Carrot

A Moroccan salad with an intriguing combination of flavors

This classic Turkish combination is gently flavored with dill, lemon, garlic, and a tiny bit of sugar. It looks wonderful on the serving dish. I use the frozen artichoke bottoms from Egypt, which I get in Middle Eastern stores, and fresh young peas that I am lucky enough to find already podded from my supermarket; however, frozen petits pois will do very well. If you want to use fresh artichokes, see page 8 on how to prepare them.

Carrot salads are very common in Morocco. This one is sold by street vendors and is particularly delicious. Use older carrots, which have a better taste than young ones.

These minty carrots are tasty and aromatic. Serve them hot or warm as an appetizer or to accompany grilled or roast meat or chicken.

Leeks and carrots both have a natural sweetness that mingles nicely. This is a mild and pleasant side dish, good with pasta, potatoes, and soy dishes.

I like to serve this with curries and grain pilafs. Try it with Long-Grain and Wild Rice Pilaf (page 99) or Fragrant Rice and Cashew Pilaf (page 100).

Here’s an easy way to enjoy a roasted effect with no cutting involved. It’s a good side dish to make while something else, like Shake-and-Bake Tofu, is in the oven (see the menu on page 138). This is one children are likely to go for.

Here’s a colorful side dish to serve with Asian-style rice, noodle, or tofu dishes.

Wild rice adds a nutty crunch and elegance to salads. This is a wonderful companion to squash dishes such as Stewed Spaghetti Squash, page 220. It’s also one of the first things I would consider packing for a fall hike or picnic. Look for long-grain and wild rice mix shelved near rice in well-stocked supermarkets.

In almost any barley dish I make, whether soup, salad, or pilaf, my flavoring of choice is nearly always dill. This duo seems to have a natural affinity for each other.

Here’s a nice change of pace from “white” coleslaw. It adds a refreshing note to spicy meals and adds vibrant color to the plate.

Mild and light, this is a good introduction to nearly any kind of meal. Use sweet, fresh carrots that aren’t the least bitter. Organically grown carrots are a good bet for optimal flavor.

This comforting classic thickens considerably as it stands, resulting in a generous quantity of soup. Each time you reheat it, thin it with additional water, and adjust the seasonings. Or, once your original batch cools, consider freezing half of it for later use. This soup is a meal in itself. All you need is a good bread and a salad—simple or bountiful, as you prefer.

This is the color of autumn.

These spring rolls are so fresh tasting that they’re addictive. The beet turns the noodles a pretty pink—way cool. Wear gloves when you cut up the beet so your hands don’t turn purple—not a festive look.

Simple ingredients with complexity and depth add up to an Italian classic. Oh, and did I mention this is mind-blowing? When purchasing the veal shanks, check that they are pink and smell sweet. The most important step in making Osso Buco is browning the meat. This develops a really rich brown color on the meat and adds a ton of flavor to the base of the sauce. Serve with Soft Polenta (page 244) or Garlic-Chive Mashed Potatoes (page 237). The gremolata is also good on a grilled fish.

This is a wonderful Greek-style one-dish meal or a side dish for a party. Roasting brings out the flavors of the vegetables. You can prepare all the vegetables except the potatoes ahead of time.

When carrots are roasted, they develop a sweet flavor that thyme enhances. I serve these carrots with a beef pot roast and roasted potatoes.

A pan of these vegetables cooks easily along with chicken, Cornish game hens, or pork roast. Consider adding a dessert to the oven, too. All three items can be baked on separate racks. Place the vegetables in the center and the dessert on the bottom rack.