Gardening has really opened my eyes to exploring food on a deeper level. It helps you realize all fruits and vegetables hold life, a little of the farmer's spirit, and requires hard, back-breaking work to plant and grow good food.
It's a constant battlefield out there: if it's not insects, then it's rodents, pests, unpredictable weather, and so on and so on. Honestly speaking, my husband and I have had more defeats in gardening than successes but I think we're starting to get the hang of it.
One of my favorite parts about gardening is being able to break out of fruit and vegetable monotony. Supermarkets only hold the basic of basics when it comes to fruits and vegetables. There's a whole universe out there beyond the conventional selection found in stores! The good news is, the growing popularity of our curiosity about food has driven many specialty food stores to start carrying different varieties of fruits and vegetables.
My favorite discovery has been carrots. All I've ever known where orange carrots, but they come in beautiful colors of indigos, yellows, whites, dark reds, and can be long slender shapes or short stubby shapes. They also vary in flavors, some sweeter, others earthier and sharper. This rainbow carrot salad really celebrates the individuality of heritage vegetables. Be bold and explore interesting ingredients you might find at your local market!
This salad keeps well in the fridge and leftovers are great thrown on top of sandwiches or pastas. Feel free to add any type of fresh herb and nuts and store in a glass storage container in the fridge for up to a week.
RAINBOW CARROT SALAD
(makes 2-3 servings)
- 1 pound of carrots, cleaned and shredded
- 1 spoonful of honey
- 2 spoonfuls of japanese mayo
- 1/2 lemon, zest and juice
- pinch of salt
- 1 small handful of parsley, chopped
- 1 small handful of pecans, chopped
In a bowl mix the honey, mayo, lemon juice and zest, and salt until combined. Next add carrots and thoroughly toss, making sure all pieces are evenly coated. Add chopped parsley and pecans, mix, and salt and pepper to taste. Set aside in the fridge until ready to serve.
Leftovers can be stored in the fridge for up to 5 days. Check out our sandwich below and give those leftovers a fancy twist!
Use leftover Rainbow Carrot Salad for this Avocado Carrot and Egg Sandwich. -- packed with textures and flavors, beautiful colors and rich nutrients, this is our go to recipe for a quick breakfast or dinner.
(makes 1 serving)
- 1 piece of bread, thickly sliced
- 1 tablespoon of butter
- 1 egg
- 1/2 avocado, sliced
- small handful of microgreens or herbs
- 2 spoonfuls of rainbow carrot salad
Melt butter in skillet over medium heat. When butter begins to bubble, add the bread on one side and crack the egg in the other. Cook egg as desired and toast bread until golden brown, about 3 minutes on each side.
To plate: Mash avocado and spread on bread. Top with carrot salad, fried egg, and microgreens (or herbs). Serve immediately.