Carrots

Cabbage and Fennel Slaw

INGREDIENTS:

  • 1/4 small head red cabbage (about 1 pound), shredded

  • 1 large fennel bulb, trimmed, halved, and sliced very thin

  • 2 large carrots, shredded

  • 1/4 cup thinly sliced scallion greens (from 2 scallions)

  • 1 teaspoon minced peeled fresh ginger

  • 1/4 cup fresh orange juice

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons cider vinegar

  • Coarse salt and ground pepper

PREPARATION:

  1. In a large bowl, toss together cabbage, fennel, carrots, and scallion greens.

  2. In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper.

  3. Pour dressing over vegetables and toss to coat completely. Refrigerate at least 30 minutes (or up to 1 1/2 hours).

  4. Toss slaw before serving.

Acorn Squash Soup

INGREDIENTS:

  • 2 acorn squash (peeled, seeded and cut into large cubes)

  • 1 onion (diced)

  • 2 carrots (sliced)

  • chili flakes (to taste)

  • 1/2 teaspoon freshly grated nutmeg

  • 2 cloves garlic (minced)

  • 5 cups water (plus more if needed)

  • creme fraiche (to serve)

  • chives (minced, to serve)

  • salt and freshly ground black pepper (to taste)

  • extra-virgin olive oil

PREPARATION:

  1. In a large heavy bottomed pot over medium-high heat, add about 4 tablespoons of olive oil. Add the squash, onion, carrot, chili flakes, nutmeg, and season with a generous pinch of salt. Cook for 15 minutes or until the vegetables have broken down a bit and are soft. 

  2. Add the garlic and cook for one minute longer. Add the water and bring to a boil and then reduce to a simmer. Cook for 15 to 20 minutes more. 

  3. Blend the soup until smooth and creamy. Adjust seasoning. 

  4. Serve with a drizzle of good olive oil, a dollop of creme fraiche and a sprinkle of chives.

Celeriac Soup with Thyme

INGREDIENTS:

  • 1 medium celeriac (celery root) (roughly 9 oz)

  • 2 carrots (roughly 4 oz)

  • 2 medium russet potatoes (roughly 14 oz)

  • 1 medium shallot (roughly 3 oz)

  • 2 cloves large garlic

  • 2 tablespoons olive oil

  • 1/4 teaspoon salt

  • 3 to 4 cups low sodium vegetable broth

  • 5 sprigs thyme

  • 2 tablespoon olive oil

  • 10 fresh sage leaves

  • 1 to 2 tablespoons heavy cream (optional)

PREPARATION:

  1. Preheat oven to 425° F.

  2. Cut off skin and roots of celeriac. Dice celeriac, carrots, and potatoes into 1/2 inch cubes. Place on a baking sheet or in roasting pan. Roughly mince shallot and garlic. Add to dice vegetables. Drizzle with olive oil and sprinkle with salt. Toss until all the vegetables are well coated. Roast in the oven 35 to 40 minutes or until the vegetables are beginning to caramelize and brown.

  3. While vegetables are roasting, heat 2 tablespoons olive oil over medium-high heat until hot. Fry sage, 3 to 4 leaves at a time until crisp. Remove from heat and set aside.

  4. When vegetables are done roasting, transfer them into a blender. Add thyme leaves from 5 sprigs into blender with 3 1/2 cups vegetable broth. Puree until smooth. Add more vegetable broth to achieve the consistency you desire.

  5. Transfer soup to a medium pot. Bring to boil over medium heat. Serve with crispy sage, extra thyme and a drizzle of heavy cream.

    Tips & Tricks: Be sure to wash and peel celeriac before using it in any recipe.

    If you are using an immersion blender or regular blender (not high speed), be sure to peel the potatoes before roasting to achieve a smooth consistency in the soup.

    The soup consistency is on the thicker side. After pureeing, add more broth if desired to get a thinner soup.

Raw and Roasted Carrots and Fennel

INGREDIENTS:

  • 1 large fennel bulb, halved lengthwise and divided

  • 1 bunch small carrots, divided

  • 1 bunch scallions, halved crosswise and divided

  • 5 tablespoons olive oil, divided

  • 1/2 teaspoon kosher salt, divided

  • 1/2 teaspoon black pepper, divided

  • 3 tablespoons fresh lemon juice

  • 1 cup chopped fresh cilantro (tender leaves and stems, from 1 bunch)

  • 3 ounces feta cheese, crumbled (about 3/4 cup)

  • 1/4 cup toasted unsalted pistachios, chopped

PREPARATION:

  1. PreheaPreheat oven to 425°F.

  2. Cut one of the fennel bulb halves into 1/2-inch-thick wedges, and place on a parchment paper-lined baking sheet. Scrub carrots (do not peel), and add half of carrotsto fennel wedges. Add half of scallionsand 3 tablespoons olive oil. Sprinkle with 1/4 teaspoon each salt and pepper; toss to coat. Roast at 425°F for 18 minutes or until carrots and fennel are completely tender and scallions begin to char, tossing occasionally. Remove from oven; cool to room temperature.

  3. Thinly slice remaining carrots, fennel, and scallions diagonally into 3-inch-long pieces; place in a large bowl.

  4. Add cooled roasted vegetables to raw vegetables in bowl. Add juice and cilantro; toss. Sprinkle with remaining 1/4 teaspoon each salt and pepper; drizzle with remaining 2 tablespoons olive oil, and top with feta and pistachios. Serve immediately, or let stand at room temperature 1 hour.

Pork Stir-Fry with Green Beans and Peanuts

INGREDIENTS:

  • 12 ounces pork tenderloin, trimmed, cut into 1 1/2x1/4-inch strips

  • 4 tablespoons soy sauce (tamari for gluten free)

  • 1 1/2 tablespoons honey

  • 2 garlic cloves, minced

  • 1/4 teaspoon dried crushed red pepper

  • 3/4 pound green beans, trimmed, cut into 1 1/2-inch lengths

  • 1 cup matchstick-size strips peeled carrots (about 2 medium)

  • 2 tablespoons canola oil

  • 1 tablespoon minced peeled fresh ginger

  • 3 green onions, thinly sliced

  • 1/4 cup finely chopped lightly salted dry-roasted peanuts

PREPARATION:

  1. Mix pork, 1 tablespoon soy sauce, 1 tablespoon honey, half of garlic, and crushed red pepper in medium bowl. Mix remaining 3 tablespoons soy sauce and remaining 1/2 tablespoon honey in small bowl; set aside.

  2. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Add carrots to green beans in water; cook 1 minute. Drain carrots and green beans. Heat 1 tablespoon canola oil in wok or large nonstick skillet over high heat. Add pork mixture; stir-fry 1 minute. Transfer pork to dish. Add remaining 1 tablespoon canola oil to wok. Add green beans, carrots, ginger, and remaining garlic; stir-fry 1 minute. Return pork to wok along with reserved soy sauce-honey mixture; stir until heated through, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with sliced green onions and chopped peanuts and serve.