Nutty Carrot FlatbreadLet’s get nutty, with carrot squares.

The “Nutty Carrot Flatbread,” from the October 2016 issue of Cooking Light, is not a bread at all. There’s no flour here! So let’s get over that and enjoy the nutty dominance of these squares.

First, I processed my carrots in the food processor, to ensure their fine chop. Then, I processed the nuts and seeds. My nuts and seeds were salted, and that was fine. I used fresh thyme rather than oregano.

I baked my sheet for 30 minutes, until firm and golden.

Taste the carrots and nuts. So nice.

Roasted Almonds (2 oz.) = .75¢
Toasted Pumpkin Seeds (3 oz.) = $1.01
Carrots (21 oz.) = $1.54

PREP TIME: food processor makes prep quick; bake 30 minutes; cool and cut and eat
TASTE: carrots and nuts

Next time, I’ll make the “Amber Ale Lentil Salad with Hazelnuts and Cherries,” from the October/November 2016 issue of Fine Cooking (recipe below). Come back to my site next week, to share this with me.

Amber Ale Lentil Salad with Hazelnuts and Cherries
Fine Cooking, October/November 2016
Serves 4 as a side dish

1/4 cup plus 2 tsp. extra-virgin olive oil
1 large shallot, minced (about 1/3 cup)
Kosher salt
1 cup dried French lentils (lentils du Puy)
12 oz. bottle brown ale
1/3 cup coarsely chopped dried sweet cherries
1 Tbsp. cider vinegar
2 tsp. Dijon mustard
Freshly ground black pepper
1 cup coarsely chopped fresh flat-leaf parsley
1/2 cup hazelnuts, toasted, skinned, and chopped

Heat 2 tsp. of the olive oil in a 2-quart saucepan over medium heat. Add the shallot and 1/4 tsp. salt, and cook until softened, about 2 minutes. Stir in the lentils, 1 cup of the beer, and 1 cup water. Boil over high heat, stirring once or twice, until the beer foam has settled, then reduce the heat to low. Simmer uncovered until the lentils are tender, 40 to 55 minutes, adding more water as needed to keep them covered. Drain, reserving the liquid, and transfer the lentils to a serving bowl.

Meanwhile, in a small bowl, combine the remaining 1/2 cup beer with the cherries, and let sit until softened, about 15 minutes. Drain, and discard the beer.

In a large bowl, whisk the remaining 1/4 cup olive oil with the vinegar, mustard, and a pinch each of salt and pepper. Gently stir in the warm lentils. Let sit 10 minutes. Stir in the cherries, parsley, and nuts. If the salad seems dry, toss with some of the reserved cooking liquid. Season to taste with more salt or vinegar before serving.