Recipes » carrot

Vietnamese Summer Garden Noodle Salad

Nissa — Wed, 10 Aug 2011 15:54:45 +0000

Serves 6

Ingredients

1 package buckwheat soba noodles, cooked, and rinsed cool (or Rice noodles)
1 cups napa cabbage, shredded
1 cup red cabbage, shredded
1 cups baby bok choy leaves
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium carrot, ribboned with a peeler
½ cucumber, peeled and chopped
½ cup daikon radish, matchsticked
7-8 shitake mushrooms, sliced
½ cup mung bean spouts
¼ cup fresh mint leaves, julienned
¼ cup fresh thai basil leaves
¼ fresh cilantro leaves
Chopped peanuts for garnish

Dressing……

Juice of 2 limes
¼ cup sesame oil
¼ cup tamari
3 tablespoons yuzo rice vinegar (regular rice vinegar works as well)
1 cloves garlic, chopped superfine
2 red thai chilis, sliced thin
1 tablespoon brown sugar

Directions

In a large mixing bowl toss together all salad ingredients until well mixed, set aside. In the meantime whisk together the dressing ingredients until well mixed, toss together with salad ingredients and let stand for 10 minutes before serving.

Garden Coleslaw

Nissa — Wed, 10 Aug 2011 15:32:51 +0000

Serves 6-9

Ingredients

1 cup mayonnaise
½ cup plain yogurt
¼ cup apple cider vinegar
3 tablespoon Dijon mustard
2 teaspoons celery seeds
2 teaspoons dill weed
1 teaspoon black pepper
2 teaspoon salt
1 cup green cabbage, shredded
1 cup nappa cabbage, shredded
2 cups red cabbage, shredded
2 medium carrots, shredded
1 medium red onion, chopped, fine
1 bunch green onions, chopped
1 red bell pepper, sliced into 1 inch match sticks
1 cup fresh parsley leaves
¼ cup fresh chives, chopped fine
Black volcanic salt for garnish

Directions

In a medium mixing bowl whisk together mayo, yogurt, vinegar, and spices until smooth and creamy. In a large mixing bowl toss together all vegetables and coat with dressing, a little at a time, mixing as you go making sure it is well mixed. Let stand for about 30 minutes before serving. Garnish with volcanic black salt.

Mango Shrimp Summer Rolls with Sweet Chili Sauce

Nissa — Wed, 10 Aug 2011 15:03:54 +0000

Makes 12 rolls

Ingredients

12 rice paper wrappers
1 head boston lettuce leaves, white parts removed
2 medium carrots, cut into 1-inch matchsticks
1 red bell pepper, cut into 1-inch matchsticks
½ cup scallions, chopped fine
½ cup semi ripe mango, cut into 1-inch matchsticks
24 medium sized shrimp, shelled, poached and tails removed
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup fresh thai basil leaves
Peanuts (optional)
Sweet chili sauce (recipe follows)

Directions

In a large bowl of warm water, dip the rice paper wrappers for about 7-10 seconds. Take out and shake off excess water and lay flat on a kitchen towel. Place one wrapper down and arrange lettuce leaves on top, place a few of the carrots, bell peppers, scallions and mangoes atop and then add a few fresh herbs. Place two cooked shrimp in the wrap. Wrap the roll up like a present but rolling. Serve garnished with peanuts and sweet chili sauce.

Sweet Chili Sauce
Makes 1 cup

Ingredients

½ rice wine vinegar
¼ cup roasted red pepper puree
2 teaspoons garlic, chopped superfine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon red chili paste
1 tablespoon lime juice
4 tablespoons hot water
2 tablespoons light brown sugar
Salt

Directions

In a mixing bowl whisk together all ingredients until smooth. Season with salt to taste.

Roasted Heirloom Vegetable Ricotta Carrot Roulade with Black Olive Herbal Drizzle

Nissa — Wed, 10 Aug 2011 14:39:22 +0000

Makes 20-30 Roulades

Ingredients

3 medium heirloom summer squashes, chopped large
1 cup heirloom cherry tomatoes, halved
2 medium red heirloom carrots, chopped large
3 cloves garlic, peeled
1 medium red onion, peeled and quartered
6 cremini mushrooms, halved
Olive oil
Salt & pepper
4 large heirloom carrots
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons fresh basil, chopped fine
1 tablespoon fresh marjoram, chopped fine
1 cup fresh ricotta

Olive drizzle

½ cup oil cured black olives, pitted and chopped fine
¼ cup olive oil
1 tablespoon fresh marjoram, chopped superfine
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon salt

Directions

Preheat oven to 425 ° F. Place the squash, tomatoes, red carrots, mushrooms, onion and garlic on a large baking sheet and season with salt and pepper. Drizzle olive oil over the top and bake until well roasted and semi charred or about 10 minutes. Take out and allow to cool completely. In the meantime prepare the carrot ribbons. Using a vegetable peeler shave carrots longwise into long ribbons (equally a mandolin can be used but is more difficult.) Bring a pot of salted water to a boil and blanch the carrot ribbons for about a minute or until soft but not too soft. Place immediately in an ice bath. Drain. Chop the roasted vegetables super fine and place in a large mixing bowl. Mix in the fresh herbs, lemon juice and zest and ricotta. Refrigerate until cool again. Roll the carrot ribbons in a circle about a half inch in diameter and plac eon a lines baking sheet. Place the ricotta in a piping bag with no tip (allowing for a wide hole) and pipe the ricotta vegetable mixture into the center. Place in the refrigerator until cold. Mix the olive drizzle by whisking together all ingredients and letting stand for five minutes. Drizzle the olive mixture atop the roulades before serving.

Garden Caviar

Nissa — Mon, 08 Aug 2011 17:27:06 +0000

Makes 1 cup

Ingredients

1 small carrot, peeled and chopped superfine
½ medium green zucchini, chopped superfine
1 tablespoon yellow onion, chopped superfine
2 tablespoons red peppers, chopped superfine
1 teaspoon fresh red chili, chopped superfine (optional)
1 tablespoon fresh parsley, chopped superfine
1 tablespoon fresh mint chopped superfine
1 tablespoon fresh chives, chopped superfine
1 teaspoon lemon zest
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sugar
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar

Directions

In a mixing bowl combine all ingredients and mix well, let stand at room temperature for at least 10 minutes.

Chilled Tomato Soup

Nissa — Mon, 08 Aug 2011 17:25:25 +0000

Ingredients

8-10 medium heirloom tomatoes, chopped
4 cloves garlic, chopped fine
½ cup fresh basil leaves, chopped
Juice of 1 lemon
1 tablespoon lemon zest
2 tablespoons white balsamic vinegar
2 tablespoons olive oil
2 teaspoons sea salt
4 tablespoons heavy cream
6 large basil leaves
Garden caviar (recipe follows)

Directions

Puree all ingredients in a food processor until smooth. Push mixture through sieve to remove seeds and stems. Chill for at least 3 hours. Before serving, take 1 tablespoon of cream and gently pour it on top of the soup and add one large basil leaf to the top of each soup, gently spoon some of the garden caviar on top of the basil leaf for garnish.

Garden Caviar
Makes 1 cup

Ingredients

1 small carrot, peeled and chopped superfine
½ medium green zucchini, chopped superfine
1 tablespoon yellow onion, chopped superfine
2 tablespoons red peppers, chopped superfine
1 teaspoon fresh red chili, chopped superfine (optional)
1 tablespoon fresh parsley, chopped superfine
1 tablespoon fresh mint chopped superfine
1 tablespoon fresh chives, chopped superfine
1 teaspoon lemon zest
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sugar
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar

Directions

In a mixing bowl combine all ingredients and mix well, let stand at room temperature for at least 10 minutes.

Ginger Carrot Wholegrain Pancakes

Nissa — Fri, 29 Jul 2011 20:14:05 +0000

Makes 6-8 cakes

Ingredients

1½ cups whole wheat flour
1½ cups 1% milk
½ cup wheat bran
½ cup carrot puree (cooked & blended carrots)
½ cup buckwheat flour
3 large eggs
¼ cup all purpose flour
2 tablespoons lowfat plain yogurt
½ teaspoon baking powder
1 teaspoon grated ginger

Directions

In a large bowl, combine all dry ingredients. In a medium sized bowl, combine all wet ingredients, making sure to break up eggs. Add wet ingredients to dry along with grated ginger and stir. (Place all ingredients in a large measuring cup for easy pour). Heat a large non-stick skillet over medium heat, and coat with cooking spray. Pour ¼ cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Serve with ginger maple syrup.

Garden Flounder Ceviche

Nissa — Fri, 29 Jul 2011 19:12:58 +0000

Serves 6

Ingredients

2 pounds Flounder fillets, sliced in thin strips or cut into small cubes
1 medium zucchini, chopped super fine
1 medium carrot, chopped super fine
½ medium red onion, chopped fine
1 cup cherry tomatoes, quartered
1 teaspoon red chili, chopped fine
1 small shallot, chopped fine
2 teaspoons salt
1 teaspoon paprika
1 tablespoon fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
½ cup micro herbs or sprouts
Juice of 2 lemons
1 teaspoon lemon zest
¼ cup champagne vinegar
¼ cup olive oil
Black pepper

Directions

Place the fish and the vegetables in a large mixing bowl and season with salt. In a separate bowl whisk together the paprika, herbs, lemon juice, zest, vinegar and oil. Mix together with fish and vegetables and season with pepper. Let stand refrigerated for about 45 minutes. Serve cold!

Ger-Nis Jerk Cole Slaw

Nissa — Fri, 22 Jul 2011 20:18:55 +0000

Serves 12

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
¾ cup mayonnaise

For the salad

3 cups red cabbage, shredded
2 carrots, shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
½ cup fresh cilantro, chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth and set aside. Toss together cabbage, onions, carrots, peppers and cilantro until mixed. Mix in dressing and toss until evenly distributed. Season with salt to taste.

Jerk Chicken Slaw

Nissa — Thu, 07 Jul 2011 20:30:18 +0000

Serves 6

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
½ cup mayonnaise

For the salad

2 cups red cabbage, shredded
1 carrot shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
1/3 cup cilantro chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth set aside. Toss together cabbage, onions, carrots, peppers and cilantro until mixed. Mix in dressing and toss until mixed. Season with salt to taste.