By New Year’s, I think most people are burned out by all the cookies, cakes and rich holiday foods. That’s why this salad is perfect to help kick-start the diet.
Grandma’s Carrot Salad
1 bag shredded carrots (or julienne carrots until you get about 4 cups)
1/3 cup olive oil
1 cup raisins
1/3 cup pine nuts
In a large bowl, toss the carrots with the olive oil to coat. Add raisins and pine nuts. Toss to mix. Serve.
–Dina Di Maio
This month’s Love With Food box is all about spice–spicy tortilla chips, cinnamon-spiced popcorn, 5-spice caramels, spice mix, soy sauce, hempseeds, as well as chocolate cookies and superfood.
I got a very sweet treat in the mail yesterday–Rachel Khoo’s Sweet and Savoury Pates. It is a birthday gift from a dear friend. Thank you, Rhona!
I’ve been dying to make the white chocolate and raspberry whirl pictured on the cover. Stay tuned because I will! There are so many great spreads in this book. Chocolate and olive oil sounds great and so does sun-dried tomato and ricotta.
I got my August Love with Food box. Full of interesting goodies, as usual–nut-free cookies, cheddar snack crackers, Montreal steak spice potato chips, salty taffy, organic lollipops, nuts, a frozen coconut pop and nutty puffed rice snacks.
I made this creamy pea salad from Love Bakes Good Cakes. I used mayo and no mozzarella. I love salads with chunks of cheddar cheese, and this one was yummy!
Wylie Dufresne announced that wd50 will close in November.