PRIZE RECIPES

WINNING FARE TO MAKE AND SHARE

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Carrot Gimlet

WORKING TIME 10 minutes

TOTAL TIME 10 minutes

MAKES 1 serving

1½ ounces Carrot-Ginger Juice (recipe follows)

1½ ounces gin

½ ounce Cocchi Americano

1 ounce fresh lime juice plus lime wheel for garnish

Combine Carrot-Ginger Juice, gin, Cocchi Americano, lime juice, and ice in a cocktail shaker. Shake until well chilled, 10 to 15 seconds. Strain into a coupe glass. Garnish with lime wheel.

Carrot-Ginger Juice

WORKING TIME 10 minutes

MAKES about 2 cups

Process 3 chopped carrots; 1 each small cucumber, celery stalk, peeled orange, and peeled and cored apple; and a 2-inch piece of peeled fresh ginger in a blender until smooth. Strain through a fine-mesh strainer; discard solids. Refrigerate in an airtight container for up to 3 days.

Roasted Carrot and Chorizo Tacos

WORKING TIME 20 minutes

TOTAL TIME 45 minutes

MAKES 4 servings

½ pound carrots, halved crosswise, then cut into ½-inch-thick sticks

3 cloves garlic, peeled

½ yellow onion, sliced

1 teaspoon ground cumin

3 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

1 tablespoon fresh lime juice, plus wedges for serving

1 pound loose fresh chorizo

10 hard taco shells (from one 4.7-ounce package), heated per package directions

Sliced radishes, fresh cilantro, and queso fresco, for serving

1. Preheat oven to 450°F. Toss together carrots, garlic, onion, cumin, and 2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, tossing once, until carrots are tender and starting to brown, 20 to 25 minutes. Chop garlic. Toss carrots with garlic and lime juice.