Carrot Harvest Solution: Crispy Curried Carrot Fritters

So this summer I planted a HUGE bed of carrots, not really thinking about the fact that I'd have around 50+ of them at once when it came time to harvest. I kind of forgot about this fact through the end of summer and beginning of fall, but the other day I wanted to plant garlic for next year in the same, sunny bed as I planted the carrots this year, result being a crap load of carrots I gotta use up (with pleasure, of course). I pictured a few examples of my carrots below, a few different varieties to keep life interesting. I think my favorite was the "purple haze" which is the one furthest to the right. They all taste amazing, though. Not even close to the hard, dried out giants you find in the grocery store. Carrots fresh out of the ground taste incredibly sweet and fresh, and have a gentle crunch to them, not like their grocery store counterparts that take a good bit of gnawing to get through. So, though I was enjoying these carrots immensely simply dipped in hummus, I had (and still have so many) that I wanted a way to incorporate a huge amount of them into a meal, something more interesting than roasting or steaming. Result: crispy curried carrot fritters!

I used a similar recipe over the summer when my zucchini plants were fruiting in overdrive, trying a few variations such as mexican and italian. The beautiful thing about this recipe is that you can tweak the herbs and spices to what you like. For some reason, I really like the sweetness of carrots with the spiciness of curry, so I decided to throw in some curry powder and accompanying spices and fried em' up. Not only is this recipe incredibly delicious, but with so many incredibly immune boosting veggies and spices (tumeric in particular!) it is a perfect way to enter into the increasingly cold winter months. Enjoy!

Roasted Cabbage Steaks With Goat Cheese & Rosemary Potatoes

Today was a longgggg day. I didn't get home until about 10pm, so obviously I wanted to spend more time eating than I did cooking. I went to the fridge and noticed a bunch more leftover red cabbage, possibly on the verge of going bad. In my continual effort to figure out what the hell one does with red cabbage to make it delicious, I decided to try out this recipe. And, it definitely worked. Deeeelicious. Since I was already roasting cabbage, I decided why not throw in some potatoes as well? Easy..one pan, one meal, hardly any clean up! So here it is, my 2 simple and amazing recipes for an epic meal time. (PS this was an individual serving, so adjust if you want to make more!)