Lemony Carrot Salad with Fig & Pistachio


SUMMER! The rains are finally here. It took a long time this year, so long we began to wonder if they would ever get here. But now it is officially summer. Hot, sticky days beg for cold, crunchy salads.

You know how much I love me some carrot salad. It’s a summer staple in our house. I made this one for my mom’s birthday lunch, and loved it so much I’ve made it again and again.
This is an easy-peasy salad, almost like that carrot raisin salad from childhood, but with a grown-up (and mayonnaise-free!) twist.

1# fresh carrots, peeled and grated (about 3 to 4 c.)
¼ c. dried figs, sliced in thin rounds
¼ c. toasted pistachio meats, coarsely chopped
Zest of ½ lemon (1 tsp.)
Juice of ½ lemon (2 Tbps.)
1 Tbsp. agave sweetener (or sugar, or honey)
1 Tbsp. mild vegetable oil

Use a food processor to grate the carrots. Or use children – free labor, quick healers, and all that.

In a medium-sized salad bowl, whisk together the lemon, agave, oil. Dump in the rest, stir and serve. Or, you can stick it in the fridge and eat it later. It is good both ways: crisper with less sauce the first day, crunchy and juicier the next.
This is fantasic for picnics and barbecues (no mayo!), or with a sammie at lunch.
Going with four servings, the calorie calculator at verywell.com says each serving has:
Calories 163
Fat 7.3g
Carbs 23.9g
Fiber 5g
Sugars 14.8g
Protein 3.1g
and…..632% of your Vitamin A for the day!

Spicy Sweet Curried Carrot Salad

The pretty carrots were SO worth the extra fifty cents!
The pretty carrots were SO worth the extra fifty cents!

Another carrot salad in time for Easter.  Hmm…..maybe if this happens again next year, we’ll have a real pattern.

Anywho….got this bag of pretty carrots at TJ’s to cook with the brisket for Saint Pat’s. Only thing is, the red ones lose the red when cooked and just look normal. So, a cold recipe would keep the prettiness.

That was the first time we’ve had carrots in the house since himself had to change his diet – they are on the verbotten list, along with peas and bananas.  But I digress.

CurriedCarrot1Cmed

 

Hey, Mikey! He liked it.  I went easy on the hot pepper at first; when I added more Himself was disappointed that he could taste the curry less. Sigh. Your tongue can only process so much data at a time.

 CurriedCarrot3Cmed

 Give this a whirl. If you don’t have curry paste lying about, use powder. It’ll still be yummy.
For the salad
3 carrots, peeled then shaved in to strips
½ shallot, cut in to thin rings
¼ c. craisins or currants or sultanas
¼ c. pistachio meats
For the sauce
2 Tbsp. honey
1 tsp. dijon
1/2 tsp. freshly grated ginger root
1 tsp. curry paste
½ tsp. red pepper flakes
S&P
2 Tbsp. red or white wine vinegar
3-4 Tbsp. avocado or olive oil
Instructions
Use your veg peeler to shave the carrots. Cut the carrots in half across the middle first, or you will wind up with a papardelle like salad.
Put all the salad ingredients in a bowl.
Whisk together the sauce in another bowl.
Dress the salad right before serving.

Servings 4
Calories 134
Fat 5 g
Sodium 44 mg
Carbs 23 g
Protein 2 g

Lemon Pistachio Vanilla Scones……can it get any better?

Big batch of buttery goodness

 

Lemon. Yum. When it comes to sweets, lemon really is my favorite.  Even more than chocolate.  A while back, S. at work asked if she could buy some scones from me for a family member in her 90’s.  I always say no to these requests – being paid takes away the fun – but it was really hard to refuse.  So, I found a vanilla scone recipe at Joy of Baking, and of course tweeked it a bit.  They turned out nicely, and the grandma sent me a hand-written thank you card. Got me a little verklempt. 

Mmmm...lemony goodness

Lemon Pistachio Scone

 

So…..today I made a double batch to take to work tomorrow, one for the office and one for S. to take to Grandma’s.
Bon appétit.
Boxed up and ready to go!

Lemon Pistachio Vanilla Scones
Yields 8
Tender and lemony - a delightful not-too-sweet treat for breakfast, brunch or an afternoon coffee.
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
364 calories
49 g
55 g
16 g
6 g
8 g
103 g
181 g
23 g
0 g
7 g
Nutrition Facts
Serving Size
103g
Yields
8
Amount Per Serving
Calories 364
Calories from Fat 142
% Daily Value *
Total Fat 16g
25%
Saturated Fat 8g
41%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 55mg
18%
Sodium 181mg
8%
Total Carbohydrates 49g
16%
Dietary Fiber 2g
7%
Sugars 23g
Protein 6g
Vitamin A
8%
Vitamin C
4%
Calcium
8%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups AP flour
  2. 1/4 cup sugar
  3. 1 tsp. baking powder
  4. 1/2 tsp. baking soda
  5. 1/4 tsp. salt
  6. Zest from 1/2 a lemon
  7. 1/2 c. unsalted butter, cold!
  8. 3/4 cup buttermilk
  9. 1 egg yolk
  10. 1 teaspoon vanilla extract (or 1/2 vanilla bean, scraped and mixed with the liquids).
For the glaze
  1. Zest of the other half of that lemon
  2. Juice of one lemon (about 3-4 Tbsp)
  3. 1 c. confectioner's sugar
For the garnish
  1. 1/2 c. pistachios, finely chopped
Instructions
  1. Preheat your oven to 400*.
  2. Line a standard size cookie sheet with parchment paper.
  3. In your mixer or your food processer, put all the dry ingredients. Pulse a couple times to mix. Cube the cold butter and drop it in the dry mix. Pulse until the mix looks like coarse corn meal.
  4. Whisk together the egg yolk, vanilla and buttermilk.
  5. Flour your counter, barely stir the liquid in to the dry, then put it on your floured counter to barely, gently work the dough to a cohesive ball. With plenty of flour on your hands (this dough is quite sticky), gently, gently flatten the ball in to a disc about 8" across and 1" high. (or, divide the ball in two and flatten both those in to discs about 1" high). Heavily flouring your board knife or a large chef's knife, cut the circle in to 8 triangles.
  6. Use the heavily floured knife to help life the triangles to the baking tray. The dough is really soft and will lose its shape if you try to just pick it up and move it with your hand. If the scones are a little flourly, don't worry about. You can brush that off after they bake, and the glaze will hide imperfections.
  7. Bake 20-22 minutes, until they are golden brown and sound hollow when thumped.
  8. Remove from the oven and let cool almost completely.
  9. Make the glaze: mix the lemon zest, juice and confectioner's sugar. It should be the consistency of crepe batter.
  10. Use a pastry brush to glaze the scones (right in the pan, if you like) and while it is still wet sprinkle on the chopped pistachios. Gently press them in to the glaze so they stick.
  11. Serve.
  12. Best the same or the next day.
Adapted from Joy of Baking
beta
calories
364
fat
16g
protein
6g
carbs
49g
more
Adapted from Joy of Baking
Bucket of Yum http://bucketofyum.com/

Pumpkin Cranberry Orange Pistachio Muffins, or P-COP’s for short

 PCOP Muffin

Tender crumb, full of chewy cranberry, tender pistachios and orange-y goodness. Made with the usual suspects (except the white chocolate – it didn’t make it in.)

COMingred

Preheat oven to 350°F. Line your muffin tins. Get out your ½ cup scoop and set it in a large glass of hot water. If you don’t have a scoop, a pair of soup spoons will do just dandy. Sift your dry ingredients on to a parchment sheet or flexible cutting board (to be able to easily add it to the wet later.)

COMsift

COMdry

 

Beat the butter and sugar on medium-high until light and fluffy.

COMsugbut

 

 Add the eggs.COMegg

Then the vanilla, zest, pumpkin, and buttermilk.

COMbuttermilk

Next the cranberries and pistachios.

COMfruitnut

Finally, stir in the flour mixture to just barely mix. Scoop the batter into the muffin liners, being sure to swirl the scoop (or spoons, use one to scoop the other to scrape the batter into the liner) in the hot water before each scoop.

COMscoop

 Bake 25-30 minutes, until it passes the toothpick test.

COM24

Cool, dust with powdered sugar before serving.

24PCOP1

 

Recipe here by Karen Maginnis, adapted from: http://whiteonricecouple.com/recipes/pumpkin-coffeecake-recipe/