Lavender Design + Cuisine

Tuesday, February 24, 2026

Plant-Based Recipe: Moroccan Rainbow Carrot Ribbon Salad with Pistachio & Citrus-Cardamom Vinaigrette

Moroccan Rainbow Carrot Ribbon Salad

This vibrant Moroccan Rainbow Carrot Ribbon Salad features long, shaved carrot ribbons, a bright aromatic citrus-cardamom vinaigrette and a satisfying crunch from roasted-salty pistachios. The recipe is inspired by Eastern-Mediterranean flavor profiles, utilizing citrus and cardamom to complement the natural sweetness of the carrots.

So, Let’s get started with the recipe!

Prep time: 15-20 minutes

Yields: 4 servings

Ingredients For the Salad:

1 lb. Organic Rainbow Carrots (approx. 4-6 large)
⅓ Cup Roasted-Salted-Shelled Pistachios (roughly chopped)

For the Citrus-Cardamom Dressing:

¼ Cup Extra Virgin Olive Oil
1 Tbsp. Fresh Lemon Juice
2 Tbsp. Fresh Orange Juice
1 Tsp. Lemon & Orange Zests
1 Tbsp. Honey or Maple Syrup
1/3 Tsp. Ground Cardamom (or 1/2 tsp crushed cardamom seeds)
1 Small Garlic Clove, grated or finely minced
¼ Tsp. Sea Salt, or to taste

Instructions:

Create the Ribbons: Peel the carrots and remove the ends. Using a vegetable julienne peeler or mandoline, shave the carrots lengthwise into long, thin, paper-thin ribbons.

Make the Vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, orange juice, lemon & orange zests, honey, ground cardamom, garlic and sea salt until well combined and emulsified.

Assemble the Salad: In a large bowl, combine the carrot ribbons and chopped toasted pistachios.

Dress and Serve: Pour the dressing over the salad and toss gently to coat. Let the salad sit for 10-15 minutes to allow the flavors to meld and the carrots to soften slightly.

Garnish: Top with additional chopped pistachios and herbs before serving. I had a few tiny red biquinho peppers and added those.

Culinary Tips:

Tool: A Y-peeler makes creating long, even ribbons easier.
Color: Use a mix of purple, yellow, and orange carrots to maximize the visual appeal.
Storage: This salad keeps well in the fridge for 3-4 days and tastes better as it marinades.
Add-ins: Optionally add feta cheese, pomegranate arils, or thinly sliced red onion for more texture and flavor.

Enjoy! Let me know how you made it and share a picture!

Chef Ellie Lavender
Plant-Based Mediterranean Chef
Culinary & Wine Pairing Instructor
Event Caterer
Lavender Design + Cuisine

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on upcoming chocolate, culinary & wine pairing classes, and special events!

Monday, February 2, 2026

A Chef's Culinary Journey!

Savory Plant-Based Ragu over

Crispy Polenta Squares

Beyond its surface simplicity, Mediterranean cuisine is a timeless and thrilling paradox of rustic charm and polished elegance. Forged over thousands of years, this vibrant tradition is a direct conversation with the sun-drenched landscape, where the bounty of each season dictates the palate.

My culinary journey began not in a kitchen, but in the garden. From childhood, I was captivated by the raw, vibrant power of the earth’s bounty, learning to taste the sunshine in a perfectly ripe tomato and smell the richness of high-quality olive oil. This simple, true reverence for fresh ingredients became the bedrock of my culinary soul.

Now, as a chef, I honor that foundation with refined technique and a rebellious spirit. I fearlessly fuse classic French precision with hearty Italian tradition, lovingly embrace the intertwining of Moroccan and Spanish cuisines —and my personal signature is the bold, savory punch of capers and olives — and why merely steam when you can unleash the rich, caramelized depth of fire-roasted vegetables.

From French Ragoût to Italian Ragù - A Culinary Evolution: Alberto Alvisi, chef to the Cardinal of Imola near Bologna, created the earliest documented ragù in the late 18th century, adapting it from the French ragoût. This Italian spin on the slow-cooked French stew was famously served with pasta and became a staple of Emilia-Romagna cuisine.

Post photo: Savory Plant-Based Ragu over Crispy Polenta Squares —a combination that is featured in my upcoming cookbook: Lemon, Love and Lavender.

Happy Cooking!

Chef Ellie Lavender

Plant-based Mediterranean Chef

Culinary & Wine Pairing Instructor

Event Caterer

Lavender Design + Cuisine

Taste the World: 2026 Plant-Based Mediterranean Cooking & Wine Pairing Classes

Join my network on Facebook & Instagram to receive recipes and information
on upcoming chocolate, culinary & wine pairing classes, and special events!

Saturday, January 17, 2026

Chef Ellie’s Pantry Staples: Provence Sunshine Finishing Salt & Moroccan Preserved Meyer Lemons

Provence Sunshine Finishing Salt

Moroccan Preserved Meyer Lemons

📣 Exciting Announcement 📣

Starting in January 2026, I will be offering direct delivery of two of my most popular handcrafted culinary creations: Provence Sunshine Finishing Salt and Moroccan Preserved Meyer Lemons. These artisanal staples are ideal for stocking your own kitchen or for finding the perfect culinary gift!

Provence Sunshine Finishing Salt: Versatile, flavorful garden-to-table finishing salt, blending the rustic herbs of Provence with bright lemon and quality sea salt for both sweet and savory dishes, elevating everything from simple tomato-avocado toast to roasted vegetables (including root vegetable like fennel, celery root, beets and much more), salads, frittata, focaccia, pasta salad and on desserts such as chocolate tart & gelato, pear & pistachio tart, strawberry basil tart - offering an authentic taste of the South of France.

Salt Details

Size: 6 oz jar

Ingredients: Organic sea salt, fresh & dried herbes de Provence from my garden and organic Meyer lemon zest

Lifespan: On average, lasts 6+ months depending on use

Price: $25.00

Payment Method: Cash

Delivery: Local Santa Cruz area

Moroccan Preserved Meyer Lemons: Elevate your dishes with this floral and tangy umami flavor Moroccan Preserved Meyer Lemons, handcrafted from organic Meyer lemon and a warm, aromatic Moroccan-spice blend. This flavorful condiment is perfect for enhancing roasted root vegetables, pasta, sautéed greens, pizzas and focaccias, or adding a tangy twist to salads, dips, hummus and cocktails too.

Preserved Details:

Size: 10 oz jar

Ingredients: Organic Meyer lemons, Moroccan spices and sea salt

Lifespan: On average, lasts 6+ months depending on use.

Price: $25.00

Payment Method: Cash

Delivery: Local Santa Cruz area

To order, please email me to arrange local delivery; turnaround time is fast, typically 2-3 days.

Bon Appetite!

Chef Ellie Lavender
Plant-Based Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Event Caterer
Lavender Design + Cuisine

Join my network on Facebook & Instagram to receive recipes and information
on upcoming chocolate, culinary & wine pairing classes, and special events!