Photos by Eve Cardi
The arrival of the sweet, earthy carrots in the kitchen garden is a time to celebrate. In the May/June 26 magazine, the author and food stylist Eve Cardi shares some simple ideas that highlight their natural flavor and bring warmth, brightness and a taste of spring to every table.
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To showcase all the different ways that carrots can be prepared, Eve created a full menu of carrot recipes including New Carrots Baked in Parchment with Carrot-Top Salt, Carrot and Artichoke Charlotte, Crispy Breaded Carrot Batons with Soft-Boiled Egg, and New Carrots Ribbon Salad with Avocado and Za’atar.
Carrot Ribbon Salad with Avocado and Za’atar Recipe
This ribbon salad consists of fresh new carrots shaved into long strips, creamy avocado, bright lemon, and za’atar — the North African spice blend that does more work per teaspoon than almost anything else in the pantry. A handful of pink peppercorns and fresh herbs give it a delightful finish. Twenty minutes is all it takes, no cooking required.
SEE A PREVIEW OF THE MAY/JUNE 2026 MAGAZINE
To see more carrot recipes featured in the May/June issue, get a copy of the magazine here.