carrots

Course: 

For the salad:

  • 2 cups trimmed broccoli flowerettes
  • ​1 cup 1/4-inch-thick round carrots
  • ​4 large iceberg lettuce leaves
  • ​1 cup finely chopped iceberg lettuce
  • ​1 small canned beet or roasted beet, cut into 4 thick slices
  • ​1 six-ounce tomato, sliced
  • 1 recipe Delmonico Salad Dressing (as follows)

 

For the dressing:

  • 2½ tablespoons Creole mustard or other mild whole-grain mustard
  • 2 tablespoons ketchup
  • 2 tablespoons vegetable oil.
  • 2 tablespoons water
  • 3/4 teaspoon A1 Steak Sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Worcestershire
  • 1/4 teaspoon lemon juice concentrate or fresh lemon juice
  • 1/8 teaspoon salt
  • Pinch of garlic powder
  • 2 tablespoons red wine vinegar

Delmonico House Salad

 

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Course: 

Dressing:

  • 4 tablespoons peanut oil
  • ​1/2 teaspoon toasted sesame oil
  • 1 1/2 tablespoons soy or ponzu sauce
  • 2 1/2 tablespoons rice wine vinegar
  • ​1 tablespoon freshly grated ginger
  • ​1 tablespoon Sriracha chili sauce
  • ​1 tablespoon brown sugar, honey, or cane syrup (optional)

Slaw:

  • 1 medium head of cabbage, shredded
  • ​2 carrots, shredded
  • ​1 1/2 cups diced ripe mango, papaya, or peaches
  • ​1 cup fresh mint, coarsely chopped
  • ​1 cup fresh cilantro, coarsely chopped
  • ​1 bunch green onions, thinly sliced, white and green parts
  • ​3 tablespoons toasted sesame seeds
  • ​1 cup honey- or toffee-roasted peanuts
  • ​1/2 cup fried garlic, scallions, or onions, optional

Gingered Spicy Slaw

  Gingered Spicy Slaw

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  • ​2 pounds beef stew meat, cut into bite sized pieces
  • ​2 large onions, cut into 1" dice
  • 1/4 cup flour
  • ​1 tablespoon cooking oil or more as needed
  • ​4 large carrots, cleaned, cut into 1" pieces
  • 8 medium Irish potatoes, cut into wedges
  • Water, as needed
  • ​salt and pepper to taste

Traditional Irish Stew

irish stew 

Click image to enlarge.

Course: 
  • 2 cups frozen peas and carrots
  • 2 cups frozen green beans
  • 1 cup sliced celery
  • 2/3 cup butter
  • 2/3 cup chopped onion
  • 2/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 1¾ cups chicken broth
  • 1¼ cups milk
  • 4 cups cubed cooked turkey meat - light and dark meat mixed
  • 4 (9 inch) unbaked pie crusts

Note: Image shows individual rameken rather than pie dish.

 Leftover Turkey Pot Pie

Turkey Pot Pie

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Course: 
  • 6 medium-size carrots, peeled and cut into 1/4-inch slices
  • 4 parsnips, peeled and cut into 1/4-inch slices
  • 2 large turnips (about 8 ounces), peeled and cut into 1-inch dice
  • 4 large white potatoes (about 1 1/2 pounds), peeled and cut into 1-inch dice
  • 6 fresh thyme or rosemary sprigs
  • 4 tablespoons olive oil
  • 2 tablespoon butter, melted
  • 1 teaspoon salt 
  • 3/4 teaspoon coarse-ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup chopped fresh flat-leaf parsley leaves

Note: You can be pretty flexible with your vegetables.
Squash, broccoli, asparagus, tomatoes all come to mind but then it wouldn't be just root veggies.

Roasted Root Vegetables

Roasted Root Vegetables

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