keep them from boiling hard, which tends to explode the beans. So you cook the beans over very low heat. The Cook’s Illustrated people do it in a 250 degree oven, but I think it works just fine in a big, covered pot in the stovetop, turned way down so the soup is just barely bubbling.
kosher salt or sea salt
1 pound dried large white beans (about 2 cups), like Great Northern or cannellini
½ ounce dried porcini mushrooms
1 tablespoon olive oil
1-2 large onions, chopped medium
3 carrots, peeled and cut into 1/2-inch pieces
3 ribs celery, cut into 1/2-inch pieces
8 garlic cloves, peeled and crushed
2 bay leaves
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1 (15-ounce) can diced tomatoes
1 large or 2 small sprigs rosemary
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1-2 medium bunches kale or collard greens, or chard
ground black pepper
1. Rinse the beans in a colander. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak, at room temperature, for at least 8 and up to 24 hours. Drain and rinse well.
2. Place mushrooms in a heat-proof bowl and pour boiling water over them to cover. Cover the bowl with a plate so it stays hot, and let sit for at least 10 minutes, while you chop the vegetables.
3. Pour the mushrooms through a fine-mesh strainer lined with cheesecloth (saving the liquid!), then lift mushrooms out of the strainer and mince them. Set mushrooms and liquid aside.
4. Heat oil in large soup pot or Dutch oven over medium heat until shimmering. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in 8 cups of water, bay leaves, soaked beans, and reserved mushrooms and their cooking liquid. Increase heat to high and bring stew to simmer. Turn the heat down, cover the pot, and keep the pot at a bare simmer (you’ll have to take the lid off and check occasionally) until beans are tender, 40 minutes to 1 hour, or longer, depending on the age and type of bean.
5. Stir in the tomatoes and their juice.
6. Strip the rosemary leaves off their stems and chop them very, very finely. The easiest way to do this is to pulverize them in a coffee grinder. It really works! Stir the rosemary in, too.
7. Taste the stew for salt, and add as much as needed to perfectly flavor it. Add pepper, too, to taste. After the soup sits, you may need to add more salt.
8. If you’re making the soup ahead (my recommendation—it always tastes even more divine then), just let it cool and refrigerate until the next day.
9. When you’re ready to eat the soup, prepare the greens. Trim the stems from the leaves and chop them into 1-inch pieces. Sauté them in a pan in a little olive oil and a sprinkle of salt (add minced garlic, if you like) over medium-high heat. If you’re using mature kale or collards, after you’ve wilted the leaves, you’ll need to add ½ cup of water or so and cover the pan, letting the leaves steam and simmer until they are completely tender. The chard will cook much more quickly, and probably won’t need water added. Add salt to taste as you cook them.
10. Reheat the soup if it’s not already hot, and decide if you like the consistency of the soup. Do you want to add more liquid? Just add a bit more water. I like it soupy, while others may like it more like a stew. Do what seems best to you!
11. When the greens are tender, stir them into the stew, taste once again for salt and pepper, and serve. This soup is fantastic served with hearty sourdough whole-grain bread or toast, dipped in some really nice extra-virgin olive oil.
basic vegetable stock
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I always make a big batch of this very easy stock, and then freeze the extra. You can make a half batch if you like, but why would you want to? Don’t be tempted to boil it longer than 30 minutes—it can turn bitter, and it doesn’t need any longer than that, anyway.
2 large onions
6 large carrots
6 celery ribs
1-2 tablespoons olive oil
16 garlic cloves, peeled and smashed
16 parsley branches
1 teaspoon dried thyme (or 12 sprigs of fresh thyme)
4 bay leaves
sea salt or kosher salt
1. Scrub the vegetables and chop them roughly into 1-inch chunks. Heat the oil in a large soup pot and add the vegetables and herbs and 1 teaspoon salt and cook over high heat for 5-10 minutes, stirring frequently. The more color they get, the richer the flavor of the stock.
2. Add 2 more teaspoons salt and 4 quarts of cold water and bring to a boil. Lower the heat and simmer, uncovered for 30 minutes. Strain.
red lentil & cauliflower curry with golden raisins
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This is a beautiful yellow dish that I adapted from a recipe out of Veganomicon, after getting a huge (six-pound) cauliflower at the farmers’ market the other day. Plus I just had a root canal today so I needed something soothing and soft, but also really delicious, to perk me up! This is another one of those stealth cauliflower dishes—after a few bites, you realize it’s just getting yummier with every bite!
The combination of the golden raisins and lime juice is what really sparkles this dish up—it’s like adding the ingredients of a chutney to the stew. Those sweet and tart flavors are really delicious with the nutty cauliflower. I used golden raisins to continue the golden color theme, but you could use regular raisins to have a speckledy contrast, if you’d rather! You can serve it with rice, if you want (try the brown basmati recipe) or just eat it straight, in giant bowls-full, like I did.
If you have a big pot, make a double batch of this—as with all bean and lentil soups, I’m sure it’s going to be even better tomorrow! I usually have fresh ginger hanging around, but can’t always count on having a fresh jalepeno pepper—so those canned green chiles from the Mexican section of the grocery store work great in a pinch!
2 tablespoons olive oil
1 large or 2 medium onions, chopped
sea salt or kosher salt
3 large carrots, peeled if the skins are tough, and sliced thinly (I used the cream-colored carrots from the market just to continue the gold/yellow theme)
1-inch piece of fresh ginger, peeled and minced
3 cloves garlic, minced
1 large jalepeno pepper, halved, seeded with a spoon, and diced, OR 1 small can diced green chiles
2 teaspoons curry powder
½ teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon whole cumin seeds, toasted until fragrant in a small skillet
1 ½ cups red lentils
4-6 cups water
1 ½ to 2 pounds cauliflower (a medium-sized head), trimmed and cut into small florets
½ cup golden raisins
2-3 tablespoons freshly squeezed lime juice
1. Chop and measure out all the ingredients. (In other words, do your mise en place.)
2. In a large soup pot, heat the oil over medium-high heat. Sauté the onions with 1/2 teaspoon salt until tender and translucent, about 5 minutes, and then add the carrots. Sauté for another 4 or 5 minutes until the onion is getting golden-brown.
3. Add the ginger and garlic and green chile, and sauté for a minute or so. Add the spices and stir-fry for 3o seconds or a minute, and before things start to burn, add 4 cups of water and the lentils.
4. Bring the mixture to a boil, give it a stir, and cover the pot and let it simmer for 10 to 15 minutes, until the lentils blow up. They will probably take up most of the water. Add more water at this point to your taste. I like it soupy, so I would add 2 more cups, but perhaps you’d prefer a thicker dish and wouldn’t add so much.
5. Add the cauliflower florets and the golden raisins, stirring to coat with the lentils. Cover and simmer until the cauliflower is tender. The soupier you’ve made the lentils, the quicker this will be. It will probably take from 10 to 15 minutes.
6. Remove the dish from the heat and stir in lime juice and plenty of salt to taste. Add the lime juice carefully—you don’t want to make the soup sour, but you want it to sparkle!
wine-braised lentils over toast with greens
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This might sound like an unusual combination, but it is fantastic. It’s based on a recipe from Vegetarian Suppers from Deborah Madison’s Kitchen. You can use the toasted seed or levain loaves from Rise & Shine Bakery for toast, but if you use the toasted walnut oil in the recipe, the toasted walnut bread is spectacular!
I like to use the little French green lentils (sometimes they are called lentile du puy). They stay more intact than the regular brown lentils, which is kind of important in this dish, since you’re putting them on toast, not just cooking them into a soup. It’s a completely different texture than the brown lentils you may be more familiar with.
This recipe makes more lentils than you’ll need for one meal, but they are so good you’ll be glad for the leftovers. They freeze really well, too—just freeze the lentils before adding the greens. As with all bean recipes, this tastes even better if you make it the day before, or in the morning, so the flavors have time to develop.
1 ½ cups small green lentils, rinsed
1-2 tablespoons olive oil
1 cup diced onion
1 cup diced carrot
1 cup diced celery
6 garlic cloves, crushed or minced
2 tablespoons tomato paste
2-3 cups dry red wine
2 teaspoons Dijon mustard
sea salt and freshly-ground pepper
2 bunches of chard or spinach, washed and stemmed
1 tablespoon toasted walnut oil (I like Loriva brand), extra-virgin olive oil, or butter
-------------------------------------------------------
slices of sturdy whole-grain bread
1 clove garlic, peeled
1. Parboil the lentils for 5 minutes and drain.
2. Heat olive oil in a large, heavy soup pot. Add the diced vegetables and 1 teaspoon salt, and cook over medium-high heat for several minutes, until starting to brown. Add the crushed garlic, mash the tomato paste into the vegetables, then pour in the wine and stir in the mustard. Add 3 cups water, the drained lentils, and 1 more teaspoon salt. Simmer, covered, until the lentils are quite tender, 30 to 40 minutes. Season to taste with salt. Lentils can use quite a bit of salt, so don’t be afraid to keep tasting and adding salt until you’ve got the balance just right.
3. Wilt the spinach in a skillet in the water clinging to its leaves. Season with salt and pepper to taste. Just before serving, stir as many cooked greens as you’d like into the portion of lentils that you’ll be eating right away, and add the oil or butter.
4. Toast the bread until nice and crunchy, and rub it with the whole garlic clove. Put each piece of toast on a plate and spoon the lentils and greens over the toast.
Savoy cabbage and sage on pasta with toasted walnuts
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I love this recipe! Here’s another of my pasta recipes that has loads of vegetables and not so much pasta. Healthy, healthy, healthy! Make this especially when you can get fresh Alaskan Savoy cabbage—it’s so sweet and delicious! The combination of sweet, browned onions, sweet Alaskan carrot slices, and the salty, toasted walnuts… it’s fantastically flavorful Fall food! It’s inspired by a recipe in rebar modern food.
One nice thing about this recipe is that you don’t need to put any cheese on it, because of the salty, roasty-toasty walnuts. Try it with just the nuts before you heap Parmesan on it!
½ pound whole wheat pasta, or buckwheat soba
1 tablespoon olive oil
1 large onion (or 2 medium onions), diced
sea salt or kosher salt
6 garlic cloves, minced
¼ teaspoon red chile flakes
1 tablespoon dried sage (or ¼ cup fresh sage, minced)
1 ½ teaspoons dried thyme (or 1 tablespoon fresh thyme leaves)
1 medium head Savoy cabbage, halved, cored, and cut into ¼-inch thick ribbons
½ to 1 cup vegetable stock, bean broth, or water
3 medium carrots, cut into thin half-moon slices
1-2 teaspoons balsamic vinegar (optional)
freshly ground pepper
½ cup walnuts, toasted for 15 minutes in a 350-degree oven
1-2 tablespoons toasted walnut oil (optional—but I love to use Loriva oil)
½ bunch parsley, leaves chopped finely
1. Bring a large pot of water to boil to cook the pasta.
2. Heat the olive oil over medium-high heat and sauté the onions with ½ teaspoon salt until golden. Add carrots and sauté for another couple of minutes, then add the garlic, chiles, and herbs for several more minutes.
3. Stir in the cabbage with another ½ teaspoon salt and the stock or water, and add enough stock to keep the cabbage from sticking in the pan. Continue to sauté the vegetables until the cabbage is tender.
4. Meanwhile, add a couple of tablespoons of salt to the boiling water and cook the pasta until tender.
5. Chop the walnuts coarsely and toss them in a small bowl with the toasted walnut oil (if using) and a generous pinch of salt.
6. Just before serving, taste the vegetables and season with salt and pepper. Drizzle with balsamic vinegar to taste, but don’t overdo it—you want to be able to taste the flavors of the vegetables and the toasted walnuts.
7. To serve, put a small mound of pasta on each plate, and mound a big pile of vegetables on top. Sprinkle with toasted, salted walnuts and chopped parsley.
carrot dip with sunflower seeds and cumin
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You pretty much need a food processor for this recipe, and with it, this dip is SO FAST to make. It’s much quicker and easier than hummus, for example, since the carrots cook so much more quickly than chickpeas. But it’s rich and delicious and flavorful—and such a beautiful color! Not to mention nutritious!
This recipe is based on one in Veganomicon. The original recipe called for oil, but I think the dip is rich enough just with the ground sunflower seeds. If you prefer a richer spread, by all means add a tablespoon of extra-virgin olive oil!
It’s fantastic spread on our toasted seed bread, or crackers, or our regular 100% whole wheat levain. But it’s also great scooped up with celery sticks!
1 pound carrots, peeled if the skins are bitter
¼ cup roasted sunflower seeds (if you have salted roasted seeds, just use less salt and adjust to taste)
2 small cloves garlic (or 3 cloves, if you like things garlicky)
½ teaspoon ground cumin
¼ teaspoon salt
1 -2 tablespoons fresh lemon or lime juice
1. If you have raw sunflower seeds, preheat your oven to 350 degrees. Toast the sunflower seeds on a cookie sheet in the oven (the oven works well if you’re making extra seeds) for about 10 -12 minutes, until golden-brown and fragrant. Check on them and give them a stir if they are getting too brown in spots. Or, you can toast the seeds on a skillet over medium heat until golden-brown and toasted.
2. Bring a small pot of water to a boil and add a little salt.
3. Slice the carrots. I do this in the food processor—just cut the stem ends off the carrots and shoot them through the feed tube, pushing with the little pusher cup, small end first.
4. Boil the carrots until soft, 7 to 10 minutes. Drain in a colander when done.
5. Meanwhile, when the sunflower seeds are toasted, peel the garlic and toss it in the cuisinart to mince. Then add the sunflower seeds and process into fine crumbs. Then add the cumin, salt, lemon juice, and carrots, and blend until smooth, scraping down the sides of the food processor as you go.
6. Taste for salt and adjust the lemon. Transfer to a covered container and refrigerate until ready to use (at least 30 minutes).
tuscan carrot top and rice soup
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contributed by Nancy
I have to admit I have never used carrot tops before. I always thought they were pretty, but that was about it. In searching for carrot top recipes something kept coming up in my recipe search. An Italian soup that sounded perfect for a rainy day. I have since adopted the Tuscan saying: Non si tira via niente—nothing gets thrown away – and that is particularly appropriate for this soup. Carrot tops are almost always discarded. They have the same sweet-earthy taste but with a hint of green that makes them perfect for soups or vegetable saute’s. This is my take on a recipe by Anne Bianchi from Solo Verdura.
3 tablespoons extra-virgin olive oil
1 medium onion, minced
3 small carrots, diced
1 stalk celery, diced
3 cloves garlic, minced
1/2 teaspoons salt
1/2 teaspoons freshly ground black pepper
6 cups vegetable broth
1/2 c short grain rice
1 1/2 cups chopped carrot tops
4 tablespoons fresh grated parmigiano-reggiano
1. Heat the oil in a large, heavy-gauge soup pot. Saute the onion, carrots, celery and garlic for 5 minutes over low heat until translucent. Add the salt and pepper, pour in the broth, and bring to a boil.
2. Add the rice to the broth and cook for 15 minutes or until the rice is almost tender. Add the carrot tops and cook for 5 more minutes, mixing well.
3. When the rice is done, pour the soup into four bowls, sprinkle with cheese, and serve.
Cook’s notes: I have also used other rice, which will vary the cooking time, but it’s just important that the rice is tender. If you don’t add the cheese, you might need to add some extra salt.
radish slaw
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(contributed by Nancy)
I initially saw this in Gourmet Magazine. I love having this underneath grilled fish, but it is good all on its own. You can use this with either red radishes or daikon radish.
½ lb (red or daikon), trimmed and grated coarse (about 2 cups)
3 cups finely shredded cabbage
1 cup coarsely grated carrots
1/2 cup thinly sliced red onion
2 tablespoons fresh lemon juice
½ teaspoon sugar
2 tablespoons olive oil
2 tablespoons finely chopped fresh cilantro, mint, or parsley
In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herbs, and salt and pepper to taste.
cold curried carrot and coconut milk soup
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(contributed by Nancy)
I needed to make something for a lunch and needed to consider two things. I had to do it ahead of time and it had to be easy to eat with little or no clean up. I made the soup and put it in a zip lock and served it coffee cups. It was a big hit!
¾ cup finely chopped scallions (about 1 bunch)
1 small onion, chopped (about 2/3 cup)
1 tablespoon finely grated peeled fresh ginger root
2 tablespoons unsalted butter
1 tablespoon curry powder
salt and freshly ground black pepper
1 ½ pounds carrots, peeled and sliced thinly (about 4 cups)
2 ½ cups low salt chicken broth
1 to 1 ½ cups canned unsweetened coconut milk
1 tablespoon fresh lime juice, plus additional
1. In a large heavy saucepan, cook chopped scallion, onion, and ginger root in butter and curry powder and salt and pepper to taste.
2. Over moderately low heat until softened and add carrots and broth. Simmer mixture, covered, 20 minutes or until carrot are very soft.
3. In a blender puree the mixture in batches with coconut milk until very smooth, transferring as pureed to a bowl. Stir in 1 tablespoon lime juice and chill soup at least 6 hours or overnight.
4. Thin soup with ice water and season with additional lime juice, salt and pepper.
Cook’s note: I always hated dealing with fresh ginger root even though I loved the taste. Then I discovered the easy way to peel it. Simply use the side of a spoon to scrape the skin off. Easy peasy!
carrot salad with green chili and cilantro
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(contributed by Nancy)
This is the one shredded salad you want to make right before you serve it, because the carrots bleed once they’re shredded and salted. It is adapted from The Vegetarian Option by Simon Hopkinson.
4 cups peeled and grated carrots
1 1/2 teaspoons sea salt
1 1/2 teaspoons superfine sugar
juice of 1 small lime
1 teaspoon coriander seeds
cilantro leaves picked from 4 or 5 bushy sprigs
1 green serrano or 1/2 jalapeno, seeded
1. In a large bowl, mix the grated carrot together with the salt, sugar and lime juice. Leave to macerate for at least 30 minutes.
2. Meanwhile, place the coriander seeds in a small, dry skillet and gently toast them over low heat until they smell very good, but be careful not to burn them. Tip into a mortar and lightly crush with the pestle.
3. Now mince the cilantro and chili together. Add to the carrots together with the coriander seeds and mix well. Turn into a serving dish and enjoy.
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Since Rise & Shine began selling bread, my family has not purchased store bought bread. The 100% whole wheat sourdough pan loaf is a staple item for us. We use it for toast and sandwiches and the toasted walnut and toasted seed breads has become a morning favorite. It's wonderful to have fresh whole grain organic bread made locally with so much passion and love!!!
