This refreshing salad is a wonderful way to spruce up the humble carrot and was inspired by an afternoon I spent with Leila Rohbani, a yoga teacher from Tehran. I had a delightful time with her; drinking green tea from small stoneware cups and talking about our favorite recipes in the bright, airy rooms of her home, which doubles as her yoga studio—an oasis of calm in the hectic city, overlooking a garden filled with fig and Pomegranate trees. This makes a lovely addition to a mezze spread, or you could serve it with feta and bread for a more substantial meal.
Many people have little affection for cooked vegetables, possibly because they are often overcooked. This causes them to lose their inherent crisp texture and natural color and allows vitamins, minerals, and good taste substances to seep out into the cooking water. It is little wonder that many children are unenthusiastic about eating vegetables that have been prepared in such a way as to eliminate their interesting qualities. Some of the crisp texture of vegetables can be preserved by grilling or roasting them. As vegetables have a low protein content, no Maillard reactions take place, but the surfaces do caramelize.
This hearty salad demonstrates a fondness for mixing roasted and fresh ingredients. Roasted carrots contribute a concentrated earthy sweetness, Broccolini provides green, mineral notes, and the romaine delivers refreshing, watery crunch.
The word “chaufa” is derived from the Chinese and means “eating rice.” This is Chinese-style fried rice with a Peruvian twist.
Here we take toothy chunks of carrots, parboil them, fast roast them in the oven with allspice, and finish them off with a garnish of minced preserved lemon and fresh garlic.
This dish is mostly vegetables with a bit of noodles, and that is all thanks to the “vegetable noodles” made with the julienne peeler.
Consider this recipe a base from which you can build your own signature kimchi, adjusting the vegetables as you see fit.
Bibimbap is vitality in a bowl, from your very own kitchen.
If you don’t have sugar snaps, the carrots and radishes are great partners à deux, but the peas add a nice texture and make a Palm Beach (Lily Pulitzer) color combination.
This bright soup is super healthy with a flavorful kick. The addition of orange juice intensifies the flavor.