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Spring into Healthy Spring Recipes!



This Saturday, April 4th at 10am PST, we will do another Livestream class for young chefs on Tiny Onion’s Facebook page. Join us as we explore one of the more popular veggies for this time of year: the carrot! All root vegetables are great right now because they are both a common holdover from winter storage and they are seeds we may be planting and dreaming into our kitchen gardens everywhere. They are also one of the more inexpensive options. The crunch of a freshly picked and rinsed carrot or radish, is sublime!


The recipes we plan to make Saturday are below so you can plan ahead, and both are intentionally easy to improvise and vary according to your pantry as it is now.


Join us and, as always, these are free classes offered up, but if you have the means to donate to keep this business that has been paused during quarantine chugging along, please find our Venmo and Papal links on the website. And thank you!!


Carrot Muffins

Dry

1 3/4 cups flour of your choice

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ginger (optional)

1/4 teaspoon ground cloves (optional)

1/4 teaspoon nutmeg (optional)


Wet

1/4 cup oil or melted butter of your choice

1/2 cup sugar

1/2 cup applesauce or mashed bananas

1/2 cup milk or juice

1 teaspoon vanilla

2 eggs (or egg alternative)


1 cup shredded carrots

Optional additions: raisins, chocolate chips, shredded coconut, chopped nuts


Preheat oven to 350 degrees and line a muffin or cake pan with paper or grease.

Mix the wet ingredients and the dry ingredients in two separate bowls.

Combine the two in a large bowl and mix until it’s just combined.

Add carrots and any additions you want to use.

Portion the batter into the muffin tins, filling them only 3/4 of the way up.

Bake for 15-20 minutes. Until a toothpick comes out clean from the center of one.


Carrot Slaw

Half a small head of purple or green cabbage, leaves torn or shredded

About 3-4 carrots, rinsed and shredded

3-4 radishes, slices thin or shredded


Add all ingredients above to a large bowl and then toss with the dressing of your choice below. Dressings can both be made by simply whisking in a bowl, or blending in a blender.


Dressing 1:

Grated fresh ginger

1 clove garlic, roasted or raw, minced

2 Tablespoons rice wine vinegar

1 Tablespoon soy sauce

2 teaspoons sesame oil

3 Tablespoons water or orange juice

A drizzle of honey

Optional sesame seeds


Dressing 2:

1 clove garlic, roasted or raw, minced

1/4 cup vinegar of your choice

1 teaspoon Dijon or grain mustard

1 Tablespoon honey or maple syrup

1/4 cup olive oil

Salt to taste

Optional fresh cut herbs of your choice

Optional poppyseeds

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