Smoked Carrot Snacks “Bacon/Jerky”

Smoked Carrot Snacks “Bacon/Jerky”
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Smoked Carrot Snacks “Bacon/Jerky”
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
Servings:
Units:
Instructions
  1. Scrub medium-size carrots, skin on, and dry.
  2. Toss lightly with oil and salt and place on a parchment lined sheet tray.
  3. Roast in 325F oven for 45 minutes to an hour. The outside should like wrinkled, caramelized and thin end should feel hollow and the thick end should be fully cooked (soft). If the tip gets crunchy or burnt, just break it off.
  4. Remove the carrots from the oven, allow to cool slightly.
  5. In a bowl, season with the ‘bacon salt’ and toss evenly. Place back onto the lined sheet tray in the oven and turn oven off leave the carrots overnight to slowly dehydrate.
  6. The next day, setup a mini smoker with foil and wood chips. Light your wood chips until a flame holds, allow to burn slightly and then gently extinguish. Cover securely.
  7. In ten minute, increments, re-light the wood chips 3 more times or until desired smokiness is reached. When carrots are done, remove from the “smoker” and place between two pieces of parchment. With a heavy ‘mallet’ smash the carrots flat.
Share this Recipe
Powered byWP Ultimate Recipe

Carrot Pancakes

Carrot Pancakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Carrot Pancakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
Servings:
Units:
Instructions
Carrot Buttermilk
  1. Blend 150 g raw carrots with 500g milk until mostly smooth. Strain through a fine mess strainer. Mix carrot milk with 2T lemon juice and let sit for 10-20 minutes. Measure 3/4 cup for pancake batter.
Carrot Pancake Batter
  1. Mix 1 g of salt with 125 g shredded/chopped carrots until moisture begins to draw out. Let sit for at least one hour. Squeeze liquid out of carrots through a kitchen towel until dry.
  2. In a bowl mix flour, sugar, baking powder, spices, salt, and 2 T brown sugar. Add the salted carrots to the dry and coat evenly.
  3. Mix the egg, carrot buttermilk, vanilla extract, and oil together and add to the dry carrot mix. Mix as little as possible to combine.
  4. Heat a skillet or non-stick pan over medium-high heat. Add one tablespoon of butter. Spoon pancake batter into the pan. Cook on one side until tiny bubbles start appearing on top of the batter. Flip. Cook on the other side until cooked through.
Share this Recipe
Powered byWP Ultimate Recipe

Roasted Radish and Herby Tahini Sauce

Roasted Radish and Herby Tahini Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A savory Roasted Radish dish, perfectly paired with a creamy Herby Tahini Sauce. Tender radishes, roasted to perfection and served with a delightful blend of tahini, lemon juice, garlic, and fresh herbs. A harmonious balance of flavors that will tantalize your taste buds and leave you craving more. Inspired by an original recipe created for Recipe for Success by Chef Alyssa Dole
Roasted Radish and Herby Tahini Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A savory Roasted Radish dish, perfectly paired with a creamy Herby Tahini Sauce. Tender radishes, roasted to perfection and served with a delightful blend of tahini, lemon juice, garlic, and fresh herbs. A harmonious balance of flavors that will tantalize your taste buds and leave you craving more. Inspired by an original recipe created for Recipe for Success by Chef Alyssa Dole
Ingredients
Radish Ingredients
Sauce Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
  2. Wash and dry the radishes and slice them with mandoline or sharp knife in 1/8-inch medallions. Then cut the medallions into half moons
  3. In a mixing bowl toss the watermelon radishes with the olive oil, salt and pepper.
  4. Spread them onto the lined sheet pan and roast for 10 minutes. Remove from the oven, flip the radishes and roast for 10 minutes more.
  5. Meanwhile prepare the sauce by combining the tahini, olive oil, lemon juice, garlic, green onion, mint, dill, parsley, water, salt and pepper in a blender or food processor and pulse until very smooth. Add more water if needed to reach your desired consistency.
  6. Spread a thin layer of sauce on each plate and top with the roasted radishes, a sprinkle of green onion and a pinch of salt and pepper if desired.
Recipe Notes

Use the sauce to make a slaw out of shredded radish, carrots and cabbage.

Share this Recipe
Powered byWP Ultimate Recipe

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Recipe adapted from loveandlemons.com
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Spaghetti Aglio e Olio
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Recipe adapted from loveandlemons.com
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Prepare the pasta according to the package directions, in a pot of salted boiling water, until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
  2. Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Stir and cook 30 seconds to 1 minute, until the garlic is lightly browned around the edges. Add the kale, salt, and several grinds of pepper and cook, tossing with tongs, until the kale is wilted, up to 1 minute.
  3. Add the spaghetti and toss to combine. Add ½ cup pasta water, lemon juice, lemon zest, and toss. If the pasta is seeming too dry, add the remaining ½ cup pasta water to create a light sauce.
  4. Season to taste. Garnish with parsley and serve with Parmesan or vegan Parmesan.
Share this Recipe
Powered byWP Ultimate Recipe

Creamed Swiss Chard With Bacon

Recipe adapted from thespruceeats.com

Creamed Swiss Chard With Bacon
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4-6 servings 10 mins
Cook Time
15 mins
Servings Prep Time
4-6 servings 10 mins
Cook Time
15 mins
Creamed Swiss Chard With Bacon
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4-6 servings 10 mins
Cook Time
15 mins
Servings Prep Time
4-6 servings 10 mins
Cook Time
15 mins
Ingredients
Servings: servings
Units:
Instructions
  1. Gather the ingredients.
  2. Wash chard and cut off thicker stems. Thinly slice the stems and chop leaves into 1/2- to 1-inch pieces.
  3. Steam or boil the stems for about 5 minutes.
  4. Then add chard and cook until wilted, about 4 minutes longer.
  5. Drain well, squeezing out excess moisture if necessary.
  6. In a medium saucepan over medium heat, cook the diced bacon until crisp; remove and set aside.
  7. Add onion and garlic and cook until onion is tender.
  8. Stir in the cooked drained chard and the reserved bacon; set aside.
  9. In a saucepan over medium heat, melt butter. Stir in the flour until smooth and bubbly.
  10. Add the half-and-half or milk and nutmeg. Cook, stirring, until smooth and thickened. Add salt and pepper, to taste.
  11. Add about 1/2 of the sauce to the chard, stirring to blend.
  12. Stir in more or all of the remaining sauce mixture, as desired.
Share this Recipe
Powered byWP Ultimate Recipe