Servings: 4 (1/2 cup servings)
Enjoy the vibrant, sweet flavor of this inventive take on the common version of carrot and raisin salad.
2 cups carrots
1/4 cup minced fresh cilantro
1/2 cup raisins
1/4 cup creamy almond butter
1 Tbsp fresh lime juice
1 1/2 Tbsp reduced-sodium tamari or soy sauce
1 tsp honey
Pinch of red pepper flakes (optional)
Shred the carrots. Combine the carrots, cilantro and raisins. Whisk together the almond butter, lime juice, tamari (soy sauce), honey and pepper flakes. Pour dressing over carrot mixture and mix thoroughly. Marinate for 30 minutes. Serve chilled or at room temperature.
4 long slender carrots (about 9 ounces total), peeled
1/4 cup (1/2 stick) butter
1 Tbsp (packed) finely grated lemon peel
1 Tbsp minced peeled fresh ginger
2 yellow or orange bell peppers, cut lengthwise into 1/4-inch strips
8 oz whole wheat linguine
2/3 cup freshly grated Parmesan cheese
1 1/2 Tbsp fresh lemon juice
Run vegetable peeler down length of each carrot, shaving into ribbons. Melt butter in heavy large skillet over medium heat. Add lemon peel and ginger; stir 1 minute. Add carrots and bell peppers. Sauté until just tender, about 5 minutes. Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta, 1/4 cup reserved cooking liquid, cheese, and lemon juice to skillet. Toss until sauce coats pasta, adding more cooking liquid if dry. Season to taste with salt and pepper. Serve.
1 cup water
1/2 pound parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch-thick pieces
1/2 pound carrots, halved lengthwise and cut crosswise into 1/4-inch-thick pieces
1/3 cup fresh orange juice
1/8 tsp freshly grated orange zest
1 Tbsp unsalted butter
In a skillet, combine the water, parsnips, carrots and salt to taste and simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to about 2 tablespoons, remove the skillet from the heat, and stir in the zest and the butter, stirring until the butter is melted. Spoon the sauce over the vegetables.
2 pounds broccoli rabe,* tough stems peeled
1/4 cup extra virgin olive oil
5 garlic cloves, coarsely chopped
6 Tbsp freshly grated pecorino Romano cheese
Toasted pine nuts
Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and transfer to bowl of ice water to cool. Drain again; pat dry. Can be made 1 day ahead. Wrap in paper towels. Enclose in plastic bag and chill.
Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add broccoli rabe and sauté until heated through, about 4 minutes. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine. Season with salt and pepper. Transfer to warm platter. Sprinkle with remaining 2 tablespoons cheese and toasted pine nuts.
*Broccoli rabe, also known as rapini, is a type of leafy green stalk with scattered clusters of small broccoli-like florets; available at many specialty foods stores and some supermarkets.