carrot – Page 2 – TasteFood

gluten-free, Vegetables and Salads, Vegetarian

Kale Slaw

February 9, 2011August 8, 2014by Lynda Balslev10 Comments

Yep, that’s kale slaw – not cole slaw. The star of this little bowl of goodness is healthy, nutrient-rich kale. Not only is kale considered a “superfood” it’s delicious and versatile to use. Try it raw in salads, braised with garlic and olive oil, blanched in soups, or crisp-roasted in the oven. Whichever method you choose, kale is a keeper. In this version of a slaw, sturdy lacinato kale replaces the usual cabbage. Accompanied by carrot shavings, sweet red pepper and chile, the kale is tossed with a cumin-infused Dijon vinaigrette. This a satisfying side dish which tastes great and looks pretty, too.

Kale Slaw
Makes 4 servings

I like the flavor of lacinato kale, an heirloom kale variety from Tuscany. It’s dark blue-green leaves retain their firmness in this slaw recipe. Feel free to substitute or combine other kinds of kale for a variety of color and texture.

2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon-style mustard
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1 bunch lacinato or Tuscan kale, tough ribs removed, leaves thinly sliced
1 large carrot, grated
1 small red bell pepper, stemmed, seeded, membranes removed, cut in 1/2 inch slivers
1-2 red fresno or serrano peppers, stemmed, seeded, membranes removed, minced
2 scallions, white and green parts thinly sliced
1/4 cup chopped fresh dill sprigs
1/4 cup cilantro or Italian parsley leaves

Combine lemon juice, mustard, cumin, salt and pepper in a small bowl. Slowly whisk in oil in a steady stream to emulsify. Set aside.
Combine remaining ingredients in a large bowl. Drizzle half of the vinaigrette over the salad and toss to thoroughly coat. Add additional vinaigrette to taste. Cover and refrigerate at least one hour and up to 4 hours. Serve with additional dill, cilantro or parsley sprigs as garnish.

Breads, Pasta, Rice, Grains, salad, Vegetables and Salads, Vegetarian

Kale, Bulgur and Carrot Salad

June 5, 2010August 7, 2014by Lynda Balslev17 Comments

Lately, kale has been irresistable at the market. I usually like to sauté kale with garlic and olive oil or wilt it in warm soups. But in warm weather, the firm toothsome leaves beckon me when making salads. And what better way to highlight the nutrient-rich kale than in a salad? A member of the brassica family of vegetables, Kale is high in beta-carotene and fiber and rich in vitamins K, A and C. Not only that, it contains sufloraphane, an anti-cancer chemical which forms when kale and other cruciferous vegetables are chopped, minced or chewed. Combine all that goodness in a scrumptious salad, and we are extremely happy, well-fed campers.

This salad is a riff on tabbouleh, one of my favorite summer salads. Usually I add copious handfuls of mint, parsley and coriander to my tabbouleh, but this time I wanted a milder salad to accompany grilled salmon. I had a bunch of Tuscan kale on hand, so I finely chopped the leaves and added them to the bulgur. The dark sturdy greens rippled throughout the salad. Shredded sweet carrot and flecks of red chile rounded out the flavors and added to the confetti of colors. In place of the usual aromatics, I tossed in a handful of dill sprigs, adding subtle grassy sweetness. The result was a delicious, satisfying and healthy salad. Serve as a simple salad or an accompaniment to grilled meat and fish.

Kale, Bulgur and Carrot Salad
Serves 6-8 as a side dish

2 cups bulgur
2 cups water
1 tablespoon extra-virgin olive oil
juice from one lemon
juice from one lime
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon Tabasco sauce
1 cup finely grated carrots
1 small red onion, finely chopped
1 serrano chile, minced
1 garlic clove, minced
4 large Tuscan or curly kale leaves, ribs removed, finely chopped
1/2 cup fresh dill sprigs (or mint, parsley)

Pour 2 cups boiling water over bulgur in a non-reactive bowl. Let sit, covered, until nearly all the liquid is absorbed, about 30 minutes. Add olive oil, lemon and lime juice. Let sit until liquid is absorbed. Mix in cumin, salt, pepper and tabasco. Stir in carrots, onion, chile, garlic and kale. Refrigerate 1-2 hours. Before serving, taste to adjust seasoning. Stir in dill. Serve.

gluten-free, Soups and Stews

Carrot Soup with Coriander Seed and Cilantro

March 10, 2010August 4, 2014by Lynda Balslev7 Comments

Carrots share a love affair with coriander in this rich yet light soup. Carrots are cooked with onion and dried coriander, then blitzed with fresh cilantro leaves. The sweetness of the carrot is tempered by the spice of coriander and cayenne, while the strength of fresh cilantro is mellowed as it mingles with the sweet and savory flavors of the stock. All in all, a lovely match.

Carrot Soup with Coriander Seed and Cilantro
Serves 4

1 tablespoon olive oil
1 large onion, chopped
1 pound carrots, thinly sliced
2 teaspoons ground coriander
1/4 teaspoon cayenne
4 cups chicken stock
1/2 cup cilantro sprigs
1 tablespoon light brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Heat oil in a large pot over medium heat. Add onion and sauté until translucent, 3 minutes. Add carrots, ground coriander and cayenne. Cook, stirring, 1 minute. Add stock. Bring to a boil, reduce heat and simmer, partially covered, until carrots are very soft, about 45 minutes. Carefully transfer soup to bowl of food processor or blender. Add cilantro sprigs. Purée until smooth. Return soup to pot. Stir in brown sugar, salt and pepper. Gently rewarm over medium heat. Serve soup warm garnished with fresh cilantro sprigs.