CARROTS WITH A ZIP
Grimmway Farms
2 pounds Grimmway Farms baby carrots
1 cup mayonnaise
2 tablespoons bottled horseradish
1 teaspoon salt
1 tablespoon chopped parsley
1 teaspoon paprika
1 tablespoon Parmesan cheese
2 tablespoons chopped dried onion
½ cup crushed butter-;avored crackers
or panko bread crumbs
2 tablespoons unsalted butter, diced
Preheat oven to 375°F. Bring a large saucepan of water to boil. Add carrots and boil,
covered, until tender, about 10 minutes.
Drain carrots, reserving ½ cup cooking liquid.
Place carrots in 2-quart baking dish. Whisk
together reserved cooking liquid, mayonnaise,
horseradish and salt. Pour over carrots.
In a small bowl, stir together parsley,
paprika, Parmesan, dried onion and
cracker crumbs. Dot carrots with butter,
then sprinkle with crumb mixture. Bake
uncovered for 15-20 minutes.
Makes 6-8 servings.
ASPARAGUS, EGG AND
BACON SALAD
Altar Produce
1;⁄;; cups fresh green asparagus,
chopped diagonally into 1½-inch pieces
½ teaspoon Dijon mustard
1 teaspoon extra-virgin olive oil
1 teaspoon red wine vinegar
Salt and pepper
1 large hard-boiled egg,
peeled and sliced in half
2 slices center-cut bacon,
cooked and crumbled
Bring a pot of water to a boil. Add asparagus
and cook 2-3 minutes, until tender yet crisp.
Drain and run under cold water to stop it
from cooking further. Pat asparagus dry with
paper towels.
In a small bowl mix the Dijon, oil and vinegar.
Season to taste with salt and pepper.
Arrange asparagus on a plate, top with egg
halves and bacon. Drizzle with vinaigrette.
Makes 1 serving.
