Posted 1 year ago

Grilled Carrots

Okay, I’m a person who loves a simple dish, and this is about as simple as it gets. Roasting carrots in the oven is one of my favorite winter activities, but it’s now getting warmer out, and we’re still seeing lots of carrots, I decided to thrown some on the grill to see how it went.

Let me say that it went well. 


A few simple ingredients:
8-10 carrots
4 Tbs olive oil
Teaspoon of salt, teaspoon of pepper, more to taste

From there, you can get fancy and do them honey glazed, with balsamic, or with browned butter vinaigrette, but personally, I like them just with the salt and pepper. It’s a great idea to grill up some onions while you’re at it because they go wonderfully together.

Don’t peel the carrots (ever!); just coat them generously with olive oil (a basting brush works great), salt and pepper, then put them on the grill at medium heat. You DO want char on the carrots, but you DON’T want to just burn the outsides to a crisp before the insides turn tender and extra-sweet. I give them a quarter-turn every 4-6 minutes or so, basting with more olive oil, and they turn out great. Just keep an eye on them to maintain a nice, level char.

I’ve heard tell of people putting these in hot dog buns, which sounds like fun. I don’t have any buns, but I grabbed some spicy mustard and grilled onions. Lunchtime!

Posted 1 year ago

One of my favorite ways to eat Asian greens is with hummus. You can use all sorts of things for the fillings (egg salad, for example), but the process is simple: just fill the concave side of the leaf with hummus, roll it, flip up the stem and munch!

Posted 1 year ago

Soup & Bread!

Well, that was fun!


Here’s the recipe I ended up going with for the soup, adapted from

1 large onion, chopped
2 stalks celery, chopped
4-6 cloves of garlic, minced
1 lb of carrots, cut into 1” pieces
1 inch of fresh ginger root, grated
1/2 teaspoon hot pepper flakes (to taste)
3 cups homemade veggie stock
1 1/2 tablespoons creamy peanut butter
1 tablespoon sungold preserves (teaspoon of honey would also work)
1/3 cup coconut milk (almond, soy or dairy would also work)


1/2 cup coconut milk
1/2 cup soymilk (or almond, rice, dairy, etc.)
a big chunk (1.5 to 2 inches, really) of peeled ginger, chopped roughly (the blender will do the rest)
1 tsp hot chili flakes or fresh hot peppers
1/2 tsp salt
Juice from 1 full lime

Run the blender until the ginger chunks are gone, then refrigerate for 10-30 minutes, which makes the whole mixture nice and tangy!

1) In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat for 4-6 minutes, stirring, until onion is softened.

2) Add carrots, ginger, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. 

3) While that’s simmering, add garnish ingredients to a blender and puree until the ginger is mixed in. Put the mixture in your fridge until the end of your prep time, and the cream will come out tasting nice and tangy!

4) Stir in remaining ingredients into the soup. With a blender or immersion blender, puree mixture in batches (use caution when blending hot liquids).

Return soup to pan and heat over low heat until hot, being careful not to let boil.

Serve soup drizzled decoratively with cream mixture.

Posted 1 year ago

Soup and Bread!

Sean here. I’ll be making some version of this for Soup and Bread tonight! It’s Szechuan Carrot Soup, and it’ll be at the Hideout, 5:30pm. 

From The Art of Doing Stuff

Posted 1 year ago

Recipe: Salad with Radishes and Squash (From Julie and Jack)

We made a delicious salad with the greens, watermelon radishes and winter squash last night.  The recipe was easy – peel and cut the radishes and squash into bite size cubes, toss with olive oil, salt and pepper and roast at 375 for about 30 minutes under tender.  Add about ½ cup of walnuts to the roasting pan for the last 5 minutes.  Toss the greens with some olive oil (or other healthy oil such as sesame or grapeseed) and vinegar (any kind that you like, we used white wine), throw in some fresh herbs if you have them (we used cilantro).  Let the vegetables and nuts cool for about 5 minutes and then toss them with the greens.


from CSA members Julie and Jack