A salad from last week’s farmers market haul. This is very light, crisp and refreshing.
Serves 4
4 carrots, thinly sliced
6 radishes, thinly sliced
¼ tsp lime zest (freshly grated)
1 Tbs fresh lime juice
1½ Tbs olive oil
salt & pepper, to taste
Whisk together zest, juice, oil, and salt and pepper to taste and toss with vegetables.
This is a very simple, yet delicious side dish. The carrots and celery leaves make it look colorful.
Serves 6
1 cup basmati or jasmine rice
2 cups chicken or vegetable stock
2 Tbs butter
1 small sweet onion, finely chopped
2 cups carrots, thinly sliced
1/4 tsp sea salt
1/3 cup celery leaves chopped
1 tsp thyme
Preheat a large skillet that has a lid over medium heat.
Add butter, onions, carrots and celery leaves and sauté for 4 minutes or until the onions start to get soft.
Push the onion mixture to the side of the pan and add rice and sauté stirring frequently until the rice starts to turn a little brown, about 3 minutes.
Add stock, salt and thyme to the hot pan, stir and bring to a boil.
Once you have reached a boil, turn down to a slight simmer and place the lid on and simmer for 15 minutes.
After 15 minutes remove rice from heat and let sit for 10 more minutes.
Remove lid and fluff with fork. Serve immediately.
Gorgeous Baby Carrots
The night before last, I made some baby carrots that were so good, I am making them again tonight. It’s very easy and fast to sauté.
Whole Baby Carrots with Fresh Ginger & Orange
Serves 6
1 Tbs unsalted butter
1 tsp fresh ginger, grated
½ tsp sugar
½ cup orange juice
3 bunches of baby carrots, peeled, with 1/4″ of green stem remaining
Salt & pepper, to taste
Over low heat, melt the butter in a skillet. Add the ginger and sugar. Stir until sugar darkens slightly and begins to caramelize. Add the carrots and toss to coat. Add the orange juice. Cover the pan and continue to cook until the carrots are tender. Salt and pepper, to taste.
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