Carrots come in so many different colors.  As the summer season yields more and more incredible produce.  It is easy to get in a rut with fun ways to serve these vegetables.  Below is an INCREDIBLE Carrot salad recipe.  It is a multi step endeavor but when you sit down to eat this salad, you will be in love.  Enjoy!

1 lb carrots (local if possible), peeled and cut in half width wise and in half lengthwise for thicker pieces
1 Cup plus 1 TB BBQ rub
2 TB thin sliced radishes
¼ cup toasted pecans
Yogurt Herb Sauce
2 TB Dill leaves, left on stem
¼ cup of salt
1 Lemon
1 TB olive oil
 
 
BBQ Rub
½ cup brown sugar
½ cup salt
4 TB smoked paprika
1 TB ground black pepper
1 TB onion powder
1 TB garlic Powder
½ TB celery salt
1 TB cayenne
1 TB cumin
 
Herb Yogurt Sauce
1 cup plain greek yogurt
1 TB chopped chives
1 TB chopped parsley
½ TB chopped dill
1 TB lemon juice
¼ cup buttermilk
Salt and Pepper to taste
 
Directions:  BBQ Rub:  Mix all ingredients in a bowl.  Reserve in air tight container. 
Herb Yogurt Sauce:  Mix all ingredients in a bowl, let chill for 2 hours, serve.  Makes a great vegetable dip as well.
In a large pot, bring two gallons of water, 1 cup of bbq rub and ¼ cup of salt to a boil.  Add carrots and cook for 3 minutes.  Drain and let cool for a few minutes.  In a bowl, toss carrots with 1 TB of bbq rub and 1 TB olive oil.  Heat grill to medium high, turning to char each side.  Remove from heat, arrange on plates, drizzle lemon juice over carrots on each plate, drizzle herb sauce over carrots, top with pecans, radishes and dill.  Serve hot or let chill.

I was on eightWest recently demonstrating some fantastic salads for the summer.  The whole idea is fresh filling salads that will have you craving more.  Below is the fabulous recipe for you to enjoy year around.  Enjoy!

Avocado and Chick Pea Salad                 Yield:  4 servings

1-2 Avocados, sliced
3 radishes, sliced thin
½ cup snap peas, sliced thin
½ cup drained and rinsed garbonzo (chick peas) beans
1-2 cups watercress
¼ cup toasted almonds
Vinaigrette
2 tangerines or oranges (large, or use 4 clementines)
Zests of 1 tangerine or orange
1 ½ TB honey
1 ½ TB chopped shallots
1 Jalapeno
1 TB white wine vinegar
2 tsp Dijon mustard
3 TB olive oil
Salt and Pepper to taste
Directions:  In a small sauce pan, heat juice of two tangerines (or oranges) with honey and reduce to 1/3 cup.  Stir often so honey does not caramelize.  It will be syrup like in the end.  Set aside to cool.  In a food processor, puree jalapeno, place in a fine mesh sieve or cheese cloth.  Place ½ tsp of salt and let sit so it drains into a bowl.  Let sit for 15 minutes.  Finish by squeezing liquid out of jalapeno puree into a small bowl. Set aside. In a second pan, heat 2 qts of water to a boil.  Place snap peas into water, cook for 15 seconds, drain and cool with cold tap water.  Set aside.  In a food processor, add reduced juice, shallot, jalapeno juice (use a tsp at a time, taste, add more if you need more heat), white wine vinegar, small pinch of salt and pepper, Dijon mustard and olive oil.  Puree.
Plating:  Slice avocados, place in a bowl, drizzle ½ TB of vinaigrette and toss avocado.  Arrange avocados on 4 separate plates, add snap peas, garbonzo beans and watercress atop the avocado.  Drizzle dressing over all 4 plates, top with almonds and radishes.  Serve.