What’s On My Plate? Bugs Bunny Wishes He Had Carrots Like This
The lemony zest of summer is departing … and we’re heading into spicy, snappy Autumn. Here to help you wrap your head around it is Healthy Living Chef Mike Daly. Combine his culinary intelligence (hello, six Michelin stars in a row!) with our Healthy Living Ingredient Standards, and you know you’re getting food that’s as sustainably and responsibly sourced as it is organic and fresh.
Mike worked at award-winning hotels and restaurants all over the West Coast before returning to Vermont. And his New England roots run as deep as an heirloom carrot. Which just might explain his love for the colorful root veggie. Chef Mike’s take involves Za’atar, a savory Middle Eastern spice blend, sweet Medjool dates, and the bright, fresh flavors of lemon and ginger.
Here at Healthy Living, cooking even the simplest foods is pure joy. As Chef Mike says, “I love cooking at home for my wife and friends because I get to see the instant reaction of someone enjoying what I’ve created. That’s why I became a chef in the first place!” And that’s why the things that come out of our kitchen are such a joy to eat.
Try Chef Mike’s Roasted Carrots Za’atar recipe and let us know if you agree! Our staff would love to help you find the most natural, preservative-free, and freshest ingredients right here in the store. Or, shop online at HL To Go!
Cook with joy!
Roasted Carrots with Za’atar Yogurt
1 lb. carrots, roasted and chopped
¼ cup Medjool dates, chopped
2 tablespoons candied ginger
3 tablespoons sunflower seeds, toasted
4 tablespoons golden raisins
2 tablespoons fresh mint leaves, torn
Salt & pepper to taste
⅔ cup Greek yogurt
4 tablespoons lemon juice
4 tablespoons fresh mint
2 tablespoons Za’atar spice
1. Preheat oven to 375 degrees.
2. Chop carrots and roast for 15 minutes or until lightly brown
3. Combine yogurt, lemon juice, mint, and Za’atar spice.
4. Combine roasted carrots, yogurt, dates, and ginger in a large bowl.
5. Mix well and add salt and pepper to taste.
6. Set aside until ready to serve.
7. For serving: place carrot salad in a bowl and garnish with toasted sunflower seeds, golden raisins, and torn mint leaves.
Serve immediately or cover and chill for up to 5 days.