Maui Girl Cooks

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti

Tag Archives: vegetables


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Grated Carrot Salad with Cherries & Pine Nuts

One of my favorite additions to my cookbook collection in 2014 is David Leibovitz’s My Paris Kitchen.  It is on my headboard for bedtime reading, and I am almost finished reading it from start to finish.  Each recipe is one to two pages and is enhanced with a story.  So far, I have only prepared this carrot salad, but I will definitely be making many more recipes from this book. . .  Shakshuka, buckwheat crepes with ham, cheese and egg, French lentil salad with goat cheese and walnuts. . .where shall I begin?

According to Leibovitz, everyone of French ancestry has the knowledge to make grated carrot salad in their DNA; recipes can vary from person to person, because there is no one recipe that everyone uses.  We enjoy Leibovitz’s take on this French classic.  My husband added tart dried cherries & pine nuts to the carrot salad one night and it tasted great;  I highly recommend it!  The dried fruit adds a lovely sweet counterpoint to the tart dressing, and the pine nuts are a little earthy. . .a great combination.  It’s a bright & pretty salad that is quick to make & lasts for a few days in the refrigerator.  If you have an abundance of carrots, it’s a fast way to use them up quickly.  Give it a try & see what you think.

Grated Carrot Salad
from David Leibovitz’s My Paris Kitchen

2 lbs  {900 gm} carrots, scrubbed and peeled

1/4 cup extra virgin olive oil

2 tbsp freshly squeezed lemon juice from 1 lemon

1 tsp sea salt or kosher salt

1 tsp Dijon mustard

1/2 tsp granulated sugar or honey

3 tbsp minced fresh Italian parsley, chervil or chives

Grate the carrots on the large holes of a box grater, or in a food processor fitted with a large shredding disk.

In a large bowl, whisk together oil, lemon juice, salt, mustard and sugar or honey.  Toss the grated carrots & the fresh herbs in the dressing.  Serve on plates garnished with additional fresh herbs.

Serves 6

Notes:

  • Meyer lemon juice works great here, if you have one.

 

 

Grated Carrot Salad with Cherries & Pine Nuts
slightly adapted from David Leibovitz’s My Paris Kitchen

2 lbs  {900 gm} carrots, scrubbed and peeled

1/4 cup extra virgin olive oil

2 tbsp freshly squeezed lemon juice from 1 lemon

1 tsp sea salt or kosher salt

1 tsp Dijon mustard

1/2 tsp granulated sugar or honey

dried tart cherries, as many as you’d like

pine nuts, as many as you’d like

Grate the carrots on the large holes of a box grater, or in a food processor fitted with a large shredding disk.

In a large bowl, whisk together oil, lemon juice, salt, mustard and sugar or honey.  Toss the grated carrots, cherries and pine nuts in the dressing.

Serves 6

Notes:

  • Raisins are great here, if that’s what you have.
  • Another nut can stand in for pine nuts, if you prefer.

 

Bon appetit!

Mele Kalikimaka & Hau’ole Makahiki Hou!


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“Large, naked, raw carrots are acceptable as food only to those who live in hutches eagerly awaiting Easter.”  Fran Lebowitz

I’m okay with raw carrots, I really am.  But I think carrots really sing when they are cooked.  They belt out their ultimate deliciousness when they are roasted.

You know how roasting vegetables caramelizes them and makes them nice and sweet?  And tender and delicious?  Well, dribble some coconut oil and a heavy dusting of Moroccan spices into the mix and you’ve got a winner.  I would be proud to serve these vegetables to anyone.  Next time I will add some chunks of onion and garlic.  Make a lot, because you will not want to run out.  Consider yourself warned!

Roasted carrots and potatoes with Moroccan spices final
Roasted Potatoes & Carrots with Coconut Oil & Moroccan Spices

1 large potato {peeled if not organic}, cut into chunks
3 large carrots {peeled if not organic}, cut into chunks
1 medium onion, cut into chunks
Coconut oil
Freshly ground salt & pepper
Moroccan Spice Mix {recipe below}
2 cloves of garlic, mashed into a paste

Cut the potatoes, carrots & onions into pieces that will cook in about the same amount of time.  Put in a bowl large enough to comfortably {& neatly} toss the vegetables with the coconut oil & seasonings.  Start with about 1 tbsp. of coconut oil; if that coats all the vegetables nicely, then that’s enough-you don’t want greasy vegetables.  Season with plenty of freshly ground salt and pepper, and a generous dose of the Moroccan Spice Mix.  Line a sheet pan with foil, then spray with pan spray to prevent sticking {I used coconut oil spray}.  Arrange the vegetables on the pan in a single layer.  Roast in a 375 degree oven, stirring occasionally, for about 30 minutes.  You can leave them in for a while after they are tender, because they will turn a lovely golden brown, which makes them super tasty.  When they are golden brown, put them back into the big bowl.  Add the garlic paste and mix it all up.  The heat from the vegetables will cook the garlic and impart a delectable garlic flavor.

Serves about 3 roasted vegetable lovers

Moroccan Spice Mix

2 tsp ground cumin {preferably whole seeds toasted, then ground}
1 tsp ground coriander
1/2 tsp chili powder  {I used my homemade chili powder; use whatever chili powder you like}
1 tsp sweet paprika
1/2 tsp ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
Pinch of ground cloves
Mix it all up & store in a tightly lidded jar.

Homemade Chili Powder

3 T sweet paprika
1 T ground cumin {preferably whole seeds toasted, then ground}
2 T oregano {preferably Mexican}
1 tsp ground cayenne pepper
1/2 tsp garlic powder {yes, there is the occasional use for garlic powder!}
1 whole dry ancho chile, broken up
1/2 tsp celery seed
1 tsp coriander seed

Put all ingredients into a small food processor or blender, and process until the pieces of ancho chile are ground.  Store in a tightly lidded jar.

Bon Appetit!