We're lucky around here… quite a few VPR staffers are terrific cooks. Fabulous smells often emanate from our kitchenette, and we do a lot of recipe swapping and taste testing! We love to cook for one another, and we'll use this page to showcase some of our favorite recipes, as well as the stories and traditions behind them.
Recipe courtesy of Jim Worcester of the Vermont Foodbank.
2 pounds carrots, grated coarsely
5 green onions, chopped
4 Tbsp. parsley, chopped
3 Tbsp. white wine vinegar
1 Tbsp. grated lemon peel
2 tsp. Dijon mustard
½ cup olive oil
Combine carrots, green onions, and parsley. Separately, mix together remaining ingredients. Toss with carrot mixture. Refrigerate for 2 hours. Let stand at room temperature for 1 hour.