Barbara’s A Hint of Spring Recipes

Carrot Ginger salad

serves 4

6 large carrots, peeled grated – place into large bowl

juice from 1 lemon – add to carrots and mix in

2″ section of fresh frozen ginger, grated – mix into carrots

1/2 c diced parseley or chives – add to carrots

3 T olive oil – add to carrots

season to taste with salt & pepper

Cauliflower Mango Curry with Cashew Nuts

Serves 4-5

3 T olive oil, heated in large wok or cast iron frying pan

Add 1 large diced onion – slowly caramelize on medium heat, stirring frequently

When onions are caramelized, add 1 stalk diced celery, sautee with onion, stirring frequently

Add 3 cloves diced garlic, stirring frequently

Add 1 large head cauliflower florets, sautee, stirring frequently on medium heat, until cauliflower florets are half cooked

In a small bowl, mix together:  3 T soy sauce, 1/4- 1/2 c apple juice, 2 T peanut butter dissolved in 1/4 c hot water – add to cauliflower mix and cover,  turn heat to lowest setting

simmer for a few minutes until cauliflower is cooked through – “al dente” (not too cooked)

If needed, add a bit of water so the sauce isn’t too thick

In the meantime, cut a fresh mango into small pieces, add to the cauliflower, simmer briefly

Place cauliflower dish onto platter and sprinkle with 1 c roasted cashew nuts

Garnish with chopped cilantro

Serve with Basmathi rice or Qinoa

Can substitute broccoli or winter squash for cauliflower; can substitute 8 dried apricots cut into small pieces for mango; can substitute peanuts for cashews