QUICK COOKED CARROTS WITH A MUSTARD-BROWN SUGAR GLAZE

Cook’s Best Recipes
serves 4

1 pound of carrots, peeled and ends trimmed, sliced on the diagonal, ¼ inch thick
2 tsb. unsalted butter
½ tsb. Salt
2 tbs. brown sugar
11/2 tbs. Dijon mustard
Ground black pepper
2 tbs. chopped chives

In a skillet bring carrots, 2 tablespoons water, butter and salt to a boil over medium high heat.
Cover and cook for 3 minutes
Uncover and cook on medium high heat until remaining water evaporates, about 1 minute.
Once liquid evaporated, stir in 2 packed tablespoons of dark or ligt brown sugar and 1/1/2 half tablespoons Dijon mustard.
Continue cooking until carrots are glazed, about 2 minutes longer.
Add pepper to taste and sprinkle the chives over the carrots.

CREAMY MUSTARD DRESSING

The Enchanted Broccoli Forest Cook Book by Mollie Katzen.

One might well argue that she writes the best vegetarian recipes of all.
Makes 2 cups – Good on green salads

1 cup orange juice
¼ cup red wine vinegar
½ cup vegetable oil
1 tbs. tamari sauce
2 tbs. Chinese sesame oil
½ tsp. salt
½ tsp. dry mustard
½ tsp. dried dill week or sub. Fresh, use a tablespoon
1 large clove of garlic, crushed

Combine everything, mix well.

CARROTS – Steaming and boiling does little to bring out a nice carrot taste. Braising, cooking them in a little water and then sautéing them, works the best for flavor.

KALE AND POTATO SOUP

101 Classic Cookbooks

serves 4 to 6
This is a Portuguese recipe where cabbage is often substituted for the kale.

1 bunch of kate (about a pound)
2 pounds of potatoes
2 quarts of water
1 tsb. salt
Extra-virgin olive oil

Remove the stems from the kale, wash the leaves, and cut them into thin strips (chiffonade). You should have 6 to 8 cups.
Peel the potatoes and chop them very fine.
Bring the water to a boil with the salt.
Add the potatoes, return to a boil, and cook for 2 minutes, covered.
Add the kale and cook 2 minutes more.
Taste for seasoning and serve with a splash of olive oil.

NOTE: The ratio of kale to potatoes really doesn’t matter. If you slice the potatoes, they will need to cook a little longer. You can puree this soup and also add chicken stock and sausage if you want to.

JULIA ALVAREZ’S SWEET AND SOUR CARROTS

She is from the Dominican Republic.

Serves up to 8 This dish is served chilled.

2 pounds carrots, peeled
3 green bell peppers, cut into one inch squares
3 yellow onions, cut into one inch wedges
¾ cup cider vinegar
¾ cup sugar
1 cup tomato puree
1 tsb. Mustard powder
1 tsb. Worcestershire sauce
Kosher salt and black pepper

Boil the carrots until tender and cut into ½ inch rounds.
Steam the bell peppers and onions until tender.
Combine the vegetables into a large bowl.
Combine the vinegar and sugar in a saucepan over low heat and cook 5 minutes, stirring to dissolve the sugar.

Stir in the tomato puree, mustard, and Worcestershire., and then romove from heat.
Pour over the vegetables and taste and adjust seasoning with the salt and pepper.
Cover and chill for at least 2 hours before serving.

TOMATO VINAIGRETTE

Frank Stitt’s Soutnern Table

Makes 2 cupa

This goes well on grilled chicken, fish or vegetables

2 pounds of ripe tomatoes, cored, halved and seeded if you like
Olive oil for brushing
1 shallot, finely minced
1 tbs. cider vinegar
1 tbs. balsamic vinegar
Kosher salt and freshly group black pepper to taste
5 tbs. olive oil
¼ cup basil leaves, tinly slivered

Light or grill and char the tomatoes, brushing them with olive oil and putting them on the grill skin down.
Transfer them to a food processor and process until smooth.
Transfer the puree to a medium bowl.
All the shallot, vinegars, and salt and pepper and whisk until incorpprated.
Slowly add the olive oil in a thin stream whisking until emulsified.
Add the basil just before using
Will keep three days