Thoughts on approaching this week’s box from subscriber Conne Ward Cameron.
Hooray for carrots! Nice big carrots, too. Perfect for snacking, perfect for cooking. We’ve got bunches of carrot recipes at https://grassfedcow.com/
I had to go back and look at some of those. Carrot Candy? Turns out that’s just slow roasted carrots, a recipe from Mark Bittman. The Chilled Carrot and Summer Squash Soup would be just as good warm as it is chilled. And who knows how long we’ll have both carrots and squash hanging out together in a box?
Carrots are a secondary ingredient in some of those recipes, too, hanging out alongside sweet potatoes (try Gary Donlick’s Sweet Potato, Carrot and Orange Soup) or with apples and pork shoulder in the Curried Cider Pork Stew.
There are several other soup recipes there, and a few ideas for pickling and more ways to roast carrots. But I think I’m going to try this ancient recipe from Bon Appetit. All I need to add to what came in the box is a bunch of cilantro and a few green onions. You could add some protein, too..
Sesame Noodles with Summer (or in our case, Fall) Vegetables
1/3 cup unseasoned rice vinegar
1/3 cup vegetable oil
1 tablespoon Sriracha
1 tablespoon toasted sesame oil
8 cups matchstick-size pieces mixed summer vegetables (such as carrots, squash and bell peppers
Kosher salt, freshly ground pepper
8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles
1 cup (loosely packed) cilantro leaves with tender stems
3 green onions, thinly sliced
1 tablespoon black or white sesame seeds
Whisk rice vinegar, vegetable oil, Sriracha and sesame oil in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add cilantro and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.