Wife Jan is very fond of carrot salad. I am making barbecued chicken and Jan has requested a carrot salad to go with it. While the seasoning of the bird is “mostly” French cuisine, I decided to use a more Japanese dressing on the carrot salad. That’s called California Fusion.
Tag Archives: carrots
I had decided to make a Japanese feast this Sunday. Miriam had requested that it be a vegetable forward and a low sugar meal. Japanese dishes seem to have a lot of added sugar, but I could work with that. I found a site with a list of nine Japanese vegetables dishes to go with my main dish of chicken yakitori.
Once again, Eilene is having friends over. I decided I would make chicken teriyaki and rice. I wanted to make a side dish, but it was too late to make pickles. I have been making blended soups lately, so I thought I would make a carrot soup with an Asian twist.
Chris requested New England Boiled Dinner for his birthday. According to Wikipedia: This is a “traditional New England meal, consisting of corned beef, or a smoked “picnic ham” shoulder, with cabbage and added vegetable items, often including potato, rutabaga, parsnip, carrot, white turnip and onion.” This is one of the original American “one pot meals.”
I wanted a vegetable dish to go with my Moroccan lamb. None of the recipes I found on-line were quite what I had in mind. I started taking ingredients from several of them and built my own.
I needed a salad for Christmas Eve dinner. Jan really loves carrot salad, but I wanted at least some green veg in the meal, so I added some baby spinach. I have made this salad before as a spinach salad, garnished with carrots. Here I reverse the proportions, a carrot salad garnished with some spinach.