Roast Carrot and Arugula Salad

ROASTED CARROTS and ARUGULA SALAD

     (adapted from Melissa Clark, NYT recipe)

This is a great recipe that everyone loves!  You can make changes to suit your own taste but the carrots are the centerpiece.   Very pretty and goes with any kind of meal or as a light lunch.  Great served at room temperature.

Prep Time:  45 minutes

Serves: 4-6

Utensils needed: rimmed baking sheet, two large bowls, one small bowl, cutting board, paring knife, whisk.

Ingredients

• 1 pound carrots, scraped and cut into 2-inch lengths (quarter them if carrots are large). Try to make uniform as ‘one bite’ carrots, so they might be shorter than 2 inches.
• ¼ teaspoon kosher salt, more to taste
• ⅛ teaspoon ground black pepper, more to taste
• ¼ cup plus 1 tablespoons extra-virgin olive oil,
• 1 ½ teaspoons ground cumin
• 1 tablespoon pomegranate molasses
• 1 ½ tablespoons fresh lemon juice, more to taste
• 1 garlic clove, finely grated or minced (optional)
• ½ teaspoon Dijon mustard
• 3 ounces baby arugula (about 3 cups)
• 1 small fennel bulb, thinly sliced
• ¼ -1/2 cup fresh dill fronds or mint leaves
• Pomegranate seeds, as needed (optional)
• Yogurt, for serving (optional)
• Toasted walnuts or crumbled pita chips, for serving (optional)

Preparation

1. Heat oven to 425 degrees. Toss carrots with salt, pepper and 1 TBS oil and put on a rimmed baking sheet. Bake until carrots are tender, 15-20 minutes max. Remove from oven, return to bowl and immediately toss with cumin. Let cool. Carrots should be only slightly warm when tossed with greens.
2. In a large bowl, whisk together pomegranate molasses, lemon juice, garlic, mustard and pinch of salt and pepper. Adjust lemon juice and seasonings if necessary. Whisk in 1/4 cup oil until emulsified.  (A little less oil is OK too). 

3.  Stir carrots into dressing, then gently toss with arugula, fennel and dill or mint. 

     Serve immediately, topped with pomegranate seeds, and yogurt and nuts or pita

     chips if using.

NOTES: 

- You can increase the amount of carrots, or combine with parsnips. 

- The size of the carrot pieces will affect their cooking time.  I err on the side of al dente

   rather than soft and soggy.

- DO NOT toss with arugula until just before serving or arugula will wilt.  Same with herbs

-  Pomegranate seeds are pretty in the salad but not an integral ingredient.

-  Go easy on the amount of oil in the dressing, it can get too oily quickly.  I prefer a light

    dressing to one heavy with oil. 

- Pomegranate molasses can be purchased at most mid-eastern or fine food grocery stores.

Ratatouille with Fennel and Chickpeas

RATATOUILLE with FENNEL and CHICKPEAS

(NYT Cooking,  Mark Bittman)

This ratatouille with chickpeas and fennel is terrific! Makes a great light supper or meat accompaniment.

Given a moderate degree of freshness, most vegetables from supermarkets can be made to taste good when gardens go dormant.  Can have a great vegan meal with this ratatouille, fresh corn, and cooked greens.

Prep Time:  20 minutes

Cook Time: 35-40 minutes

Yield:6-8 servings (if side dish)

Utensils Needed:  Chef's knife, 1-2 larger shallow baking or roasting pans

Ingredients

• 1 pound eggplant (smaller is better), peeled if you like, and cut into large chunks
• ¾ pound zucchini, cut into large chunks
• 1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
• 1 onion, sliced
• 2 red or yellow bell peppers, cored, seeded and sliced (optional)
• 1 fennel bulb (about 1 pound), trimmed and cut into large chunks
• 5 garlic cloves, halved
• 1 teaspoon salt, more to taste
• Black pepper to taste
• ¼ cup olive oil
• 3 cups cooked or canned chickpeas, drained
• 1 tablespoon chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley
• pitted black olives (to taste) Probably 8-10, sliced in 1/2 after pitting.(optional)

Preparation

1. Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large bowl. Drizzle with oil and toss to combine. (go easy on the oil. You can always add more later.)
2. Transfer to a large roasting pan or two trying not to let vegetable overlap. 
3. Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a bit of sauce, 30 to 40 minutes.
4. Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature. 
    
   
   NOTES from other cooks
   -You can add kalamata olives, capers, and.or artichoke hearts when adding the chickpeas. Add these all about 20 min before the veggies are done so they get a chance to roast a bit too.
   - Adding 1/2 cup of red wine when you add the chickpeas for a little extra moisture is a big boost in flavor.
   -Freezes well in smaller portions. Reheat thawed portion on high for approximately 2 minutes.
   -I used rosemary with the chickpeas, and the flavor was savory and delicious.
   
   
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