Carolina Kitchen
Carrot-Apple Salad With sorghum dressing
Get out the box grater (use the large holes) for this crunchy salad. The food processor grates the carrot too finely. Sorghum syrup, which is made from a type of grass and tastes less bitter than molasses, has a richly sweet flavor (see “Sweet, Syrupy Goodness,” September 2021, page 16). 6 tablespoons grapeseed oil or other neutral-flavored vegetable oil 2 tablespoons pomegranate vinegar ½ teaspoon salt ¼ teaspoon black pepper 1 teaspoon sorghum syrup 1 tablespoon chopped pecans 4 cups grated carrots 1 cup peeled and chopped apples 2 tablespoons chopped fresh chives 2 tablespoons crumbled blue cheese In a small bowl, whisk together the oil, vinegar, salt, pepper and sorghum syrup until well blended. Stir in the pecans. Set aside. Put the carrots, apples and chives in a large bowl and toss to combine. If the dressing has separated, stir to recombine, then add enough to moisten the carrot mixture well (you may not need all of it—cover and refrigerate for later use) and toss to coat well. Top with blue cheese and serve. Yield: 4 servings
Unless otherwise noted, recipes on this page are from Debbie Moose (debbiemoose.com), who has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.
Greens ‘n’ Grains Bowl
Use your favorite greens in this adaptable dish. Cooked chicken or baked tofu cubes would be hearty additions, or top individual servings with a poached or over-easy fried egg. 4 cups cooked, warm farro or brown rice 9 tablespoons olive oil, divided 4 green onions, with tops, chopped 1½ cups chopped white or cremini mushrooms 8 cups chopped chard, spinach, kale, tatsoi or a combination 1½ tablespoons sherry vinegar 3 teaspoons honey ½ teaspoon salt ½ teaspoon black pepper 1 cup chopped red cabbage 1 cup chopped parsley 1 cup chopped avocado Put the warm cooked farro or rice in a large bowl. Set aside. Heat 4 tablespoons olive oil in a wide sauté pan, then add the onions, mushrooms and greens, and sprinkle lightly with salt. Cook, stirring, until the greens are wilted. In a small bowl, whisk together the 5 tablespoons olive oil with the sherry vinegar, honey, salt and pepper. Stir the greens mixture into the grains. Add the red cabbage and parsley. Pour the vinaigrette over and toss gently to combine. Top each serving with chopped avocado. Yield: 4 servings
30 | March 2022
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2/7/22 11:25 AM
