A recipe from Mark Bittman’s How to Cook Everything (Completely Revised 10th Anniversary Edition).
Roasted Carrots with Cumin (with variations)
Carrots
Carrot, Apple and Ginger Soup
Is there anyone who doesn’t love carrot soup? The carrots in my CSA box were on the large side so they’ll be perfect for soup. This is a recipe from Southern Living.
Apple Pecan Carrot Cake
From Southern Living.
Gary Donlick’s Sweet Potato, Carrot and Orange Soup
Gary is chef at Bistro Niko and demonstrated this recipe at the Morningside Farmers Market.
Autumn Vegetable Soup
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
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
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
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
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
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.