Orange you glad I didn't say...carrot?

Knock, knock!
Who's there?
Carrot.
Carrot who?
Knock knock
Who's there?
Carrot.
Carrot who?
Knock knock
Who's there?
Orange.
Orange who?
Orange you glad I didn't say carrot?
 I might have a problem:

Yes, I've been letting the carrots accumulate.  Here's a few things I've made:
On repeat-
Chicken Soba Salad- nice, cool, low cook dinner for those 90° days.
Also-
Pickled Carrots -these are great to give a little kick to anything, but especially nice on avocado toast.

New recipe!  From my food blogging boyfriend David Lebovitz (not to be confused with my basketball boyfriend or my curriculum boyfriend - both are long stories) - salade de carottes râpées, or grated carrot salad, which is apparently a thing in France, and  that I look forward to trying in situ should I ever be allowed to travel to the EU again. Or travel.  Sigh.  This is very nice on its own, or with a bit of diced chicken for lunch.  Apparently you can also add some shredded beets, which is good news (eyes the piles of CSA beets in the crisper).

Grated Carrot Salad 
1 pound (450g) carrots, peeled 
2 tablespoons extra-virgin olive oil 
1 tablespoon freshly squeezed lemon juice, or more, to taste 
1/2 teaspoon kosher 
1/2 teaspoon Dijon mustard 
1/4 teaspoon honey or sugar 
1 1/2 to 2 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives,or chervil (yum, tarragon!) 

Procedure  
1. Grate the carrots on a box grater or you can use a spiralizer (this is fun, like sharpening a lot of carrot pencils).

2. In a mixing bowl, stir together the olive oil, 1 tablespoon lemon juice, salt, mustard, and honey or sugar. Add the carrots and chopped herbs and toss thoroughly with the dressing.

3. Taste, and season with additional lemon juice, salt, or other ingredients.

 Some pics! Nothing to exciting, just giving you a sense of the size of the shred with the box grater. The spiralizer  makes a larger carrot strip.