Recipes

Cooking Times

Ready in: 30 minutes
Prep time: 20 minutes
Cook time: 10 minutes

Ingredients

• 2 lbs Bagged Carrots
• 1 1/2 bags Shredded Carrots
• 2/3 cups fresh ginger (peeled and rough chopped)
• 1 cup Duke's Mayo
• 2 tbsp and 1 tbsp Spiceology Jamaican Jerk Blend
• 1 cup brown sugar
• 1/8 cup honey
• 2 medium watermelon radish (peeled, thinly sliced, and on ice bath)
• 3 cups baby romaine lettuce (roughly chopped)
• 1/2 cup honey roasted pistachios
• 4 limes fresh lime juice
• 1 qt butter lettuce (roughly chopped)
• 1/8 cup and 2 tbsp soy sauce
• 2 habaneros (seeded and small dice)
• 2 cups coconut milk
• 1 tbsp hot sauce
• 1 1/2 cup chunked radicchio
• 1 tbsp white sugar
• 3 cups cherry tomatoes (halved)

Directions

1. Preheat grill to 450 degrees F. Peel 2 lbs of carrots and blanch for 4 minutes in a medium large pot of boiling water.
2. In a medium mixing bowl, combine brown sugar, honey, 1 tbsp of Spiceology Jamaican Jerk, 2 tbsp soy sauce, and 1 cup of coconut milk.
3. Whisk thoroughly and add blanched carrots and sauce to a shallow casserole dish to submerge and set aside.
4. In a food processor or Vitamix, combine, diced ginger, shredded carrots, Duke’s Mayo, 1 cup of coconut milk, 2 tbsp of Spiceology Jamaican Jerk, juice of four limes, hot sauce, diced habanero, and white sugar.
5. Blend until smooth and quart up and refrigerate until ready to use.
6. Place marinated carrots on the grill and char carefully on all sides. Baste with marinade in tandem with turning the carrots.
7. Remove from the grill and slice.
8. In a large mixing bowl, combine lettuces, radicchio, tomatoes, 1 cup of the carrots, pistachios, and 1/2 cup of the Carrot Jamaican Jerk dressing.
9. Toss gently and plate. Garnish with more of all ingredients.
10. Munch and crunch for lunch (or any meal).