Chef Julie Adams leads a team of eleven talented women that comprise the culinary staff at The Lincoln Home. Dining is always an anticipated experience at The Lincoln Home for the residents. Farm-to-table, healthy food choices can favorably alter the course of health and disease, enhance the quality of life and even reduce or eliminate the need for some medications.
Chef Adams has been sharing her innovative recipes for over 8 years at The Lincoln Home. Prior to that, she owned and operated the Back Street Landing restaurant for 18 years. Most often, she does not follow a recipe, but relies on her intuitive knowledge of spices, flavors and foods that enhance one another, to create her own style. With her creative flare, each plate is an artful presentation.
Chef Adams shares her delicious take on Carrot Pancakes that could make a delicious appetizer for an Easter breakfast.
Carrot Pancakes with Salted Yogurt
4 Eggs, beaten.
8 Medium Carrots Peeled and Coarsely Grated
1/3 cup Chopped Cilantro.
1/3 cup Chickpea Flour or Rice Flour
½ tsp. Cumin
Dash Cayenne
Salt & Black Pepper to taste
4 Tablespoons olive oil divided
1 cup Plain Yogurt
1 tsp. Lemon Zest
1 tsp. Sea Salt
2 Cups Arugula
1 Tablespoon Lemon Juice
Mix eggs, carrots, cilantro, and flour in a large bowl season with salt and pepper. Heat 2 Tbsp oil in a large skillet, over medium heat. Scoop ½ cupsful of carrot mixture into skillet, press each to ½ inch thickness. Cook about 3 minutes on each side or till golden brown. Transfer to paper towel to drain.
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