Posts Tagged ‘carrots’

Carrot Cake Seed & Nut Muffins

Thursday, April 3rd, 2014
Carrot Cake Seed and Nut Muffins

Carrot Cake Seed and Nut Muffins

Carrot Cake Seed & Nut Muffins (& Bread)

This is a twist on the base recipe – Seeded Nut Bread.  Adding warm cooking spices like cinnamon and ginger, shredded carrots and sweet raisins turns it into a delicious Carrot Cake Seed & Nut Muffin.  Like the base recipe, I call it a seeded nut bread or muffin, since there is no wheat grain – just seeds and nuts.
(more…)

Share

Shaved Asparagus and Carrot Salad

Friday, March 7th, 2014
Shaved Asparagus and Carrot Salad

Shaved Asparagus and Carrot Salad

Shaved Asparagus and Carrot Salad

March is Asparagus Month here at The Daily Morsel.  Here’s are first asparagus recipe for March.

This simple and vibrantly colored salad is full of fresh spring flavors.  Lemon vinaigrette pairs with thin strips of shaved fresh asparagus and sweet carrots.  Top off the salad with crunchy coarse sea salt and herbal dried lavender.

(more…)

Share

Steamed Vegetable Salad with Lemon Sesame Dressing

Wednesday, December 4th, 2013
Steamed Vegetable Salad with Wheat Berries

Steamed Vegetable Salad with Wheat Berries

Steamed Vegetable Salad with Lemon Sesame Dressing

This steamed vegetable salad is a light, refreshing, and healthy meal.  Plus, it’s a quick and easy week night dinner.  If you cannot find different colored carrots, of course you can use all orange.  I just like the variety of colors.  Serve warm or cold, with a side of wheat berries, quinoa or slice roast chicken.  Leftovers make a great lunch the next day.
(more…)

Share

Mixed Greens with Sliced Beans and Shaved Carrots

Wednesday, November 27th, 2013
Mix Greens with Sliced Beans and Shaved Carrots

Mix Greens with Sliced Beans and Shaved Carrots

Mixed Greens with Sliced Beans and Shaved Carrots

Here is a simple green salad with fresh crunchy vegetables.  If runner beans are not in season, substitute sugar snap beans or snow peas.
(more…)

Share

Pot Roast

Wednesday, November 14th, 2012
Pot Roast with Polenta

Pot Roast with Polenta

Pot Roast

Pot roast is such a great cold weather dish to make on the weekend.  Start it early in the day to let it cook low and slow.  Don’t rush it.  This cut of meat benefits from slow cooking.  You can even make it a day ahead and reheat it the next day.  We eat the leftovers all week long.
(more…)

Share