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Grate some carrots, create an appetizing dinner salad

Sarah Fritschner The (Louisville, Ky.) Courier-Journal

Before carrots were dressed with Miracle Whip and raisins, they were combined with lemon juice, herbs and olive oil.

That was back when carrots were evolving into an edible root in the Middle East — say, the eighth century or so.

Although it is natural to emphasize a carrot’s natural sweetness by adding other sweet foods (Miracle Whip and raisins), in truth, the acid in the lemon juice produces an appetizing foil. Carrot Salad tastes like salad, not dessert, which is handy at the dinner hour.

A food-processor grating blade makes extremely short work of grating carrots, and needs only a quick rinse afterward to clean it. But the salad goes together pretty quickly with just a hand grater.

Carrot Salad

3 large or 4 medium carrots

1 clove garlic, minced, about one-half teaspoon

1/3 to 1/2 cup minced parsley

1/3 cup olive oil

2 tablespoons vinegar, preferably cider vinegar

1 teaspoon mustard

1 teaspoon sugar

1/2 teaspoon salt

Peel and trim carrots, then grate or shred them. There should be about 3 cups. Combine in a bowl with garlic and parsley. Combine oil, vinegar, mustard, sugar and salt in a bowl or jar. Stir or shake until sugar and salt are dissolved. Drizzle over salad as desired. Serve on lettuce leaves if desired.

Yield: 4 servings

Nutrition information per serving: 190 calories, 18 grams fat (85 percent fat calories), 1 gram protein, 8 grams carbohydrate, 2 grams dietary fiber.

Pork Chops with Basil

2 tablespoons olive oil

1 clove garlic, smashed

4 boneless pork loin chops, about 1-inch thick

1/2 teaspoon salt

1/4 teaspoon cayenne pepper, or to taste

1 teaspoon dried basil

1 cup reduced-sodium chicken broth (or substitute 1/2 cup white wine for 1/2 cup of the broth) (see note)

Heat oil in a skillet over medium heat. Add the garlic.

Sprinkle pork on both sides with salt, cayenne and basil. Add to skillet. Cook until golden brown on both sides, three to four minutes per side. Remove garlic when it has browned well on both sides and discard. Add the chicken broth to skillet. Reduce heat to low and simmer four or five minutes.

Remove pork, cut into it to make sure it is no longer pink, and set aside. Raise heat under pan to high. Boil away the chicken broth until about 1/4 cup remains. You can add cream if you like and boil a few minutes longer to thicken.

Serve pork with a little pan sauce. Serve with carrot salad and potatoes.

Note: To increase the amount of flavor in the sauce, and to reduce leftovers, add the entire contents of a can of chicken broth (about two cups) to the pan.

Yield: 4 servings

Nutrition information per serving: 171 calories, 11 grams fat, (58 percent fat calories), 17 grams protein, 1 gram carbohydrate, trace dietary fiber.

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