|courtesy microsoft images|
now...a bit of thanksgiving help. if you are still tinkering with your menu...or have no idea where to start...i published some tips last year in my post need some last minute thanksgiving ideas? check it out for a complete thanksgiving meal...recipes included. i am repeating the menu for my guests this year...except adding my caramel apple pie from last week...and the spicy carrot slaw.
6 large carrots, shredded
1/2 sweet while onion, peeled and diced
2 medium tomatoes, seeded and diced
1 medium beet, peeled and diced
1 jalapeño pepper, seeded and chopped
2 tbsp chopped italian parsley
2 tbsp seasoned rice vinegar
4 tbsp extra virgin olive oil
freshly cracked pepper
place vegetables in medium sized bowl. in a small bowl, whisk together the vinegar and oil. add a pinch each of salt and pepper. drizzle the vinaigrette over the carrot mixture. using salad tongs, or 2 forks, mix together until combined. refrigerate a minimum of 1 hour to allow flavors to meld. serve cold or at room temperature.
now it is your turn to participate in fall fest. simply leave your carrots tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
Virtually Homemade: Roasted Red Onions and Carrots With Pomegranate Gremolata
Haute Apple Pie: Carrot, Apple and Radicchio Slaw
What's Gaby Cooking: Thyme and Honey Roasted Carrots
Glory Foods: Honey-Carrot Bread
Daily*Dishin: Carrot Cake Hawaiian-Style
FN Dish: Quick Carrot Sides for Thanksgiving
Cooking With Elise: Spiced Carrot Marmalade
Dishin and Dishes: Roasted Honey Balsamic Glazed Carrots
Daydreamer Desserts: Carrot Cheesecake
Mooshu Jenne: Apple and Carrot Hearts Salad
The Sensitive Epicure: Maple Bourbon Glazed and Braised Carrots
Daydreamer Desserts: Carrot Martini
happy thanksgiving everyone!
napa farmhouse 1885
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