Connect with us

Vegetarian Recipes

Carrot, Dill & White Bean Salad

I bought a single bunch of bushy-topped carrots the other day. At first glance it was a good looking cluster – bright orange in color with vibrant greens still attached. But it was on second glance that I noticed the tiny carrots nestled beside their larger brothers and sisters. Some of the smallest carrots were no thicker than a knitting needle, not much longer than my pinky finger. I snacked on those after a quick rinse. The bigger guys I put to work in this skillet-tossed, herb-flecked white bean salad.

A Simple Skillet Bean Salad

This recipe isn’t complicated. Warm, coin-shaped slices of golden, pan-fried carrots, white beans and chopped herbs are tossed with a tangy-sweet lemon shallot dressing. It tastes good the day you make it, even better the day after. And although it’s certainly not as pretty, in my opinion, it might taste best on day three as the shallots infused the beans and the lemon mellowed.

The Details

  • Carrots: When shopping for carrots, look for young carrots with their greens still attached. This is one way you can get a good sense of whether the bunch is fresh or not. Can you use standard grocery store carrots? Sure! Look for bunches with smaller carrots if possible. Or if those aren’t available, trim your carrot coins into half moons.
  • Beans: On the bean front, I tend to cook the beans from scratch. I like a creamy, smallish white bean for this salad. Alubia beans,  Peruano beans, and cannellini beans have all worked great. And yes! You can use well-drained canned white beans if you want to throw this together on a whim.
  • Herbs: I starting making this bean salad with dill. I like how dill is always a bit unexpected, and it works beautifully to cut the creaminess of the white beans, while maintaining an ability to stand up to the shallots and lemon juice. Basil is a nice alternative if you’re out of dill. Cilantro is great. I mean it’s hard to go wrong with your herb component. Use what you have.

Baby carrots and white beans

Make a Meal of It

This recipe has now been in our repertoire for a few years. One of my favorite things to do is make a double batch. It can hang out in the refrigerator for a couple days, no problem, and makes a great side to many meals. That said, I often turn it into a favorite dinner. Tossing the bean salad with any short pasta like penne, radiatore, or rigatoni and a bit of goat cheese is fantastic. To get a bolt of green into in the mix I often add broccoli florets, or asparagus segments to the pasta water at the last minute. Re-season with salt and lemon juice if needed.

Variations

There are so many different ways to re-mix this bean salad. Once you have the base of skillet beans and carrots, playing around with the dressing can take it in dramatically different directions. For example, you can skip the lemony-shallot dressing and use a thinned out pesto instead. The crushed walnut sauce I use here is another option.  I’ve also done a roasted red pepper puree thinned out with olive oil and boosted with cayenne for another twist.

Rachel D. mentioned in the comments, “…I added fava beans that I found at the UN Plaza farmers market (I thought fava season was over but I guess not!) and some preserved lemon. Also added less than the 2 tb sugar and it was sweet enough.” Love this idea.

Continue reading Carrot, Dill & White Bean Salad on 101 Cookbooks

Continue Reading
Advertisement

Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

Continue Reading

Trending