Tag Archives: carrots

Roasted Carrot Salad

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I totally cheated when I made this salad. My guys loved the Roasted Five-Spice Carrots so much that they asked that I use them in this salad. I sautéed the garlic and almonds in a little olive oil and added them to my roasted, sliced carrots. The BK can’t have cranberries so I substituted dried cherries, soaking them in hot water first to soften them. This recipe has just a touch of honey and cider vinegar as a dressing — a sort of “dry salad”. This is another recipe that combines flavor, texture, and color beautifully. I have reduced the original recipe (from allrecipes) by half.
ROASTED CARROT SALAD
(3-4 Servings)
Ingredients:
1 pound carrots, peeled and thinly sliced on the diagonal
1/4 cup slivered almonds
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
salt and ground black pepper to taste

1/2 teaspoon honey

1/2 tablespoons cider vinegar
2 1/2 tablespoons dried cranberries cherries
4 ounce crumbled feta
1 cup mixed salad greens
Preparation:
1. Pre-heat an oven to 400 degrees F
2. Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
3. Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
4. Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.
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Tomatoes Stuffed with Southern Apple Tuna Salad

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 I have been eating tuna like crazy lately in an effort to increase the amount of omega-3 in my diet. I know that canned tuna is not as rich a resource as fresh; however, it does contain a little more than 50% of the real deal. Make sure that you buy Premium Pacific Albacore that is packed in spring water. When it’s packed in oil, the omega-3 in the tuna leaches out of the tuna and into the oil. Since water and oil don’t mix, the omega-3 is retained when tuna is packed in spring water. I found the recipe below on allrecipes.com. You can substitute fresh grated carrot for the apple in this recipe if you don’t have one on hand.

TOMATOES STUFFED WITH SOUTHERN APPLE CARROT TUNA SALAD
(2 Servings)

Ingredients:

2 large heirloom tomatoes
2 (6 ounce) cans albacore tuna in spring water, drained
1 tablespoon olive oil

1 tablespoon mayonnaise, or more if needed

1 small apple – peeled, cored, and chopped    1/2 c. grated carrot
1/4 small onion, minced
1 tablespoon sweet pickle relish
1/2 teaspoon dill weed
salt and ground black pepper to taste

 

Preparation:
1. Stir the tuna, olive oil, mayonnaise, apple, onion, relish, and dill together in a bowl until evenly mixed. Season with salt and pepper. You can serve immediately, though is tastes much better after being refrigerated overnight.
2. Cut large heirloom tomatoes into wedges taking care not to cut all the way through to the bottom. Remove and discard seeds and any tough white core remaining. Stuff tomatoes with tuna salad mixture. Garnish with dill weed.

 

 

Roasted Five-Spice Carrots

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One of our local restaurants, Lucky 32, purchases locally grown produce daily. The chef has created a self-serve produce stand outside where you can pick up some of their extra fresh vegetables on the honor system. It’s a great way to grab some great items as well as support local growers. I stopped by last week and came away with a couple dozen baby carrots and four beautiful sweet potatoes. Since I’m still stuck on Chinese Five-Spice, I decided to try it out on some roasted carrots (from allrecipes) with great results.

ROASTED FIVE-SPICE CARROTS
(4-6 Servings)

Ingredients:

 7 large carrotspeeled and cut in half lengthwise  20-24 baby carrots, peeled and cut if needed

2 tablespoons vegetable oil

1/2 teaspoon Chinese five-spice powder

salt to taste

Preparation:

1. Preheat oven to 375 degrees F.

2. Cut halved carrots in half again crosswise on the diagonal. Place carrots into a 2-quart baking dish and drizzle with vegetable oil; sprinkle with five-spice powder and salt to taste. Toss lightly to coat carrots with oil and seasoning. Arrange carrots into an even layer.

3. Roast carrots in the preheated oven for 15 minutes; check for tenderness and stir if desired. Continue roasting until tender, 15 to 20 more minutes.

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