Moroccan-Style Spicy Carrot Dip by 6072516 Ingredients 2 lbs carrots (peeled and cut into rough chunks) 1 tbsp sugar kosher salt 1 tsp ground cumin 1/2 tsp ground coriander 2 cloves garlic (minced, about 2 teaspoons) 1 ginger (1-inch knob, grated on the medium holes of a box grater) 2 tbsps capers (drained) 1/4 cup pitted green olives (roughly chopped) 1/4 cup fresh parsley leaves or cilantro 2 tbsps harissa (or more to taste, see note above) I used mango chili paste 1/2 cup extra-virgin olive oil Instructions Place carrots in a large saucepan and cover with water by 1/2 an inch. Add sugar and 1 teaspoon salt. Bring to a boil over high heat and cook, stirring occasionally, until carrots are tender, liquid has evaporated, about 15 minutes. Continue to cook, stirring constantly, until sugar is a golden blond caramel color, about 5 minutes longer. Remove from heat and immediately add half a cup of water. Transfer carrots and caramel to the bowl of a food processor. Add cumin, coriander, garlic, ginger, capers, olives, parsley (or cilantro), and harissa. Pulse until the carrots are roughly chopped, 6 to 8 one-second pulses, scraping down the sides of the processor as necessary. With processor running, drizzle in most of olive oil, saving a couple tablespoons for garnish. Season to taste with more salt. Transfer to a serving bowl, drizzle with remaining olive oil, and serve with warm flatbrad, pita chips, or rice crackers Powered by Recipage
Baby Carrots and Turnips with Garlic Cloves by from Roger Vergé’s Vegetables in the French Style 6072515 Ingredients Cloves from 2 large heads of garlic (or, lots of green garlic) 9 ounces baby carrots 5 ounces baby turnips 3 tablespoons butter 1 teaspoon sugar Salt and freshly ground black pepper 3 tablespoons coarsely chopped parsley Instructions Peel garlic and put into a saucepan with 1 quart cold salted water. Bring to the boil and cook 2-3 minutes. Drain the garlic. (With green garlic, cut into clove-size pieces, and boil for 1-2 minutes.) Peel the carrots and turnips. Cut into pretty, bite-size pieces. Put into a heavy saucepan with ¼ cup water, a pinch of salt, 2 T. butter, and the sugar. Cover and cook over medium-low heat for 15 minutes. Remove the lid, raise heat to high, and completely reduce the cooking juices. Put the remaining tablespoon of butter in a skillet over medium heat; when it begins to turn golden, add garlic and sauté until lightly golden. Add the garlic to the carrots and turnips. Season with salt and pepper, sprinkle with parsley, and serve in a warmed serving dish. Powered by Recipage
A light and fresh salad adapted from Alice Waters’ The Art of Simple Cooking Kohlrabi, Carrot, and Apple Slaw by Tecolote Farm 6072218 Ingredients 1 medium or 2 small kohlrabi 1 carrot – I used two, and surely more are fine 1 crisp apple, your choice For the dressing 1½ t cider vinegar 1 t olive oil 1 t coarsely chopped parsley Salt and pepper to taste Instructions Peel kohlrabi and carrots. Thinly slice, cut into matchstick pieces, or grate kohlrabi and carrots. Core the apple and cut into quarters, then matchsticks or cut into small dice. Place kohlrabi, carrots and apple into a mixing bowl, and set aside. In a small bowl whisk (or shake in small jar with lid) together remaining ingredients, for the dressing. Pour over slaw mix and toss to incorporate. Powered by Recipage
4 Servings — Low-fat 1 Tbs. olive oil 2 red bell peppers, cut into 2 x 1-inch strips 2 yellow bell peppers, cut into 2 x 1-inch strips 1 tomato, cored, seeded and finely diced, or 1/2 cup canned diced tomatoes 4 garlic cloves, minced 2 Tbs. chopped fresh basil or 1 tsp. dried 2 Tbs. chopped fresh parsley Polenta 4 cups low-sodium vegetable broth 11/4 cups cornmeal 1 Tbs. unsalted butter 1/4 cup grated Parmesan cheese Directions: 1. In large skillet, heat oil over medium heat. Add bell peppers and cook, stirring often, 2 minutes. Cover and cook until peppers are soft and browned all over but not mushy, about 7 minutes. 2. Add tomato, garlic and salt and freshly ground pepper to taste. Increase heat to medium-high and cook, uncovered, stirring often, about 7 minutes. Stir in basil and parsley. Keep warm over low heat. 3. Make polenta: In medium saucepan, bring broth and 1/4 teaspoon salt to a boil. Slowly drizzle in cornmeal, whisking continuously. Reduce heat and cook, whisking continuously, until polenta reaches the consistency of soft mashed potatoes, about 5 minutes. Whisk in butter and cheese. 4. Spoon mound of polenta on each serving plate and top with vegetables. PER Serving: 328 CAL; 9 G PROT; 9 G TOTAL FAT (4 SAT. FAT); 36 G CARB.; 13 MG CHOL; 321 MG SOD.; 4 G FIBER
(sounds like something Mary Poppins would say, doesn’t it) 2 to 10 cloves garlic, peeled, and chopped coarse 1 or more hot peppers, stemmed, seeded, chopped coarsely 1/4 cup fresh oregano leaves (optional) 1 cup fresh parsley leaves (use more!) 1/4 cup red wine vinegar 1/2 cup olive oil 1/4 teaspoon salt Combine garlic and jalapeno in food processor and pulse to mince finely. Add oregano and parsley; pulse to chop, but not too finely. Add remaining ingredients and process until smooth. Use immediately or refrigerate until ready to use. Great as a sauce with just about any meat or fish dis
Recipe and comments courtesy of basket customer Dawne Anderson Spinale 3 med. beets (3/4 lb.), trimmed and scrubbed 4 thin slices Italian bread, cut in half, or 8 slices French bread 1 small leek, white part only (or use 1015 onion, since you have it!) 2 T. chopped Italian parsley (or Thai Basil?) 2 T. white wine vinegar 1 T. extra- virgin olive oil salt & freshly ground pepper to taste 2 oz. Gorgonzola 1. Use your favorite method to cook beets. When cool, peel and dice or chop roughly in food processor. If you use the food processor method, your beets will stay on the crostini better. . . 2. Preheat oven to 350. Bake bread slices in single layer on baking sheet until crisp and golden, about 15 minutes. (You can also toast or grill.) 3. Slice leek lenghtwise into quarters, then thinly slice croswise. Transfer to a colander and rinse well to remove any sand. press out excess water. (You can also use finely chopped shallots. i bet green garlic would be interesting, too.) Press out excess water. In a bowl, combine the leeks, beets, 1 T. parsley, vinegar and oil. Season with salt & pep. 4. Spread each toast with some of the gorgonzola. Top with some of the beet mixture and sprinkle with remaining 1 T. parsley. Serve immediately. Makes 8 crostini for 4. (I think more . .