When it's cold and wet, all I want are warming starches. Mashed potatoes, risotto, grits with margarine—no wonder I start to feel like a washed-out blob this time of year. While light, healthy raw vegetables are usually the furthest thing from my mind, I try to remind myself to eat them at least a few times a week. I received lots of carrots in my holiday CSA share, so I worked up this curried carrot salad with apple cider vinaigrette. Even though the carrots are raw, the curry, pepper, and cinnamon give the salad warmth. It's great for lunch with cooked quinoa and fruit. Go check out the recipe at Maine Food & Lifestyle.