Carrot, Lentil, and Feta Salad Recipe on Food52. Author Notes Za'atar and a mustard-heavy Dijon vinaigrette provide the flavor backbone for this quick salad, which gets a cool crunch from carrot ribbons and a creaminess from lentils and crumbled feta.
It's a healthy weeknight meal that can also be refrigerated and saved for lunch the next day. —Christopher Kibler Test Kitchen Notes WHO: Christopher Kibler is a relatively new member of Food25's community and hails from our nation's capitol. Prep time 20 minutes Cook time 30 minutes Serves 2 to 3 1 1/2 cups chicken stock 3/4 cup brown lentils 4 large carrots 2 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar 2 tablespoons coarse-grain Dijon mustard 1 1/2 tablespoons za'atar 1/4 teaspoon salt 4 ounces crumbled feta cheese In This Recipe Directions In a heavy saucepan, bring chicken stock to boil. Ingredients. Carrot Salad with Charred Pineapple, Avocado & Cumin-Lime Dressing Recipe on Food52. Carrots with Brown Butter and Hazelnuts Recipe on Food52. Shaved Carrot Salad with SuperSeed Cilantro Pesto (vegan)
This simple salad is outfitted in holiday flair and packed with antioxidants, vitamins, and minerals.
But for the sake of the holidays, we can just focus on the fact that it tastes like a plant party in your mouth. Strange description, yet so true. Carrots are shaved into long, ribbon-like strips before being tossed in a cilantro and lime version of this superseed pesto I shared a couple years back. Once the carrots are coated in a generous slather of pesto, you’ll plate them and top with pomegranate seeds//arils, and toasted hazelnuts.
I also like to garnish with a few cilantro leaves and a sprinkling of large-flake sea salt, but garnish as you see fit. The carrot ribbons are fun to eat — anything that can be twirled around a fork like pasta gets extra points in my book. This salad takes all of 15 minutes to make, give or take a couple of minutes depending on the deftness of your carrot shaving skills. Carrot, the Comeback Kid. Roasted carrot Junk Salad with edamame, goat cheese, and quinoa {vegetarian, gluten-free}.
When we lived in our little brown house on Monticello Drive, we had a family vegetable garden. I didn’t realize it then, but now I know that it was amazing. I suppose it was your standard spread, but everything grew big and in abundance: buckets of round, ruby-red cherry tomatoes, zucchini the size of baseball bats, a parade of curly-toed string beans, and so many fuzzy-flowered summer squash that we had to start giving them away. We also grew carrots, which were… less successful. I remember impatiently pulling them up from under the soil — always with disappointment. Ingredient of the Week: Carrots // Savory Carrot, Feta, and Almond Baklava. I started an “Ingredient of the Week” feature earlier this year, challenging myself to make the most of a particular in-season ingredient by posting a creative recipe starring that ingredient for 5 days in a row.
I managed to feature rhubarb and green peas, and had grand plans for doing blackberries and peaches and zucchini and tomatoes by the end of the summer, but the summer sort of got away from me. Still, just because home grown produce isn’t as bountiful now as it was in August doesn’t mean that there aren’t seasonal ingredients worth celebrating. This week, I’m celebrating one of the last vegetables we were able to harvest from our garden – the carrot.
While not as popular as another sweet, orange fall vegetable (although I do feel like the pumpkin mayhem is a little more under control this year), the carrot is a humble, under-utilized little root. Moroccan Carrot and Chickpea Salad Recipe. Diane Morgan got my attention with the words dried plums cut into chickpea-sized chunks.
At the time, I was browsing her new book, Roots. She was referencing a carrot and chickpea salad, and I was seated in my kitchen, two feet from a cluster of ruby-hued dried pluots. They'd found their calling. Carrot, Dill & White Bean Salad Recipe. I bought a single bunch of bushy-topped carrots the other day. At first glance it was a good looking cluster - bright orange in color, vibrant greens still attached. But it was on second glance that I noticed the tiny carrots nestled beside their larger brothers and sisters. Some of the smallest carrots were no thicker than a knitting needle, not much longer than my pinky finger.
I snacked on those after a quick rinse. The bigger guys I put to work in this dill-flecked white bean skillet salad. Look for young carrots with their greens still attached - you can get a good sense of whether the bunch is fresh or not. I like to buy young carrots at the farmers' market - slice them slightly thicker than a banana chip for this salad. Combine the olive oil, lemon juice, salt and shallots in a small bowl. In your largest skillet over medium high heat, toss the carrots with a splash of olive oil or a spoonful of ghee (I love ghee with carrots). Carrot salad with harissa, feta and mint. "It's Maaaaa-gic!" Moroccan Carrots recipe from Food52. Author Notes: Never have been one to leave well enough alone (see: 'What's Up Doc' Carrot Vichyssoise), here's another recipe inspired by my favorite Looney Tunes character, who was fond of saying: "Carrot are divine!
You get a dozen for a dime! It's maaaaa-gic! " (Bugs Bunny graphic courtesy Warner Bros. Entertainment) (less)Author Notes: Never have been one to leave well enough alone (see: 'What's Up Doc' Carrot Vichyssoise), here's another recipe inspired by my favorite Looney Tunes ch (…more) - wssmom.