A variation on a quickle, this uses a hot brine to soften up the carrots a little. I enjoy using lavender in savory dishes and find lavender and fennel go well together. INGREDIENTS: 2 cups vinegar, rice, or white wine 1 1/2 cups water 1/3 cup sugar 1 tablespoon kosher salt, crushed 1 teaspoon culinary...Read More

INGREDIENTS: Dressing 1/2 cup mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon sugar or honey 1 tablespoon whole-grain mustard 1/2 teaspoon salt 1/2 teaspoon celery seed 1/2 teaspoon black pepper Slaw 4 cups shredded cabbage 2 tart apples, cored and shredded 1 cup shredded carrots 1/2 cup golden raisins (optional) METHOD: In a small bowl,...Read More

I enjoy using vegetables to make sauces. It makes for a lighter dish with unusual flavor combinations, and it allows me to get another vegetable on the plate in some instances. I frequently make a sauce using carrot juice which I reduce to a glaze consistency, but for this version, I wanted something less sweet...Read More

INGREDIENTS: 1 lb. carrots 1 tablespoon lemon juice 2 tablespoons fruity olive oil Salt and pepper, to taste 1/2 shallot, minced Pinch each of powdered cumin and caraway or 1 pinch of Ras el Hanout (Moroccan spice blend) 2 tablespoons fresh mint, minced METHOD: Peel and grate coarse or use a mandolin. If using a...Read More

Here’s a twist on glazed carrots with Moroccan accents. While the orange flower water is not essential, it really does add an extra dimension that’s delightful and mysterious all at once. INGREDIENTS: 1 bunch carrots (1-1½ pounds), peeled and cut into quarter-inch thick slices on the diagonal 1 tablespoon unsalted butter 1/2 tablespoon sugar or...Read More