APRIL 22ND, 2014
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Chef Janelle of Jin’s Journey joined us for the April edition of the Culinary Kids Food Festival at the New York Botanical Garden. In February, she wowed us with a delicious meal and an up-close introduction to the spices she used. This time around, she celebrated honey, sprouts and one of our favorite root crops–carrots–with the delicious recipes listed here.
Learn more about Jin and her tasty work in the world on the Brooklyn Public Network & Youtube as well as www.jinsjamsjellies.com
Spring Salad with Creamy Honey Dressing
- 1/2 cup sour cream
- 1/4 cup creme fraich
- 2 T white-wine vinegar
- 1 heaping T honey
- 2 T minced chives
- 3 c. mixed greens
- 1c. fresh pea shoots
- 3 radishes, thinly sliced
- 1 apple, finely chopped
Whisk sour cream, creme fraiche, vinegar, and honey in a small bowl. Drizzle dressing over salad.
Carrots with Ginger and Honey
- 6 medium carrots, chopped
- Salt
- 2 tablespoons unsalted butter
- 2 two-inch pieces fresh ginger, minced
- 3 tablespoons honey
- Blanch carrots for about 3 minutes
- Melt butter in large skillet
- Add ginger and sauté for about 2 minutes. Add carrots and honey cook about 5 minutes or until carrots are glazed