by SSDC | Sep 23, 2014 | carrots, pickles, radishes, salads
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... by SSDC | Sep 23, 2014 | carrots, pickles, radishes, salads
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.... by SSDC | May 13, 2014 | carrots, chiles, green garlic, onions, soups, tomatillos
Adapted from the New York Times Recipe section May 9, 2014 This rustic soup features green garlic, a delicious seasonal specialty that comes to the market in early spring. The tender shoots are small, but left in the ground, they will grow to be full-sized heads of... by SSDC | Sep 11, 2012 | carrots, chiles, chives, garlic, onions, peppers, soups, squash - winter
Thanks to Gluten Free Foodie Heaven for providing this recipe Hearty, flavorful and unique. A wonderful harvest stew topped with grated Gouda, chives, bacon, and garnished with gem-like dried cranberries. Perfect for any Fall or Winter meal and a very special bisque... by SSDC | Jun 15, 2012 | carrots, fennel, green garlic, kale, salads, scallions
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... by SSDC | Oct 7, 2011 | carrots, fennel, garlic, leeks, onions, parsnips, potatoes, soups, turnips
Thick and savory soup uses fresh vegetables available during the winter season such as potatoes, leeks, parsnips, turnips, and fennel. The soup will keep in the refrigerator up to 4 days. Ingredients: 6 cups water 3 Tablespoons extra-virgin olive oil 2 teaspoons... by SSDC | Oct 7, 2011 | carrots, chives, parsnips
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.... by SSDC | Oct 7, 2011 | carrots, chives, onions, parsnips
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... by SSDC | Mar 20, 2009 | carrots, Recipes By Ingredient, side dishes, The Recipes
Serves 6 1 pound carrots 3 Tablespoons lemon juice 1 1/2 teaspoons vegetable oil 1 1/2 Tablespoons sugar 1/8 teaspoon salt 2 teaspoons zest of orange or tangerine Put a large pot of water on to boil. Using a vegetable peeler peel the carrots, then continue to peel... by SSDC | Mar 20, 2009 | basil, carrots, Recipes By Ingredient, salads, The Recipes
1 c. fresh or frozen green peas 1 med. size carrot, peeled & chopped 1/2 sm. stalk celery 1 oz. mozzarella cheese, cut in sm. cubes (about 1/4 c.) 2 tbsp. plus 1 tsp. buttermilk 2 green onions, finely chopped 1 tbsp. plain low fat yogurt 1 1/2 tsp. mayonnaise 1/2...