Category: Carrots
Pasta Primavera
This dish was invented at the restaurant Le Cirque in New York City in the 70s. I think of it mostly as a disappointing restaurant dish vegetarian's are relegated to order. It can, however, be delicious and is a good template as it accommodates many different vegetables. There are many variations, some with cream or cream sauce, some without. Here's my cook-with-what-you-have version, employing a quick bechamel (white sauce) to enjoy spring through fall.
... Read more »
Curtido (Salvadoran Lacto-Fermented Cabbage)
This is a bright, slightly spicy fermented condiment that enlivens any grain or bean bowl. It's traditionally served with pupusas but is equally good on tacos, burritos, quesadillas, etc. I used napa cabbage for this batch as it's what I had but I like it best with regular green cabbage which retains its crunch a bit better.
You can scale this recipe to your liking. As a rule of thumb use 2 - 2 1/2 % salt of total vegetable weight you're using.
... Read more »
Crunchy Bean and Herb Salad
The lime juice, hot pepper and cotija really make this salad. Vary it to use what you have on hand.
Variations:
Use whatever bean or chickpea you have (in the above case, it's black chickpeas)
Use whatever crunchy vegetables you like/have such as radishes, salad turnips, kohlrabi, fennel, peas, carrots, onions
Use whatever tender herbs you like/have such as mint, parsley, cilantro, tarragon, basil, chives, dill, chervil, oregano
Omit the cheese or use a different kind such as feta or diced sharp cheddar
Add toasted sunflower or pumpkin seeds (though they will soften and lose their crunch so add right before serving)
... Read more »
Israeli Couscous with Pesto and Roasted Radishes and Carrots
Although Israeli couscous is most often used in Middle Eastern style dishes, it makes a versatile and delicious base for all sorts of sauces and veggies. If you can’t find Israeli couscous, feel free to use orzo or any other small pasta.
Serves 3-4
... Read more »
Green Couscous Salad with Roasted Vegetables
Couscous steams in 10 minutes, is a lovely absorbent base for bright dressings and can be tossed with most anything. It's a good thing to have on hand when you're short on time.
... Read more »
Harissa Kale Salad with Shaved Carrots, Feta, Raisins & Pistachios
The slightly spicy harissa dressing in this salad is balanced out by the sweetness of the carrots and raisins and the richness of the cheese and nuts. Of course, feel free to swap in any variety of nuts/seeds, cheese or dried fruit you have on hand.
... Read more »
Crunchy Winter Salad with Lime and Fish Sauce
This is a fantastic crunchy, winter salad template. The key is to chop everything more or less the same size and to not skip or skimp on the toasted peanuts.
... Read more »
Lentil Shepherd's Pie with Root Vegetables and Mushrooms
This vegetarian shepherd's pie is hearty and comforting, even without the traditional ground meat. There's a bit of prep and chopping involved but it makes a lot and is delicious as leftovers, so it's worth the effort. Feel free to get creative with the veggies you add to it.
Variations
To make vegan, leave out sour cream/yogurt in the potatoes and use vegan butter or oil and an milk alternative
If you'd like meat, substitute in ground beef or lamb for the lentils and add a dash of worcestershire sauce
Get creative with your veggies - add in sweet potatoes, winter squash, chopped greens, green beans, corn, etc.
... Read more »
Borscht with Beets & Beef
While there are many variations of borscht, this version using beets is closest to a traditional Ukranian borscht. It’s a delicious and hearty soup with a nice tang from the red wine vinegar. The soup isn’t necessarily quick to make, but it’s not difficult. If you want it to have the characteristic deep red color, make it a day ahead of serving.
-inspired by simplyrecipes.com
Variations
Make vegetarian by leaving out the beef and using vegetable stock. Add minced garlic for more depth of flavor
If you’d like to skip the roasting step, simply add the chopped veggies to the pot once the meat is cooked and simmer until tender
Vary the vegetables or amounts of vegetables based on what you have/prefer
Makes 6-8 servings
... Read more »
Tofu "Egg Roll in a Bowl" with Sriracha Mayo
This dish is similar to the filling of an egg roll, with cabbage and carrots stir-fried with garlic/ginger, soy sauce and sesame oil. If you want it to be even closer to a real egg roll, feel free to use ground pork or any ground meat in place of the tofu. If you're vegan, just use a vegan mayo for the sriracha mayo or skip it entirely (although I highly recommend it!).
I've also made this with blanched collard greens instead of the cabbage and it's delicious.
[caption id="attachment_21852" align="aligncenter" width="660"] The collard green version.[/caption]
Makes 3-4 servings
... Read more »
Marinated Tofu Lettuce Wraps with Peanut Sauce
This marinated and baked tofu is a great way to prep tofu ahead of time. It can be stored in the fridge and added to salads, wraps, stir-fries, noodle dishes or wherever you can think to use it.
Serves 3-4
... Read more »
Grated Vegetable Sauté with Peanut Sauce
This is a simplified version of this and can be adapted to suit your needs. I often make more peanut/tahini sauce than I need for a specific dish and then use leftover sauce on these quickly sautéed vegetables. This recipe makes a lot of sauce so feel free to halve it if you want. It stores well for 5 days, covered, in the fridge.
... Read more »
Curried Rice Noodle Stir-fry with Zucchini, Carrot and Bell Pepper
These aren’t “saucy” noodles, but they’re quite flavorful. This recipe can act as a template for whatever vegetables you have. Cabbage, mushrooms, broccoli, cauliflower, green beans or snap peas would all be delicious. You can also add in additional protein like tofu, chicken or shrimp.
Serves 3-4
... Read more »
Carrot Top Pesto
This pesto can be used any way you might use a more traditional basil pesto - mix it into pasta, spread it on toast, thin down with more olive oil and use as a salad dressing. It's also delicious tossed with roasted carrots and topped with some chopped nuts.
... Read more »
Vermicelli Noodle Stir-fry Salad
This is similar to this Salad-Roll Salad but it's quicker and even more versatile. Here bean thread noodles are combined with quickly stir-fried vegetables (and meat if you like), fresh herbs and a bright fish sauce, lime dressing. You can change the ratio of noodles to vegetables/herbs to suit your likes and needs.
[caption id="attachment_20643" align="aligncenter" width="660"] And a fully loaded version with lots of toppings.[/caption]
Bean thread noodles aka mung bean, cellophane, glass or vermicelli noodles are made with mung bean starch. They are a popular noodle in Chinese cuisine. They're quick to prepare and can be used in salads, stir-frys and soups.
... Read more »
Cook-with-what-you-Have Green Salad
Salads are superb templates. Sometimes all you need is a few greens lightly dressed. But sometimes a slightly more substantial green salad with crunch, a little sweetness, and maybe a little spice is in order. In the winter you might make this heartier one.
You will need to taste and adjust your version to balance the tart and sweet and crunch as ingredients vary widely. Add a pinch of sugar if your dried fruit is quite tart.... Read more »
Basic Vegetable Stock
This recipe is a template, so feel free to add in different vegetables or adjust amounts. Some veggies work better than others:
Vegetables to add
Mushrooms
Leeks
Shallots
Scallions
Tomatoes
Celery root
Bell peppers
Vegetables to avoid
Cruciferous vegetables like broccoli, cauliflower, cabbage, bok choy (can be bitter)
Starchy vegetables like potatoes or squash (can make broth cloudy or gummy)
Vegetables with overpowering flavors like beets or turnips
... Read more »
Mushroom, Barley and Bean Soup
This soup epitomizes fall. Wild mushrooms, chanterelles in this case, scarlet runner beans and whole rye, barley, farro or spelt. If you save Parmesan rinds for broth, this is great place to employ it. A flavorful vegetable or meat stock will be excellent as well.... Read more »
Warm Mushroom Sesame Slaw
I love combining cooked and raw elements in salads and here the warm, crispy mushrooms are a lovely counterpoint to the bright crunchy slaw.
You can use carrots, kohlrabi, celery, bok choi stems, black Spanish radish or even cabbage in any combination you'd like, however, radishes are too strong on their own so be sure to mix with something sweeter like kolrabi or carrots.... Read more »
Quinoa Pilaf with Most Any Vegetable
Quinoa cooks quickly, has a pleasantly nutty taste and is nutritious. If you're in a rush and have random bits of vegetables on hand, even just a carrot and stalk of celery, you can have this on the table in 25 minutes. Round it out with a fried egg or any protein you'd like and/or a salad.
You can easily scale this up and the ratio of quinoa to water is one to one and you can use whatever vegetables and/or meats you'd like so it's more of a set of guidelines than a recipe.... Read more »