Tag Archives | Carrots
Buffalo and Mushroom Loaf with Caramelized Onions

Buffalo and Mushroom Loaf with Caramelized Onions

Continuing my buffalo kick with this easy, vegetable-filled meatloaf, made without grain-based fillers.  Things like bread and oats have traditionally been added to meatloaf to stretch the meat, but they are not really needed as a binder. For this recipe I added finely chopped cremini mushrooms and carrot to the ground buffalo, and topped it […]

Read full story Comments { 7 }
Red Wine-Braised Buffalo Short Ribs

Red Wine-Braised Buffalo Short Ribs

While I typically try to locally-source any meat in our diets, after reading Buffalo for the Broken Heart I became a fan of Wild Idea Buffalo.  The book is an excellent read, and the overall philosophy regarding sustainable and humane practices is one I support.  Given that, I recently ordered some of their products, including […]

Read full story Comments { 6 }
Roasted Carrot and Parsnip Soup with Polenta Croutons

Roasted Carrot and Parsnip Soup with Polenta Croutons

I decided to buck the holiday cookie trend and give you this easy, luscious, roasted vegetable soup recipe.  This is elegant in its simplicity and would be a lovely addition to a holiday meal–or it might be a great way to detox after a weekend of holiday splurging.  Your call. For this recipe I used […]

Read full story Comments { 21 }
Carrot Cake Ice Cream with Cream Cheese Frosting Swirl

Carrot Cake Ice Cream with Cream Cheese Frosting Swirl

It’s almost time to pack up the ice cream maker and start cranking up the oven, but I wanted to share this summer-to-fall transition ice cream that really does taste like carrot cake.  We got a bunch of beautifully sweet little carrots from the C.S.A., and carrot cake is Harrison’s favorite dessert, so…it seemed logical. […]

Read full story Comments { 19 }
DSC02008

Street Food Series: Bunny Chow

Bunny Chow has nothing to do with lettuce.  According to Troth Wells, author of The World of Street Food, this dish of lentil curry served in a container of bread had its origins in apartheid policies.  Segregation rules meant that restaurants could not serve “colored” people, so curry shops came up with an ingenious take-out […]

Read full story Comments { 6 }
Soft Polenta with Poached Egg and Tomato Ragu

Soft Polenta with Poached Egg and Tomato Ragu

On Friday I met my friend Deb for lunch at Boulder’s Cafe Aion, and my lunch was so memorable I have been wanting to try to reproduce it at home.  It was a large, shallow bowl full of soft polenta, topped with soft poached eggs and a swirl of a chunky tomato ragu.  Total heaven.  […]

Read full story Comments { 10 }