Carrots Archives - Page 4 of 4

Autumn Vegetable Soup

Published at 03/31/2016September 23, 2016 In Category Blog, Carrots, Collards, Recipes, Vegetables Tags: butternut squash, carrots, collards, garlic, greens, onions, tomatoes

The days are still warm but cool nights have me craving soup. This recipe is adapted from one in Fine Cooking magazine.

Asian Peanut Noodles

Published at 03/31/2016September 23, 2016 In Category Blog, Carrots, Recipes, Vegetables Tags: carrots, cucumbers, garlic, jalapenos, pepper, sweet pepper

This recipe came from chow.com. Udon noodles are Japanese wheat noodles and soba noodles are Japanese buckwheat noodles. They can be found in gourmet grocery stores or in Asian markets. If you are having a hard time finding them, you can substitute whole-wheat linguine or spaghetti.

Roasted Beets, Fennel, and Carrots with Blackberry Vinaigrette

Published at 03/20/2016September 23, 2016 In Category beets, Blog, Carrots, Fennel, Fruit, Grains, Recipes, Vegetables Tags: basil, beets, blackberries, carrots, fennel

Tyler Williams of Woodfire Grill demonstrated this recipe at Morningside Farmers Market earlier this month. It’s a perfect use of several things in your box (substitute more beets if you don’t have carrots around). Blackberries are in season right this minute and available at most local farmers markets this weekend, so stock up! No faro on hand? Substitute Israeli couscous, orzo or even rice.

Vegetable Lo Mein

Published at 03/17/2016September 23, 2016 In Category Blog, Bok Choy, Cabbage, Carrots, Napa cabbage, Recipes, Vegetables Tags: bok choy, carrots, green onions, Napa cabbage

Oops – another recipe adapted from the folks at Prevention magazine …. but this one is great for incorporating lots of lots of vegetables. You can decide how much of your bok choy or Napa cabbage to include – the whole head? half? a quarter?

‘Mother-in-Law’ Beet Salad

Published at 07/31/2014September 23, 2016 In Category beets, Carrots, Recipes, Vegetables Tags: beets, carrots, onions, potatoes, salad Leave a comment

This last recipe is an adaptation of one from Marc Sommers, executive chef of Parsley’s Custom Catering in Kennesaw, who demonstrated it at the Morningside Farmers Market a year or so ago. He says he “borrowed” this recipe from his Belarusian mother-in-law. I just had a beet-and-potato salad at an Ethiopian restaurant last night and I can’t wait to try this one.

Brazilian Chicken Salad Sandwich

Published at 07/31/2014September 23, 2016 In Category beets, Carrots, Meat, Recipes, Vegetables Tags: beets, carrots, chicken, cilantro, onion Leave a comment

This recipe came from Fine Cooking magazine, I don’t remember when! Makes 4 lovely sandwiches that will serve up some of your beets and cilantro. The recipe suggests whole wheat bread, but any loaf of bread that’s handy, sub roll, baguette …. will do. The combination of salty, tart, sweet and herbal – fabulous.

Stir-fry Sauce

Published at 07/30/2014October 24, 2019 In Category Bok Choy, broccoli, Cabbage, Carrots, eggplant, garlic, Napa cabbage, Recipes, Vegetables Tags: bok choy, cabbage, garlic, Napa cabbage, sauce Leave a comment

One of the things I do to make a quick stir-fry even quicker is to keep a jar of stir-fry sauce in the refrigerator. You could buy a jar, but why? When you’re ready for dinner, heat up some vegetable oil, sauté your vegetables (this week you could use bok choy, beet greens, thinly sliced beets, onions, garlic and/or squash) and when it’s just about done, add just enough of this sauce to coat everything lightly. The cornstarch will thicken quickly and your stir-fry is done. I love that I don’t have to haul out the ginger and the garlic and the soy sauce and whatever every time I want to make a quick meal. This sauce will keep in the refrigerator for 2 weeks. Vary the proportions to suit the taste of your household.

Creamy Kohlrabi Slaw

Published at 07/30/2014September 23, 2016 In Category Carrots, Kohlrabi, Recipes, Vegetables Tags: carrots, celery, kohlrabi Leave a comment

www.cooks.com
A search on “kohlrabi” on this site netted three pages containing 27 recipes, including this traditional creamy slaw suggestion. It’s not particularly seasonable for Georgia, and uses other ingredients that I don’t typically have in the kitchen, however you can easily amend this to work in your kitchen based on what you have on hand: substitute a mixture of ketchup and mayonaise for the French dressing, honey for the sugar, cabbage for the carrots, or add thinly sliced red or green bell pepper.

Japanese Curry Rice

Published at 07/25/2014September 23, 2016 In Category Apples, Carrots, Meat, Recipes, Vegetables Tags: apple, carrots, chicken, potatoes Leave a comment

The recipe for Japanese Curry Rice comes from Marc Matsumoto of norecipes.com. He says: “ I make almost everything I post without a recipe. I think cooking is most fun and innovative when you just wing it. I do recognize that not everyone is as adventurous as me, so I post the ingredients and method to give you a starting point.”

So in that spirit, substitute okra for the carrots, thinly sliced green beans for the peas, use applesauce instead of the fresh apple, or make any other substitutions that appeal to you.. You could skip the protein and still have a lovely meal.

Beetroot and Carrot Crackers

Published at 07/25/2014September 23, 2016 In Category beets, Carrots, Recipes, Vegetables Tags: beets, carrots, crackers, dehydrator Leave a comment

This recipe also uses beets (have I mentioned how much I love beets?) and it’s sort of a specialty thing. If you don’t have a dehydrator, you can stop reading now. This recipe is from British “cook” Karen Knowles who has a raw food blog and has offered several very tasty dehydrated cracker recipes. I look forward to making these this weekend. Beetroot is of course the very descriptive British name for what we in the colonies call “beets”.