It’s been ages since either my sister or I posted a recipe, and there’s nothing like spending a week in the springtime on a hops farm to inspire fresh and new creations. A vegetable that, for reasons unknown, always fails to grab my attention when I’m deciding what to prepare is the carrot. I grow them in my garden and end up eating them raw right from the dirt (washed, of course), and yet when I think of dishes, they only ever make it into a medley of roasted veg. So here’s a fresh idea for summer picnics and gatherings, or to accompany other salads in a crudité-style plate. This recipe takes no time at all to put together. I didn’t time it, but maybe 10-15 minutes…
Ingredients:
4 large carrots, shredded (roughly 4 C)
Juice from 1/2 large lemon (lime might also be nice)
1-2 TBSP extra-virgin olive oil
1/2 bunch cilantro (or parsley)
Salt and Pepper to taste
Directions:
- Grate the carrots with a box grater or Salad Master. You want about a medium grate – not too small, not too large.
- In a large bowl, toss together the carrots, lemon juice, oil, cilantro (or parsley), salt, and pepper.
- Enjoy.
Inspiration for your Memorial Day Weekend: Memorial Day Munchies