The interconnected below three recipes are from Bonappetit.com and they are AMAZING! AMAZING! in capital letters with an exclamation mark! They are amazing because each recipe uses beautiful ingredients and effortlessly boosts your vegetable intake. By making amounts of recipes 1) and 2) that serve 4 (or even 8) you will have leftovers that can be served in numerous ways and will keep your vegetable intake boosted for the following few days. Here are the three recipes:
I adore carrots, so much so that I’ve written a blog post dedicated entirely to carrots before. This recipe will have you eating carrots like Bugs Bunny. Except you’re Bugs Bunny turned food connoisseur who prefers carrots partly cooked, seasoned with herbs and spices and sprinkled with seeds. The only difference to this recipe is that I didn’t bother making the Spiced Pepita and Cashew Crunch but rather took the simple approach of sprinkling the seasoned carrots with pumpkin seeds and sunflower seeds. In addition to using some of this salad in the salad below, it is also beautiful served as is with fish or lean pork (as I did).
The Greatest Greenest Tahini sauce it should be called. It is beautiful in the below salad and I used the remainder in salad wraps and tuna sandwiches for lunch. Simply put. Make it. Eat it. Enjoy it.
3) Carrots, Watercress, and Chickpeas with the Greenest Tahini Sauce
This flavoursome salad brings together the above two recipes. If you make the other two recipes first, this salad is ever so quick and simple to make. You can taste and feel the goodness in every mouthful.
Enjoy! Or Bonappetit (I should say)!