Spiced Chickpeas With Roasted Carrots & Wilted Kale

Recipe & Pic from Food 52

This salad would be great for a hearty family-style vegetarian meal, but it could also be paired with a roast chicken as a filling side dish!

1 pound carrots (I use rainbow carrots when available, they add nice color)
olive oil
salt
Freshly ground black pepper
3 shallots, peeled and cut into thin half moons
1 bunch cilantro
1 teaspoon sumac
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon aleppo chile (substitute 1/4 teaspoon red chili flakes if you must)
2 15 ounce cans chickpeas, drained and rinsed
1 bunch red kale, washed, leaves torn into bite size pieces, stems discarded (substitute any hearty greens)
Juice of 1 lime
3 tablespoons creme fraiche

Preheat the oven to 450 degrees. Using a chef knife, remove and discard the top of each carrot. Wash the carrots in cold water, but do not peel them (they look beautiful when roasted with the skin on). Cut the carrots into bite size pieces. Line a rimmed baking sheet with parchment paper. Place the carrots on the rimmed baking sheet in a single even layer. Toss the carrots with olive oil to coat, and season them with salt and freshly ground black pepper. Cook for 10-12 minutes, until the edges begin to caramelize. When the carrots are just cooked through and beginning to brown, remove them from the oven and set them aside to cool.

While the carrots are cooking, set a large skillet over medium heat, and add enough olive oil to barely cover the bottom of the skillet. Add the shallots, and season lightly with salt. Cook the shallots until they become soft and start to turn translucent, stirring occasionally.

While the shallots are cooking, separate the cilantro leaves from the stems. Save the leaves in the refrigerator for later. Organize the stems into a single even pile (like a bunch of chives) and slice the cilantro stems into very thin slivers. By the time you finish dicing the cilantro stems, the shallots should be soft and translucent. Add the diced stems to the skillet, along with the sumac, coriander, cumin, ginger, and aleppo chile. Stir, cooking for 1-2 minutes, until the oil smells fragrant.

Add the chickpeas, and stir to coat them in the flavorful oil. Cook for 2 minutes, to allow the chickpeas to take on some of the flavor of the skillet. Add the kale, and stir to help the kale begin to wilt. Season lightly with salt. When the kale has begun to wilt, remove the skillet from the heat. You do not want to overcook the kale (it will shrink too much). The moment when the kale leaves are no longer raw is the time to remove the skillet from the heat (the kale leaves will soften and darken slightly in color).

Add the lime juice and stir. Add the creme fraiche and stir. The residual heat from the skillet should melt the creme fraiche and create a delicate sauce. Taste a few chickpeas and a small piece of kale. Adjust with more salt and/or lime juice as necessary. Add the roasted carrots, and gently stir to incorporate. Serve immediately, or serve at room temperature. Garnish with a handful of chopped cilantro leaves. Enjoy.

Moroccan Spiced Carrots With Lamb

Recipe & Pic from Dishing Up The Dirt

I share this carrot recipe every year because it is just so darn good and it's a great way to push carrots from a snack or side dish to a foundational part of a full meal. I recommend piling everything up on one big plate (garnish with some of your parsley) and serving with a bowl of pita or sliced crusty bread for scooping!

~Rae

1 bunch carrots, sliced in half lengthwise

1-2 tablespoons olive oil

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon ground cinnamon

salt and pepper

Lamb

1 tablespoon olive oil

1 bunch of scallions, minced (white and light green parts only, reserve the tops for garnish)

1 clove of garlic, minced

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 teaspoon fine sea salt

a few grinds black pepper

1 pound ground lamb (ground beef is a fine substitute!)

Yogurt Sauce

1 cup plain sheep's milk, goat's milk, or cow's milk yogurt

1 clove of garlic, minced

2 teaspoons fresh lemon juice

1/2 teaspoon fine sea salt

2 teaspoons extra virgin olive oil

Preheat the oven to 425F. Toss the carrots with the oil, spices, salt and pepper. Place in a single layer on a baking sheet and roast in the oven until lightly browned and tender. About 30 minutes. Toss the carrots halfway through cooking.

Heat a large skillet over medium-high heat. Add the oil to the pan, swirl to coat. Add the scallions, garlic, coriander, cumin, cinnamon, salt, pepper, and lamb. Cook, stirring occasionally, until the lamb is cooked through, 5-7 minutes.

Prepare the yogurt sauce by whisking together all the ingredients in a bowl.

Spread a thin layer of the yogurt sauce onto four plates, top with the carrots and then top with a few spoonfuls of the lamb mixture. Sprinkle with minced scallion tops and serve.

Recipe: Twice Roasted Carrots With Honey & Almonds

2021 Week 23 Newsletter

Recipe from Six Seasons: A New Way With Vegetables, Pic from Alexandra Cooks

The perfect roasted carrots with just the right balance of sugar and acid. Try pairing with your favorite grain or roasted meat.

1½ to 2 pounds carrots, trimmed and peeled, but left whole

Extra-virgin olive oil

2 tablespoons white wine vinegar or white balsamic

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter, cut into small pieces

2 tablespoons honey or maple syrup

Heat the oven to 475°F.

Spread the carrots on a rimmed baking sheet, drizzle on a tablespoon or so of oil, and roll the carrots to coat them. Roast until they are very dark brown, even a bit burnt on the edges, but not fully tender, 10 to 12 minutes. Note: I am still without an oven, and my little Waring oven doesn’t really get above 400ºF, so the first roast for me takes about 30 to 45 minutes—just roast the carrots till they look nearly charred on all surfaces. Leave the oven on but reduce the temperature to 300°F.

When the carrots are cool enough to handle, cut them on a sharp angle into 1/2-inch-thick slices and transfer to a large bowl. Add the vinegar, season with salt and lots of pepper, and toss to coat. Let the carrots sit for 5 minutes to absorb the vinegar.

Spread them out on the baking sheet again, distribute the butter bits on top, and drizzle the honey or maple syrup over all. Roast until they are fully tender and the butter and honey are making a lovely mess, 5 to 7 minutes. Note: Again, because my oven is a little guy, this step takes longer—just cook until everything looks caramelized. Scrape everything into a serving bowl, taste, and adjust with more vinegar, salt, or pepper. Top with the almonds. Serve warm.

Recipe: Roasted Carrot Ginger Soup

2021 Week 20 Newsletter

Recipe & Pic From Dishing Up The Dirt

Sweet, creamy, and comforting, this soup with surely warm you up this week! Try adding a smidge of red curry paste for a bit of extra flavor and serve with some good crusty bread for dipping!

1 1/2 pounds carrots (about 6 large carrots) cut into 1 inch pieces (no need to peel)

1 large yellow onion, peeled and quartered

2 large cloves of garlic, peels left on

2 teaspoons fresh thyme

salt and pepper

olive oil

4 cups low-sodium vegetable stock

2 tablespoons minced ginger

1/2 cup full fat coconut milk (blended before measuring)

Preheat the oven to 400F.

On a large rimmed baking sheet toss the carrots, onion, garlic and thyme with a little olive oil. Sprinkle with salt and pepper and place in the oven and roast until the veggies are golden brown and tender, about 35-45 minutes. Toss halfway through cooking.

Let the veggies slightly cool and then remove the garlic from its skin. Place half of the veggies in a blender with 2 cups of the broth, the ginger and coconut milk. Blend until smooth and creamy. Pour the pureed soup into a large pot and keep warm on medium-low heat. Add the remaining veggies and broth to the blender and puree until smooth. Pour into the soup pot, stir well and keep warm until ready to serve. Taste for seasonings and adjust as needed.

Recipe: Som Tam Salad With Joi Choi

2021 Week 18 Newsletter

Recipe & Pic from Cheap & Cheerful Cooking

Som Tam Salad is traditionally made with Green Papaya but many other veggies can be subbed in with delicious results- the original riff on this recipe included Kohlrabi but here we suggest using the Joi Choi from your box! Consider throwing in some steamed broccoli as well, the dressing works well with just about anything.

~Rae

1 head Joi Choi

1 carrot

3 cloves garlic

1-2 bird's eye chillies (or sub jalepeno to taste!)

1 heaped tbsp peanuts, roasted

½ pint cherry tomatoes, quartered
String Beans (like the yellow beans in your box!)

Dressing (a staple in Alice's house)

3 tbsp lime juice

2 tbsp soy sauce

2 tbsp palm sugar or brown sugar

1 pinch salt

Blanch beans in boiling salted water for 2min, then chill and cut into pieces. Slice the carrot into thin strips and Joi Choi into crunch ½-1 inch strips, greens & stems. Place garlic, chilies, salt, and sugar in a mortar and crush finely. Add peanuts and crush roughly. Add lime juice, soy sauce, and tomatoes. Mix everything and squeeze tomatoes lightly. Add dressing and serve with sticky rice.

Recipe: Tuscan Ribollita Soup

2021 Week 12 Newsletter

Recipe & Pic from The Original Dish

I don't want to suggest that we're anywhere near Soup Season (otherwise known as Fall), perish the thought! But since the evenings have been a bit chilly recently I thought I'd share a recipe for a delicious soup that will incorporate several of the veggies in your box this week! 

~Rae

¼ olive oil, plus more as needed

1 medium onion, diced

4 medium carrots, peeled + diced

2 celery stalks, diced

4 garlic cloves, very thinly shaved or minced

kosher salt

freshly cracked black pepper

2 tbsp tomato paste

¼ tsp red pepper flakes

1 cup red wine

1 can (28 oz) crushed tomatoes (or the equivalent amount of chopped fresh tomato)

1 qt chicken stock

1 parmesan rind

½ lb fresh, crusty whole grain bread, torn into ½” pieces

1 large bunch swiss chard, stemmed + roughly chopped

1 (15 oz) can butter beans, rinsed + drained

garnishes: red pepper flakes, chopped parsley, freshly grated parmesan cheese

Heat a large, heavy-bottom pot or Dutch oven over medium heat. Add the olive oil. When the oil is hot, add the onion, carrots, and celery. Let sauté for about 8 minutes until tender and slightly caramelized. Season with salt and black pepper. Stir in the garlic and let cook for another minute or so.

Stir in the tomato paste and red pepper flakes. Let cook and caramelize for about 2 minutes. Pour in the red wine. Simmer for another 2 minutes. Add the tomatoes, chicken stock, and parmesan rind.

Bring the soup to a boil, and then reduce the heat to medium-low. Simmer the soup for about 30 minutes, stirring occasionally.

Meanwhile, heat a large skillet over medium heat. Coat the bottom with a generous amount of olive oil. Add the torn bread and toast until golden and crispy, stirring often. Season with a pinch of salt.

Stir the swiss chard and butter beans into the soup and heat through. When you’re ready to serve, stir in the bread. Taste the soup and season with salt and black pepper to taste.

Serve the soup with a drizzle of olive oil, a sprinkle of red pepper flakes, a good amount of freshly grated parmesan cheese, and parsley over top.

Recipe: Carrot Ginger Dressing

From 2021 Week 11 Newsletter

Recipe & Pic from Cookie & Kate

After the better part of a summer spent eating salads it's time to mix things up with some creative dressings! This recipe is smooth, creamy, and would pair well with other recipes with Asian flavors (you might even consider trying it with your Joi Choi). The trick is to blend it REALLY WELL to avoid chunks!

⅓ cup extra-virgin olive oil

⅓ cup rice vinegar

2 large carrots, peeled and roughly chopped (about ⅔ cup)

2 tablespoons peeled and roughly chopped fresh ginger

2 tablespoons lime juice

1 tablespoon plus 1 teaspoon honey

1 ½ teaspoons toasted sesame oil

¼ teaspoon salt, more to taste

In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.

Serve over greens and any other ingredients you’d like. Recipe keeps well in the refrigerator, covered, for 1 to 2 weeks.

Recipe: Whipped Hummus With Roasted Carrots

Pic From The Guardian

2021 Week 5 Newsletter

Recipe Adapted From The Guardian

Adding in the liquid (aguafaba) from the can of chickpeas as well as a bit of extra water results in a hummus that is very delicate and light in texture. It is the perfect pairing for these spiced roasted carrots (a bit fave in my household)

~Rae

1 bunch carrots, trimmed, peeled, and left whole or cut in half
handful toasted pistachios, roughly chopped
handful cilantro leaves, roughly chopped
sea salt and black pepper

Whipped hummus
1 can (150g) chickpeas, with liquid
2 cloves garlic, chopped
Juice of 1 lemon
1/3 cup  tahini
¼ – ½ cup water
sea salt and black pepper

Za’atar oil
1 tbsp za’atar
2 tbsp extra virgin olive oil
sea salt
1/8 tsp red chilli flakes

Preheat the oven to 400F.

Place the carrots on a baking tray, drizzle them with oil and season with sea salt and black pepper. Roast for 20 minutes or until soft and golden. Remove from oven and set aside to cool slightly.

Meanwhile add the chickpeas, chickpea liquid, garlic, lemon and tahini to a blender or food processor. Whizz on high speed for two minutes or so, until emulsified and smooth. Add water, a tablespoon at a time, until the hummus is super smooth and light. Season with sea salt and black pepper. Taste and add more lemon juice, if needed.

Whisk together all the ingredients for the za’atar oil.

Spread some of the hummus on a serving plate. Top with the roasted carrots, and drizzle over the za’atar oil. Season everything with sea salt and black pepper and scatter with pistachios and cilantro.

Recipe: Chicken & Collard Greens Spring Rolls

Image from Eating Well

from Eating Well

10 collard leaves (about 8 ounces)

½ cup rice vinegar

3 ½ cups water, divided

1 tablespoon light brown sugar

¼ cup smooth natural peanut butter

¼ cup reduced-sodium tamari

1 large clove garlic, minced

3 scallions, trimmed and cut into 2-inch pieces

1 stalk lemongrass, cut into 2-inch pieces

1 1-inch piece fresh ginger, sliced

1 pound boneless, skinless chicken breast, trimmed

⅛ teaspoon salt

2 ounces thin rice noodles or rice sticks

2 tablespoons toasted sesame oil, divided

1 cup grated beet

1 cup grated carrot

¾ cup fresh basil leaves

¾ cup fresh mint leaves

1 tablespoon sesame seeds

Step 1

Bring a large pot of water to a boil. Set a large bowl of ice water next to the stove. Lay a collard green flat, with the thicker part of the stem that runs down the middle of the leaf facing up and the shiny, bright green side down. Using a sharp knife, shave off the thick stem so it's almost flush with the leaf. Trim any of the remaining stem from the base of the leaf, reserving all shaved and trimmed pieces. Repeat with the remaining leaves. Cut all the stem pieces into 2- to 3-inch lengths.

Step 2

Cook the leaves in the boiling water in 3 batches until soft but still pliable, 1 to 2 minutes, then transfer to the ice water until cool. Drain and pat dry.

Step 3

Bring vinegar, 1/2 cup water and brown sugar to a boil in a small saucepan. Add the collard stems and reduce heat to maintain a simmer. Cover and cook until tender, about 15 minutes. Remove from heat and let stand for 10 minutes. Remove the stems from the pickling liquid and set aside.

Step 4

Transfer 1/4 cup of the pickling liquid to a small bowl (discard the remaining liquid). Whisk in peanut butter, tamari and garlic. Set aside.

Step 5

Combine the remaining 3 cups water, scallions, lemongrass and ginger in a large saucepan. Bring to a boil. Add chicken and reduce heat to maintain a bare simmer; cook until an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees F, 12 to 15 minutes. Transfer the chicken to a clean cutting board. Shred and season with salt.

Step 6

Using a slotted spoon, remove the solids from the chicken-poaching liquid and discard. Return the liquid to a boil. Add noodles and cook according to package directions. Drain, transfer to a bowl and toss with 1 tablespoon sesame oil.

Step 7

To assemble spring rolls: Lay a collard leaf on a clean cutting board. Place 2 tablespoons chicken in the center and top with about 1 tablespoon each of the noodles, beet, carrot, basil, mint and pickled stems. Fold both sides of the leaf over the filling and, starting with the open end closest to you, roll into a tight cylinder. Repeat with the remaining leaves and filling. Brush the rolls with the remaining 1 tablespoon sesame oil and sprinkle with sesame seeds. Serve with the reserved peanut sauce.

Recipe: Carrots & Fennel Braised With Orange Zest & Honey

from Food 52

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 tablespoon honey (preferably orange blossom honey)
1 1/2 pounds carrots, peeled and cut into 1/4 inch x 3 inch sticks
1 fennel bulb, ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8”-inch slices
4 strips of orange zest,– each 1 inch x 4” inch (use vegetable peeler)
1/2 teaspoon fennel seeds, –crushed in a mortar
1/3 cup spring water
1/3 cup orange juice
1/2 teaspoon plus 1/8 teaspoon sea salt
Freshly ground black pepper, to taste
2 tablespoons coarsely chopped fennel fronds or dill

Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil, and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften. Add the water, orange juice, salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.

Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing only occasionally so as not to break or mush the vegetables. Remove orange zest, transfer to a serving platter, sprinkle with the fennel fronds, and serve immediately. Cook’s' note: The carrots and fennel can be trimmed and cut up to 6 hours ahead and refrigerated until ready to use, but the dish is best made just before serving. It does not reheat well.

Recipe: Purple Carrot Soup

from A Hedgehog In The Kitchen

1.5 lbs of purple carrots (peeled and sliced)
1 onion (peeled and sliced)
1 clove of garlic (peeled and sliced)
1 tsp of cumin powder
2 cups (40cl) of coconut milk
1 inch of ginger (peeled and grated)
A tbsp of fresh cilantro (chopped)
1 red chili pepper (powdered)
Salt and pepper to taste

Put the carrots, onion, garlic, cumin, cilantro and a teaspoon of coarse salt in a large pot.
Fill the pot with enough cold water to cover the mixture.
Heat on high heat for 30 minutes.
Remove from heat.
Pour the coconut milk.
Add the ginger and half a teaspoon of ground black pepper.
Mix with a hand blender.
Heat until it boils.
Serve with powdered red chili pepper and a sprig of fresh cilantro.

Recipe: Spiced Carrot & Date Loaf

from Dishing Up The Dirt

2 eggs

2/3 cup walnut oil (or another neutral tasting oil)

3/4 cup honey

2 teaspoons pure vanilla extract

1 cup all purpose flour (Bob's Red Mill)

1/2 cups whole wheat flour (Bob's Red Mill)

3/4 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon grated nutmeg

1/2 teaspoon sea salt

1 1/2 cups freshly grated carrot

1 cup dates, roughly chopped

1/4 cup walnuts, chopped

sprinkle of old fashioned oats (optional)

Preheat oven to 350 degrees. Oil or butter a 9×5 inch loaf pan.

In a medium to large bowl, beat eggs. Add the oil and then drizzle in the honey and vanilla. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg and sea salt. Add flour mixture to egg mixture and beat well. Add carrots and chopped dates. Pour batter into your prepared loaf pan. Sprinkle the top with the walnuts and oats.

Bake for 55-60 minutes or until a knife comes out clean when inserted in the center of the loaf. Remove from oven and cool on a cooling rack. Once cooled, remove from loaf pan and enjoy!

Recipe: Carrot Salad With Harissa, Feta, & Mint

From Smitten Kitchen

3/4 pound carrots, peeled, trimmed and coarsely grated
4 tablespoons olive oil
1 crushed clove of garlic
1/2 teaspoon caraway seeds or about half as much, ground (I used seeds but ground them first)
3/4 teaspoon cumin seeds or about half as much, ground (I used the seed but ground them first, again)
1/2 teaspoon paprika
3/4 teaspoon harissa (for a solid kick of heat; adjust yours to taste, and to the heat level of your harissa)
1/2 teaspoon sugar
3 tablespoons lemon juice
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons fresh mint, finely chopped
100 grams feta, crumbled or chopped into bits

In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutes. Remove from heat and add the lemon juice and a pinch of salt. Pour over the carrots and mix. Add the herbs and mix. Leave to infuse for an hour and add the feta before eating. With a fork.

Recipe: Roasted Carrots With Cilantro Yogurt & Peanuts

Adapted From Dishing Up The Dirt
Serve on top of a bowl of grains to make a complete meal!

1 ½ pounds carrots and parsnips, halved lengthwise if large and thick
2 tablespoons olive oil
salt and black pepper
1 teaspoon ground coriander

For The Yogurt
1 cup whole milk goat yogurt (or Greek style yogurt)
½ cup finely chopped cilantro
¼ teaspoon ground coriander
1 tablespoon lime juice, (about 1/2 lime), plus more for serving
Pinch of red-pepper flakes
Pinch of fine sea salt
¼ cup roughly chopped roasted, salted peanuts
2 tablespoons toasted sesame seeds (optional)
3 tablespoons minced leeks
Flaky salt, for serving

Heat oven to 400 degrees. In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the coriander, and toss the mixture to evenly coat. Place the carrots on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 35 to 45 minutes. Allow to cool slightly.
In a medium bowl, combine the yogurt, cilantro, ground coriander, lime juice and crushed pepper flakes. Stir well to combine and add salt to taste.
Spread the yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts, sesame seeds and scallions on top, and finish with flaky salt and a squeeze of lime juice.

Recipe: Thai Roasted Carrot & Golden Beet Soup

From Floating Kitchen

1 lb golden beets, trimmed and peeled
1 lb carrots, trimmed and peeled
3 tablespoons extra-virgin olive oil, divided
1 tsp. salt, divided
1 tsp. black pepper, divided
1 cup diced yellow onion
2-3 tablespoons red curry paste
4 cups vegetable broth
1 (13.5-ounce) can full-fat coconut milk

Pre-heat your oven to 400 degrees.
Roughly chop the beets and carrots into 1 1/2-inch pieces. Toss them on a large rimmed baking sheet with 2 tablespoons of the olive oil and 1/2 tsp. each of the salt and black pepper. Transfer to your pre-heated oven and roast until softened, about 30-40 minutes, stirring once halfway through the cooking time. Remove and set aside.

In a large heavy-bottom pot, warm the remaining tablespoon of olive oil. Add the diced onion and sauté until softened, about 5 minutes. Add the red curry paste and the remaining salt and black pepper and cook, stirring constantly, about 2 minutes.

Add the vegetable broth and the roasted beets and carrots. Bring the soup to a simmer and cook, covered, for about 20 minutes, or until all the vegetables are very soft. Remove the pot from the heat and allow the soup to cool slightly. Then carefully purée the soup using an immersion blender, blender or food processor with the blade attachment. Work in batches as necessary and be careful when transferring hot liquids.

Return the puréed soup to your pot and re-warm it over low-medium heat. Stir in the coconut milk. Taste and adjust for salt and black pepper.

Recipe: Roasted Carrot & Ginger Soup

From Dishing Up The Dirt

1 1/2 pounds carrots (about 6 large carrots) cut into 1 inch pieces (no need to peel)
1 large yellow onion, peeled and quartered
2 large cloves of garlic, peels left on
2 teaspoons fresh thyme
salt and pepper
olive oil
4 cups low-sodium vegetable stock
2 tablespoons minced ginger
1/2 cup full fat coconut milk (blended before measuring)

Preheat the oven to 400F.
On a large rimmed baking sheet toss the carrots, onion, garlic and thyme with a little olive oil. Sprinkle with salt and pepper and place in the oven and roast until the veggies are golden brown and tender, about 35-45 minutes. Toss halfway through cooking.

Let the veggies slightly cool and then remove the garlic from its skin. Place half of the veggies in a blender with 2 cups of the broth, the ginger and coconut milk. Blend until smooth and creamy. Pour the pureed soup into a large pot and keep warm on medium-low heat. Add the remaining veggies and broth to the blender and puree until smooth.

Pour into the soup pot, stir well and keep warm until ready to serve. Taste for seasonings and adjust as needed.

Recipe: Moroccan Carrot & Lentil Soup

From A Cedar Spoon

2 Tablespoons olive oil
1/2 medium sweet onion, chopped
3 garlic cloves, minced
1-2 cups peeled and chopped carrots
1 teaspoon cumin
1 teaspoon turmeric
2 teaspoon coriander
1/2 teaspoon paprika
1/4 teaspoon cinnamon
2 cups red lentils, rinsed until water runs clear
1-15 oz can diced tomatoes
4 cups vegetable broth
Salt and pepper to taste

Heat 2 Tablespoons olive oil in a large pot over medium heat. Sauté the onion and garlic until soft, about 2 minutes then add the spices and continue to sauté about 4 minutes. Add the carrots and sauté until carrots are tender, about 10 minutes.

Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.

You can eat the soup as is with the chunks of carrots, lentils and tomatoes or you can use a handheld immersion blender or regular blender to create a creamy soup. Sometimes I blend half and keep half chunky.

Recipe: Fresh Beans With Garam Masala

Adapted From Rancho Gordo

1/2 cup white onion, small diced
1/4 cup carrot, small diced
1/4 celery, small diced
3 cloves garlic, minced
1/4 cup sweet potato, small diced
2 tbl. ghee or clarified butter
2 tbl. Garam Masala Spice Blend (available at most grocery stores)
5 cups chicken or vegetable stock
1-2 cups fresh shelled beans
1 tbl. lemon juice
Salt to taste

In a large pot or Dutch oven, sweat all of the vegetables in the ghee until translucent.
Add the Garam Masala and stir to combine.
Add the stock and beans and cook, covered, for at least 30min-1 hr, or until beans start to become creamy. Add the lemon juice and season with salt.
Serve over Basmati rice and garnish with goats yogurt, mint and cilantro

Recipe: Carrot & Red Cabbage Slaw With Blistered Shishitos

½ small head of red cabbage, thinly sliced
1 tsp. salt
1 large carrot, shredded
1 scallion, thinly sliced (sub in a summer leek!)
leaves from a few sprigs of fresh cilantro (optional)
handful of shishito peppers
1 tsp. grated fresh ginger
1 small clove of garlic, minced
2 tsp. sesame oil
1 Tbsp. reduced sodium soy sauce
1 tsp. rice vinegar
a pinch of sugar

Heat a skillet, preferably cast iron, over high. Add peppers and cook, stirring occasionally, until blistered in places but not soft, about 5 minutes. Transfer to a plate to cool, then thinly slice.

Place the cabbage in a colander and sprinkle with the salt. Massage the salt into the cabbage and let sit for 15 minutes. Rinse the cabbage under cold water and drain well.
In a small bowl, whisk together the sesame oil, soy sauce, ginger, garlic, rice vinegar and sugar.
In a large bowl, combine the cabbage, carrot, scallion, shishito peppers, and cilantro (is using).
Pour enough of the dressing over to coat the slaw. Let stand 15-30 minutes.

Recipe: Maple Roasted Carrots

from Bon Appetit

2 lb. medium carrots, tops trimmed to about ½", scrubbed

6 Tbsp. unsalted butter, cut into pieces

⅓ cup (packed) light brown sugar

⅓ cup pure maple syrup

¾ tsp. crushed red pepper flakes

Kosher salt

Flaky sea salt (optional)

Preheat oven to 400°. Line a rimmed baking sheet with 3 sheets of foil (you’ll need it!). Cut carrots on a diagonal into 3" pieces (halved or quartered lengthwise if large).

Spread out carrots on foil. Evenly top with butter, brown sugar, syrup, and red pepper flakes. Season with kosher salt and toss to combine.

Bake carrots, tossing every 20 minutes, until tender and browned around the edges, 50–60 minutes. Transfer to a platter (with syrup, if desired). Sprinkle with sea salt (if using).