Recipe courtesy of The Arcadia Mobile Market Seasonal Cookbook

By Juju Harris
This is a wonderful tool to have in your house for seasonal cooking. Precedes from the cookbook sales benefit food access and education in the greater D.C. are.

 Ginger Carrot Dressing

2 medium carrots (peeled and chopped)
1 inch of fresh ginger
1/4 water
2 tsp toasted sesame seeds
1 Tbsp soy sauce
2 Tbsp rice wine vinegar
2 1/2 Tbsp honeey
2 tsp sesame oil
1/2 olive oil
1/2 lemon (juiced)

Blend carrots, ginger, and water in a high speed blend. Once everything is broken down, add the sesame seeds, soy sauce, rice wine vinegar, and honey. Blend until everything is smooth.

On a low speed, slowly add in the oils and blend until everything is thick and creamy. Serve with kale salad.

Kale Salad:
1/2 bag of curly kale, removed from stalk
1 apple (chopped)
1 onion (diced)