Cucumber And Carrot Vermicelli With Crispy Shallots

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8 oz. rice vermicelli noodles 3 tablespoons vegetable oil, divided 1 large shallot, thinly sliced into rings Kosher salt 6 scallions, thinly sliced 1 1/2 tablespoons finely chopped garlic 1 1/2 tablespoons finely chopped ginger 1/4 cup soy sauce 1/4 cup fresh lime juice 2 tablespoons unseasoned rice vinegar 1 tablespoon honey 1 tablespoon toasted sesame oil 1 cucumber, halved … Continued

Carrot Top Soup

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  1 bunch (six small to medium) carrots – tops and roots 2 T butter 3 T white rice 2 large leeks, sliced, white part only 2 springs thyme 2 T chopped dill, parsley, or celery leaves salt and pepper 6 cups vegetable or meat … Continued

Honey Glazed Carrots

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Salt 1 pound baby carrots 2 tablespoons butter 2 tablespoons honey 1 tablespoon lemon juice Freshly ground black pepper 1/4 cup chopped flat-leaf parsley In a medium saucepan, bring water to a boil. Add salt and then carrots and cook … Continued

Coleslaw

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6 cups shredded cabbage 1 cup shredded carrot 1 cup mayonnaise 1/4 cup white wine vinegar 1 teaspoon celery seed 1/4 cup sugar Salt and pepper In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing … Continued