A Wednesday surprise for you (don’t forget to change the video quality to HD!):
I hope you guys liked it! I’ve just been feeling like a change of pace and love the idea of doing videos to add to the blog. I was doing monthly “favorites” videos for a while but never gave vlogs a real shot. Let me know what you think about adding videos into the mix!
And I also have a Hallowsgiving recipe for you guys!
I served this carrot salad (adapted from an Epicurious recipe) as one of the side dishes and it really helped balance everything out with it’s lightness and fresh flavor. It takes minutes to prepare and can be made ahead and enjoyed later. Carrots are sturdy enough not to get mushy from the dressing, so the dressed salad will still be crisp and orange the next day. It’s also nice to have something with a bit of ethnic flair in the midst of the traditional American foods most of us eat on Thanksgiving.
- 1 lb. grated carrots (I used my food processor)
- 4 cloves minced garlic
- ¼ c. olive oil
- 4 T. lemon juice
- ⅓ c. chopped cilantro
- 1 t. cumin
- ½ t. salt
- 1 t. smoked paprika
- ½ t. cinnamon
- ½ c. toasted sliced almonds
- Heat a small skillet over medium high heat. Add a couple teaspoons of the olive oil and all of the garlic to the pan.
- Cook the garlic just until it's toasted, then remove from the heat and set aside.
- In a small bowl, whisk together the rest of the olive oil, lemon juice, cilantro, cumin, salt, paprika, and cinnamon.
- In a large bowl, toss together the dressing with the carrots.
- Add the garlic with its oil and the toasted almonds. Toss well to combine.
- Refrigerate until ready to serve.
This would make a great healthy addition to your Thanksgiving table!
See you tomorrow with some brown butter apples! YUM.