Garlic Parmesan Roasted Carrots

 

Ingredients:

• 2 pounds (1kg) carrots, washed and halved
• 1/4 cup olive oil
• 4 large cloves garlic, minced (or 1 tablespoon minced garlic)
• 1/4 cup grated parmesan cheese
• 2 tablespoons Panko bread crumbs, (or normal breadcrumbs)
• Salt and pepper, to taste
• Fresh chopped parsley, optional

Preparation:

1. Preheat oven to 400°F (200°C). Lightly grease or spray a baking sheet with cooking oil spray.
2. Arrange carrots on baking sheet. Add the olive oil, garlic, parmesan, bread crumbs, salt, and pepper. Toss all ingredients together to completely coat the carrots. Spread out and bake for 20-25 minutes or until tender. Toss with a spatula halfway through.
3. Remove from oven and serve immediately. Top with fresh parsley if desired.

cafedelites.com

Carrot and Parsley Salad

 

Ingredients:

• 1 tablespoon white wine vinegar
• ½ tablespoon Dijon mustard
• 1 teaspoon sugar or maple syrup
• ½ teaspoon kosher salt
• 3 tablespoons olive oil
• 1 pound carrots, julienned (3 cups)
• 2 green onions
• 3 tablespoons chopped parsley

Preparation:

1. In a medium bowl, whisk together the white wine vinegar, Dijon mustard, sugar or maple syrup, and kosher salt. Gradually mix in the olive oil.
2. Julienne the carrots using a julienne peeler, with the grating blade on a food processor, or using the large grate holes of a box grater (this will do, but the pieces aren’t as pretty).
3. Thinly slice the green onions. Finely chop the parsley.
4. Add all the vegetables to the bowl with the dressing and stir to combine. Serve immediately or refrigerate for up to 3 days.

https://www.acouplecooks.com

Creamy Turnip Soup

 

Ingredients:

• 4 medium turnips (about 1 1/2 pounds) plus 1 1/2 cups thinly sliced turnip greens or spinach, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon butter
• 1 medium onion, sliced
• ½ teaspoon dried rosemary
• ½ teaspoon salt plus a pinch, divided
• ¼ teaspoon freshly ground white pepper plus a pinch, divided
• 4 cups reduced-sodium chicken broth
• ¼ cup shredded carrot
• 2 tablespoons thinly sliced scallion greens
• 2 teaspoons white-wine vinegar

Preparation:

1. Peel and slice turnips. Heat 1 tablespoon oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Add the turnips, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon white pepper; stir to combine. Cover and cook, stirring once or twice, for 10 minutes.
2. Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover, and cook until the turnips are tender, 10 to 12 minutes more.
3. Meanwhile, toss the turnip greens (or spinach) in a medium bowl with carrot, scallion greens, vinegar, the remaining 1 tablespoon oil, and a pinch of salt and pepper.
4. Puree the soup in the pan using an immersion blender or transfer it to a regular blender and blend until smooth. (Use caution when pureeing hot liquids.) Serve each portion of soup topped with a generous 1/4 cup of the salad.

https://www.eatingwell.com/recipe/252800/creamy-turnip-soup/

Chicken Tikka with Carrot Crepes

 

Ingredients (Chicken Tikka):

• 4 skinless chicken thigh fillets
• 2 tbs olive oil
• 1/4 cup (60g) tikka masala sauce
• 1 bunch rainbow baby carrots, trimmed, thinly sliced lengthways (we used a mandoline)
• 2 tsp apple cider vinegar
• 1/2 red onion, thinly sliced
• 4 baby cucumbers (cukes), halved lengthways
• 1 avocado, cut into wedges
• 1/2 cup loosely packed coriander sprigs
• 1/2 cup loosely packed mint leaves
• Thinly sliced green chili, lime wedges, lime pickle, Greek yogurt and nigella seeds, to serve

Ingredients (Carrot Crepes):

• 1 cup (150g) plain flour
• 1 1/2 cups (375ml) milk
• 100g finely grated carrot
• Olive oil spray, to grease

Preparation:

1. Preheat oven to 220°C. Grease a baking tray and line with foil. Top with a greased ovenproof wire rack.

2. Place chicken in a bowl. Rub with oil and tikka masala sauce. Place on prepared rack and place rack and tray on the top shelf of the oven. Roast for 22 minutes or until chicken is cooked through.

3. Meanwhile, place carrot, vinegar, and 1/2 tsp salt flakes in a bowl and toss to combine. Set aside to pickle slightly.

4. For the carrot crepes, place flour, milk, grated carrot, and 1/2 tsp salt in a food processor and whiz until smooth. Spray a non-stick 18cm frypan with oil. Add 1/4 cup (60ml) butter to the pan, swirling to coat. Cook for 90 seconds or until bubbles appear on the surface, then flip and cook for 1 minute or until set. Transfer to a plate and repeat with remaining oil and batter.

5. Thickly slice chicken and divide among serving plates. Add pickled carrot, onion, cucumber, avocado, herbs, chili, and lime. Serve with crepes, lime pickle, and yogurt sprinkled with nigella seeds.

https://www.delicious.com.au/recipes/roast-chicken-tikka-salad-carrot-crepes/xvBTwEPr?r=recipes/collections/tidz67vj

 

Daikon and Carrot Salad

 

Ingredients:

• 1 1/2 pounds daikon, peeled
• Kosher salt
• 1 pound carrots
• 1 tablespoon grated peeled ginger
• 3 tablespoons unseasoned rice vinegar
• 2 teaspoons fresh lime juice
• 1/4 cup vegetable oil
• 1 teaspoon toasted sesame oil
• 1 3/4 teaspoons black sesame seeds

Preparation:

1. Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
2. Make the dressing: Whisk the ginger, vinegar, lime juice, and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
3. Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
4. Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

https://www.foodnetwork.com/recipes/food-network-kitchen/daikon-carrot-salad-recipe-1928312

Spicy Kimchi Slaw

 

Ingredients:

• 8 scallions
• ½ cup kimchi, plus 1 Tbsp. juice from jar
• 2 Tbsp. seasoned rice vinegar
• 1 Tbsp. Sriracha
• 2 tsp. fish sauce
• 2 tsp. toasted sesame oil
• ¼ cup vegetable oil
• 1 small head of Napa cabbage
• 1 6" piece daikon, peeled, cut into matchsticks
• 2 cups store-bought shredded carrots
• Kosher salt
• Toasted sesame seeds and cilantro with tender stems (for serving)

Preparation:

1. Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With the motor running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.
2. Tear off leaves from cabbage until you get down to the crunchy white part. Rip outer leaves into 2" pieces. Thinly slice the core crosswise until you have about 6 cups; reserve the remaining cabbage for another use. Toss in a large bowl with daikon, carrots, and reserved scallion tops. Season with salt; pour reserved dressing over. Toss to coat, transfer to a platter, and top with sesame seeds and cilantro.

https://www.bonappetit.com/recipe/spicy-kimchi-slaw

 

Turnip Fried Rice

 

Ingredients:

• 2 large turnips, peeled and chopped
• 2 Tbsp avocado oil
• 2 large carrots, peeled and chopped
• 1 large crown broccoli, chopped
• 1 1/2 Tbsp minced ginger
• 3 Tbsp coconut aminos
• 1/2 tsp sea salt, to taste
• 3 large eggs, scrambled
• 3 green onion, chopped
• 1 Tbsp sesame seeds

Preparation:

1. Wash and peel the turnips. Chop them into 6 to 8 large chunks and place them in a food processor. Pulse until rice-sized pieces form. Note: You may need to stop the food processor a couple times to scrape the sides and continue processing.
2. Add all ingredients except the eggs, green onion, and sesame seeds to a large wok or skillet. Heat over medium-high and saute until much of the liquid has burned off and the turnip rice begins to stick to the pan, about 8 to 10 minutes.
3. Add the coconut aminos and stir well.. Toss in scrambled eggs, chopped green onion, and sesame seeds. Serve alongside your favorite entree.

https://www.theroastedroot.net/turnip-fried-rice/

Kale Salad with Carrot Ginger Dressing

 

Ingredients:

Carrot Ginger Dressing:

• ½ cup chopped roasted carrots, from 3/4 cup raw carrots
• 1/3 to ½ cup water
• ¼ cup extra-virgin olive oil
• 2 tablespoons rice vinegar
• 2 teaspoons minced ginger
• ¼ teaspoon sea salt

Salad:

• 1 batch Roasted Chickpeas
• 1 bunch curly kale, stems removed, leaves torn
• 1 teaspoon lemon juice
• ½ teaspoon extra-virgin olive oil
• 1 small carrot, grated
• 1 small red beet, grated*
• ½ watermelon radish, very thinly sliced
• 1 avocado, cubed
• 2 tablespoons dried cranberries
• ¼ cup pepitas, toasted
• 1 teaspoon sesame seeds
• Sea salt & Freshly ground black pepper

Preparation:

1. Make the dressing and roast the chickpeas: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the chickpeas with a drizzle of olive oil and sprinkle with pinches of salt and pepper. Place the carrot pieces for the dressing in their own corner on the baking sheet to roast alongside the chickpeas. Roast for 25 to minutes, or until the chickpeas are browned and crisp and the carrots are soft. Set the roasted chickpeas aside. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.

2. Place the kale leaves into a large bowl and drizzle with the lemon juice, ½ teaspoon of olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.

3. Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more good pinches of salt, and a few grinds of pepper, and toss. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.

https://www.loveandlemons.com/kale-salad/

Roasted Polano Soup

 

Ingredients:

• 1 pound poblano peppers about 8-10 poblano peppers
• 1 tablespoon olive oil
• 1 medium onion chopped (white or yellow)
• 1 medium carrot peeled and chopped
• 1 stalk celery chopped
• 3 cloves garlic chopped
• 1 cup chopped spinach loosely packed
• 2 tablespoons Cajun seasonings or use a Creole blend
• Salt and pepper to taste
• 2 cups chicken stock
• 1 cup milk
• ¼ cup Mexican crema or sour cream
• FOR SERVING: Spicy chili oil, chili flakes, pepper slices, fresh chopped parsley

Preparation:

1. Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
2. Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.
3. Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
4. Rough chop the poblanos and set them aside.
5. While the poblanos are roasting, heat a large pot to medium heat and add the olive oil.
6. Add the onion, carrot and celery and cook them down about 5 minutes to soften.
7. Add the chopped roasted poblano peppers, garlic, spinach, Cajun seasonings and salt and pepper. Cook another minute, stirring.
8. Add the chicken stock and milk and bring to a quick boil. Reduce the heat and simmer about 30 minutes to let the flavors develop.
9. Remove from heat and stir in the crema or sour cream until it is completely incorporated.
10. Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender in batches.
11. Serve in bowls and garnish with chili oil, chili flakes, pepper slices and fresh chopped parsley.

https://www.chilipeppermadness.com/recipes/roasted-poblano-soup/

Tomato Sauce

 

Ingredients:

• Tomatoes (about 5 to 6 lbs. for every quart of sauce that you want to make)
• Chopped onions (one medium onion per quart of sauce)
• Minced garlic (one to one-and-a-half cloves per quart)
• Olive oil
• Basil (1/2 tsp. per quart)
• Oregano (1/2 tsp. per quart)
• Salt
• Pepper
• Ingredients you may want to add: Carrots, Peppers, A small amount of sugar, Additional spices

Preparation:

1. Start by plunging your tomatoes into boiling water for one to two minutes. This will loosen their skins, so they're much easier to remove in the next step. Then, rinse the tomatoes in cool water to stop the cooking process, and set them aside to cool and drain.
2. Once the tomatoes are cool enough to handle, remove their skins, and cut out the spot where the stems used to attach to the tomatoes (this is referred to as coring the tomatoes). Then, slice the tomatoes in half, and scoop out the seeds. Don't worry if you miss some. A few left behind won't hurt a thing.
3. Add a small amount of olive oil to the bottom of a large pot (around 1/4 cup). Then, sauté the onions and garlic until they're soft (a few minutes should do it).
4. If you'd like to add carrots or peppers to your sauce, sauté them along with the onions and garlic.
5. Add the tomatoes and all of the remaining ingredients to your onion-garlic mixture, and bring the pot to a boil. Then, reduce the heat, and simmer uncovered until the sauce reaches your desired thickness. Stir frequently to keep the sauce from burning. This will take at least two to three hours but could take longer if there's a lot of water in your tomatoes (non-paste tomatoes tend to have more water content, but so do tomatoes grown during rainy years).

https://www.thespruceeats.com/how-to-make-tomato-sauce-1388960

Grilled Carrots

Ingredients:

• 2 pounds small to medium carrots, peeled and ends trimmed
• 2 tablespoons olive oil, divided
• 3/4 teaspoon coarse kosher salt, divided
• Freshly ground pepper, to taste
• 1 tablespoon lemon juice, or to taste
• 2 teaspoons harissa paste
• 2 tablespoons Chopped fresh mint

Preparation:

1. Preheat grill to medium- high heat. Turn off one burner on one side of the grill, or for charcoal fire, bank the coals to one side of the kettle.
2. Toss carrots with 1 tablespoon oil, ½ teaspoon salt and pepper. Grill, directly over the heat, turning often until charred in spots, 7 to 10 minutes. Transfer the carrots to the side of the grill with indirect heat, cover and let cook until they are tender, 17 to 20 minutes longer. Remove to a platter.
3. Stir the remaining tablespoon oil, lemon juice and harissa in a small bowl. Drizzle over the carrots. Top with mint and the remaining ¼ teaspoon salt. Serve warm or at room temperature.

https://www.healthyseasonalrecipes.com/grilled-carrots/

Quick Pickled Carrots and Daikon Radish

Ingredients:

• 300g / 10 ounces Korean radish or daikon radish, julienned
• 200g / 7 ounces carrots, julienned

PICKLE BRINE:

• 1 cup water
• 1 cup white sugar
• 1 cup apple cider vinegar (or rice vinegar)
• Pinch of salt

** Radish and carrot portion can be changed per your preference.

Preparation:

1. Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves (3 to 4 minutes). Stir occasionally. Remove from the heat and cool it down.
2. Place the julienned radishes and carrots into a sterile pickling jar and pour over the brine. Close the lid. Gently move the jar around a little bit to make sure the brine is touching the all radishes and carrots.
3. Leave the jar at room temperature for 3 to 4 hours then move to the fridge. Chill the pickles for 30 mins to 1 hour before serving for optimal taste.

https://mykoreankitchen.com/pickled-carrots-and-daikon-radish/

Cucumber Sushi

Ingredients:

FOR THE SUSHI

• 2 medium cucumbers, halved
• 1/4 avocado, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 2 small carrots, thinly sliced

FOR THE DIPPING SAUCE

• 1/3 c. mayonnaise
• 1 tbsp. sriracha
• 1 tsp. soy sauce

Preparation:

1. Using a small spoon, remove seeds from center of cucumbers until they are completely hollow.
2. Press avocado into the center of cucumber, using a butter knife to press inside the cucumber. Next, slide in bell peppers and carrots until the cucumber is completely full of veggies.
3. Make dipping sauce: combine mayo, sriracha, and soy sauce in a small bowl. Whisk to combine.
4. Slice cucumber rounds into 1” thick pieces and serve with sauce on the side.

https://www.delish.com/cooking/recipe-ideas/recipes/a58629/cucumber-sushi-recipe/

Collard Green Spring Rolls and Sunbutter Dipping Sauce

Ingredients:

SPRING ROLLS:

• 10 ounces extra-firm tofu* (optional to brush with tamari + roll in sesame seeds)
• 1 bundle collard greens (~11-12 large collards per bundle)
• 1 small red bell pepper (thinly sliced vertically)
• 1 1/2 cups bean sprouts
• 1 cup packed basil
• 1 cup finely sliced red (purple) cabbage
• 3 medium whole carrots (peeled and very finely chopped // I used my mandolin with the medium blade teeth)

SAUCE:

• 1/3 cup creamy unsalted sunflower seed butter
• 1 1/2 -2 Tbsp tamari (or soy sauce if not GF)
• 2-3 Tbsp maple syrup (to taste)
• 1/2 medium lime, juiced (yields ~2 Tbsp or 30 ml as original recipe is written)
• 1/2 tsp chili garlic sauce (or 1 thai red chili minced // or 1/4 tsp red pepper flake // amounts as original recipe is written)
• Hot water (to thin)

Preparation:

1. Start by wrapping your tofu in a clean, absorbent towel and setting something heavy on top (such as a cast-iron skillet) to drain the excess liquid.
2. In the meantime, prep the collard greens by chopping the stems off and using a small, sharp knife to slightly shave/trim down the thickness of the stems at the base of the leaf. This isn't a necessary step, but it will allow it to fold/roll more easily.
3. Next, prep vegetables and slice the tofu in long, rectangular cubes. Arrange on a tray or cutting board (see photo).
4. Prepare dipping sauce by adding sunflower seed butter, tamari, maple syrup, lime juice, and chili garlic sauce to a small mixing bowl and whisking to combine. Add enough warm water to thin into a thick but pourable sauce. Taste and adjust flavor as needed, adding more lime juice for acidity, chili garlic sauce for heat, maple syrup for sweetness, or tamari for saltiness.
5. Next, lay a collard green down on a flat surface, and near the stem, layer on basil, tofu, red pepper, cabbage, bean sprout, and carrot (see photo). Use your hands to fold the collard green over once so the fillings are secured inside, and then tuck in the sides of the collard green and continue rolling until you have a loose spring roll. Lay seam-side down on a serving platter and continue until all fillings are used - about 11-12 rolls (amount as original recipe is written // adjust if altering batch size).
6. To serve, I sliced my rolls in half and arranged them in a serving bowl with the dipping sauce (see photo). But you can also just leave them whole!
7. These keep extremely well in the refrigerator up to 3 days, and the sauce will keep for up to 5-7 days (stored covered, separately in the fridge).

https://minimalistbaker.com/collard-green-spring-rolls-sunbutter-dipping-sauce/

Indian Root Vegetable Curry

Ingredients:

• 2 tablespoons canola oil
• 1 medium onion, sliced vertically
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 tablespoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon cayenne pepper, or to taste
• 2 cups vegetable broth
• 1 can (15-ounce) coconut milk, regular or light
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium turnips, peeled and cubed
• 1 bunch turnip greens, coarsely chopped
• Salt and freshly ground black pepper
• Brown basmati rice, for serving

Preparation:

1. Heat canola oil in a large saucepan over medium-high heat. Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften. Add the garlic, ginger, turmeric, cumin, coriander and cayenne. Stir briefly (approximately 30 seconds) or until fragrant.
2. Add the vegetable broth, coconut milk, carrots and turnips. Bring to a boil, reduce heat to low, cover and simmer 15-20 minutes or until vegetables are tender.
3. Add the turnip greens in handfuls if necessary, allowing each to wilt. Season to taste with salt and black pepper.
4. Serve with brown basmati rice.

https://www.fromachefskitchen.com/indian-root-vegetable-curry/

Roasted Daikon Radish, Carrots and Peppers

Ingredients:

• 1 bunch daikon radishes, 3 daikons, scrubbed and sliced into 1/4-inch rounds
• 4 carrots, peeled and cut into 1/4-inch rounds
• 1 red bell pepper, thinly sliced
• 1 shallot, thinly sliced
• 2 tbsp extra virgin olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar

Instructions:

1. Preheat the oven to 400 degrees. Combine the daikon, carrots, red peppers, shallot and olive oil on a nonstick baking sheet. Season well with salt and pepper. Roast for 25-30 minutes, stirring once or twice until tender.
2. Drizzle the veggies with balsamic vinegar and return to the oven. Roast for an additional 5 minutes. Toss well and then transfer to a serving bowl.
3. Enjoy!

https://sarahscucinabella.com/2013/05/29/roasted-daikon-radish-carrots-and-peppers/

Pasta Fagioli with Escarole

Ingredients:

• 1 1/2 cups dried cannellini (white kidney) beans, soaked overnight
• 1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving
• 2 medium carrots, scrubbed, halved crosswise
• 2 stalks celery, halved crosswise
• 1 head garlic, halved crosswise; plus 2 cloves, chopped
• 6 sprigs parsley
• 1 sprig rosemary
• 2 bay leaves
• 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes, plus more crushed for serving
• Kosher salt, freshly ground pepper
• 3 tablespoons olive oil, plus more
• 1 large onion, chopped
• 1 (14.5-ounce) can whole peeled tomatoes
• 3/4 cup dry white wine
• 3 ounces dried lasagna or other flat pasta, broken into 1–1 1/2-inch pieces
• 1/2 small head escarole, leaves torn into 2-inch pieces

Instructions:

1. Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1 1/2 hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.
2. Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8–10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.
3. Add beans and their liquid; cook until flavors meld, 12–15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan and more chile.

https://www.epicurious.com/recipes/food/views/pasta-e-fagioli-with-escarole

Edamame Fried Rice

Ingredients:

• 1 cup uncooked short-grain brown rice
• 2 cups water
• 2 tablespoons extra-virgin olive oil
• 1/2 medium onion, diced
• 3 cloves garlic, minced
• 2 cups (8 ounces) shelled edamame
• 1 medium carrot, grated or diced
• 1 large egg, beaten
• 2 tablespoons fish sauce
• Fresh cracked black pepper, to taste

Instructions:

1. In a medium saucepan, combine the rice and water and bring to a simmer. Cover, reduce the heat to low, and gently simmer for 30-40 minutes or until the water is fully absorbed. Remove from heat, fluff the rice and set allow to cool to room temperature. (You can chill the rice to expedite the cooling.)
2. Heat a large skillet over medium heat. Add the oil, onions and garlic. Cook until soft, about 2 minutes.
3. Stir in the rice, breaking apart any clumps. Cook for about 3 minutes, or until rice is completely heated through, stirring constantly as it cooks.
4. Stir in the edamame and carrots. Cook for 2 minutes, or until heated through. Stir in the egg and fish sauce until well mixed. Cook for another 2 minutes, or until egg is fully cooked, stirring occasionally. Season with black pepper. Serve warm.

https://www.foodandwine.com/recipes/edamame-fried-brown-rice

Swiss Chard Slaw with Avocado Dressing

Ingredients:

• 1/4 cup very thinly sliced red onion (from about 1/4 medium onion)
• 1 tablespoon Mexican hot sauce, such as Tapatio or Cholula
• 1 medium bunch Swiss chard (about 8 ounces), preferably rainbow
• 1 large or 2 small carrots
• 1 medium avocado
• 1/2 cup packed fresh cilantro
• 1/4 cup vegetable oil
• 2 tablespoons lime juice
• 1 tablespoon water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• Black pepper
• 1/4 cup roasted pumpkin seeds, plus more for serving

Instructions:

1. Place the onion and hot sauce in a large bowl and toss to combine; set aside while you make the salad and dressing.
2. Cut and remove the stems of the chard. Stack the leaves and thinly slice crosswise into ribbons. Transfer to the bowl with the onions (do not mix). Peel and grate the carrot on the large holes of a box grater and add to the bowl of chard and onions; set aside.
3. Scoop the flesh of the avocado into a blender. Add the lime juice, cilantro, oil, water, cumin, and 1/4 teaspoon of the salt. Season with pepper, and blend until smooth. Taste and add more seasonings or lime juice as needed.
4. Transfer the dressing into the bowl of Swiss chard and add the pumpkin seeds and remaining 1/4 teaspoon salt.
5. Transfer the slaw to a serving bowl and top with more pumpkin seeds before serving.

https://www.thekitchn.com/recipe-swiss-chard-slaw-with-creamy-avocado-dressing-224496