Wednesday, November 5, 2008
Monday Morning Blog
Summer is gone and so are the garden fresh greens, cucumbers and tomatoes we enjoyed as salads.
But don't worry, there's a seasonal abundance of healthfully delicious, winter greens and veggies ready to take their place.
Cold season salads are easy on the budget plus they're an environmentally responsible alternative to the high cost of out of season, out of region, hot house grown greens, tomatoes and lettuce.
Cinnamon Carrot Salad
Great with chicken or beef. Divine with stew. Make it a main dish salad by adding some nuts or tofu.
1 pounds carrots (washed, peeled and cut into strips 2 inches long X 1/4 inch wide)
1/4 cup white raisins (optional)
3 tablespoons lemon juice (bottled OK)
2 tablespoons sugar
1 teaspoons olive oil
1 cloves garlic (finely minced)
1/4 teaspoon cumin
1/4 teaspoon apple pie spice blend or cinnamon
1/4 teaspoon ground dry ginger
1/4 teaspoon Kosher salt
Pinch cayenne pepper (or to taste)
Put one inch of tap water into a medium pot. Cover. Bring to a boil on high. Add carrots and optional raisins.
Cook, partially covered, until carrots just begin to soften - 1 or 2 minutes. Drain. Whisk remaining ingredients together. Toss with hot carrots and raisins. Chill.