Over the last nine months I’ve been working for Schenectady Greenmarket. In that time, my life has changed quite a bit. One main area of change is my kitchen. Sure, I have always been a pretty ardent home-cook, rarely eating out, rarely purchasing prepared foods – but I haven’t the kind of person that eats truly seasonally. All that has changed since now most of my grocery shopping is done on Sundays as I run around the market.
Among the celeriac, beets and kohlrabi, there has been one humble reawakening – carrots. This cooked carrot salad is now a staple of my weekly dinners and lunches. It brings sunshine and warmth to my day regardless if it is actually sunny outside (and -12) or snowing.
Spicy Cooked Carrot Salad
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone
1 lb. carrots – diced
1 garlic clove, minced
2 t. sweet paprika
1/2 t. red pepper flakes
1 T. fresh lemon juice
3 T. olive oil
2 T. chopped parsley
1/3 c. crumbled feta cheese
1. Boil the carrots in salted water until tender but not soft (about 3 minutes).
2. In a large bowl, smash the garlic with a pinch of salt. Stir in the paprika, hot pepper flakes and lemon juice. Whisk in the oil.
3. Add the carrots and half the feta cheese. Toss until fully combined. Sprinkle the remaining feta on top and serve.
This salad is wonderful on its own for lunch, perfect wrapped up in a pita with falafel or grilled chicken and amazing served for dinner next to some freshly grilled chorizo.
I’ve had a pretty busy week. There have been meetings and events and if that wasn’t enough, I made the staff breakfast Wednesday. When I listed off the menu (muffins, muffins and more muffins) my mother ‘tsk-tsk’d and, as is her usual style, offered a more ‘wholesome’ choice. What is better than berry, banana, apple and orange muffins (four different kinds – not all four mushed together)? A ‘very easy’ breakfast bake that would have had me up till midnight trying to prepare.
Thanks but no thanks.
I make quick breads nearly every other weekend. I slice them up and enjoy for breakfast during the week. Making muffins are like second nature to me now, so much so that I know that base recipe by heart. Below is the basic recipe, you can substitute the bananas for any kind of fruit you like or have in the house.
Banana Nut Muffins/Quick Bread
- 1 stick butter (melted)
- 1 c. sugar
- 2 eggs
- 1 t. vanilla
- 1 1/2 c. flour
- 1/2 t. salt
- 1 t. baking soda
- 1/2 c. yogurt (plain or vanilla)
- 2 ripe bananas (sliced)
- 1/2 c. walnuts (chopped)
- Pre-heat oven to 350 degrees F.
- In a large bowl, combine butter, sugar and eggs. Beat until well combined then stir in vanilla.
- Add 1 c. flour until well combined. Mix in salt, soda and remaining 1/2 c. flour. Mix until just blended.
- Fold in yogurt, bananas and nuts until batter is blended.
- Spray 2 – 12 cup muffin tins or 8×8 pan and pour in batter.
- Bake. Muffins will take about 20 minutes, bread will take about 40 minutes.
- Muffins are done when a toothpick comes out clean.