Category: Carrots
Carrots with Cumin, Garlic and Sesame
I tossed this dish together for lunch one day. It took about 7 minutes to make and is a keeper in our household.
... Read more »
Black Bean, Chorizo and Rice Stew with Pickled Carrots
--adapted from Food Matters by Mark Bittman
The lightly pickled carrot garnish/relish adds a really nice, fresh element to this one-pot dinner. It’s better the second day (just keep the carrots separate until you’re ready to eat) and if you have already cooked beans on hand it’s a pretty quick dinner.
Serves 4-6... Read more »
Vegetable and Beef Fried Rice
This is a template for utilizing whatever bits and pieces you have on hand. Quantities are all approximations and you can vary them as you like. You just want to be sure you cut the vegetables small and fairly uniformly and you don’t want to crowd your skillet or wok. To avoid a soggy dish you need to be brave with the heat.
I recommend making twice (or more) as much rice as you need for any given dish and freezing the remainder to have on hand for fried rice, rice pudding, to add to soups, etc.
... Read more »
Herb and Rice Noodle Salad with Fish Sauce and Lime Dressing
This is a very herb-heavy variation of my favorite Asian noodle salad.I like this tossed with lots of toasted peanuts which turns it into a light meal-in-one for a hot summer night. You can also use fewer vegetables and really focus on the herbs. This looks like a long, complicated recipe but it is not. Shake up the dressing, cook noodles, wash herbs and cut a few vegetables and you are there.... Read more »
Carrot Apple Muffins
I created these muffins for a nutritious and delicious after school snack for my son. They can be adapted to your taste and to what you have on hand. They are definitely cook-with-what-you-have muffins. The variations are really infinite. This recipe is only mildly sweet and the muffins are moist, chewy and a bit dense. They hold up well and are just fine a few days later if sealed tightly. They also freeze well.... Read more »
About: Carrots
Carrots are just as good as a supporting character as the lead. Their sweetness and depth enhance any soup or sauce. Their crunch enlivens salads, pickles and stir fries. They star in curries, spreads and purees and any preparation in which they are roasted. They grow for much of the year and keep well for the rest.
Carrots from the CSA or market do not need to be peeled but just give them a good scrub. The skin is tender and full of nutrients. Carrots are rich in antioxidants and minerals.
... Read more »
Quinoa, Parsley and Roasted Root Vegetable Salad
This is endlessly adaptable and fresh and satisfying. It's a very distant cousin to tabbouleh. Don't by shy with the lemon or herbs.
Serves 4-6... Read more »
Rutabaga, Carrot and Ginger Soup
--adapted from Chef Kathryn Yeomans of the Farmer's Feast
The fresh ginger, added at the end, adds a lovely warm and spice to this pureed soup. I often use Gilfeather Turnips--a cross between a rutabaga and a turnip--as they are particularly sweet and delicious.
Serves 6-8... Read more »
Brussels Sprout and Rutagaba Hash
This is a perfect CSA recipe in that you can adapt it to you use any number of vegetables. This one uses rutabagas, Brussels sprouts, carrots and onions.
I make this for dinner with a fried or poached egg on top. And for lunch I've stirred leftover hash into a bowl of warm brothy chickpeas.
Quantities listed are just guidelines. Scale up or down depending on how many you're feeding.
... Read more »
