Carrot

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Carrot Ricotta Tart

Posted Sat, 09/12/2015 - 17:46 by Jon

Via http://www.bonappetit.com/recipe/carrot-tart-with-ricotta-and-herbs

2 cups ricotta
¼ cup heavy cream
Kosher salt and freshly ground pepper
3 tablespoons olive oil, divided
1 small onion, thinly sliced
4 large carrots (about 8 ounces), scrubbed, thinly sliced into coins
1 package frozen puff pastry, thawed
1 large egg, beaten to blend (optional)
¼ cup coarsely chopped fresh chives
2 tablespoons small dill sprigs

Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.

Your rating: None Average: 2.5 (2 votes)

Fasolia

Posted Sun, 02/15/2015 - 18:42 by Jon

2 C snapped green beans (2 parts)
1 large carrot, stick-cut (1 part)
1 large onion, thinly sliced
1 tsp finely minced garlic
1 tsp finely minced ginger
1 tsp tomato paste

2 oz vegetable oil
¼ tsp black cardamom
¼ tsp corriander

jalapeno peppers, optional, to taste
salt to taste

Start with a hot (non-nonstick) skillet and 2 oz vegetable oil. Sauté the onions until caramelized.

Add finely mashed garlic, ginger and tomato paste, stir vigorously to combine.

Add a little water to prevent garlic from drying out. Add the carrots, stirring continuously. Add green beans.

Your rating: None Average: 2.5 (2 votes)

Spice Crusted Winter Vegetables with Harissa Yogurt

Posted Fri, 04/04/2014 - 21:16 by Jon

Roasted vegetables with harissa labneh sauce

2 pounds small carrots or other hearty winter vegetable (we used brussels sprouts), salt
1 tablespoon sugar
1 teaspoon English mustard powder
1 teaspoon hot smoked Spanish paprika
1 teaspoon ground cumin
½ teaspoon ground coriander or fennel
4 tablespoons vegetable oil, divided
Freshly ground black pepper

½ cup labneh (or plain Greek yogurt)
1 tablespoon harissa paste
2 teaspoons chopped fresh thyme, plus more
½ teaspoon finely grated lemon zest, plus more
Lemon wedges (for serving)

Your rating: None Average: 3 (1 vote)

Root Vegetable Slaw

Posted Sun, 03/23/2014 - 19:55 by Audrey

This Yotam Ottolenghi recipe was a nice complement to his lamb shawarma dish. It was also a nice, bright, fresh salad at a time of year when you're craving anything but kale. Serving it with labneh makes it a more substantial dish.

Serves at least 4 as a side salad.

Your rating: None Average: 3 (1 vote)

Roasted Vegetables with Quinoa and Green Tahini Sauce

Posted Mon, 01/13/2014 - 21:01 by Jon

Roasted vegetables with green tahini sauce

From Bon Appetit 2014 Food Lover's Cleanse

This combination and modification of three Bon Appetit recipes goes excellent together and produces a follow-up salad for lunches or a dinner later in the week. The Tahini sauce needs to be done at least 1 day in advance, and the vegetable roasting can largely be done ahead as well.

Serves 2 with leftovers for a salad (see below).

Your rating: None Average: 3.5 (2 votes)

Cold Sesame Noodles with Summer Vegetables

Posted Sat, 07/13/2013 - 20:39 by Audrey

We made a really great cold noodle salad, courtesy of Bon Appetit. It was made extra-delicious and protein-rich by topping it with leftover cold sliced grilled Malaysian steak skewers. Grill the skewers on the weekend and you have an easy weeknight meal almost ready to go!

1/3 cup unseasoned rice vinegar
1 tablespoon vegetable oil
1 tablespoon Sriracha
1 tablespoon toasted sesame oil

Your rating: None Average: 3.5 (2 votes)

Moroccan Carrot Salad

Posted Sat, 09/22/2012 - 19:36 by Jon

Adapted from The Bitten Word, adapted from Food & Wine. We didn't have any Harissa handy, so we improvised. This salad provides a great, bright and spicy contrast to a tagine dish.

For the salad

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2 cups carrots, shredded or thinly sliced

1/2 cup raisins

1/4 cup flat-leaf parsley leaves

Your rating: None Average: 5 (2 votes)