Market Fresh: Russian Zucchini Dill Casserole

This is another Kazakh/Russian dish. My husband didn’t love this one as much as I did. I liked the flavors and textures together a lot! It is healthy and hearty. Dill is such a big part of many of the Kazakh dishes I’ve enjoyed. I will be growing it in my garden this year for sure!

RUSSIAN ZUCCHINI DILL CASSEROLE
adapted from Cooking for Kaz: Meals for Hope, Volume 2
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6 zucchini, sliced
3 med. carrots, peeled & chopped
2 c. onion, chopped
2 ribs celery, chopped
2 Tb. tomato paste
 3 T. fresh parsley, chopped
 2 Tb. fresh dill, chopped
Salt and pepper to taste
2 c. tomato juice
¾ tsp. sugar
1 ½ Tb. cider vinegar

Preheat oven to 375 degrees. In a large skillet or dutch oven, sauté carrots in water or vegetable stock over medium-high heat for about 5 minutes. Add the onion, celery, and zucchini and sauté, stirring, until all the vegetables are starting to tenderize.

Stir in the tomato paste and sauté for 3-4 minutes more. Remove from heat and stir in the parsley and dill. Mix the tomato juice with the sugar, vinegar, salt, and pepper. Stir this mixture in as well and just bring to a boil. Pour the mixture into a flat-bottomed heatproof casserole that will accommodate the entire amount. Bake in the oven until tender – about 40 minutes. Sprinkle with parsley before serving if desired.

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Market Fresh: Roasted Root Vegetables

We are entering the season of root vegetables – potatoes, carrots, turnips, parsnips and more. Roasting vegetables is one of my very favorite ways to enjoy the full flavor and get the benefits of the nutrients in the root varieties. As a side dish with a recent beef roast, I combined white potatoes, sweet potatoes, carrots, onions, and turnips. I drizzled a olive oil and a little butter (the flavor of the two together is wonderful!) and finished it with fresh ground salt & pepper. It roasted in a 400 degree oven for 30-45 minutes until the vegetables were tender.


Such a perfect and easy side dish with little effort. You can combine all kinds of different vegetables and use this same method. You can switch it up with fresh or dried herbs, using only butter or only olive oil. Just remember to keep the size of your vegetables fairly consistent.

Weekend Fare & Foodie Fridays

We enjoyed a yummy Asian Noodle Dish this week! I adapted it from a recipe I found and it was kind of lo-mein style dish. Everyone liked it – I would have added a few more chili flakes but kept it mild for the kids. This is super easy and very quick to prepare! It’s also a very flexible recipe, you could substitute whatever type of meat and vegetables you prefer.

ASIAN NOODLES
Print This Recipe

8 ounces of dried Asian noodles
1 bunch broccoli
1/2-3/4 c. sliced carrots
5 green onions, chopped
1/2 tsp. dried ginger or 2 tsp. fresh grated ginger
3 garlic cloves, minced
2 tablespoons oil
2 chicken breasts, cut into strips
1 to 1 1/2 tablespoons soy sauce
juice of 1/2 lemon
pinch of chili flakes (more if you like it spicy)
salt and pepper to taste

Cook the noodles according to the directions on their package.  Drain and keep warm until ready to toss into stir-fry mix.

Wash and chop vegetables (leave broccoli in small-medium florets and peel and cut stem) and cut chicken into chunks.

Heat a large skillet or wok over medium high heat, add 2 tablespoons oil and chicken.  Stir-fry it for a few minutes until golden, then move the chicken onto a plate.

Put the garlic, ginger, and vegetables EXCEPT green onions, in the frying pan with a little more oil.  Stir-fry them for 5-6 minutes, turning them all the time.  Add the chicken, green onions, and drained noodles.  Mix everything together.

Blend the soy sauce and lemon juice together, then pour over chow mein mixture.  Salt and pepper to taste.  Cook for 2 more minutes to heat through. Enjoy!  

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FOODIE FRIDAYS!

Welcome to another edition of Foodier Fridays! There is so much we can learn and share from one another! We hope you will find this feature encouraging and inspiring.

Here are just a few guidelines for participating in Foodie Fridays:
1) Leave a link to your post with Mr. Linky (you can also click on Mr. Linky to check out who has linked up!).
2) Your entry can include a recipe, a kitchen success, an ingredient, a tradition, a book/magazine/restaurant review, a favorite (or not) tool or gadget, food photos, recipe website, a food memory, a cooking or eating experience or anything food related.
3) Please link back here in your participating post.

Hope you have fun, meet new people, learn a few things, feel encouraged, and find inspiration as you cook, bake, and entertain!

Weekend Fare: Easter Brunch

I love holidays and Easter is the one I most often host for my great big family! Planning the menu, setting the table, designing the favors/placecards, and then actually cooking are all so fun for me.


For the past couple of years, I have done an Easter brunch with ham as the centerpiece. I’m always looking for an excuse to serve brunch. Unfortunately, I’m not hosting this year since we are still living in a hotel from the smoke damage a couple of weeks ago. We are making the best of it and I will still be helping with some of the cooking at my parent’s house and I’m planning to do the favors. Anyway, here are a few recipes that we enjoy for a special brunch.

I often use asparagus and tomatoes with a balsamic vinaigrette so I’m posting two version of this recipe but only have one photo. These are both beautiful with lots of color!


MARINATED VEGETABLE SALAD
Print This Recipe

1 pint cherry tomatoes, halved
1 bunch asparagus, blanched and sliced into 1 inch pieces
3 carrots, peeled and sliced into coins
1 english (seedless) cucumber, sliced or diced
Italian dressing (you can buy this or make your own)
Salt & Pepper to taste

Combine all vegetables in a pretty serving dish. Season with salt & pepper. Dress with Italian dressing and toss. Allow salad to marinate for at least 30 minutes before serving. Serves 8 or so.

TOMATO ASPARAGUS SALAD
Print This Recipe

2 bunches asparagus, blanched and cut into 1-inch pieces
2 pints tomatoes (I use cut up campari or romas, cherry, and sometimes yellow pear)
salt & pepper to taste
Olive oil
Balsamic vinegar

Combine tomato and aspargus. Season with salt & pepper. Dress with twice as much olive oil as balsamic vinegar (or you can purchase a Balsamic Vinaigrette (Newman’s Own is excellent). Toss to coat. Makes 8 servings or so.

These tiered platters make fruit presentation gorgeous! For Easter, I would add strawberries even though it’s a little early for them, I love that they remind me of spring! You can use whatever seasonal fruits you want. Arrange them on a platter and serve with this simple dip.


GREEK YOGURT FRUIT DIP
Print This Recipe

1 – 16 oz container plain greek yogurt
1/4. honey
1/2 tsp. cinnamon

Combine all ingredients. You can add more honey if you prefer it sweeter. Serve with fresh fruit.

I made these blueberry lemon scones and they were delicious! They are also beautiful! Lemon is another spring-y flavor to me. So these would be an excellent brunch addition.


BLUEBERRY LEMON SCONES

(adapted from food network)
Print This Recipe

2 c. all-purpose flour
1 Tb. baking powder
1/2 tsp. salt
2 Tb. sugar
5 Tb. unsalted butter, cold, cut in chunks
1 c. heavy cream, plus more for brushing the scones
1 c. fresh or frozen blueberries
1 Tb. fresh lemon zest

Lemon Glaze
1/2 c. freshly squeezed lemon juice
2 c. confectioners’ sugar, sifted
1 lemon, zest finely grated
1 Tb. butter, melted

Preheat the oven to 400 degrees F.

Sift together the dry ingredients. Using 2 knives or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Stir in the lemon zest. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

For the glaze, combine the lemon juice, sugar, zest, and melted butter. Whisk to incorporate and remove any lumps. Drizzle on warm scones.

Weekend Fare: Irish Feast

These Irish recipes are simple, traditional, and great for weekend cooking or for your St. Patrick’s Day celebration!


CORNED BEEF & CABBAGE*
(Recipe adapted from Better Homes & Gardens)
Print This Recipe

2- to 2-1/2-lb. corned beef brisket
1  tsp. whole black pepper*
2  bay leaves*
4  med. potatoes, peeled & quartered
5 med. carrots, peeled & quartered
2 med.- lg. onion, cut into 6 wedges
1 sm. cabbage, cut into 6 wedges
Salt and black pepper (optional)

Trim fat from meat. Place in a 4- to 6-quart Dutch oven; add juices and spices from package of corned beef. (*Add pepper and bay leaves if your brisket doesn’t come with an additional packet of spices.) Add enough water to cover meat. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until almost tender.

Add potatoes, carrots, and onion to meat. Return to boiling; reduce heat. Simmer, covered, for 10 min. Add cabbage. Cover and cook for 15 to 20 min. more or until tender. Discard bay leaves. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter. If desired, season to taste with salt and black pepper and serve with horseradish or mustard. Makes about 6 servings.

*You can use a larger piece of meat and more vegetables, just add the seasonings listed in addition to the packet included in the meat.

This homemade horseradish sauce made the meal! So delicious and so easy!

HORSERADISH SAUCE
(Recipe from Food Network Kitchens)
Print This Recipe

3/4 c. mayonnaise
3/4 c. sour cream
1/4 c. plus 2 Tb. jarred grated horseradish (with liquid)
1/2 tsp. grated lemon zest
2 tsp. kosher salt
Freshly ground black pepper

In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 min. before serving.

Makes about 1 3/4 cups.

This bread is amazing! So moist and flavorful. It does not have a strong beer flavor – simply wonderful. We especially liked it warm with a little butter.
GUINNESS BREAD
(Recipe adapted slightly from allrecipes.com)
Print This Recipe

1 c. regular rolled oats, plus 1-2 Tb. additional
2 c. whole wheat flour
1/2 c. brown sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/4 c. melted butter
2 tsp. vanilla extract
1 c. buttermilk
1 (12 oz.) can or bottle Guinness® beer

Preheat oven to 425 degrees F. Grease an 8×8 inch baking pan.

Mix together the oats, flour, sugar, baking soda, baking powder, and salt in a bowl. In a separate large bowl, stir together the butter, vanilla, buttermilk, and Guinness® beer. Pour the flour mixture into the beer mixture, and gently stir until well blended. Pour batter into the prepared baking pan, and sprinkle with additional oats.

Bake in preheated oven for 30 min., then turn the temperature down to 400 degrees F and bake for an additional 10-15 min. until knife inserted comes out clean and top is a dark golden brown. Allow to cool for 30 minutes before turning out onto a wire rack.

This cake calls for 2 lbs. of raisins and makes a HUGE cake. I didn’t have whisky on hand, so went without – really, it would be better with! It would make it so moist and wonderful! I also think a lemon sauce or creme fraiche or even freshed whipped cream would have been so delicious with it.

IRISH RAISIN CAKE
(Recipe from Food Network – Ann Rafferty)
Print This Recipe

2 1/2 c. of buttermilk
2 c. of sugar
5 c. of flour
2 sticks of butter
5 eggs
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
2 tsp. baking soda
Dash of salt
1 (16-oz box) of brown raisins
1 (16-oz) box of golden raisins
1/2 c. whiskey, optional

Preheat oven to 325 degrees and grease a Dutch Oven. Cream sugar and butter in large bowl. Add in eggs one at a time. Add seasonings. Mix baking soda into the buttermilk. Alternate adding flour, buttermilk and raisins into mix. Bake for 2 1/2 to 3 hrs. in covered Dutch Oven (I baked mine in a greased, covered family size skillet – not cast iron – and it took about 1 1/2 hrs. Cake is finished when knife inserted into middle comes out clean.

Optional- pour 1/2 cup of whiskey over cake immediately after removing from oven. Cake is best when cut after a few days.

Weekend Fare: Oven Stew

My mom often made this oven stew when we were growing up and we loved it! It can be slow-cooked in the oven or layered into a crockpot. It’s great for putting in the oven on Sunday morning before church and coming home to a wonderful and fragrant meal. You can make it stretch your meat or make the meat a star – whatever you prefer. I like it paired with salad and fresh bread. It’s perfect for weekend company and any extra makes delicious leftovers. This stew is one of my favorite comfort foods.

OVEN STEW
Print this Recipe

8 potatoes, medium diced
10-12 carrots, peeled and sliced
1 lg. onion, sliced
1 can green beans (drain juice & save)
2 stalks celery, diced (opt.)
1-3 lbs. stew beef
1 8oz. can tomato sauce
2 Tb. cornstarch
Salt & Pepper

Layer in lg. casserole: meat, potatoes, carrots, onions, beans, and celery. Combine tomato sauce, reserved bean liquid, and water to make 2 c. Add 2 Tb. cornstarch and mix together. Sprinkle 1-2 tsp. salt and 1/2-1 1/2 tsp. pepper over layered stew. Pour liquids over all. Cover and bake at 250 degress for 5 hrs. May be assembled and refrigerated to bake later.

Off the Shelf: January Magazines

Here are our January magazine reviews! Also this is the last day to enter our calendar giveaway!

EVERYDAY FOOD (Alaina) – This issue is packed full of recipes. It includes several “light” recipes heading into the new year with health and diet resolutions. It also features a great section with citrus recipes. I especially think the Fresh Orange and Yogurt Tart looks wonderful. They also have a nice section on stir-fry!

I decided to try the Chickpea Curry – it’s vegetarian. My older kids thought it was a little too spicy but the youngest really liked it. It has an international flavor and is definitely curry. It was quick and easy to put together. You can serve this by itself or over couscous or rice. I like the addition of the lemon wedge – I squeezed it over right before eating and it added some freshness but was not over-powering.

QUICK CHICKPEA CURRY
(Everyday Food, January/February 2010)

1 Tb. olive oil
1 lg. yellow onion, diced
3 garlic cloves, minced
1 Tb. curry powder
1 cinnamon stick (3 inches)
ground cloves
2 cans (15-oz. each) chickpeas (garbanzo beans), rinsed and drained
3 Tb. ketchup
coarse salt and ground pepper
chopped cilantro and lemon wedges (opt.), for serving

In a large skillet, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until dark brown around edges about 6 minutes. Add garlic, curry, cinnamon, and pinch of cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 tsp. salt, 1/4 tsp. pepper, and 2 c. water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover and increase heat to medium-high (I removed the cinnamon stick at this time); cook until sauce is lightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges along-side if desired.

COOKING LIGHT (Alaina) – This issue features quite a number of seafood recipes but it also include a variety of other proteins and main dishes. There are several soups and several vegetarian recipes.

The cover boasts superfast comfort foods and tips for eating healthier in 2010. The photos are (as always!) beautiful and inspiring. The Upside-Down Fudge-Almond Tart looked delicious and I really would like to try the Grown-Up Grilled Cheese. I tried the Carrot Cake Pancakes and they did not disappoint. They were quite good topped with the suggested honey butter and even though it doesn’t keep it quite as light, we added a bit of pure maple syrup drizzled on top. Yum!

CARROT CAKE PANCAKES
(Cooking Light, Januray 2010)

5.6 oz. flour (about 1 1/4 c.)
1/4 c. choppe walnuts, toasted (I didn’t have walnuts so I subbed pecans)
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 c. brown sugar
3/4 c. low-fat buttermilk
1 Tb. canola oil
1 1/2 tsp. vanilla extract
2 lg. eggs, lightly beaten
2 c. carrot, finely grated (about 1 lb.)

Cooking Spray
3 Tb. butter, softened
2 Tb. honey

Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring until just moist. Fold in carrots.

Heat a large nonstick skillet over medium heat (I used my electric griddle). Coat pan with cooking spray. Spoon batter by 1/4 c. into mounds in skillet, spreading with a spatula. Cook for 2 min. or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over and cook 1 min. or until borroms are lightly browned. Repeat until all batter is gone.

Combine buter and honey in a small bowl and serve with pancakes. Yields 12 pancakes (about 6 servings)

FOOD NETWORK (Alaina) – Perhaps the best feature of the January issue is the 50 dips pull-out. They have quite the variety of dips for your next party including several hummus recipes, aiolis, and southwest dips.

I thought their cupcake recipes looked divine. The White Chili With Quick-Roasted Garlic sounded good and as did the Bourbon Praline Cake, the Truffles, and the Hot Wings with Blue Cheese-Yogurt Sauce. If you are hosting a super-bowl party or any kind or party this would be a great issue for you!

I must mention that the section on Fast-Food Fix was quite disappointing to me. It seemed that it would be equivalent, healthy recipes – instead it used drive-through sandwiches and fillings to make different dishes. Not my cup of tea and far too many pages were devoted to it (four). Hopefully they will leave fast-food at the drive-through and come up with some creative alternatives in the future.

BON APPETIT (Heather) – This is Bon Appetit’s “review of the year” issue. In it you will find the dish of the year, cuisine of the year, ingredient of the year, party of the year, desserts of the year, and getaway of the year.

In the “fast, easy, fresh” section you will find a scrumptious looking Chocolate Nut Tart with Dried Fruit, Pork Tenderloin with Pears and Shallots, and Lentil Soup with Spicy Italian Sausage to name a few. Fennel is their ingredient of focus this month, with four recipes to try, including the Spicy Spaghetti with Fennel and Herbs which I tried and loved.

The rest of the magazine is devoted to large and beautiful articles on each of the “of the year” topics, including numerous recipes, complete with gorgeous pictures.

SPICY SPAGHETTI WITH FENNEL AND HERBS
(Bon Appetit, January 2010)
Print this recipe

3 ounces pancetta (or regular bacon)
1 Tbsp. olive oil
3 garlic cloves, chopped or pressed
2 large red jalapeno chiles, seeded, finely chopped (about 1/4 cup) — I omitted these for our family
2 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached (I used one)
1 1/2 c. low-salt chicken broth
4 Tbsp. finely chopped fresh Italian parsley, divided
2 Tbsp. fresh lemon juice
1 1/2 tsp. crushed fennel seeds
1 pound spaghetti
2 Tbsp. extra-virgin olive oil
1 1/2 c. finely grated Pecorino Romano or Pecorino Toscano cheese, divided

Saute pancetta in large skillet over medium heat until pancetta is golden. Using slotted spoon, transfer pancetta to paper towels. Add 1 Tbsp. oil to drippings in skillet. Add garlic and chiles; saute over medium heat 1 minute. Add fennel; cook until beginning to soften, 5 minutes. Mix in broth, 2 Tbsp. parsley, lemon juice, and fennel seeds. Bring to a boil. Reduce heat to low, cover, and cook until fennel is very tender, 20 minutes. Remove from heat. Season with salt and pepper.

Cook pasta until tender; drain. Reserve 1 cup cooking liquid. Return pasta to pot.

Uncover skillet with fennel mixture and return to high heat. Cook until almost all liquid is absorbed, about 4 minutes. Add fennel to pasta. Stir in 2 Tbsp. oil, 1/2 c. cheese, and pancetta. Add cooking liquid by 1/4 cupfuls if dry. Toss pasta; transfer to serving bowl. Sprinkle 2 Tbsp. parsley over. Serve with cheese.

NOTE: Since most of my family does not like very spicy, I omitted the jalapeno chiles and substituted most of the grated Pecorino Romano with 1 c. grated pepper jack cheese. I then just garnished the top of the spaghetti with freshly grated Parmesan. The dish was delicious!

MARTHA STEWART LIVING (Heather) – I don’t often consider reviewing MS Living for this blog because it is more than just a food magazine and often its recipes are a little “over the top.” However, I was delighted to find a number of recipes in this issue which sounded very good and didn’t look that complicated. The first set of recipes comes under the title Dinner in No Time Flat and is a collection of three main dishes based on paillards (pieces of meat that are pounded thin) cooked in a saute pan and finished with a sauce made in the very same pan. Included in the article are Chicken with Lemon Butter Sauce, Pork with Sour Cream-Paprika Sauce, and Veal with Mushroom, Mustard, and Sherry Sauce (for which I may substitute chicken). Cooking paillards in a saute pan is one of my favorite, easy dinners and I can’t wait to try these new versions!

Later on in the magazine there is a whole article devoted to chicken soup, with four options pictured just calling my name to be made. Recipes include Basic Chicken Soup, Thai Chicken Soup, Colombian Chicken Soup, and Spicy Indian Chicken Soup. Immediately following is a helpful article on Fresh Thinking: Organic, Local, Seasonal, meant to help you out when you go to the grocery store. The article includes The Clean 15 and The Dirty Dozen — foods with the lowest pesticide residue and foods with the highest pesticide residue. Of course there are other recipes and articles, including a focus on cabbage, and a menu featuring a hearty winter-vegetable soup with popovers. Yum!

MARY JANES FARM (Heather) – I also wanted to mention a magazine that has just come to my attention this week. Mary Janes Farm dubs itself “the everyday organic lifestyle magazine”. Sort of a Country Living for those interested in organic, simple, and seasonal. It includes a large section on food (this issue includes a great mini-section on an organic, gluten-free valentine’s day), as well as sections on gardening, community, quilting & stitching/crafting, city and town “farming”, and natural home care. Next time you are by a magazine stand, you’ll have to have a look!

Market Fresh: Carrots

Carrots are often so present in our lives that we forget to take notice of them or use them as the highlight of a meal. Carrots are plentiful at this time of year, having been harvested in the fall and put in cold storage where they keep well through the winter.

There are a multitude of uses for carrots: soups, salads, side-dishes, carrot cake, carrot muffins, carrot souffle, carrot pudding, carrot bread, and as an addition to roasted vegetables, to name a few.

Today I have two recipes for carrots. The first is Carrot & Coriander Soup or perhaps it would be better “Americanized” by the title Carrot & Cilantro Soup. Cilantro, in most of the world, is known as coriander. This soup is a gentle, almost sweet soup, flavored with ground coriander and finished with fresh cilantro/coriander.

CARROT & CORIANDER SOUP
(adapted from a recipe at apotofteaandabiscuit.blogspot.com)

2 Tbsp. canola oil (or other mild oil)
2 medium onions, chopped
2 pounds carrots, peeled and chopped
1-2 tsp. ground coriander (depending on taste)
vegetable stock — enough to cover vegetables
1/2 bunch fresh cilantro, roughly chopped
salt & pepper
cream or sour-cream or creme fraiche for serving

Heat oil in a large soup pot. Add chopped onions and carrots and cook over medium heat until beginning to soften — 4-7 minutes. Stir in the ground coriander and cook for another minute.

Add the vegetable stock, just covering the vegetables. Bring to a boil and simmer until the carrots are tender.

Puree soup in a blender or with a hand blender until smooth. Return to pan, reheat briefly. Add salt and pepper to taste. Stir in the fresh chopped cilantro and serve with a dollop of sour cream, creme fraiche or a bit of heavy cream poured over. Garnish with additional chopped cilantro. Serve with bread and salad.

Serves 6.

This carrot salad is a quick dish I’ve made time and again, especially when I don’t have any fresh greens in the house and need a salad to accompany dinner.

CARROT SALAD
(from Everyday Food magazine)

2 Tbsp. olive oil (I use canola)
1 Tbsp. white-wine vinegar (I use red wine if I don’t have white)
1 tsp. Dijon mustard
1/2 tsp. sugar
salt & pepper
4 medium carrots, coarsely grated
1/3 c. raisins (or less)

In a medium bowl, whisk together oil, vinegar, mustard, and sugar; season with salt and pepper. Add carrots and raisins. Toss to combine.

Serves 4.