Roasted Grapes and Carrots
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Toss together the grapes, carrots, and red onion in olive oil to coat. Sprinkle with cumin and toss to evenly distribute. Spread mixture on baking sheet. Roast ... [... more]
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Jacksonville Carrots
Steam the carrots in a steamer basket over 1 inch of boiling water for 7 to 10 minutes, or until tender but still firm. Cool, and grate with a large holed grater. Mix together the grated carrots, honey, apple juice concentrate, parsley, and ... [... more]
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Apple Carrot Muffins
In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking ... [... more]
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Salads and Sides
The secret to salad success: aim for contrasting textures and flavors. Vary hot and cold items--like grilled chicken breast on a Caesar salad. Combine sweet and acidic, hot and sour, chewy and crisp. Take advantage of the availability of fresh ... [... more]
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Baby Carrots with Dill Butter
Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper. May 10, 2007 I added 2 tsp ... [... more]
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Carrot Souffle
Sep. 24, 2003 Great recipe! I cut down on the sugar and made this for my teething 15-month-old who didn't want to eat any veggies (or anything for that matter). The little bit of sweet did the trick - she loved it!! Thanks a bunch. This one is a ... [... more]
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Cashew Raisin Rice Pilaf
Melt margarine in a large saucepan over medium-high heat. Saute the long grain rice, onion, carrot and raisins for 3 to 5 minutes or until onion is tender. Pour in the broth and bring to a boil. Reduce heat to low, cover pan and simmer for 20 to ... [... more]
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Carrot 'N' Celery Amandine
In a large nonstick skillet, saute garlic in oil for 1 minute or until tender. Stir in the water, soy sauce and sugar. Bring to a boil. Add carrots, onion and celery; cook until crisp-tender. Sprinkle with almonds. Nutritional Analysis: One ... [... more]
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Bean Basics
When you scoop your own beans, you'll have much more to choose from compared to what you'll find canned on a shelf (health food or ethnic grocery stores have the largest selections). Another great advantage of buying in bulk is that you have ... [... more]
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Making Risotto
If it's called risotto, it must begin with the rice. Classically, Carnaroli or Arborio rice is used. Short and plump, they are high in starch and able to absorb quite a bit of liquid without becoming mushy. But don't get too mired in the details ... [... more]
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Happy Hippy Stuffing
Preheat oven to 350 degrees F (175 degrees C). Spread the pumpkin and sunflower seeds onto a baking sheet. Toast the seeds in the oven until lightly browned and fragrant, about 5 minutes. Melt the butter in a skillet over medium-high heat. Add ... [... more]
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Savory Roasted Root Vegetables
Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well. Bake, uncovered, in the preheated oven for 30 minutes, stirring once ... [... more]
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