Carrots

APPLE, CARROT & CABBAGE CHOPPED SALAD
This colorful autumn slaw has a hint of cinnamon and orange.

ARUGULA AND CARROT RIBBON SALAD
The key to getting beautifully curled carrot ribbons in this salad is to soak them in ice water.

AUTUMN CARROT AND SWEET POTATO SOUP
This glorious celebration of the season has just a hint of sweetness from the apples and a touch of honey.

CARROT RILLETTES WITH DUKKAH
Not familiar with Rillettes or Dukkah? It’s basically a deliciously flavored carrot spread sprinkled with nuts and spices. Serve it up with some crackers, naan bread or pita.

CALIFORNIA VEGGIE SANDWICH
I dare you to click through on this link and NOT make this sandwich. It tastes even better than it looks, if you can believe that!

CARROT AND KOHLRABI SLAW
A perfectly dressed and colorful slaw.

CARROT, DATE AND FETA SALAD
This Middle Eastern style salad is always a crowd pleaser with dates and feta cheese. If I’m in a hurry I don’t bother making the ribbons of carrots and soaking them, I just coarsely grate them.

CARROT ZUCCHINI CAKE
I (Brittany) made this with Harvey, as you might know if you follow us on social media. I did tweak it: I used 2 cups zucchini and 3/4 cups carrot and added 1/2 cup flour. I also made buttercream frosting, because I didn’t have cream cheese.

CARROTY MAC AND CHEESE
Lots of carrots for everyone this week! We made this twist on mac & cheese a few weeks ago with some of our carrots and it was a big hit! The carrots get grated up and look just like shredded cheese (just in case your kids are like mine and are not a fan of cooked carrots).

CREAM OF ZUCCHINI, CARROT AND CUCUMBER SOUP
Summer harvest soup! Choose heavy cream or milk depending on how rich you’d like it to be.

GINGER GLAZED CARROT AND PEA SHOOT SALAD
We’ve had some gorgeous spring days and it’s getting into grilling season! If you’re not ready to grill yet, just roast the carrots in the oven.

GRATED CARROT-KOHLRABI & RADISH SALAD
Grate a mix of carrots, kohlrabi and radish through the large holes of a box grater until you have about 4 cups worth. In a separate bowl mix together 1 ½ cups water, 1 Tbsp sugar, ½ cup rice vinegar, ¼ to ½ tsp kosher salt and 2 Tbsp mint or cilantro until the sugar and salt dissolve and then pour it over the grated veggies.

KOHLRABI AND CARROT SALAD WITH CHEDDAR
This salad has a fantastic crunch factor. Purple and green kohlrabi are interchangeable.

MAPLE CIDER VINEGAR ROASTED CARROTS
This sweet and tart fall side dish uses the carrot greens as well.

MAPLE ROASTED CARROT SALAD
The cooler temperatures have me thinking about fall menu ideas and this maple-roasted carrot salad is perfection.

RADISH CARROT SLAW WITH TOASTED SESAME DRESSING
Try out this delicious Asian slaw but don’t toss those radish tops! Radish greens are peppery, like arugula, and are delicious in a salad or you can make them into a pesto or sauté them with a little olive oil and garlic.

REFRIGERATOR PICKLES WITH CARROTS, CUKES, YOU NAME IT!
This is my favorite “use up my share” recipe. It works great for the veggies listed but you can also include green beans, scallions, radishes, zucchini, onions, peppers, asparagus. The options are endless. I usually do at least a triple batch at a time and the kids LOVE to make them. They help cut up the veggies and then they build mini jungles in the jars. The tall veggies are the different trees, the garlic is birds, the seeds and spices are the leaves and (I hesitate to include this part but it’s adds significantly to their amusement level) the cauliflower is bird poop. LOL. To finish it off, we flood the jungle with the salty tsunami brine. It’s good clean fun. These pickles are not shelf-stable but will keep in your fridge for about 3 months.

ROASTED AND RAW CARROT SALAD WITH HAZELNUTS AND ARUGULA
Carrots, arugula and a honey-mustard vinaigrette that plays the part of the sweet to offset the bite of the arugula. Lip-smacking good!

ROASTED BEET, CARROT AND KALE SALAD
I’m sure I’ve mentioned that I love a good make-ahead dinner and this one is perfect for a hot summer night. Roasted beets, carrots and shallots (I would use my fresh onions here) are roasted and tossed in a maple-mustard vinaigrette while they’re still warm and then they soak up all that delicious dressing as they cool off.

ROASTED CARROTS, POTATOES AND ONIONS
Roasted veggies are a go-to in our house. You can use whatever you have on hand – have leftover turnips? Toss them in! Want to make it a main dish? Throw some sausages in (just make sure that they come to temp if they’re not pre-cooked).

ROASTED CARROTS WITH CARROT TOP PESTO
While my chickens prefer it when I share the greens with them, I do love a recipe that uses the entire carrot. Oh, and pesto. I love pesto.

ROASTED CARROTS WITH HERBES DE HOLLISTON
I recently spent a lovely afternoon at Broad Hill Lavender Farm right here in Holliston. If you haven’t tried any of their products yet – they’re amazing! Carrie made us some delicious treats all with their very own, Holliston grown, organic, culinary lavender (check their website https://www.broadhilllavender.com/ for which Farmer’s Markets they’ll be at so you can pick some up). Among these were some mouth-watering roasted carrots. She sliced them into thin “fries”, tossed them with olive oil, salt and pepper and Herbes de Provence (with lavender of course and other Upswing Farm herbs) and slow roasted them at 400 for 40-45 minutes. They were amazing.

SPINACH, GOAT CHEESE & ROASTED CARROT SALAD
Perfect for a Mother’s Day Brunch – this gorgeous salad has it all, crunchy nuts, crisp lettuce, creamy goat cheese and a zingy honey-mustard salad dressing to bring it all together.

STEAK FRIED RICE WITH LEEKS AND CARROTS
This stir fry is loaded with veggies and quick enough for an easy weeknight meal. Swap out the steak for chicken or tofu or leave it out entirely. I recommend making a double batch and adding an extra drizzle of soy sauce when you heat up the leftovers.

SUPERHERO MUFFINS
If you’re looking for another use for your carrots and zucchinis, these muffins are a nutritional powerhouse and a big hit at my house. Great for breakfast or as an afterschool snack. They’re made with almond-meal and can be made gluten-free if you’re sensitive to gluten.

WHOLE ROASTED CARROTS WITH FRESH GINGER
If you prefer a savory carrot dish, try these whole roasted carrots with a gingery kick.

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