This spicy vinaigrette is wonderful on a salad. It's great to roasting veggies in as well.
1 1/2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons rosé vinegar or white wine vinegar
1/4 teaspoon ground coriander
5 radishes, very finely diced
2 tablespoons minced shallots
Freshly ground pepper
In a small bowl, whisk the lemon zest and juice with the olive oil, vinegar and coriander. Stir in the radishes and shallots and season with salt and pepper. Let the vinaigrette stand at room temperature for 2 hours.
Make Ahead: the radish vinaigrette can be refrigerated overnight.
This recipe is super quick and easy! Reviews online said that you can leave the olive oil out completely if you'd like.
4 ripe tomatoes, chopped
1/4 red onion, chopped
1 jalapeno, minced
8 cilantro sprigs, chopped
3 garlic cloves, minced
Juice of 1 lime
2 tbsp cup olive oil
1/2 teaspoon salt
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.
Carrot Oatmeal Muffins
It's back to school at my house. These are great to have around in the freezer for a quick healthy breakfast or included in kids' lunches. I usually bake a double batch and freeze half.
1/2 cup unsweetened applesauce
3/4 cup brown sugar
1 tsp vanilla extract
1/2 cup grated carrots
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 cup rolled oats
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
Optional: chopped nuts or raisins.
Preheat oven to 400 degrees F. In a mixing bowl combine applesauce, sugar, egg, vanilla, and carrots. In a second bowl combine all the dry ingredients. Add the two mixtures together and beat just until combined. If desired, fold in nuts or raisins.
Pour batter into greased muffin tins. Bake for about 15 minutes or until the tops spring back when touched lightly.
I love this easy recipe! It travels really well so it's great for a picnic or potluck.
2 pounds carrots, peeled and ends trimmed
5 tbsp country-style Dijon mustard
1/4 cup extra virgin olive oil
1/4 cup finely chopped fresh Italian parsley
3 tbsp minced fresh chives
3 tbsp red wine vinegar
2 lightly packed tsp orange zest (from 1 medium orange)
1 1/2 tsp kosher salt
Fit a food processor with the grating blade. With the processor running, feed carrots down the tube to grate them. (Use the hopper to push carrots through.) Alternatively, grate carrots on large holes of a box grater. (You should have about 6 cups.)
Whisk together remaining ingredients in a nonreactive mixing bowl until evenly blended. Add carrots, and, using clean hands, toss together until they are well coated. Season well with freshly ground black pepper.
Let marinate at least 15 minutes and serve.
Grilled cheese with Carrot, carrot Green Pesto, and Asiago Grilled Cheese
My friend recently posted this picture of carrots with carrot top pesto. YUM! I since found this recipe which is pretty darn amazing. If you don't feel like making a whole sandwich out of it try just cooking the carrots and adding the pesto on top as shown below.
1 bunch farmers carrots, greens attached
1/2 – 3/4 cup shaved asiago
1/4 cup olive oil
juice of 1 lemon
2 cloves garlic
salt/pepper to taste
4-6 1/2? slices of sourdough boule
Butter, ghee, or olive oil for the pan/bread
Preheat the oven for 450.’ Remove the greens from the carrots and reserve for later use. Place carrots on a heavy baking sheet and drizzle with olive oil and a sprinkle of salt and pepper. Cook for 20 minutes until they just begin to brown and blister. For the carrot top pesto, place washed greens in the basin of a food processor with the blade attachment. Combine olive oil, garlic, and the juice of one lemon. Blitz until smooth, adding a little olive oil if it feels too “pulp-y.” Shave the cheese super thin, set aside.
Warm a shallow, heavy pan over medium heat while you prepare the sandwiches. Butter one side of each slice of bread. Lay flat and layer with cheese, then pesto, then 4-5 grilled carrots. It’s okay if the stems stick out. Finish with another layer of cheese, if desired, and the other slice of bread. Place in the pan and grill on each side for 2-4 minutes until browned as you prefer. Cut in half. Repeat. Enjoy.
Jalapeno-Lime Corn on the Cob
This butter will take your corn to a whole new level. Feel free to add some cilantro into the mix to make it even more of a fiesta.
1 stick butter
1 lime, juiced and zested
1 small jalapeno, seeded
1 clove garlic
1 teaspoon sweet paprika
6 ears corn on the cob, husked
1 slice bread, of any kind
Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve.
Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)
Warm Apple-Cornmeal Upside Down Cake
The cornmeal in the batter adds a great texture to this comfort dessert. Serve warm with vanilla ice cream!
8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup plus 3/4 cup sugar
1 1/2 pounds apples (about 4 medium), peeled, quartered, cored, each quarter cut into 2 wedges
3/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup yellow cornmeal
1/2 cup boiling water
2 large eggs
1 teaspoon vanilla extract
1/3 cup whole milk
Preheat oven to 350°F. Generously butter 9-inch-diameter cake pan with 1 1/2-inch-high sides; line pan with 10-inch-diameter parchment paper round (parchment will come 1/2 inch up sides of pan). Butter parchment.
Melt 2 tablespoons butter in 10-inch-diameter nonstick skillet over medium heat. Add 1/2 cup sugar and cook until sugar dissolves and mixture turns deep golden brown, stirring occasionally, about 6 minutes. Add apple wedges and gently shake skillet to distribute caramel evenly. Cover and cook until apples release their juices, about 5 minutes. Uncover and cook until apples are tender and caramel thickens and coats apples, stirring occasionally, about 13 minutes. Transfer apples and caramel syrup to prepared cake pan, spreading evenly.
Whisk flour, baking powder, and salt in small bowl to blend. Place cornmeal in large bowl; pour 1/2 cup boiling water over and stir to blend. Add 6 tablespoons butter and 3/4 cup sugar to cornmeal mixture. Using electric mixer, beat until well blended. Beat in eggs and vanilla. Beat in flour mixture alternately with milk in 2 additions each. Pour batter over apples in pan.
Bake cake until golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan 5 minutes. Run small knife between cake and pan sides to loosen cake. Carefully invert cake onto ovenproof or microwavable platter and peel off parchment. Cool 15 minutes. (Cake can be made up to 6 hours ahead. Rewarm in 350°F oven about 10 minutes or microwave on medium just until slightly warm, about 2 minutes.)
Cut cake into wedges, place on plates, and serve warm with a scoop of vanilla ice cream.
I love making this when I have cornmeal in the house. It's fairly quick, easy, and lends itself to substitutions and/or changes based on what you have on hand. Black olives always end up in my version! Recipe adapted from Martha Stewart.
5 1/2 cups water
Coarse salt and freshly ground pepper
1 1/4 cups yellow cornmeal
1/2 ounce (1 tablespoon) unsalted butter, plus more for dish
1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 medium green bell pepper, cut into 1/4-inch dice
1 serrano chile, finely chopped
1 1/2 pounds ground meat- beef or turkey
1 can diced tomatoes, or 2-3 chopped tomatoes with their juices
1/2 cup chicken stock
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
8 pimiento-stuffed green olives, rinsed and coarsely chopped
4 ounces grated Monterey Jack cheese (1 1/4 cups)
1 ripe avocado, peeled, halved, pitted, and diced
2 vine-ripened tomatoes, chopped, or 3/4 cup cherry tomatoes, quartered
1/2 cup coarsely chopped fresh cilantro
1/2 cup finely chopped red onion
Crisp lettuce leaves
Bring water to a boil in a medium saucepan over high heat. Add 2 teaspoons salt. Whisking constantly, add cornmeal in a slow, steady stream, switching to a wooden spoon when cornmeal becomes too thick to whisk. Reduce heat to medium, and cook, stirring often, until thick and creamy, about 15 minutes. Stir in butter, cover, and keep warm over low heat.
Preheat oven to 350 degrees. Lightly butter a 2-quart baking dish. Heat oil in a large skillet over medium-high heat, then add onion, garlic, bell pepper, chile, and a pinch of salt. Cook, stirring often, until onion is light gold and vegetables are tender, 10 to 12 minutes. Add turkey, and cook, breaking up large pieces with a wooden spoon, until cooked through, 5 to 7 minutes. Stir in tomatoes and juices, stock, cumin, oregano, and cayenne. Reduce heat to medium, and cook, stirring, until most of the liquid has evaporated and mixture resembles chili, about 10 minutes. Stir in olives, and season with salt and pepper.
Spread 1 1/2 cups cornmeal into bottom of prepared dish with a wet spatula. Spread turkey mixture on top, then spread remaining 2 1/2 cups cornmeal on top. Sprinkle with Monterey Jack. Bake until golden brown and cheese is melted, 35 to 40 minutes. Let stand for 15 minutes. Serve with avocado, tomatoes, cilantro, red onion, and lettuce.