In my previous post I mentioned that I was working on some summer time recipes. This is one of them. When the weather is hot outside I love easy and no-cook recipes. This is a nice dish to take on the go, for a picnic or outside party as it does not have any mayonnaise and can sit out for a while.
This recipe came about when I was really wanting salad one night, but was out of lettuce. I did have a bag of grated carrots in the fridge. I started looking through my pantry, putting things into a bowl and Wallah!
Prep Time: 10 Minutes
Cook Time: 0 Minutes
Yield: 4 – 8 servings
10 oz package of pre-shredded carrots
½ cup cashew nuts
½ cup dried cranberries
5 scallions, chopped
2 tablespoons red wine vinegar
1 tablespoon honey
3 tablespoons canola oil
½ teaspoon kosher salt
Ground black pepper
Place the carrots, nuts, cranberries and scallions into a large bowl.
Dissolve the honey and salt into the vinegar in a smaller bowl. Add the pepper and whisk in the canola oil.
Add the dressing to the carrot mixture and mix well.
The kosher link up this month is cold soup (see below). At first this theme gave me pause as I LOVE soup, but seldom eat cold soup, unless it is gazpacho. I could have done a gazpacho recipe, but thought about my mint and pea soup which I have made hot, and wondered if it would be good cold. So, I tried it and found that it is still really good cold and very refreshing as well. Phew!
Now that summer is here and the heat is on it is nice to have some cold recipes that do not require much time in front of a stove. I am working on a few “summery” recipes and cold soup fits right in. Stay tuned for a few salad and slaw recipes that I hope to post this summer.
A nice thing about this recipe is that it is so easy and quick to make. There are really only 3 ingredients so it is easy to shop for. You can find some great vegetable broths on the market which also make this soup a cinch to make. I prefer to use one with low sodium so that I can control the amount of salt in the recipe, and there are a few organic ones which make a nice base for this soup. It is a perfect make ahead dish and as I said before it can be served cold or hot. If you happen to have an immersion blender (one of my all time favorite kitchen gadgets) then this recipe is a total breeze. If you do not then you can use a blender, but I highly recommend investing in an immersion blender. My one just died after 8 years and I purchased a new one for only $30. Totally worth it!
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Yield: 4 – 6 servings
32 oz. vegetable broth
16 oz. frozen peas
1 tablespoon fresh mint finely chopped
Plain Greek yogurt or sour cream for garnish (optional)
1/2 teaspoon Kosher salt
Ground black pepper
Pour the vegetable broth into a pot and heat over medium heat. Stir in frozen peas and chopped mint. Bring to boil and simmer for five minutes.
Puree the soup with an immersion blender or in a blender.
Serve hot or cold and garnish with a dollop of plain Greek yogurt or sour cream.