Bay Ridge CSA

>> Carrots<<

Carrot Salad

Ingredients:
grated carrots
toasted sunflower seeds
blueberries
olive oil
lemon juice
pepper

Preparation:
Mix.

Courtesy of Bay Ridge CSA Member, Maggie Malloy. Original recipe by Mark Bittman

Carrot and Brown Rice Salad

Ingredients:
1 cup brown rice
4 carrots
1 green apple
½ cup (or handful) dried cranberries
½ cup (or handful) walnuts
1/3 bunch chopped parsley
balsamic vinegar, honey, olive oil, lemon juice, salt, and pepper to taste

Preparation:
Cook rice.

Chop carrots, apple, cranberries, walnuts, parsley.

Let rice cool.

Mix the dressing (balsamic vinegar, honey, olive oil, lemon juice, salt and pepper).

Mix all ingredients together.

Courtesy of Bay Ridge CSA Member, Rula Abu-Sbaih.

Carrot and Cabbage Slaw with Raisins

Ingredients:
carrots
white and red cabbage
raisins
¾ cup of mayonnaise
¼ – ½ cup of sour cream
2 tablespoons of fennel seeds
¼ cup white vinegar
salt

Preparation:
Shred and mix carrots, white cabbage, and red cabbage. Add raisins.

Blend to make a dressing: mayonnaise, sour cream, fennel seeds, salt, and vinegar.

Add dressing to shredded cabbage and carrots.

Courtesy of Bay Ridge CSA Member, Arlene Kriv.

Cole Slaw

Ingredients:
2-3 carrots
cabbage
scallions
2 tablespoons of dijon mustard
2 tablespoons of lime juice
1 clove of garlic
1 tablespoon of jalapeno pepper
¼ cup olive oil
cilantro

Preparation:

Grate the carrots. Slice the cabbage. Dice the scallions.

Mix the dressing: Dijon mustard, lime juice minced garlic, minced jalapeno, olive oil, and salt and pepper to taste.

Mix all the ingredients together and add cilantro as garnish.