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Garlic & Sea Salt Carrot Fries

Garlic & Sea Salt Carrot Fries

Garlic & Sea Salt Carrot Fries

Cook Time: 15 minutes

Serving Size: 2

Garlic & Sea Salt Carrot Fries

Garlic & Sea Salt Carrot Fries - This is a great snack for my vegetarian, vegan and meat eating friends.

Ingredients

  • 1 bushel of small carrots, peeled and cut into batons (8-10 carrots)
  • 3 tablespoons cup olive oil
  • 3 garlic cloves, finely chopped
  • 1 teaspoon sea salt
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon cinnamon

Instructions

  1. Preheat oven to 425 degrees. Cut off rough carrot ends and peel. Reserve 1 tablespoon of finely chopped carrot leaf tops.
  2. Mix chopped carrot tops with chopped garlic. Split portion in half.
  3. On a large baking sheet, toss carrot sticks with olive oil, half of the chopped garlic and carrot tops, sea salt, cayenne and cinnamon.
  4. Arrange carrot sticks in a single layer, rounded side down first. Roast carrots on the top shelf of the oven for 5 minutes. Then flip over to the flat side down and roast for another 5 minutes.
  5. Remove carrots from oven and toss remaining chopped garlic and carrot tops over the top. Season with additional sea salt if needed. Serve warm.
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15 Minute Shaved Carrot Salad with Ponzu Dressing

15 Minute Shaved Carrot Salad with Ponzu Dressing

15-Minute Shaved Carrot Salad with Ponzu Dressing <<<<< Perfect Potluck Dish Alert!!!! I am always trying to build my arsenal of unique, inexpensive and easy dishes that are perfect for gatherings and get-togethers. I think I hit the nail on the coffin with this one.

 

15 Minute Shaved Carrot Salad with Ponzu Dressing

Have you ever been asked to bring a dish to a “friendly” potluck with people who you feel like you always have to impress. I have my go to friends who I can share everything with … even my bad dishes. But if I can be honest, I also have other friends who I have to be more polished around.

15 Minute Shaved Carrot Salad with Ponzu Dressing

I always feel a lot of pressure to bring a home run dish to friend’s potlucks. As a food blogger there is a bit of expectation when it comes to winning dishes which I think is fair given this is my full-time occupation. But coming up with something new an inventive can be a bit daunting.

15 Minute Shaved Carrot Salad with Ponzu Dressing

Ok I’ll take a break from whining to share my immense love of this Shaved Carrot Salad with Ponzu Dressing which is done is no time. You know that is like music to my ears. The shaved rainbow carrots add brightness and flare with minimal effort. The ponzu sauce has that sweet umami flavor that goes really well with the carrots. After tossing the shaved carrots in the dressing I added on top a light helping of herb bread crumbs for crunch and texture which really sealed the dish for me.

15 Minute Shaved Carrot Salad with Ponzu Dressing

The whole dish comes together in less than 15 minutes which is bananas to me given how flavorful and beautiful it is. This is sure to be a crowd pleasure especially if you are in a time crunch. Give the recipe a try and let me know your thoughts below.

15 Minute Shaved Carrot Salad with Ponzu Dressing

Cook Time: 15 minutes

15 Minute Shaved Carrot Salad with Ponzu Dressing

15 Minute Shaved Carrot Salad with Ponzu Vinaigrette - this incredibly easy salad is a seasonal favorite with the brightness of rainbow carrots and a delicious ponzu vinaigrette

Ingredients

  • 16 carrots (I used rainbow carrots)
  • ¼ cup panko crumbs
  • ¼ cup scallions, chopped
  • ¼ cup carrot stalks, chopped (or replace with equal parts scallions or parsley)
  • ¼ teaspoon sea salt
  • 2 teaspoons black sesame seeds
  • Ponzu Vinaigrette
  • ¼ cup safflower or olive oil
  • 3 tablespoons agave or honey
  • 2 tablespoons ponzu
  • ½ tablespoon fish sauce
  • ¼ teaspoon powdered ginger
  • ? cup rice wine vinegar
  • ½ tablespoon garlic

Instructions

    Ponzu Vinaigrette Preparation
  1. Add all vinaigrette ingredients to a blender or food processor and blitz until emulsified, approximate 20 seconds. Refrigerate until ready to use.
  2. Shaved Carrot Salad Preparation
  3. Shave carrots thin with a vegetable peeler or mandolin and add to a large bowl. Pour vinaigrette over the carrots and toss.
  4. In a separate medium bowl add panko crumbs scallions, carrot stalks and sea salt and toss thoroughly. Sprinkle the crumb mixture over the carrots and toss again until they are spread throughout the salad. OPTIONAL: Sprinkle the top of the salad with black sesame seeds and a bit of more panko crumbs if available.

Notes

Wait to add the panko crumb mixture until right before you are ready to serve in order avoid sogginess.

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Faux Mole Marinated Carrot Tacos with Pickled Radishes

Faux Mole Marinated Carrot Tacos with Pickled Radishes

Have you had a taco worth dying for? Apparently I have. I got a story. Want to hear it? Well here it go.

So I decided to visit Chicago last week. I had a business meeting and I also just wanted to hang out with my girl friends a bit.  On Friday, I worked from a cute little cafe in Wicker Park. For lunch I decided to grab a few tacos from Big Star on my way to my next destination. I got my tacos “to-go” and got on the CTA Blue Line. I got on at Damen and knew that I had only two stops before it was time to get off on Chicago. Nevertheless, I got wrapped up in instagram and wasn’t paying attention to the trip. BAD IDEA.

The Blue Line stopped at Chicago and like clockwork the pleasant automated lady’s voice announced the stop over the intercom system. People rushed around me to get off but I didn’t. Why? Because instead of using my ears, I was using my super sassy index finger to scroll through insta on a “liking” spree.

For some reason I took a breather and looked up, all to realize we were parked at my stop. I quickly grabbed my bag of food and ran towards the closing doors. I was fast enough to put my hand in the door, thinking that it would signal the door to open back up … it didn’t. Not only did the door close on my hand, repeatedly, but the Blue Line started slowly moving. Oh, and I forgot to mention that the hand that was stuck in the door was the one holding my bag of food!!! Insert “HELL TO THE NAH” song.

The next series of events happened quickly but I will describe them as I know them to be true. I looked at my bag of food, caught on the outside of the door, in despair and thought, “I’M NOT LETTING GO, I WON’T GIVE UP ON YOU.” I saw people on the outside of the train chuckling at my expense. My heart was beating fast at the thought of losing all this food I had just paid for, not to mention, I really had my heart set on trying the Taco De Zanahorias. I heard someone say, “let go of the bag!” My immediate response was not to let go but to give them the death stare for saying something so preposterous. All the while a striking young man comes to my rescue and hits some magical button that stops the train and releases the jaw-clenching grip of the door. I say thank you, and after which secure the bag of food, calmly walk off the Blue Line, with my head lifted high and adorning the biggest smile knowing that I was still about to eat.

Were my priorities mixed up in the moment? Pretty much. Could I have almost died or lost my hand? Quite possibly. But had I not committed to keeping that food, you my friend, would not have benefited from this week’s inspired Taco Tuesday recipes. BLOOP!
Since I am eating vegetarian for the Mission: Get It Right, Get It Tight, Health Challenge I shared my recipes for the 3 amazing vegetarian tacos that I made this week. Are my vegetarian taco creations worth dying for? I think so, but you be the judge!

Faux Mole Marinated Carrot Tacos with Pickled Radishes

Sliced carrots slow simmered in chocolatey spiced marinade, served with tangy pickled radishes and onions and topped with creamy goat cheese.  Simple and ridiculously delicious.

 

Faux Mole Marinated Carrot Tacos with Pickled Radishes

Cook Time: 45 minutes

Yield: 6

Faux Mole Marinated Carrot Tacos with Pickled Radishes

Faux Mole Marinated Carrot Tacos with Pickled Radishes - I have a special place in my heart for mole and these carrot tacos are no different.

Ingredients

  • Tacos
  • 6 small corn tortillas
  • 4 oz goat cheese
  • ½ cup pickled radishes and onions
  • Faux Mole Carrots
  • ! Faux Mole Carrots
  • 1 lb bag ruffled carrot chips
  • 4 tablespoons nutella hazelnut spread
  • 1 (8oz) can tomato sauce
  • 1 (4.5 oz) can chopped green chilis
  • ½ cup vegetable broth
  • ½ teaspoon salt
  • ½ teaspoon red pepper sauce (sriracha)
  • pinch of allspice
  • pinch of ground ginger
  • pinch of cinnamon

Instructions

  1. Combine all ingredients (except for the carrots) in a medium saucepan on medium heat. Bring mixture to a boil then reduce to medium low.
  2. Add in carrots and let simmer for 40 minutes, stirring the mixture periodically.
  3. Serve carrots on top of a warm tortilla topped with pickled veggies and goat cheese.
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