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Cooking 101
We are salad pros at HK, always making sure there’s a balanced bite of crunchy, creamy, hearty, green and toasty all in one. This any-season salad is a favorite for brunch, lunch, or dinner, and uses up those beautiful rainbow carrots you bought but weren’t quite sure what to do with.
Chef Tip: No need to peel the carrots, just give them a good scrub!
1 bunch (about 10) rainbow carrots, washed and sliced half lengthwise
Olive oil
Salt
2 cups micro greens or baby arugula
½ cup pepitas, toasted
Preheat your oven to 400°F.
In a large bowl, toss the carrots with a glug of oil, a pinch of salt, and ½ a pouch of the Edamame Green Goddess. Lay the carrots on a baking sheet tray lined with a cooling rack and place it inside the oven to roast for about 20—25 minutes or until the carrots are tender but crisp around the edges
Once the carrots are cooked, transfer them onto a serving platter and scatter the greens and toasted pepitas all over. Squeeze on some more Edamame Green Goddess and serve immediately
A creamy, edamame-based dressing with pops of fresh basil, tingly (not hot) serrano pepper, and zesty lime juice. Drizzle it on everything—yep, even…
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.
So many of our recipes call for this technique, which is a basic term for dry cooking in hot air. This is typically done in an oven at a high temperature, and allows for edges to become golden or browned and crispy. You’ll see us roasting everything from chickpeas to potatoes and other veggies, as well as proteins like chicken and fish.
Calories = 250
Total fat = 20g
Total carbohydrates = 13g
Fiber = 5g
Protein = 7g
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