From garden to table in about 10 minutes. Carrots and broccoli make a beautiful warm “salad” with a light vinaigrette or in this recipe, a quick garlic and shoyu dressing. I never tire of the wonderful, complex flavors of these fresh vegetables–fit for the finest restaurants.  I’ve been experimenting around a lot this year with reducing or eliminating “stable” carbs like grains from my daily diet to make meals that come 95% (oils, salt and condiments are the imports) from our garden. Right now, carrots are one of the main “carb crops” I’ve been building meals around, since they are … Continue reading In-Season Recipes: Warm Carrot, Broccoli, Summer Vegetables Salad