Daikon-Carrot Salad

from food network.com Ingredients 1 1/2 pounds daikon, peeled Kosher salt 1 pound carrots 1 tablespoon grated peeled ginger 3 tablespoons unseasoned rice vinegar 2 teaspoons fresh lime juice 1/4 cup vegetable oil 1 teaspoon toasted sesame oil 1 3/4 teaspoons white...

Carrot-Daikon Pickle

Adapted from saveur.com This crunchy pickle can stand alone as a snack or an appetizer, or you can add it to Asian dipping sauces, Bánh Mì (the spicy Vietnamese baguette pork sandwich), or salads like the Lotus Stem Salad. MAKES ABOUT 3 CUPS INGREDIENTS: ½ lb....

Kale Market Salad

from www.101cookbooks.com Lacinato kale is my variety of choice here. Green Garlic Dressing: 2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup) 1/4 teaspoon fine grain sea salt, plus more to taste 2 tablespoons fresh lemon juice 1/3 cup / 80 ml extra...

Gingered Carrot and Parsnip Soup

Rich and creamy carrot and parsnip soup is brightened with ginger. The soup may be served hot or cold. You will need to puree the soup in a blender or food processor according to the recipe. However, I find it just as tasty when unblended. I rather enjoy the texture....

Carrot and Parsnip Latkes

Carrots and parsnips replace potatoes in these tasty latkes perfect for the Jewish holidays or any meal. Ingredients: 2 medium carrots, peeled 5 small parsnips (about 1 pound), peeled 1/4 cup all-purpose flour 2 large eggs, beaten 1 teaspoon minced chives or scallion...