Carrot and Raisin Salad

This is one of those forgotten dishes from the early 1980s, but I can honestly tell you that when the Charles E. Bennett Elementary School cafeteria ladies served it with our lunches, I was ecstatic. It was sweet, creamy, and crunchy. But I’m sure it was loaded with regular mayonnaise and refined sugar. So if you are a big fan of Salad recipes you will like this recipe. So here’s a healthier take on a cafeteria classic:

Carrot and Raisin Salad

Note that pre-shredded carrots can be rather long and awkward to eat, especially if you’re on a date. So I recommend chopping the carrots a bit more with a hand chopper so you won’t have orange strands hanging out of your mouth when you’re discussing romantic topics like the new Underworld movie or The Outer Limits marathon on the Chiller channel. Of course, for fun, you could leave them long and position them to look like fangs. read more

Beets with Orange Glaze

I love beets. If you loved our previous recipe then you will love this recipe also. The recipe I am sharing with you today is Incredibly versatile, they can be eaten for dessert or for dinner. This recipe captures that adaptability:

Beets with Orange Glaze

Hot. Cold. Side Dish. Dessert. Chunked. Soup. All of these things apply to this recipe.

Beets with Orange Glaze

Ingredients:

  • 2 ½ – 3 c. quartered cooked beets
  • 1 c. organic cane sugar
  • 4 tsp. cornstarch
  • 1 c. water
  • 2 tsp. orange zest
  • 2 tsp. lemon juice
  • ½ c. orange juice
  • 2 Tbsp. Earth Balance

Instructions

Combine sugar, cornstarch, and water in a saucepan. Whisk over medium heat until this mixture thickens. Stir in zest, lemon juice, orange juice, and Earth Balance. Lastly, fold in the beets. read more

Black-Eyed Pea Salad

Easy and perfect for potlucks, cold tortillas, or parceling out in small containers for the work week. This recipe is similar to “hillbilly caviar” but in addition to a few other differences, you’ll notice it includes celery instead of corn. The truth is this: I have corn-derived ennui. And yes, this exasperation includes organic corn, too. It’s not that I dislike it– it’s just so damned omnipresent. So until I get over this, I just want to see it utilized for mazes and crop circles. read more

About Paolo’s

When stepping into Paolo’s you immediately sense the authenticity of a family owned restaurant. Located in historic Charlestown, this romantic and charming trattoria is a warm and friendly place that allows you to escape the hustle and bustle of the city.

Locally owned and operated, Paolo’s is famous for its fresh ingredients and classic Italian meals. Visit us today to try our world class Italian fare including our delicious pizzas baked in our own brick oven.

SERVING DINNER

Sunday through Wednesday from 5:00 pm – 10:00 pm
Thursday through Saturday from 5:00 pm – 10:30 pm read more