This salad is easy to make, tastes better the longer it sits around and is a favorite of kids and adults alike. Try to use carrots that are less than an inch in diameter at their widest point ...

1 pound carrots, shaved (about 4 cups) 1/4 cup extra-virgin olive oil 4 tablespoons fresh lemon juice 1/2 cup fresh-squeezed orange juice 2 cloves garlic, minced 1 tablespoon honey 1/8 teaspoon ...

Food Network star Aarti Sequeira’s Moroccan Carrot Salad with Parsley is bursting with texture and flavor, thanks to her clever use of a humble caramelized lemon.

Over the last couple of years, I’ve settled on a few things that seem to really help my overall health and well-being and I thought I would share them. The following advice firmly falls into the ...

Hey everyone, Jason Griffith here! There’s nothing I love more than a meal that transports me to another part of the world ...

Judy Walker Apr 10, 2008 Apr 10, 2008Updated Jun 25, 2019 1 min to read From Alice Waters' "The Art of Simple Food," this salad tastes best when the carrots have time to marinate. 4 large carrots ...

Taste and add more salt and pepper if necessary. 5. To allow flavors to meld, make salad 4 to 12 hours ahead of time. Just before serving, stir in fresh oregano.

Bring 3 cups water to a boil in a medium saucepan. Add wheat berries, cover and simmer over low heat until tender, about 1 hour. Check periodically, adding more water, if necessary.

(2006 Aunt Nellie's "Beet the Clock" recipe contest, First prize winner Everyday Favorites, Karen Tedesco, of Webster Groves, MO) PREPARATION: Place beets and beans in a medium bowl. Whisk ...

Moroccan chicken salad with apricots and almonds from “The Complete Make-Ahead Cookbook.” For a creative chicken salad, we were inspired by the flavors of Morocco: apricots, lemon and warm spices.

The My Family Recipe Journal author begins this salad not in a bowl, but in a skillet. She caramelizes the sliced lemon in a “generous amount of oil” over low heat “until the rinds soften ...