Summer Carrot Salad from http://www.idratherbeachef.com/carrot-salad-recipe/
4-5 Large Carrots, washed, trimmed and
julienne sliced (4 cups yield)
½ Cup Mayonnaise
¼ Cup Heavy Cream
¼ Cup Shallot, finely diced
1 TBSP Each: Parsley, Cilantro and Chives
1 TSP Kosher Salt
¼ TSP Fresh Cracked Pepper
2 TBSP Chile Oil*
1 TBSP Fresh Lemon Juice
¼ TSP Balsamic Vinegar
In a bowl, add the mayonnaise, heavy cream, shallot, herbs, spices, oil, vinegar and lemon juice. Mix well.
Add to the carrots in a large bowl and mix well to incorporate.
Taste, adjust the seasonings and taste again.
Serve cold and happy eating!
11 Ways to Use Carrots from: http://www.foodandwine.com/blogs/11-ways-use-carrots
Carrot, Cucumber and Rice Noodles with Lime-Ginger Dressing from http://bobbyflay.com/recipes/recipes/144/carrott-cucumber-and-rice-noodles-with-lime-ginger-dressing
3 tablespoons finely grated fresh ginger
2 cloves garlic, finely grated
Finely grated zest of 2 limes
½ cup fresh lime juice (from 4 to 8 fresh limes)
2 tablespoons rice vinegar
2 teaspoons pure cane sugar, honey or agave
2 teaspoons tamari or soy sauce
½ cup finely chopped fresh cilantro leaves, divided
½ cup lightly toasted roasted unsalted peanuts, divided
1 large carrot, peeled and spiralized**
1 English cucumber, peeled, seeded, halved, spiralized**
Salt
8 ounces brown rice noodles, cooked according to directions on package, drained and rinsed with cold water
In a small bowl, combine the ginger, garlic, lime zest and juice, vinegar, sugar, tamari, ¼ cup cilantro leaves and ¼ cup peanuts, and stir to combine. Cover and refrigerate for at least 2 hours and up to 24 hours (the longer it sits, the better it tastes.)
Place the carrots in a medium bowl, add 1/4 cup of the dressing and toss to combine. Cover and let sit at room temperature for 30 minutes or refrigerate up to 1 day. (this will help to soften the carrots and make them more noodle-like.)
Place the cucumber noodles in a fine mesh strainer set over a bowl; mix in 1 teaspoon of salt and let sit for 30 minutes to help drain the excess water. Alternatively, spread the noodles between several sheets of paper towels and pat dry. Transfer the noodles to a large bowl, add the carrot and rice noodles, pour the remaining dressing over top, and toss until combined. Top with the remaining cilantro and peanuts and serve.
Baked Zucchini Fries from: http://www.popsugar.com/food/Baked-Zucchini-Fry-Recipe-18652270/
Zucchini Fries:
1 pound of zucchini, preferably not the patty pan variety since they don't lend themselves to fries shape
3/4 cup flour
2 eggs
1 1/2 cup panko bread crumbs
1 teaspoon salt
1 teaspoon pepper
Buttermilk Ranch:
1/2 pint buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon buttermilk powder
1 clove garlic, finely chopped
2 tablespoons red or white onion, finely chopped
1 tablespoon champagne or white wine vinegar
Lemon juice to taste
2 tablespoons chives, finely chopped
2 tablespoons celery leaves, finely chopped
1/8 cup Italian parsley
salt and pepper to taste
Preheat the oven to 400°F. Prepare the zucchini fries by chopping the zucchini into long strips
Using three separate bowls, use one for the flour, use the next to lightly beat the eggs, and fill the last bowl with the panko crumbs, salt and pepper. Begin by lightly coating the zucchini in flour, next dip in the egg, and lastly dip the zucchini strips in the panko crumbs.
Place the zucchini strips on a wire rack on top of a cookie sheet. Cook the fries until golden about 25 to 30 minutes.
While the zucchini strips are cooking, start the buttermilk ranch by placing the sour cream, mayonnaise, buttermilk, vinegar, lemon juice and powdered buttermilk in a food processor, blend well.
Add garlic and onions and pulse until well incorporated.
Add the finely chopped herbs and pulse until well incorporated. Season with salt and pepper to taste. Dressing can keep in the fridge for about a week.
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