Posts Tagged "carrots"

Apple, Radish & Carrot Salad   

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from Kayotic Kitchen Ingredients: For the Dressing: 1 small garlic clove 1 1/2 tsp grated fresh ginger 2 tbsp olive oil 1 1/2 tbsp rice vinegar 1 tbsp soy sauce 1 tbsp honey 1/2 tsp sesame oil 1 tbsp water For the Salad: 1 large carrot, peeled and cut into matchsticks 2 apples, thinly sliced 1 bunch radishes, thinly sliced big handful greens (Spinach, arugula, spicy mix all hold up well to this nice asian dressing) small handful raisins 1 tbsp toasted sesame seeds Directions: Combine the grated ginger and garlic with the rice vinegar, oil, soy sauce, water and sesame oil. Stir in...

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Bethany’s No Room in the Fridge Curried Greens Soup 

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Ingredients: 1 large onion, diced 2 cloves garlic, finely chopped 1-2 tablespoons coconut oil 1 can coconut milk 4 cups broth (veggie or chicken), plus water if needed 1-3 tablespoons mild Jamaican curry powder (or your favorite Indian curry powder or Thai curry paste) Up to 5 bunches/heads of greens, washed and chopped. Bethany used spinach and kale, plus spicy baby mix from the CSA share Washed and chopped root vegetables, such as hakurei turnips, radishes, or carrots. Salt, pepper, and cayenne pepper to taste. Directions: In a large stockpot, heat the oil over medium heat. Sautee...

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Raw Greens, Apples and Carrot Salad with Warm Maple-Mustard Vinaigrette    

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Adapted by Farmer Dave’s from NPR I added some toasted sliced almonds and dried raisins to this salad to make it a little more robust. My toddler asked for third helpings. -Ginger  Ingredients: For the salad:  8 packed cups washed, trimmed, thinly chopped greens such as kale, elegance mix, bok choi or spicy mix. (Baby greens do not need to be chopped) 1 cup shredded carrots 1 Cortland or Goldrush apple, thinly sliced, sprinkled with lemon juice For the dressing: 3 tablespoons extra virgin olive oil 1/4 cup apple cider vinegar 1/4 cup pure maple syrup 2 tablespoons spicy...

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Lean Kohlrabi Carrot Soup

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from  Hurrythefoodup.com Ingredients: 3 carrots 1 kohlrabi 1 medium onion 100g low fat cream cheese (you could also use yogurt) 2 cups vegetable stock Knob of butter (Rob has upon researching discovered that a “knob” is roughly 2 or 3 tablespoons.) A small handful of chopped parsley Couple of dashes salt and pepper Optional: 1 cm of ginger Directions: Dice up the onion, throw it in a pot with a knob of butter Let it simmer on a very low heat while you’re taking care of the other veggies Peel the carrots and kohlrabi (unless they’re bio – you can eat...

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Kohlrabi Carrot Fritters with Avocado Cream

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From ACoupleCooks.com Kohlrabi is one of those wonderful “CSA mystery veggies” to many new CSA members and a favorite of many long time CSA members. Remove the fronds before storing and it will last quite a while wrapped tightly in the fridge. Don’t forget to save the fronds to chop up and add to soup, a salad or to saute with other greens! For more ideas of what to do with your kohlrabi, check out this great article from TheKitchn.com Ingredients   2 kohlrabi 1 carrot 1 egg 1/4 teaspoon kosher salt 1/4 teaspoon cayenne 1/2 cup grapeseed or vegetable oil (enough for...

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