Carrot Mint Salad

Carrots can taste pretty boring if you don’t add some flavor to them.  Believe it or not, if you didn’t like carrots before, you’ll like’em now!  Want to take an added risk?  Throw in some BEETS! They’ll add some color and taste even better than the carrots.  No joke.  People who say they hate beets love them grated in salads!

$$ Money saving tip: You can use green onions/scallions or even some finely grated white or yellow onion instead of chives, for extra flavor.

Whisk together:

1/4 cup fresh squeezed lemon juice
1/2 tsp sea salt
1-2 cloves garlic, minced
Pinch of ground pepper
3 Tbs extra virgin olive oil

Toss in:
1 lb carrots, peeled, coarsely grated and salted. (And don’t forget those gratedbeets for more color and nutrients!)

Add in:
2 Tbs fresh chives
3 Tbs fresh minced mint leaves
Served slightly chilled or at room temperature.

Tuna Salad with Tumany Veggies

Ok no joke, when Warren brought this recipe in recently I said, “Oh sure Warren, I can hardly choke down tuna with celery if it’s not cut super fine.  You think these kids are gonna wanna eat tuna with onions, carrots, cucumber AND celery?”

BOY WAS I WRONG!  “In my FACE!” The kids were too polite to say…
During our Friday tastings at Jefferson High, even the kids who’d never COOKED with us before were eating it up.

2 cans tuna
1 medium red onion, finely chopped
3 celery stalks, finely chopped
3 carrots, grated
1 cucumber, peeled and diced
3 Tbs fresh cilantro leaves, chopped
3 Tbs fresh lime juice
Salt and Pepper to taste

Combine all of the ingredients in a bowl.  Season to taste!