Warm Carrot Sumac Togarashi Salad

Spice Profile: black sesame seeds, cured sumac, dulse, salt, orange oil, orange zest, poppy seeds, red chile flakes, white sesame seeds

Take 1.5 lbs of carrots (all of the carrots in your box this week), slice them lengthwise, then use a veggie peeler to peel them into ribbons – it’ll make a big pile. Add sesame oil to a large sauté pan, then add the carrots & the full spice packet, (2 tsp Stock+Spice Sumac Togarashi). Optional: add 1 cup cooked dried white beans (or 1 can). Sauté until carrots are tender – 7-8 minutes, stirring often. Add four TBSP rice wine vinegar & toss. Optional – add 1 TBSP hot chili paste.

Meanwhile, soft-boil 4 eggs, (for two plates), so whites are cooked solid, but yokes stay runny.  Bring a pot of water to a boil & carefully lower in the 4 eggs. Boil for 6 minutes for medium-sized eggs, (7 mins for large eggs). Immediately cool the eggs under cold water or in an ice bath. Peel the eggs & slice in half. Chop a pile of spinach to make the bed of the salad. Add a pile of warm carrot mixture on top, then place 4 half-eggs around each plate. Enjoy!