Driftless Organics!

Indian Carrot-Yogurt Salad
* adapted from “Quick & Easy Indian Cooking”
by Madhur Jaffrey
1 c. plain yogurt, beaten lightly with a fork
2 medium carrots, coarsely grated
1/2 tsp. sugar
salt & cayenne pepper to taste
1 Tbsp. vegetable, safflower, or canola oil
1/4 tsp. whole cumin seeds (or ground if that’s all you’ve got)
1/4 tsp. whole black or yellow mustard seeds
3 Tbsp. raisins
Mix yogurt, carrots, sugar, salt, & cayenne. In a small frying pan, heat oil over medium-high heat. Add cumin & mustard seeds. Stir a few times & as soon as they start to pop add raisins. Stir once & empty contents into yogurt-carrot mixture & mix.

Asian Slaw

Throw these ingredients in a bowl:
1 small head cabbage red or green or any combination, thinly sliced
2 or 3 carrots shredded
half a red onion thinly sliced
2 sweet peppers, thinly sliced
½ bunch of cilantro coarsely chopped
Dressing:
I like to make this in a jar so I can shake it all up.
¼ c. sunflower or olive oil
1/3 c. rice wine vinegar
2 T. soy sauce
2or3 T toasted sesame oil
3 in. piece of fresh ginger peeled and grated
½ T chili garlic paste or to taste
2 T. honey
Combine and enjoy! This is EVEN better the next day.
Be creative and use whatever you can find!

Honey Glazed Carrots (I)
1 lb. carrots (or mixture of carrots & other veggies like
sweet peppers, green beans, snap peas, etc.)
2 Tbsp. butter (or olive oil)
1 1/2 Tbsp. honey
1/2 c. water
salt & pepper to taste
Fresh herb such as thyme, rosemary, or mint (optional)
Scrub carrots. Slice carrots into 1/2 inch diagonals & combine them with butter, honey, & 1/2 cup water in a large skillet or sauce pan over medium-high heat. Bring to simmer, lower to medium heat, & cook until carrots are tender (but not mushy) & most of liquid has reduced (10-15 minutes). (If you are combining carrots with other veggies, add quicker cooking veggies like peppers or peas half way through cooking.) Season with salt, pepper, & fresh herb of choice (if using), & serve. Makes 4-5 servings.

Honey Glazed Carrots (II)
1 pound carrots
2 tablespoons butter
2 tablespoons honey
1 1/2 teaspoons apple cider vinegar
Sea salt and ground pepper to taste
Steam carrots over an inch or two of boiling water until just tender, 7 to 10 minutes. Meanwhile, melt butter in a large skillet and stir in honey and vinegar. Add steamed carrots to the skillet and sauté over medium-high heat, stirring constantly, until carrots are well glazed, 2 to 4 minutes. Season carrots with salt and pepper. Serves 4.

Roasted Roots
6 cups mixed root veggies of choice (parsnips, turnips, sweet potatoes, rutabaga, celeriac, potatoes, carrots, etc.) cut into uniform bite size pieces
3 cloves garlic, minced
3 Tbsp. olive oil
3 Tbsp. white wine, sherry,
apple cider, broth, or water
2 Tbsp. chopped fresh sage,
rosemary, or thyme
salt & pepper to taste
Combine garlic, liquids, herbs, salt & pepper in large oven proof baking pan. Stir in root veggies & bake at 450 degrees for about 45 minutes, stirring several times, until done. Serves 5-6. If you have leftovers, this makes a delicious soup added to vegetable/chicken broth & pureed with some cream.

Indian Carrot Raisin Yogurt Salad
1 cup plain yogurt
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. cayenne pepper
2 medium carrots, grated
1 Tbsp. canola, safflower, or sesame oil
1/4 tsp. whole cumin seeds
1/4 tsp. black or yellow mustard seeds
3 Tbsp. raisins
Mix yogurt, sugar, salt, & cayenne in a bowl & beat lightly with a fork. Add grated carrots. Pour oil in a small frying pan over medium-high heat. When oil is hot, add cumin & mustard seeds. After a couple of seconds, add the raisins. Stir once or twice & pour oil, spices, & raisins into carrot mixture. Mix & serve.