small saucepan, boil the carrot juice over moderate heat until
br>Meanwhile, to make the carrot salad, combine the currants and
ELTED butter, add the shredded carrot (TIP: If you have a
ize pan, heat the grated carrot, oats, milk, water, and salt
ad tried several other marinated garlic recipes before this one and was
Place pork in a disposable baking dish and brush with chermoula. Cover and chill for 3 hours, or overnight.
Preheat grill. Place dish with pork on grill. Cover and cook over indirect heat for 3 hours, or until very tender. Remove from heat. Cover and let stand for 20 mins.
Meanwhile, combine mayonnaise, lemon juice and ras el hanout in a large bowl. Add cabbage, carrot, currants and cilantro and toss to combine. Season to taste.
Using two forks, shred pork coarsely. Sandwich pork and coleslaw inside rolls. Serve.
Preheat oven to 400\u00b0F. Mix garlic, chili, parsley, thyme, paprika, mustard, sugar and 2 tbsp sesame oil. Coat chicken then transfer to a roasting pan and season with salt. Roast for 40-45 mins, until juices run clear.
Meanwhile, cook potatoes in boiling salted water for 20 mins, until soft. Drain and cut in 1/2. Heat 2 tbsp sesame oil and saute potatoes for 5 mins. Add sesame seeds and spring onions and season.
To serve, toss lettuce, carrot and tomatoes and arrange in serving bowls. Top with drumsticks and serve with potatoes.
an.
Add leek, onion, carrot, and celery and reduce heat
he wine, vinegar, and chopped carrot and chopped onion in a
Combine carrots, green beans and onion in glass jar with good lid.
Combine oil, vinegar, honey and salt.
Pour over vegetables. Marinate several hours or overnight (turn jar upside down a couple times).
When marinated, drain well.
(Because of the honey, you may want to blot vegetables by pouring about a third at a time on a paper towel lined platter.)
Arrange on chopped lettuce.
Garnish with pickled beets, or put marinated vegetables in glass bowl and serve as vegetable dish.
or 3 minutes. Add the carrot, return to a boil and
ogether in a bowl. Add carrot strips, green onions, and cilantro
To prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring with a whisk.
Set aside.
To prepare the salad, cook the parsnip and carrot in 6 cups boiling water for 1 minute or until tender; remove vegetables with a slotted spoon.
Add lentils; bring to a boil.
Reduce heat, and simmer for 15 minutes or until tender; drain in a colander.
Cool.
Combine parsnip, carrot, lentils, celery, onions, and parsley in a bowl; stir in vinaigrette.
Marinate at room temperature for at least 20 minutes.
In small saucepan, bring vinegar, oil & water just to a boil.
Meanwhile, place cauliflower, bay leaf, garlic & lemon pepper in large heat-proof bowl.
Add hot oil mixture to cauliflower mixture, then toss to combine.
Cover & refrigerate at least 6 hours or overnight, stirring occasionally.
Add carrot, onion, parsley & basil, then toss to coat.
Cover & refrigerate another 2 hours.
Before serving, discard bay leaf.
eep warm.
Steam the carrot, potatoes, and green beans for
For the marinated feta, divide the feta among 2 sterilized jars. Sprinkle oregano into 1 jar. Season to taste. Cover with oil. Seal jar tightly and label. Sprinkle the garlic and chili pepper into the second jar. Season to taste. Cover with oil. Seal jar tightly and label. Store in the refrigerator.
For the marinated mushrooms, mix all the ingredients in a medium bowl. Cover. Refrigerate overnight or until ready to serve. Serve the mushrooms with the marinated feta, olives, sun-dried tomatoes and toast.
Combine the vinegar, sugar, oil, salt and celery seed; bring to boil.
Let cool and pour over the cabbage, onion, green pepper and carrot.
Let stand overnight.
Combine vinegar, garlic, parsley, salad oil and salt.
Pour over carrot sticks and marinate overnight.
If placed in Tupperware bowl, bowl can be turned over to keep carrots coated with marinade.
Boil carrot chunks for 5 minutes only, they need to be crisp. Cut up onion and green pepper into very small pieces.
Combine all ingredients in a large bowl and marinate in refrigerator overnight.
In a large pot, bring water and salt to a boil. Add cauliflower, carrot and beans; cook for 2 minutes after water returns to a boil. Add fennel; cook for 3 minutes after water returns to a boil. Drain, rinse with cold water, drain.
To prepare marinade, whisk all ingredients together in small bowl.
Place cooked vegetables in a large bowl. Add mushrooms, onion and cilantro. Pour marinade over vegetables; toss well to coat. Refrigerate for 4 hours or more. Drain before serving or serve with a slotted spoon.