After not cooking much over the weekend, I went on a cooking marathon on Monday night, just in time to stock up the fridge for my darling roommate's return from two weeks in New Zealand.
For dinner that night I made the Roasted Carrot & Avocado Salad from Smitten Kitchen:
However, I made it with these Miso Roasted Carrots that my sister makes all the time. I didn't have any red miso though, so I just used the white miso I usually have on hand (which you can find at most grocery stores, or certainly any Asian grocery store). I also served it over a bed of spinach to make it into a whole meal.
To stock up the fridge, I made some Carrot-Ginger Dressing, from Smitten Kitchen:
Have you ever had it on those sweet little salads that you can sometimes get at sushi restaurants? I'd been meaning to try to make an approximation, when a little google research showed someone else had already tackled the project. I plan to throw it over spinach and avocado later this week for quick lunches or dinners. I'm not sure about the red onion though. I think I used too big of a shallot in the dressing, so it has quite a kick, and in my opinion, enough onion flavor.
Edited to add: Sorry iPhone picture of said salad. I did not add red onion, and I was glad for it. The dressing was kicky enough on its own and quite tasty with the spinach and avocado.
I also made some Carrot Soup with Miso & Sesame, from Smitten Kitchen:
I had it for lunch yesterday, with some more avocado added on top after it had been heated, and it was delicious. I also didn't puree the soup all the way. I don't know what it is, but I never feel full after eating totally smooth soups. I feel like I need to chew something for it a be a real meal. So I just use an immersion blender and stop short of totally pulverizing all the solids.
All photos mine.