In a medium mixing bowl, mix carrots, parsley and rinsed capers. Set aside. Make the dressing: Chop garlic, then finely mince along with a pinch of salt. In a small bowl, combine minced garlic ...

Preheat the oven to 325°F. Heat 2 teaspoons of the oil in a heavy flameproof Dutch oven and brown the meat in batches. Remove and set aside. Add the remaining oil to the pan and fry the ...

This salad evolved from my dad’s favourite road-trip snack: carrot sticks with roasted almonds, lemon juice and salt. I’ve punched it up with fresh ginger, parsley and dates. I peel the ...

Simmer until carrots and apple are soft and cooked through. Remove from heat and allow to cool down just a little bit. Then blend all together using a hand mixer or a high powered blender.

Place carrots, 1/2 cup parsley leaves, and feta in a medium bowl; drizzle 1/4 cup vinaigrette over and toss to coat. Arrange carrot mixture on a small platter. Place beets in another medium bowl.

Add the carrots, apple, pecans, raisins, and parsley to the dressing mixture; toss together to coat. Serve immediately, or refrigerate for up to 1 day. Tip: Carrot salad can be made 1 day ahead ...