Carrots

Grated Carrot Salad

Published at In Category Carrots, Recipes Tags:

Diamond Hill Farm sells at the Morningside Farmers Market and they suggested this salad “Six Seasons: A New Way with Vegetables” by Joshua McFadden’s cookbook. You could substitute pecans for the walnuts, of course, and I’m going to buy all the Georgia pecans I can find this year to help support those farmers who lost so many pecan trees in this crazy hurricane season.

(2023) Lentil Soup

Published at In Category Carrots, celery, Onions, Recipes, Tomatoes

We’ve returned from a ten day road trip to the Madawaska Kanu Centre (MKC) in Ontario. In addition to a week full of daily paddling instruction, their kitchen kicks out homecooked meals three times a day. I grabbed some of their recipe cards from the gift store. 

The boys have chosen the following recipe for this week. Looks easy, uses that single old leek, celery, and the tomato from yesterday that was a little bruised, and can get served with leftover rice and pan-fried okra tossed in cornmeal, my favorite okra treatment.

NOTE: The leftover lentils were delicious in a salad with Ceasar dressing, and mixed into ground beef for burgers and meatloaf.

(2023) Oven-Baked Country Bacon & Collard Egg Rolls

Published at In Category Cabbage, Carrots, Collards, Recipes

From “Egg Rolls & Sweet Tea: Asian Inspired, Southern Style” by Natalie Keng.

“Yay” for collard greens in today’s box (at least in ours). I’ve been wanting to try the recipe below for baked collard green egg rolls from the new cookbook out from Atlanta sauce maven and author Natalie Keng. It won’t use all the collards, but it will use some of the cabbage I have stored in the refrigerator and that last green onion from two weeks ago. I love peanut sauce on anything, and while we love egg rolls here, I’m anxious to try these baked egg rolls which I think will be so much easier than frying. Not to mention healthier.

(2020) Pikliz

Published at In Category Cabbage, Carrots, Onions, Pork, Recipes

Pikliz is a traditional accompaniment to griot, the braised and fried pork dish that’s pretty much the national dish of Haiti, but I’m told if you’re Haitian, you eat it with everything. It’s delicious enough that I believe it.

Consider this the summer slaw you’ve been dreaming of. Crunchy, tangy with citrus juice, just a little bit hot (with the amount of pepper we’ve included), it’s just the right side for rich dishes or anywhere you want something with a peppery punch.

When first made, the pikliz is pretty hot, but the heat mellows as it sits and we found the final result here perfect for folks who appreciate a little heat, but don’t want something overwhelming. Rock Steady’s Jacob Thomas notes that when his mother makes this, “she throws in all the hot peppers in there.”