Root Vegetables and Fall Favorites
Beet and Carrot Slaw
Prepared together with Los Ninos Early Childhood Montessori
Harvested
April 21st, 2018
Share with 4
Farm Harvested:
1 large beet, shredded
3 carrots, shredded
2 green onions, diced
½ c. dill, chopped
From the Kitchen
½ c. water
½ c. olive oil
2-3 cloves garlic, smashed
1 T. honey
3 T. apple cider vinegar
1 bell pepper, chopped
2 handfuls of nut or seed*
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Blend dill, water, olive oil, garlic cloves, honey, and apple cider vinegar in a blender. Dressing will keep in the fridge for about four days. Freeze and thaw as needed.
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Toss together remaining ingredients, except nuts or seeds in a bowl. Add dressing and nuts or seeds and toss to combine.
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(OPTIONAL) Add raisins and/or apples.
*Recommend pumpkin or sunflower seeds
Carrot and Fennel Salad
Farm Harvested:
1 bunch of carrots, small
2 fennel bulbs
2 T. parsley (approx. 4 sprigs)
1 T. dill (approx. 3 sprigs)
From the Kitchen
¼ red onion, finely diced
¼ c. red wine vinegar
1 T. Dijon mustard
1 T. honey
¼ c. olive oil
salt and pepper, to taste
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Grate the carrots (yields about 2 cups) and thinly slice the fennel bulbs. Set aside in a medium bowl.
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To make the marinade, combine remaining ingredients in a small bowl and whisk together (or shake ingredients in a mason jar).
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Pour the marinade over the carrots and fennel and toss to coat. Let vegetables chill and marinate for at least 30 minutes.
Prepared in the Setting the Table test kitchen
Harvested
February 23rd, 2019
Share with 4
