Ginger-Glazed Grilled Carrots, Pea Shoots, Wild Rice Salad

It's the first week of our summer CSA!  This week we got the most beautiful basket of produce: fresh lettuces, spinach, scallions, mint, pea shoots, radishes, carrots, purple potatoes, and blueberry preserves.

The recipe ideas in their weekly newsletter looked really good too, so tonight I made one of them using the carrots and the pea shoots.  You basically marinate the carrots in a mixture of garlic, ginger, lime juice, brown sugar, and olive oil, then grill them whole.  Then you just make a quick salad out of the pea shoots and serve the carrots over the top.  I loved this method of cooking carrots!  Also, I forgot that pea shoots are totally edible, so this reminded me that I can be pruning my pea plants that are growing outside and add the pea shoots to my salads.

I also made a really yummy rice salad using a Mark Bittman recipe.  This recipe was a keeper!  Joe thought it was awesome, and I want to keep it in mind the next time I need to bring something to a picnic or potluck because it can be made ahead.

Ginger-Glazed Carrots and Pea Shoot Salad
adapted from Gathering Together Farm CSA newsletter
Serves 4

1 bunch carrots, tops removed, washed and peeled
1 bunch pea shoots
1 garlic clove, minced
1 tablespoon grated fresh ginger
Juice of 1 lime
2 tablespoons light brown sugar
Dash of salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil

Leave the carrots whole, and put them into a shallow bowl or plastic bag.  In a small bowl, combine the garlic, ginger, half of the lime juice, brown sugar, salt, pepper, and half of the olive oil.  Pour this mixture over the carrots and toss well.  Allow this to marinate for at least 30 minutes or overnight.

You can grill these carrots on an outdoor grill, or indoors on a grill pan or cast-iron skillet.  Heat the grill or grill pan to a high flame/high heat.  Place carrots on the rack or in the pan.  Cover and cook for 3-5 minutes.  Remove cover, flip carrots carefully.  Cook another 2-4 minutes or until the largest carrot is nice and charred on both sides.

Meanwhile, chop or tear the pea shoots into smaller pieces if desired.  Toss with the remaining tablespoon of olive oil and the other half of the lime juice.  Sprinkle with salt and pepper.

Slice the carrots into 1-inch pieces if desired, or serve whole.  Pile on top of the pea shoot salad and serve immediately.

Wild Rice Salad
adapted from Mark Bittman - How to Cook Everything Vegetarian
Serves 4

3-4 cups cooked wild rice, cooled
1/4 cup chopped scallion
1/2 cup dried blueberries, cranberries, or cherries (or a combination)
1/2 cup chopped almonds

1/2 cup extra-virgin olive oil

1/4 cup freshly squeezed lemon juice

Salt and lots of freshly ground black pepper
1 large shallot (about 1 ounce), cut into chunks

1/2 cup chopped fresh mint

In a large bowl, add the rice, scallions, dried berries, and almonds.  Toss with a fork to break up the rice and mix all the ingredients.

To make the vinaigrette, put the oil and lemon juice into a blender or small food processor.  Sprinkle with salt and lots of pepper.  Blend for about 30 seconds to emulsify.  Add the shallot chunks and pulse a few times until the shallot is minced within the dressing.  Taste and adjust seasoning if necessary.

Drizzle the vinaigrette over the rice mixture and gently toss to combine.  Stir in the mint, taste one more time for seasoning.  Serve at room temperature or refrigerate for up to a day.  Bring the salad back up to room temperature before serving.