Bitter Greens with Carrots, Turnips, and Oranges

Ingredients

  • ½ cup walnuts
  • 2 tablespoons Champagne vinegar or Riesling vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon whole grain mustard
  • ⅓ cup grapeseed oil or olive oil
  • Kosher salt, freshly ground pepper
  • 1 teaspoon thyme leaves
  • 3 cups watercress, tough stems removed
  • ½ head of radicchio, halved lengthwise, core removed, leaves separated
  • 6 baby carrots, scrubbed, thinly sliced into rounds
  • 4 baby turnips, preferably Tokyo, tops trimmed to ½ inch, scrubbed, very thinly sliced lengthwise
  • 2 oranges, peel and white pith removed, sliced into rounds, seeds removed
  • ¼ cup kumquats, sliced into rounds, seeds removed (optional)
  • Flaky sea salt (for serving)

Carrot Cake

Ingredients

  • 2 c. all-purpose flour
  • 1/2 c. granulated sugar
  • 2 tsp. each baking powder and ground cinnamon
  • 1 tsp. baking soda
  • 1 c. oil
  • 4 large eggs, at room temperature
  • 2 c. shredded carrots
  • 1 can crushed pineapple
  • 3/4 c. pecans or walnuts
  • 3/4 c. sweetened flaked coconut
  • frosting
  • 1 brick (8 oz) cream cheese
  • 1 stick butter
  • 1/2 tsp. freshly grated orange peel
  • 1 1/2 c. confectioners’ sugar
  • Green, red and yellow liquid food color
  • 1 c. pecans or walnuts

Harissa-and-Maple-Roasted Carrots

Ingredients

  • 2 garlic cloves, finely grated
  • ¼ cup olive oil
  • ¼ cup pure maple syrup
  • 1 tablespoon harissa paste
  • 2 teaspoons cumin seeds
  • Kosher salt and freshly ground black pepper
  • 2½ pounds small rainbow carrots, scrubbed, tops trimmed to about ½”, halved
  • 1 lemon, thinly sliced, seeds removed

Directions

  1. Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.
  2. Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.

Soy Sauce Noodles

Ingredients

  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine*
  • 2 teaspoons dark soy sauce or tamari
  • 2 teaspoons sesame oil
  • 2 teaspoons dark brown sugar
  • 1 teaspoon sriracha
  • 2 tablespoons vegetable oil, divided
  • 3 ounces (2 ‘bundles’) thin Hong Kong-style egg noodles
  • 2 garlic cloves, minced
  • 2 green onions, sliced into matchsticks, white/light green and darker green parts separated
  • 1 medium carrot, thinly sliced into matchsticks or ribbons
  • 3 ounces bean sprouts**

Simple Vegan Jambalaya

Ingredients

  • 1/2 onion, we used red onion
  • 2 cloves of garlic
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 carrot
  • 1 14-ounce can chopped tomatoes (400 g)
  • 2 tbsp tamari or soy sauce
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1/8 tsp ground black pepper
  • 1/8 tsp cayenne powder
  • 1 cup uncooked rice (200 g), we used short grain white rice
  • 3 cups water or vegetable broth (750 ml)
  • 2 tbsp tahini (optional)
  • 1 cup canned or cooked chickpeas (180 g)
  • 1 cup canned or cooked kidney beans (180 g)
  • Chopped fresh parsley for garnish (optional)

Beef Noodle Stir Fry

Ingredients

  • 2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded*
  • 1 tablespoon olive oil
  • 8 ounces beef top sirloin filet, thinly sliced across the grain
  • 8 ounces cremini mushrooms, sliced
  • 6 ounces broccoli florets
  • 2 carrots, diced
FOR THE SAUCE
  • 1/3 cup reduced sodium soy sauce
  • 3 tablespoons oyster sauce
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, pressed
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper

Directions

  1. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside.
  2. In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
  3. Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside.
  4. Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes.
  5. Serve immediately.

Ramen Chicken Noodle

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 2 bell peppers, chopped
  • 2 large carrots, peeled and chopped
  • 1/2 c. Thinly sliced green onions
  • 3 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 4 c. low-sodium chicken broth
  • 2 packages ramen noodles (seasoning packets discarded)
  • 2 c. shredded rotisserie chicken
  • 1/4 c. freshly chopped cilantro
  • Juice of 1 lime, plus lime wedges for serving

Directions

  1. In a large soup pot, heat oil. Add bell peppers, carrots, green onions, and garlic and season with salt and pepper. Cook until soft, 6 to 8 minutes.
  2. Add chicken broth and bring to a simmer. Add ramen noodles and cook until tender, 2 to 3 minutes, then stir in chicken, cilantro, and lime juice. Simmer until heated through.
  3. Serve with lime.