Curried Carrot Salad

Just made a batch of this carrot salad from Epicurious (originally from the May Bon Appétit) for my lunches this week. Tastes decent, although I think the flavours need to meld before I can really tell. Here are the changes I made (mainly due to missing ingredients):

• Used a shallot instead of green onion
• Almost doubled the yogurt and lemon juice
• Full-fat yogurt from Pinehenge Farms, of course – who can eat that fat-free stuff?
• Added a splash of agave syrup (would have used maple or just sugar but I’m out of both) to counteract a slight bitter flavour
• Left out the mint

All ready for lunch tomorrow (and I really need to stop taking photos in my kitchen after dark):

Also:

(Yes, that’s a local squirrel.)

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Grated beet and carrot salad

Plan B is back to sending me tons of carrots, and I improvised this salad to help use them up. (Excuse the terrible picture, I made this when it was already dark out.)

Mix together (all to taste):

• Grated carrots and beets
• Sunflower seeds
• Olive oil and lemon juice
• Salt and pepper
• Crushed garlic
• Chopped fresh parsley
• Chopped beet greens (optional – if your beets came with them)

This makes a delicious side dish, or you can make it a full meal – serve with a hard-boiled egg and some black bread and pickles to make it really Russian-style. You can embellish it in a number of ways, too – tonight for my dinner I tossed some with mixed greens, a chopped apple and a spoonful of sour cream.

Also, I picked the rest of my beans from the garden today. Aren’t they pretty?

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