Carrot Salad with Tahini, Crisped Chickpeas and Salted Pistachios
Chickpeas 1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels 1 tablespoon olive oil 1/2 teaspoon coarse sea salt 1/4 teaspoon ground cumin […]
Chickpeas 1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels 1 tablespoon olive oil 1/2 teaspoon coarse sea salt 1/4 teaspoon ground cumin […]
7 medium carrots, sliced 1/4 inch thick (or sliced into sticks) 4 sprigs dill 3/4 cup white wine vinegar 1/3 cup sugar 2-1/2 teaspoons Kosher salt 1 teaspoon dill seeds […]
Salt 1 pound baby carrots, scraped and tops trimmed to 1/4 inch (it’s cute) 2 tablespoons butter 2 tablespoons honey 1 tablespoon lemon juice Freshly ground black pepper 1/4 cup […]
Any greens—beet, turnip, kale, chard, mustard, etc.—can be used here. Even try it with a mix of the green tops from carrots and onions. This is recipe that any time […]
For the Slaw: 3 cups baby bok choy, thinly sliced 1 cup red cabbage, thinly sliced 1 cup shredded carrots 1 mango, cubed 1/2 cup cilantro, roughly chopped For the […]
Substitute whatever fall crops you have for the ones listed below. No Brussels sprouts but you’ve got potatoes? Try it! 1 pound medium carrots, peeled, halved lengthwise, then crosswise 1 […]
4 cucumbers peeled, leaving stripes of skin, and sliced thin (about 6 cups) 1 cup coarsely shredded carrot 1 cup paper-thin slices red onion (or sweet white onion such as this […]
This is my standard winter salad. I store both cabbage and carrots in plastic bags in our fridge and they stay crisp and firm for months. The bright purple of […]
Quantities and vegetables are very flexible. Ate up all the carrots? Skip them! No rosemary or garlic? Do it anyways, it’ll still be delicious! Potatoes, unpeeled, scrubbed, cut into 1-inch […]
This is our favorite version of this soup, and perfect to make in the fall when we have lots of carrots! 2/3 cup olive oil 1-1/2 pound carrots, cut into 1/3-inch […]