[1] Use leftover lamb to make lamb flatbread or pizza (photos #1 and #2 © True Aussie Beef & Lamb).

[2] No pizza pan? No problem: Make flatbreads.

[3] Shredded mozzarella cheese (photo © Kiboka | Panther Media)

[4] See below for why you should use pizza sauce instead of pasta sauce (photo © Sonoma Gourmet).

[5] Flat leaf parsley, a.k.a. Italian parsley, as opposed to curly, a.k.a. French, parsley (photo © Good Eggs).

There are many things to make with leftover lamb, from panini and grilled cheese (try lamb and Brie) to Tex-Mex (burritos, quesadillas, tostadas) to stir-fries and Middle Eastern dishes (including pita sandwiches with tzatziki or minted yogurt).

This year, inspired by True Aussie Beef & Lamb, we’re making a lamb pizza.

Note that the more rare the cooked lamb is, the better, since it will cook more in the oven atop the pizza.

We’re serving ours with an arugula salad.

NOTE: If you don’t have a pizza pan and prefer to make flatbread in a regular pan (as shown in photos #1 and #2), see the instructions below.
 
 
RECIPE: LAMB PIZZA

Ingredients For A 10-Inch Pie

For The Pie

 
For The Lamb Topping

 
Preparation

1. PREHEAT the oven to 450°F. Sprinkle the pizza pan with cornmeal to prevent the crust from sticking.

2. COMBINE in a large bowl the the lamb, oil, parmesan, salt, mustard, parsley, thyme, garlic, fennel and red pepper flakes.

3. ROLL out the crust (as required) and top with the pizza sauce. Sprinkle with the mozzarella on each pizza. Spread the lamb loin mixture atop the mozzarella.

4. BAKE for 15 minutes. When the cheese is bubbling and just starting to turn golden, remove the pie and place on a cutting board. Allow to cool for 3 or 4 minutes before slicing, then serve immediately.

For Flatbreads

Use four 8- to 10-inch pitas or naan flatbreads.

Line a large baking pan(s) with parchment and divide the ingredients among the flatbreads. You will need more slices of lamb.
 

THE DIFFERENCE BETWEEN PIZZA SAUCE & PASTA SAUCE (SPAGHETTI SAUCE)

You can substitute one for the other, but there’s a reason that “pizza sauce” is sold.

1. Thinner Vs. Thicker Consistency. Pasta sauce is thinner. Pizza sauce usually has a thicker consistency. This helps to keep the sauce from running off the dough.

2. Precooked Vs. Uncooked. The tomatoes in pasta sauce are precooked (simmered). Pizza sauce isn’t cooked. Thus, after baking in the oven, the pizza sauce should have a brighter tomato flavor than a cooked-again pasta sauce.

3. Seasoned Vs. Unseasoned. Pasta sauce is flavored with herbs (basil, garlic, oregano, e.g.), spice (e.g. chili flakes) and/or cheese. Pizza sauce is not flavored, since herbs and other toppings will be added on top of the mozzarella.
 
 
GRATED VS. SHREDDED CHEESE

Both can be created with a single box grater; or with individual grating tools like Microplane.

Grated cheese (or other grated food) is rubbed against a sharp, abrasive surface, the openings sized to create tiny fragments (to the point of being powdery). The cheese needs to be dry and hard, so as not to get get stuck in the tiny holes. Parmesan is an example.

Shredded cheese is produced with larger openings that are shaped to produce strips of cheese. The original meaning of “shred” meant “to cut in long strips.” Soft and semisoft cheeses work best here, such as cheddar and mozzarella, because a dry cheese will crack and crumble. However, hard foods with moisture, such as carrots, can be shredded easily.
 
________________

*You can use more or less lamb. An analogy: There are typically 10 slices of pepperoni spaced out on a 10-inch pie.

†Flat leaf parsley is also known as Italian parsley. Curly parsley is also called French parsley.

April 4th is International Carrot Day.

Most people we know eat carrots relatively often, but hows about carrot salad?

Many of us grew up with carrot salad with raisins, celery and mayonnaise.

It was delicious, but it’s fallen out of fashion.

Here’s a way to revive the concept, with fun variations.

The idea here is a DIY carrot salad, where everyone at the table or buffet can customize a version.

You create the basic carrot-raisin salad, and provide toppings or mix-ins for customization.
 
 
RECIPE: CLASSIC CARROT SALAD

Option #1: For a gourmet touch, buy different colors of carrots (photo #4). You can often buy them bundled: orange, purple, red and yellow.

Option #2: Instead of grating the carrots, use a spiralizer or peeler to make ribbons (photo #2). If you do so, cut the other vegetables in proportion (i.e., larger pieces).

Option #3: Some people add pineapple, but for this “mix in” approach, it adds too much sweetness.

Option #4: Instead of a mayonnaise-sour cream dressing, consider a Dijon vinaigrette or Moroccan dressing (recipe below).
 
Ingredients For 8 Side Servings

For The Carrot Salad

 
For The Dressing

 
For The DIY Mix-Ins

 
Variation: Moroccan Dressing

 
For A Lunch Or Dinner Salad

Provide a base of greens and a topping of grilled or roasted protein:

 
Preparation

1. MAKE the dressing. Whisk together the mayonnaise, sour cream, sugar and lemon juice in a large bowl.

2. BLEND in the carrots and raisins. Cover and refrigerate for at least 1 hour before serving (you can do this a day in advance).

3. PREPARE the mix-ins (don’t cut the apple until just before serving).

4. PLACE the mix-ins on a tray or lazy Susan, and set them on the table along with individual servings of the grated carrots.
 

CARROT SALAD HISTORY & WORLDWIDE VARIATIONS

Carrot raisin salad is a traditional dish in the Southern United States.

Grated carrots are mixed with raisins and a dressing made from mayonnaise, granulated sugar, salt and pepper.

We can’t find a date for the first published recipe, but a recipe that appears in the WPA School Lunch Cookbook shows that the recipe was well established by 1936, the book’s publication date.

At least from then, and going forward, carrot raisin salad has been on many school lunch menus, its sweetness appealing to children.

Other countries have long had their own versions of carrot salad.

Except for Morocco and Tunisia, all are made with grated carrots:

 
[Source]

[1] A carrot-raisin salad (photo © Anaumenko | Panther Media).

[2] Start with grated carrots, add raisins and optional pineapple, then dress. Refrigerate for a day so the flavors can meld (photo © 5PH| Panther Media).

[3] Instead of a mayonnaise-sour cream or yogurt dressing, you can marinate the grated carrots in a vinaigrette (Moroccan vinaigrette recipe below (photo © Zolelena | Panther Media).

[4] Beautiful heirloom carrots. The Homegrown Collective has subscriptions that include specialty produce like these multicolored carrots (photo © Homegrown Collective).

[5] Burgundy heirloom carrots sliced into ribbons (photo © Art de Fête).

[6] Another idea: Julienne the carrots (photo © The Foster’s Market Cookbook).

________________

*Both raisins and sultanas are made from seedless grapes; red and green, respectively. In the U.S., sultanas are also referred to as golden raisins. Grapes darken as they dry, which is why raisins are darker in color than the grapes. Although once made from a different variety of grape, today in the U.S. sultanas are made from the Thompson grape.

Most raisins produced in the United States are made from seven different types of grapes: Thompson Seedless (which are also the most popular green grapes for fresh consumption), Flame Seedless, Muscat, Sultana, and Black Corinth. It takes about 4 1/2 pounds of fresh grapes to make 1 pound of raisins.

Golden Seedless raisins or sultanas are made from the Thompson Seedless grape, but are oven-dried to avoid the darkening effect of sunlight. They are also treated with sulfur dioxide to preserve their light color.

†Some recipes add a tablespoon of sugar, but this makes the carrot salad as sweet as dessert. Taste after a teaspoon is added and adjust according to your palate.

‡Sumac is a tart, acidic spice. In other recipes, you can substitute lemon zest, lemon pepper seasoning, lemon juice or vinegar. But since this dressing is made with lemon juice, simply skip the sumac.

[1] French Fries with peanut butter (satay) and jelly dips. From left to right: satay sauce, crushed peanut and scallion garnish, smoked raspberry jelly (photo © Idaho Potato Commission).

[2] Idaho russet potatoes (photo © Potato 101 | Idaho Potato Commission.

[3] Satay sauce is very versatile. Here’s a recipe for a classic use: a Thai-style stir fry (photo © Nourishing Amy).

[4] Want to make your own raspberry jelly? Here’s an easy recipe from Sweet + Savory By Shinee (photo © Sweet + Savory By Shinee)

French fries with peanut butter and jelly?

This recipe comes with a sub-title: Don’t knock it until you’ve tried it.

The recipe was created by Mike McKinnon, owner of Potato Champion restaurant in Portland Oregon.

The restaurant began selling Belgium-style fries (twice fried for extra crispness), served with a variety of dipping sauces, plus poutine, the “national dish of Canada.”

Over the years, the menu has expanded into inventive fry-related dishes. French fries with PB&J is one of those.

Mind you, it’s not PB&J from the jar: The peanut butter is made into a satay sauce, and the jelly is smoked (with liquid smoke). These are served as dips with the fries.

Any leftover sauces can be served with skewers, as sauces for meat and poultry, or as dips for crudités.

Are you ready for a French fry adventure for National Peanut Butter & Jelly Day?

Thanks to the Idaho Potato Commission for the recipe.

If you don’t want to make this amount, use this ingredient converter to decrease the recipe size.

> More great peanut butter and jelly recipes.

> The history of peanut butter.

> The history of jelly.

> The different types of jelly and preserves.
 
 
RECIPE: FRENCH FRIES WITH PEANUT BUTTER & JELLY
 
Ingredients For 10 Servings

For The Fries & Garnishes

 
For The Satay Sauce

 
For The Smoky Raspberry Jelly

 
Preparation For The Satay Sauce

1. BLEND the ginger, cilantro, onion and garlic in a food processor. Add to a stockpot. Add the sweet soy sauce, soy sauce, sesame oil and sambal oelek and bring to a boil.

2. ADD the coconut milk and lime juice and return to a boil. Turn off the heat and the add the peanut butter.

3. BLEND with an immersion blender until smooth and creamy. Reserve.
 
Preparation For The Smoky Raspberry Jelly

1. COMBINE the jelly, lemon juice and liquid smoke in a saucepan. Bring to a boil, then stir in the sugar.

2. BLEND well with immersion blender. Reserve.
 
Preparation For Fries

1. CUT THE potatoes into 3/8-inch-think sticks. Wash the starches off. Blanch in oil between 325°F and 350°F, then fry to crisp at 375°F.

2. PLACE the fries on a sheet pan to cool a bit; then season with salt. Garnish the fries with the crushed peanuts and scallions, and serve with the satay sauce and smoked jelly.

We re-created this Easter milkshake, after seeing the photo on the Facebook page of Alden’s Organic Ice Cream.
 
 
RECIPE: EASTER MILKSHAKE

Ingredients Per Shake

 
Additional Garnishes

This Easter milkshake is the definition of “food fun.” Affixing the malted milk eggs to the rim was the biggest challenge in re-creating it (photo © Alden’s Ice Cream | Facebook).

Milkshake: The milkshake portion is simple. Just combine the first three ingredients in a blender and process to desired consistency. Pour into the glass, garnish with sprinkles, add the straw and top with garnishes of choice.

Note that to keep heavier candies on top of the whipped cream so they don’t sink in, you should use homemade whipped cream: It’s thicker than the airy aerosol whipped cream. Also check out stabilized whipped cream.

Macaron Pops: Run a kabob skewer or a long lollipop/cake pop stick through the macarons.
 
Candy Rim: The tough part is affixing the jelly beans or other egg-shaped candy to the rim of the glass.

They’re just too heavy for the standard affixing of simple syrup, which works for shredded coconut or sprinkles.

 

Here’s more about Alden’s Ice Cream, an organic line.
 
 
> THE DIFFERENT TYPES OF ICE CREAM & FROZEN DESSERTS

> THE HISTORY OF ICE CREAM

[1] Chocolate Earl Grey tea is available year-round, and in this special Easter packaging [all photos © David’s Tea).

[2] You can see why this tea is called Hot Chocolate. It’s pu’ehr tea with chocolate chips that melt into the brew.

[3] An Easter sampler with six different chocolate flavors. During the holidays, there’s a holiday sampler.

[4] Here’s another winner: Hazelnut Chocolate.

Here’s a calorie-free chocolate treat: chocolate-flavored tea.

David’s Tea has blended its fine loose teas with chocolate flavors.

They are available year-round, but for the Easter season there’s special Easter Egg packaging.

Plus, there’s a gift box with six chocolate flavors.

Yes, the teas do have the subtle and delicious taste of chocolate, and can be enjoyed hot or iced.
 
 
LIMITED EDITION EASTER PACKAGING

 
The Limited Edition Easter Sampler (photo #3) is a gift box that includes:

 
 
YEAR-ROUND PACKAGING

 
 
ETHICAL TEA PARTNERSHIP

David’s Tea has partnered with the Ethical Tea Partnership (ETP).

The organization’s mission is to create a more fair, more sustainable tea industry for the tea farmers, the tea workers and the environment.

They also created the David’s Tea Impact Fund, which enables meaningful change by supporting projects in countries where they source their tea.
 
 
GET YOUR CHOCOLATE TEA!

For a tea lover, for a calorie counter:

This is a much more welcome Easter gift than sugar-laden Easter candy.

In fact, the chocolate teas have so much flavor that we didn’t even need to sweeten the tea.

Head to DavidsTea.com.
 
 
> THE DIFFERENT TYPES OF TEA
 
> THE HISTORY OF TEA