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:
and…..632% of your Vitamin A for the day!
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.
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.
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
2 Tbsp. red or white wine vinegar
3-4 Tbsp. avocado or olive oil
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.
Fat 5 g
Sodium 44 mg
Carbs 23 g
Protein 2 g
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.
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.
Lemon Pistachio Vanilla Scones
Tender and lemony - a delightful not-too-sweet treat for breakfast, brunch or an afternoon coffee.
1 teaspoon vanilla extract (or 1/2 vanilla bean, scraped and mixed with the liquids).
For the glaze
Zest of the other half of that lemon
Juice of one lemon (about 3-4 Tbsp)
1 c. confectioner's sugar
For the garnish
1/2 c. pistachios, finely chopped
Preheat your oven to 400*.
Line a standard size cookie sheet with parchment paper.
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.
Whisk together the egg yolk, vanilla and buttermilk.
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.
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.
Bake 20-22 minutes, until they are golden brown and sound hollow when thumped.
Remove from the oven and let cool almost completely.
Make the glaze: mix the lemon zest, juice and confectioner's sugar. It should be the consistency of crepe batter.
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.
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.)
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.)
Beat the butter and sugar on medium-high until light and fluffy.
Add the eggs.
Then the vanilla, zest, pumpkin, and buttermilk.
Next the cranberries and pistachios.
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.
Bake 25-30 minutes, until it passes the toothpick test.