carrots

Root Vegetable Latkes

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Ingredients

  • 3 cups total grated root veggies (potatoes, carrots, beets)

  • ¼ onion, grated

  • 2 eggs

  • 1 tablespoon cornstarch

  • ½ teaspoon baking powder

  • 2 tablespoons flour

  • 2 tablespoons breadcrumbs

  • 2 tablespoons lemon juice

  • Salt and pepper


Process

  1. Grate a total of three cups root veggies and onion into a dishcloth-lined mixing bowl.

  2. Lift the grated veggies out of the bowl using dish cloth and ring out most of the excess moisture over the sink and return veggies to mixing bowl.

  3. Crack two eggs into bowl and mix until incorporated.

  4. Add remaining dry ingredients and lemon juice and combine.

  5. Take a small portion of mixture in the palm of your hand, and if mixture is too wet to stay together, add another sprinkle of flour.

  6. Heat about a quarter inch of oil on medium-high heat in a large skillet. Test if oil is ready by placing a small amount of mixture in pan, and if bubbles form around edges, oil is ready.

  7. Form about quarter-cup sized balls and flatten, and place in skillet. Cook one each side until golden brown (about 5-7 minutes)


Tangy Winter Slaw

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Ingredients

  • 6 carrots, peeled and shredded

  • 2 apples cut into matchsticks

  • 1 large beet peeled and cut into matchsticks

  • ¼ cup mayonnaise

  • 3 tbsp greek yogurt

  • 3 tbsp rice vinegar

  • 3 tbsp honey

  • ½ tsp salt

  • ½ tsp celery seeds

Process

  1. In a medium bowl, mix mayonnaise, greek yogurt, rice vinegar, honey, salt and celery seed

  2. Add in apple, carrot and beet

  3. Toss to coat and serve or refrigerate immediately

Root Vegetable and Apple Salad

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Ingredients

  • 2 beets

  • 3 medium carrots

  • 1 apple

  • Olive oil

  • Balsamic or Apple cider vinegar

  • honey

  • Salt and pepper

 

Process

  1. Preheat oven to 425

  2. Peel and cube carrots, trim and cube beets, and cube apples (approx. 1” cubes)

  3. Trim edges off beets and roast for 1 hour, or until tender

  4. Drizzle oil and salt and pepper over carrots and roast for 25 minutes, or until a fork slides easily into the carrots.

  5. Once carrot and beets have cooled, plate with chopped apple

  6. Drizzle with vinegar of your choice, oil and honey

  7. Garnish with micro greens, feta, or chévre cheese

Curry Carrot Dip

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Ingredients:

  • 4 Medium Carrots, Chopped

  • 1/4 Cup White Beans

  • 1 Clove Garlic, Chopped

  • 1 Tbsp. Parsley, Chopped

  • 1 Tbsp. Olive Oil

  • 1 Tsp. Curry Powder

  • 1 Tsp. Turmeric Powder

  • 1/2 Cup Greek Yogurt

  • Salt & Pepper

Process:

  1. Pre Heat oven to 400 F

  2. Chop Carrots into 1/4 in. slices, coat evenly in olive oil and place in preheated oven for 25 minutes, or until tender

  3. In a food processor or blender, combine all ingredients; blend until smooth (if mixture is too thick, add more yogurt)

  4. Season with Salt and Pepper

Fennel Apple and Carrot Salad with Maple Vinaigrette Chicken

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Fresh, crisp apples, carrots, and fennel all compliment each other in this refreshing salad - perfect after last week’s Thanksgiving feast!

Ingredients:

  • 2 Small Apples

  • 1 Fennel Bulb

  • 2 Carrots

  • 1 Chicken Breast

  • 1/4 Cup Maple Vinaigrette Dressing for chicken, and more for salad. (if you have time, you can marinate your chicken in 1/4 c of dressing for the day or overnight. It’s not required, but will add more flavor into the chicken.)

Process:

  1. Pre Heat oven to 350 F

  2. Cover Chicken Breast with Maple Vinaigrette Dressing, wrap in foil and place into oven; bake for 30-35 minutes until cooked through

  3. While the chicken is cooking, prepare your vegetable salad. After removing the tough woody stalks, slice the fennel bulb(s) as thinly as you can with a sharp knife. Slice apple into thin half-moon shapes. Peel carrots and slice them thinly, or, use a vegetable peeler to peel “ribbons.”

  4. You can chop up some of the leafy green fennel fronds to stir into the salad and garnish on top.

  5. Mix vegetables into in a medium or large bowl; mix in dressing to coat evenly.

  6. When the chicken is done, allow it to rest for about 10 minutes, then slice into even strips. Add to the salad to serve.

Soba Noodles with Mushrooms, Carrots, and Bok Choi (Optional Chicken)

soba noodles with bok choi, carrots, mushrooms, onions and chicken

When we have mushrooms, carrots, and bok choi together, we can’t resist making a delicious noodle bowl like this one! It’s a super-quick dish to make and can make for great leftovers. Mushrooms will provide a nice savory umami flavor for a satisfying vegetarian meal - or - Omnivore & Localvore packages include chicken breast, which you can add for an extra serving of protein.

Ingredients:

  • 1 Chicken Breast, sliced into even strips

  • 3 Carrots, peeled and sliced

  • 1 Cup Mushrooms, chopped

  • 1 Small Yellow Onion, chopped

  • 1 Clove Garlic, minced

  • 2 Small bok choi, chop the stalks, but keep leaves intact

  • 1 Bundle of soba noodles

  • 1 Tbsp. Olive Oil

  • 1 Tbsp. Sesame Oil

  • 1/2 Cup Soy Sauce

Process:

  1. Prep all vegetables

  2. In a large pan, heat olive oil over medium heat

  3. Season chicken with a dash of salt. Put chicken into pan and cook for five minutes, stirring frequently. Cooking pre-sliced chicken means each piece will cook through quickly!

  4. In a medium pot, boil water over medium-high heat.

  5. Once water in boiling, add soba noodles to the water, and cook for 2-4 minutes until noodles are tender; remove and drain — but be sure to reserve 1/2 cup of noodle water for combining ingredients in a following step! (The starch in the water helps everything come together.)

  6. Once the chicken is mostly cooked, add onions and garlic to the pan; cook until fragrant (about two minutes)

  7. Add the stalks of bok choi, carrots and 1/2 cup of reserved noodle water; cook for 4 minutes

  8. Once carrots begin to tenderize, add mushrooms and bok choi leaves. Stir in soy sauce and sesame oil, and cook for another 3-4 minutes (until bok choi leaves are wilted. You want some liquid to remain to create a nice sauce to coat the vegetables and noodles.

  9. Turn down the heat; add the soba noodles. Mix thoroughly. Season with additional salt or soy sauce if needed. Serve warm and enjoy!

Carrot Applesauce Bread

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This deliciously buttery bread is an excellent way to use up this fall’s bounty of apples - it includes apple pieces as well as 1/4 c of apple sauce! Enjoy for breakfast or a snack any time of day. You can also freeze to enjoy later.

Ingredients:

  • 1 Cup Flour

  • 1/2 Tsp. Baking Soda

  • 1/2 Tsp. Baking Powder

  • Salt

  • 1 Egg

  • 1/3 Cup Canola Oil or butter

  • 1/4 Cup Plain Yogurt

  • 1/4 Cup Brown Sugar

  • 1/4 Cup Apple Sauce

  • 1 Tbsp. Maple Syrup

  • 1 Cup Apple, Peeled and Grated

  • 1 Cup Carrot, Peeled and Grated

Process:

  1. Pre Heat oven to 350 F

  2. In a large bowl, combine flour, baking powder, baking soda, pinch of salt

  3. In a second bowl, combine egg, brown sugar, apple sauce, maple syrup, yogurt, oil; mix thoroughly

  4. Add wet ingredients into dry; mix

  5. Fold the carrots and apple into the mix

  6. Coat bread pan with oil and flour

  7. Pour mix into pan; place in over and bake for 40-45 minutes, until brown and inside is mostly dry

Spicy Stir-Fried Cabbage

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Ingredients:

  • 5 Cups Cabbage, finely chopped

  • 2 Carrots, julienned

  • 2 Garlic Cloves, minced

  • 1 Tsp. Red Pepper Flakes

  • 1 Tbsp. Olive Oil

  • 2 Tbsp. Cilantro, chopped

  • 2 Tbsp. Soy Sauce

  • 2 Tbsp. Rice Wine Vinegar

  • Salt

Process:

  1. In a large pan, heat oil over medium heat

  2. Add garlic and red pepper flakes; cook until fragrant (around 30 Seconds)

  3. Add cabbage and carrots, cook until cabbage begins to wilt

  4. Once cabbage begins to wilt, add salt, soy sauce and rice vinegar; cover and cook on high for one minute, or until cabbage has completely wilted

  5. Uncover and allow to cook for 30 more seconds, stir in cilantro and remove from heat

  6. Serve with rice or noodles!

Napa Cabbage Rolls with Mushrooms and Kimchi

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Ingredients:

  • 6 Leaves of Napa Cabbage

  • 1 Cup Mushrooms, diced

  • 2 Cups of Kimchi

  • 1/4 Cup Cilantro, finely chopped

  • 2 Cups Vegetable Stock

  • 1 Cup Rice

  • Soy Sauce

  • 1 Tbsp. Olive Oil

  • Salt and Pepper

Process:

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  1. In a medium sauce pan, bring Vegetable Stock to a rolling boil; add rice, cover and let simmer for around 15 minutes or until all liquid has been absorbed

  2. For Wraps, Bring around 10 cups of water to a boil in a large pot, season with salt; fill a second bowl with cold water and ice, leave next to the stove

  3. Carefully place the full cabbage leaves in the boiling water for 30-60 seconds, until just wilted

  4. Remove leaves and immediately place into an ice bath for 60 seconds; remove and set aside

  5. For filling, heat oil in a small pan; add mushrooms and garlic; cook around 3-5 minutes

  6. Mix together the cooked rice, mushrooms, garlic, kimchi and cilantro in a medium bowl

  7. Season with salt, pepper and soy sauce

  8. To assemble, place a leaf of cabbage on a plate, add 1/4 cup of filling to the middle of the leaf; fold over the stem and roll up gently so not to tear the leaf

  9. Continue until all leaves have been used

Celeriac, Carrot and Apple Slaw

Celeriac, carrot, and apple slaw

Ingredients:

  • 1/2 Large Celeriac Root, peeled

  • 5 Medium Carrots, peeled

  • 1 Apple, peeled

  • 1 Tbsp. Olive Oil

  • 3 Tbsp. Apple Cider Vinegar

  • 1 Tbsp. Dijon Mustard

  • Salt and Pepper

Process:

  1. Cut celeriac, apples, and carrots into matchstick cuts. Using a very sharp knife will help! (1/8in x 1/8in x 2in)

  2. In a medium sized bowl, mix together olive oil, apple cider vinegar, and dijon mustard; mix thoroughly and season with salt and pepper

  3. Add matchstick celeriac, carrots and apple to the bowl with sauce

  4. Mix until everything is evenly coated

  5. Season with salt and pepper to taste

Seasonal Fries

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Ingredients:

  • Sweet Potato

  • Celeriac

  • Carrots

  • 2 Tbsp. Olive Oil

  • Salt & Pepper

Process:

  1. Pre heat oven to 400 F

  2. Peel and cut desired amount of sweet potatoes, celeriac, and carrots in to long matchstick cuts (1/4 in x 1/4 in x 3 in)

  3. Toss the matchstick vegetables with Olive Oil and salt and pepper

  4. Separate each type of vegetable onto different baking sheets as they will finish cooking at different times

  5. Place baking sheets in the oven and allow the vegetables to cook until tender & beginning to brown (about 30 minutes for celeriac, 40 for sweet potatoes and one hour for carrots)

  6. Remove from oven and serve with favorite dipping sauces!

Braised Chicken Legs with Carrots, Potatoes, and Rosemary

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Ingredients:

  • 2 Chicken Legs

  • 1/2 Pound Brussels Sprouts, halved

  • 3 Carrots, Sliced

  • 1/2 Pound Gold Potatoes, Chopped (1 in. pieces)

  • 1 Red Onion, Sliced

  • 1/2 Cup Apple Cider Vinegar

  • 1-2 Cups Vegetable Broth

  • 2 Tbsp. Rosemary

  • Salt and pepper

Process:

  1. In a Dutch Oven, or large pot, heat Olive Oil over high heat

  2. Add chicken legs and cook until browned on both sides (around 3 minutes on each side). Then remove them from the pan and set aside.

  3. Add 1 tablespoon of oil to the pan, and add the vegetables to the pot, and season with salt and pepper, saute for 3-5 minutes.

  4. Add vinegar and broth to the pot and add the chicken and rosemary sprigs. (You want the liquid to not quite cover the chicken)

  5. Cover pot and cook over medium-low low heat for about 20 minutes. Then, stir, and turn the chicken to the other side.

  6. Re-cover and cook for another 20 minutes.

  7. To cook down the sauce to be a little bit thicker, remove the lid and continue to simmer and allow more liquid to evaporate, for about 10-15 minutes, or until the chicken is cooked through, and vegetables are soft.

  8. Serve nice and hot!

Pan Seared Sirloin with Chimichurri & Roasted Carrots

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Ingredients:

  • 1 Lb. Steak

  • 1/4 Cut Feta Cheese

  • 2 Tbs. Chimichurri

  • 3 Medium Carrots

  • 1 Clove Garlic, Finely chopped

  • 2 Tbsp. Butter

  • 1 Tbsp. Olive Oil

  • Salt

  • Pepper

Process:

  1. Preheat over to 400F

  2. Defrost steak; place in microwave and use proper setting, or allow steak to sit out on counter until thawed (allow for steak to get to room temperature)

  3. Cut the carrots in half, long ways; coat in olive oil and season with salt

  4. Place carrots on a sheet pan and place in the oven for 45 minutes, or until soft, and beginning to brown

  5. In a large skillet heat butter over medium heat, add garlic

  6. Season the steak with salt and pepper, and place in the hot skillet

  7. Let the steak brown for five minutes; flip and let the steak sit for another five minutes, or until browned

  8. Remove steak from the pan, and allow for the steak to rest for several minutes

  9. Top the steak with Feta cheese and Chimichurri

  10. Serve with roasted carrots

Beef Picadillo

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This Latin-American inspired dish has many, many different versions depending on where it’s being made and who’s cooking it! Some versions call for sausage, some add tomatoes and herbs but no potatoes, some add olives and raisins - there are so many possibilities! Feel free to adjust to your taste and use what you have on hand.

Serve with rice, or cauliflower rice, or with tortillas - you can’t go wrong.

Ingredients:

  • 1/2 lb Ground Beef

  • 1 Cup Potato, Cubed (about 1 large or 2 small potatoes)

  • 1 Carrot, Sliced

  • 1 Sweet Pepper, Chopped

  • 1/4 Onion, Chopped

  • 1 Tbsp. Paprika

  • 1 Tbsp. Cumin

  • 1 Tbsp. Garlic Powder

  • 1 Tbsp. Chili Powder

  • Salt & Pepper

  • 2 Tbsp. Canola Oil

  • 1/4 c. water or broth

Process:

  1. Prepare Vegetables

  2. Add Canola Oil to a large skillet over high heat

  3. Add Onion and cook for five minutes - stirring, until the onions are translucent and starting to brown at the edges

  4. Add Ground beef and spices; stir often to allow for beef to break down and brown evenly

  5. Add 1/4 Cup of water or broth to the skillet, and add the potatoes, carrots, and peppers; cover and allow for the vegetables to soften, for about 10 minutes, stirring occasionally.

  6. Season to taste and serve while hot!

Check out some other versions of Picadillo: SkinnyTaste Cuban Picadillo and Isabel Eats Mexican Picadillo

Stir Fry with Sweet & Spicy Pear Sauce

stir fry with spicy pear sauce

Ingredients:

  • 2 Carrots, sliced

  • 2 Sweet Bell Peppers, sliced into thin slivers

  • 1 Head of Broccoli, chopped into small bite-size pieces (including the stem - just peel first)

  • 1/4 Cup White Onion, chopped

  • 1 Cup Rice (by preference)

  • 2 Tbsp. Soy Sauce

  • 2 Tbsp. Canola Oil

Sweet & Spicy Pear Sauce

  • one pear (grated)

  • 2 Tbsp. Soy Sauce

  • 2 Tbsp. White Wine Vinegar

  • 1 Tbsp. Sriracha or other preferred hot sauce (adjust for desired amount of heat)


Process

  1. Start cooking rice so it’s ready at the same time as your stir fry

  2. Heat canola oil in a large sauté pan over medium/high heat

  3. Add onions to pan, and cook until they start to become translucent and brown at the edges

  4. Add carrots, peppers, broccoli to pan, cover, and cook for three minutes

  5. Add soy sauce, stir and cook for about 10 minutes, or until carrots and broccoli are beginning to soften, but are still crisp and bright

  6. Meanwhile, make your sweet & spicy pear sauce: Combine soy sauce, vinegar and sriracha & add to pear mixture. Blend or mix thoroughly in a small bowl

  7. Add Spicy Pear sauce and stir to coat vegetables

  8. Serve over rice!

Cabbage Slaw

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Ingredients:

  • 1/4 Cabbage, Chopped

  • 2 Carrots Shredded

  • 1/4 Cup Apple Cider Vinegar

  • 1/4 Cup Oil

  • 1/4 Cup Cilantro Chopped

  • Salt and Pepper

Instructions:

  1. Prepare Cabbage and Carrots

  2. Combine all ingredients in large mixing bowl

  3. Stir until all ingredients are coated evenly

Spicy Stir-Fried Cabbage

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Ingredients:

  • 1/4 Cabbage Chopped

  • 3 Carrots, Julienned

  • 1/4 Cup Chopped Shallot

  • 1 Clove Garlic Chopped

  • 1/2 Hot Pepper, sliced into thin circles or finely diced

  • 2 Tsp. Soy Sauce

  • 1 Tsp. Canola Oil

  • Salt to Taste

  • 1/4 Cup Chopped Cilantro

Instructions:

  1. Add oil to large nonstick pan and heat over medium heat.

  2. Add shallots and garlic, and cook until brown over medium-high heat

  3. Add carrots and cook for several minutes until they begin to tenderize

  4. Add Cabbage, soy sauce, cilantro and salt

  5. Cook until all ingredients have softened and sauce is absorbed into veggies

  6. Add in hot pepper, stirring well to evenly incorporate the spice

  7. Serve how with steamed rice, noodles, or as a side dish to your protein of choice.

Napa Cabbage Slaw

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Napa Cabbage Slaw

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Veggie Side | Diet: V, GF

This simple slaw can be used as a crunchy topping on sandwiches, or as a side dish in its own right. You can use any acidic ingredients you like to brighten it up, from lemon juice to lime juice to white wine vinegar. And, you can also mix in mayo or sour cream for a creamy variation.

  • 1/4 Napa cabbage, shredded

  • 1 large carrot, grated (you can use the largest holes on a box grater)

  • 1/2 red or yellow onion, grated (as with the carrots, you can use the largest holes on a box grater)

  • 1/4 cup sunflower oil

  • 3 tablespoons lime or lemon juice, or vinegar

  • 2 teaspoons salt

  • a few grinds of pepper

  • chopped cilantro or parsley, if desired

  1. In a large mixing bowl, combine all of the ingredients. Mix (I like to use a pair of clean hands).

  2. Taste for seasoning. Does the salad need more acidity? Then add more lime juice, or vinegar. Does it need more salt? Depending on whether you're eating it as a salad on its own, or using it as a garnish, you may want to season a bit differently.

Basic Beef Stew

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Basic Beef Stew

Recipe Level: Creative | Recipe Speed: Longer (although active time is only around 15 minutes, this dish needs to cook for more than two hours) | Season: All | Type: Main Dish | Diet: Omnivore/GF/DF

You can keep this stew simple, but you could also jazz it up with additional ingredients, such as potatoes, mushrooms, more alliums (things in the onion and garlic family), or other green vegetables. And, you can serve it over a starch, such as brown rice or barley. 

  • 1 pound beef stew meat

  • salt

  • pepper

  • olive oil

  • 1/2 yellow onion

  • 3 carrots

  • 24 ounces beef broth, or chicken broth

  • 1/2 bunch collard greens, kale, or spigariello

  • lemon juice or vinegar to taste

  1. Remove stew beef from package and pat dry. You can use clean kitchen towels if you're comfortable doing that, or use paper towels.

  2. Season the meat with salt and pepper.

  3. Heat the oil in a large heavy saucepan or pot, over medium-high heat. (Make sure the saucepan has high enough sides that it can hold all of the other ingredients, and has a cover). When the oil shimmers, add the beef.

  4. Cook until the beef is browned on the bottom, at which point it will have released itself from the pan. Turn the beef and brown the opposite side.

  5. Meanwhile, slice the scallions into rounds.

  6. Rinse the carrots, cut off the tops and ends, and cut the carrot into half moons.

  7. When the beef is browned on the second side, add the scallion and carrots to the pan, and cook, stirring, for 3-4 minutes.

  8. Add the broth, and cover the pan. Turn the heat down so that the liquid is simmering, but not boiling. Cover the pan and let cook for 2-3 hours, until the beef is tender.

  9. When the beef is tender, rinse the collard greens, pull out the stems, and roll up the leaves like a cigar. Slice across the collard bundle to make thin shreds.

  10. Add the collards to the stew, and cook until they're tender.

  11. Taste the stew for seasoning. Does it need salt? Add some. How about acidity? You can use vinegar or lemon juice to make it taste brighter.

  12. If you'd like, you could garnish the beef stew with microgreens, sour cream, grated cheese, or toasted bread cubes.

Roasted Carrots with Strained Yogurt & Honey

Carrots with Strained Yogurt and Honey

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish | Diet: Vegetarian/GF

  • 4 large carrots

  • olive oil

  • salt and pepper

  • 2/3 cup walnuts

  • strained yogurt

  • 1 tablespoon of honey

  • 1/2 teaspoon cardamom

  1. Preheat the oven to 400 degrees.

  2. Wash carrots and cut them at a slight angle so that you get as much surface area as possible (called cutting on the bias).

  3. Toss the carrots with olive oil, salt, and pepper. Place the carrots on a baking sheet (for easier clean-up, you could line the sheet with parchment, first).

  4. Roast the carrots until tender, checking every 7 or so minutes.

  5. Meanwhile, toast the walnuts, which can be done "dry" or with a little bit of oil. You can do this in a pan over medium heat, or in the oven alongside the carrots. Whichever method you choose, make sure to watch the walnuts carefully, and stir them regularly.

  6. When the carrots are done taste them for seasoning, and season to taste with salt and pepper. Put the seasoned carrots on a serving dish, top with dollops of strained yogurt, drizzle on the honey, sprinkle on the cardamom, and serve.

Notes: The cardamom isn't essential, but it brings amazing flavor to the dish. A sprinkling of parsley would be another wonderful addition.