Remember my post about having lots and lots of carrots…well this is another great way to use them! I am pretty sure this is going to become a summer staple in our household. We had it alongside BBQ ribs and chicken at the cottage over the long weekend. It’s a fresh and light bite against the smokey meat.
sweet and tangy
And it’s easy for the kids to eat because it’s not too hard to chew and the apples provide an inviting sweetness. Be sure to make lots of extra vinaigrette so that you can keep it available in your fridge for other salads!
prep time: 15 min yield: serves 6
what you need:
- 4 large carrots
- 2 apples (firmer variety, like gala)
- 1 green onion
- 1 small handful cilantro *optional
apple cider vinaigrette (we like it pretty tangy – if you think it’s too acidic, add 1 tsp of oil at a time to adjust):
- 1/2 cup grape seed oil (or light tasting oil)
- 1/2 cup apple cider vinegar
- 1 tbsp raw honey
- pinch of salt and pepper
- squeeze of lemon *optional
what to do:
- Mix vinaigrette ingredients together in a mason jar and shake well.
- Wash and peel carrots and apples. (I left the skin on the apples)
- Grate carrots and apples.
- Wash green onion and cilantro, chop finely.
- In a large bowl, toss together carrots, apples, green onions and cilantro. Dress lightly and toss to coat everything. Taste, and add more dressing if needed. Rest for 10 minutes or so before serving. Enjoy!
mild ginger warmth balances out the sweetness of the carrots
What do you do with the most ridiculously humongous bag of carrots from Costco? (I can hear a few family members and friends snickering as they read this! Before I moved back to Ottawa, Kanata I had sworn I would never get a membership)
Make carrot soup! It’s so good.
My friend was over for a playdate and brought over some curried carrot soup she made – so bright, beautiful and healthy! And the sweetness from the carrots make it very kid-friendly. We had soup and sandwiches for lunch, a classic combo.
Here is my version of it!
what you need:
- 5 large carrots
- 2 large cloves of garlic
- 1 small cooking onion
- 1 tbsp turmeric
- 1 tsp curry powder
- 1 1/2 tbsp chopped fresh ginger
- some chicken bones (I used 5 drumsticks worth of bones)
- 6 cups of water (or you can use veggie stock or chicken stock)
- cooking oil (I use grape seed oil)
what to do:
- Wash and peel carrots. Roughly chop into chunks.
- Peel onion and garlic, roughly chop.
- In a large pot on medium heat, add 2 tbsp cooking oil, then chopped onions, garlic, and ginger. Stir until fragrant, and onions are slightly translucent.
- Add turmeric and curry powder, toasting the spices until the aromas come out.
- Add chopped carrots, stirring as much as you can to allow the carrot pieces to meet the heat. Add water and then turn the heat up to high.
- Bring to a boil then add chicken bones. Bring to a boil again then once it boils, turn it down to medium low to simmer for about 45 minutes. *If you are not using bones, just turn the heat down from boil the first time to simmer.
- Remove chicken bones and then once the soup is not scalding hot, use an immersion blender to blend until smooth. *If you don’t have an immersion blender, be sure to wait until the soup is cooled enough to add to a blender.
We eat salmon at least once or twice a week and it’s usually pan fried to get a bit of a caramelized crust on the fish, seasoned with just a bit of salt & pepper. This time instead of serving it alongside stir fried veggies, I decided to try it in a lettuce wrap. Creamy avocado, crunchy tangy cucumbers and carrots, and warm caramelized salmon, all wrapped up in a tender lettuce leaf – pretty delicious! I think this might be my new favourite! Boston bib lettuce is not a lettuce I normally buy (it’s in a huge plastic clamshell and I always think it’s expensive!) – but it really does make a difference to use this type of lettuce because it is soft and pliable but still has a nice crunch along the middle stem part. It does make for a very nice vessel for the ingredients inside and holds up without ripping or tearing mid-bite.
If your kids are like mine, they like to see what they are eating! (Especially piepie, no mixing for her…) – this meal is easy for that and suits the kiddie divided plates perfectly.
after seeing me take a picture of the above wrap…piepie reminds me “I don’t want mine all mixed up together mom”
of course once piepie wanted it separate…so did boss…
You can definitely use store bought pickles or pickled veggies, but it honestly takes one minute to make your own quick pickled veggies and they still maintain a vibrant raw vegetable appearance. These homemade leftover pickled veggies are great to top off salads or other dishes for another day – it will stay good in the fridge for about a week.
prep: 15 min cook: 15 min yield: 4
what you need:
- salmon filet (enough to serve 4, about 12 ounces)
- grapeseed oil
- 3 mini cucumbers
- 1 small carrot
- 1 cup or so white vinegar
- 2 tsp white sugar
- 1/2 jalapeno *optional
- salt and pepper
- small handful of cilantro
- 1 green onion
- 2 avocados
- boston bibb lettuce
- 1 lemon
what to do:
- Carefully remove one large lettuce leaf at a time, wash and allow to dry on a clean dish towel or paper towels. Set aside.
- Wash carrots, cucumbers and jalapeno. Peel carrots, then cut all these veggies into bite size pieces. Remove seeds from jalapeno if you want it to be less spicy.
- Place carrots, cucumbers, and jalapeno slices into a mason jar and add vinegar and sugar, shaking it slightly until sugar crystals dissolve. There should be enough vinegar to cover almost all the veggies. 15 minutes should be enough time to get some pickled flavour into the veggies.
- Season salmon with salt and pepper.
- In a non-stick pan on medium heat, add 1/2 tbsp grape seed oil, then carefully place the salmon in the pan. Cover with a lid and fry for about 5-7 minutes – once the salmon is crusted and caramelized on the bottom side, flip it gently to cook on the other side – about another 5-7 minutes. (This will depend on the thickness of your fish. You can easily check the doneness by breaking it apart a bit at the thickest part of the fish and make sure it is solid pink and not opaque pink. Although some people prefer their salmon slightly medium or medium rare in the middle – it’s your preference).
- Remove salmon from pan and set on a serving dish to rest while you cut up your avocado into long slices. The easiest way to do this is cut the avocado in half, remove the pit, then use a spoon and scoop out long lengthwise slices.
- Wash and roughly chop green onions and cilantro. Cut lemon into wedges (to squeeze on top of fish).
- Lay out all the ingredients and let your hungry eaters build their own wraps. Enjoy!