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Posts Tagged ‘carrot’

by Sarah Steimer

New Beginnings New Year Smoothie

Time to start the new year with something healthy! This bad boy was like drinking a whole breakfast, and is probably healthier than most handfuls of cereal we shove in our food holes. I mean, what?

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by Caitlin Saniga

Carrot ginger dressing

This carrot ginger dressing looks and tastes striking with fresh greens, shaved zucchini, edamame, you name it.

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by Caitlin Saniga

All of the measurements in this recipe are approximations. And dressing substitutions can easily be made, especially if you don't have access to one of those ridiculous (but awesome) specialty oil and vinegar stores. Swap in white wine vinegar for the peach balsamic, or scrap the homemade dressing completely and go for a store-bought champagne vinaigrette or raspberry vinaigrette. Please preserve the trifecta of pomegranate, pecans and toasted coconut, though. That's where it's at.

All of the measurements in this recipe are approximations. And dressing substitutions can easily be made, especially if you don’t have access to one of those ridiculous (but awesome) specialty oil and vinegar stores. Swap in white wine vinegar for the peach balsamic, or scrap the homemade dressing completely and go for a store-bought champagne vinaigrette or raspberry vinaigrette. Please preserve the trifecta of pomegranate, pecans and toasted coconut, though. That’s where it’s at.

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by Caitlin Saniga

Orange smoothie

Smoothies don’t require yogurt. I’m all about switching things up every now and then, and my friend Ellen’s suggestion to throw in a scoop of sherbet was right on the money.

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by Sarah Steimer

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I made this salad for lunch one day and it hit the spot. Tahini, which is sesame seed paste, has a very nutty taste that incorporates itself especially well on the chicken. Another little hint — I tried putting a few drops of sriracha on my leftovers the next day and it would out of this world.


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by Sarah Steimer

Bill made this as my at-home birthday dinner and nailed it. He is literally the king of sandwiches. There's kind of a funny story to this, though: I asked before he started making the sandwiches if he got cilantro and he said no, the recipe called for some "cordi-something" spice. I then had to explain that coriander and cilantro are the same thing before he ran back out for it.

Bill made this as my at-home birthday dinner and nailed it. He is literally the king of sandwiches. There’s kind of a funny story to this, though: I asked before he started making the sandwiches if he got cilantro and he said no, the recipe called for some “cordi-something” spice. I then had to explain that coriander and cilantro are the same thing before he ran back out for it. Sorry, Bill.

For the pickled vegetables

  • 1 fresh daikon radish, peeled
  • 1 large carrot, peeled
  • 1/4 cup white vinegar
  • 1 teaspoon salt
  • 1/2 tablespoon sugar

Julienne the daikon and carrot. Combine the vinegar, salt and sugar in a microwavable bowl and heat for 1 minute. Pour the vinegar mixture over the vegetables and refrigerate for at least 30 minutes, mixing occasionally.

For the pork

  • about 10 ounces pork loin, cut into about 2 inch pieces
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • juice from 1/2 lemon
  • salt to taste (you won’t need much at all with the soy, oyster and fish sauces)

Place the pork loin between two pieces of plastic wrap. Use a tenderizer or a rolling pin to beat the pork to about 1/2 inch thick.

Whisk together all the marinade ingredients and add the pork. Marinade for 5-10 minutes.

For the sandwich

  • 2-3 small baguettes, halved
  • mayonnaise (we used a spicy mayo)
  • fresh cilantro
  • 1 jalapeno, cut into thin slices

Heat a pan until it is very hot. And the pork and cook for a few minutes on each side, until the marinade has caramelized and the pork is cooked through.

Toast the halved baguettes slightly in the oven. Spread some of the mayonnaise on either side of each baguette. Add the pork, pickled vegetables, cilantro and jalapeno.

Serve immediately.

Makes 2-3 sandwiches.

Recipe adapted from: Simply Delicious

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by Sarah Steimer

There isn’t much physical work involved in this (cutting, blending), but it’s best to start your prep work early. My vegetables needed to be in the oven for quite a while longer than I expected. But it makes the house (or in my case, apartment) smell awesome in the meantime.

  • 4-5 cups fresh tomatoes, cut in half or quarters (about 4 regular tomatoes)
  • 4-5 medium-large carrots, peeled
  • 1/2 medium onion, sliced into large wedges
  • 5-6 medium or large cloves of garlic, peeled
  • 6 sprigs fresh thyme, leaves removed from stems
  • olive oil
  • salt and pepper
  • 2 cups chicken or vegetable stock
  • 1 teaspoon paprika (hot or sweet)
  • 2 slices of hearty bread
  • 2 slices fresh mozzarella

Arrange the tomatoes, carrots, onion and garlic in a baking dish or pan (I prefer a baking dish for the higher sides). Drizzle the vegetables with olive oil and season with salt, pepper and most — but not all — of the thyme. Toss to coat the vegetables, keeping them in a single layer.

Roast the vegetables at 350 degrees for about 40 minutes, or until a fork can be easily inserted into the carrots (my vegetables took closer to an hour for whatever reason — have patience!).

Remove the vegetables from the oven and let sit while you bring the stock to a simmer in a medium pot or dutch oven. When ready, add the vegetables and the pan juices to the stock. Simmer for about 10 minutes.

In the meantime, sprinkle the bread with olive oil and top with the mozzarella slices.  Place the bread on a metal pan or right on the your oven rack under the broiler. Allow the bread to toast under the broiler for about 2 minutes — always keeping an eye on it as it will toast quickly. Remove and sprinkle with the remaining thyme.

Once the vegetables have simmered, add the contents of the pot to a blender and puree until smooth. Return the soup to the pot and stir in the paprika. Season again with salt and pepper if necessary.

Serve the soup with the mozzarella and thyme toasts.

Makes two-three servings.

Recipe adapted from: The Gouda Life

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