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From now on, let the winter of 2013-14 be known as the “Unending Winter.” It has made me blue and miserable. Oddly enough, it has even put a damper on my desire to cook. I just want to hibernate under the covers with a good book. After a week of my pouting, it is clear Mother Nature just doesn’t care that I am sad. So I will shake the dust snow off of my feet and keep going.

The first recipe in my recovery is bright, flavorful, and easy to construct. I love the contrast of the spice with the sweetness of the carrots and raisins.


Chipotle Carrot Salad

  • Servings: 4
  • Difficulty: easy
  • Print

  • 1 tbsp olive oil
  • 1/2 lemon, juiced
  • 1/2 tsp ground cumin
  • 1/2 tsp chipotle powder
  • 1/2 tsp fine sea salt
  • 1 tbsp honey
  • 8 oz shredded carrots
  • Raisins to taste

In a small bowl, combine first six ingredients. Pour over carrots and raisins. Stir to coat. Refrigerate until serving.