This week I wanted a fast weekday meal. Fried salmon, a quick starch dish, and a simple salad. This does not mean that I could not be creative. In a burst of inspiration, I came up with a new way of making salad dressing.
Karl’s Carrot and Spinach Salad
with Orange Tarragon Dressing
Filed under California Fusion, Green Vegetables, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
For my birthday, I am making a variation of Uyghur Shashlik and Naan for dinner. Meat and bread call for salads and a traditional Xinjiang dish would be a carrot salad. The last time I made this I used large Asian carrots. Today, I decided to use the colorful heirloom carrots that have become common in California.
Karl’s Uyghur Heirloom Carrot Salad
Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
Jan had a Stitching Guild luncheon on Saturday and most of the other people signed up to bring meat dishes. Jan sees her role as to provide a vegetarian option. Normally, I would add toasted pine nuts to my carrot salad, but one of her friends is deathly allergic to nuts.
Karl’s Heirloom Carrot Salad
with Raspberry Balsamic Vinaigrette
Filed under California Fusion, Root Vegetables, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
I am making the Dean’s Lunch and one of the dinners is a Vegan. Jan and I finally settled on a salad with crackers and a selection of schmears. To meet the needs of the one, the many must eat Vegan—to paraphrase.
Karl’s Roasted Carrot and Red Pepper Hummus
Filed under Beans, Side Dishes, Vegan, Vegetables, Vegetarian
karllueck
Miriam
Jabberwocky Stew 