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Chef’s Choir: Recipes to Stay Cool in the Summer Heat
We’ve had a toasty summer and the last thing on anyone’s mind is standing over the stove to cook a meal. We’re sharing some of
By Great Performances
This month we’re celebrating the almighty carrot. A nutritious, earthy, root vegetable, we love them puréed, roasted, braised, steamed and raw. They’re a great way to add vibrant colors and texture to your plate. Long known to offer a wide range of health benefits such as improving eye health and lowering cholesterol, carrots are a great source of beta carotene, fiber, vitamin K1, potassium, antioxidants and more.
From “Spicy Pickled Carrots with Hummus and Pita” at the Signature Cafe to “Curried Carrot Soup with Coconut Crème” at The Norm, enjoy our favorite carrot dishes at our restaurants across town or make them yourself using the mouthwatering recipe below, and be sure to visit the Katchkie Farm recipe archive for even more terrific ideas!
CARROT AND RADISH SALAD
with citrus and cilantro
SOMEN NOODLES
with carrot, shitake, and cabbage
SPICY PICKLED CARROTS
with hummus and pita
CURRIED CARROT SOUP
with coconut crème
BAMCAFÉ AT BROOKLYN ACADEMY OF MUSIC
GRILLED CARROT SALAD – gaeta olives, citrus
ROASTED CARROT SALAD – beet hummus, red quinoa, yellow raisins, mint, cilantro
By Chef Saul Bolton
Serves 4
1 pound baby carrots, washed and halved
1/8 cup olive oil
2 cloves garlic, minced
1/8 cup grated Parmesan cheese
2 tablespoons breadcrumbs
Salt and Pepper to taste
2 tablespoons freshly chopped parsley
Preheat oven to 375° F and lightly grease a cookie sheet.
Combine carrots, Parmesan cheese, breadcrumbs, garlic, olive oil, salt and pepper.
Spread on prepared cookie sheet and bake for 20 to 25 minutes until golden and crisp.
Garnish with parsley and serve while still warm.
We’ve had a toasty summer and the last thing on anyone’s mind is standing over the stove to cook a meal. We’re sharing some of
Take advantage of summer tomatoes and escape the heat with Chef Solanki Roy’s recipe for Gazpacho. Cold, refreshing, and incredibly delicious it’s the perfect start or star of any summer meal.
This is not your everyday watermelon salad – although we bet you’ll want to eat it every day! Pickling the watermelon rinds is a great
Enjoy Chef David’s simple but delicious recipe for BBQ Chicken Skewers – sure to be a hit with family and friends at your next cook out.
As part of our Summer Barbeque collection, Chef Joe Bachman shares his recipe for Grilled Corn & Tomato Panzanella Salad.
Chef Solanki Roy shares her adaptation of Tandoori Chicken to make at home this summer as part of your international barbeque feast.
Chef Tatiana Iglesias shares a taste of Colombian barbeque traditions with her recipe for Arepas with Cheese, Chorizo, and Chimichurri Sauce.
Cheers to Summer BBQs! Beat the heat with Chef Brandi Solomon’s cool, crisp, and refreshing Tipsy Pineapple Cocktail Recipe.
By Great PerformancesThis month we’re celebrating the almighty carrot. A nutritious, earthy, root vegetable, we love them ...
Take advantage of summer tomatoes and escape the heat with Chef Solanki Roy's recipe for Gazpacho...
By Great PerformancesThis month we’re celebrating the almighty carrot. A nutritious, earthy, root vegetable, we love them ...
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