Glazed Carrots & a Healthy Winter Salad

These carrots are so simple. We started with fresh fat farmers' market carrots, sliced at an angle for ovals. These, it is sad to say, are merely fried in Earth Balance, yep, just fake buttery spread, all natural of course. But the kids loved them and it was a change from plain raw carrots. And, I must admit they were delicious yet maybe not our most healthy dish ever.

But, paired with this beautiful winter salad I would say we can get away with the fried carrots. The salad with maitake mushroom chunks and pomegranate seeds had a bunch of seasonal strong greens (mustard greens, bok choy, arugula, tot soi, lettuce, mizuna, kale, etc.) and we served it with cranberry vinaigrette made simply from raw cranberries, olive oil, garlic, balsamic vinegar and a little honey.

pictured, Lizzie and Susannah enjoyed a Maryland weekend a few weeks ago while Perry and Luke stayed in the city, Perry recuperating and Luke playing basketball...