Last night as I unpacked my weekly box of produce from Urban Organic I realized that I already had three bags of organic carrots in my fridge. Three! I'm not even sure how that happened but I'm pretty darn excited about it.

Months ago, LaLa Lunchbox teamed up with Peeled Snacks and their dried cherries, while only available for a limited time, are beloved by my family members - I was psyched to combine them with my carrot overflow. I absolutely love these dried cherries - and feel great serving something to my family with a label that says "organic cherries. Nothing added."

I came up with the recipe below to combine the earthy carrot flavor with the succulent dried cherries from Peeled Snacks alongside some of our summertime favorites and it made for a wonderful lunch salad today.

I peeled and roughly cut all three pounds of carrots and steamed them until they were al dente. Some of it made for a fantastic snack last night as my husband and I feverishly tried to catch up on past episodes of Breaking Bad before the new season begins. Today I combined a pound of them with Peeled Snacks dried cherries, avocado, cilantro, lime, scallion and spices (full recipe below) and the outcome is awesome. I've been so into grain salads and kale salads lately, and this is a refreshing, welcomed change.

Ingredients

1 pound of carrots, peeled, chopped and steamed
1/2 cup Peeled Snacks dried cherries
1 scallion, chopped
1/2 avocado, cut into chunks
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
Juice of 1/2 lime
1/4 teaspoon ground ginger
1/4 teaspoon cayenne
1/2 teaspoon ground cumin
salt and pepper to taste

Combine all ingredients and mix until thoroughly combined. Eat right away or let it sit so that the flavors intensify. Enjoy!

Hello Meatless Monday! After the hoopla about Nemo, and the sledding fun we had this weekend, I'm tired! I was left scratching my head for dinner ideas tonight. My daughter complained last night -- apparently we've had chicken too often for her liking lately. Ugh.

Hmm. What to do? We always have eggs in the house. I *love* eggs. And I was pretty excited to read this in Greatist recently about the egg news. Bottom line, and to quote Shana Lebowitz: "It turns out, for non-diabetic people, there was no association between eating up to one egg a day and CHD (Coronary Heart Disease) or stroke."

Awesome.

Frittata for dinner? Well yes, don't mind if I do! I don't have time to shop for the week until tomorrow so dinner will have to be something cobbled together from the fridge. Behold! Carrot Dill Fritatta. This was so easy, I almost feel guilty about it. Actually, no. I don't feel guilty at all. It's mid afternoon and a big part of dinner is already done. Ready to whip this up? Here's how:

Carrot Dill Frittata (serves 4-6)

8 organic carrots
2 onions, sliced
1/3 c fresh dill, chopped
12 eggs
1 T olive oil
salt and pepper to taste

Preheat oven to 375. Slice the carrots into shreds using a slicer. Put aside. Slice the onions and saute in a pan with olive oil until caramelized. This may take a while - for me it took 45 mins. In a bowl, crack the eggs and add the dill and carrot ribbons to combine. Add salt and pepper to taste. Spread the caramelized onions on the bottom of the pan you'll use to cook the frittata. Pour in the egg/carrot/dill mixture.
Bake at 375 for approximately 40 minutes or until egg is cooked through (but not so much that it's rubbery).

Enjoy!