TAKE A BREAK
CHIPOTLE-ROASTED
CARROT SALAD
And we know you and your family already have enough to deal with. That’s one of the many reasons we don’t ask for a cent from you until we’ve won your case. The insurance company may want to push you around, but we’ll push them right back. Call 1-888-HDZ-LAW-8.
Inspired by Food & Wine magazine
These spicy, tangy carrots make a healthy Thanksgiving side that doesn’t skimp on flavor. Plus, you can do most of the work in advance and assemble the finished dish on the big day.
INGREDIENTS
•
30 small carrots (2–3 bunches), tops removed and carrots scrubbed
• •
2 tablespoons extra-virgin olive oil
4 ounces watercress, stems trimmed
•
2 chipotle peppers in adobo, minced
•
Plain Greek yogurt, for serving Kosher salt and fresh ground pepper, to taste
•
1 teaspoon adobo sauce from the chipotle can
•
A study done by Texas A&M showed that not only is voice texting a threat while driving, but it’s even worse than traditional text messaging. The rationale behind this conclusion states that even when dictating, attention is still fixed on the content of your message, not on the road. Further research from this study showed that reaction times were twice as slow when using a cellphone in any capacity. When it comes to distracted driving, there’s only one concrete solution that solves the problem: Don’t do it. In the words of the wise rapper Project Pat, tell your friends and family, “Don’t call me no mo’, don’t text me no mo’” while driving. You might save a life and protect your own.
•
1 tablespoon molasses
DIRECTIONS
1. Heat oven to 350 F. In a rimmed baking sheet, toss carrots with chipotle peppers, molasses, and olive oil. Season with salt and pepper, and roast for 30–35 minutes. 2. Transfer carrots to a plate and let them cool completely. 3. Once cooled, toss carrots with adobo sauce. Lay across a platter, and top with watercress. 4. Serve alongside yogurt.
1-888-HDZ-LAW-8 | 3
Made with FlippingBook Annual report