 Serves: 6 to 8
½ pound thick sliced bacon, diced 3 pounds boneless lamb shoulder, well-trimmed and cut into one-inch cubes 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper ⅓ cup all-purpose flour 2 medium onions, cut into ½ inch pieces 3 cloves garlic, pressed or minced ¾ cup white wine 2½ to 3 cups beef broth 4 medium carrots, diced 1 lb. small whole potatoes 4-5 sprigs fresh thyme 2 bay leaves minced fresh parsley 1 tablespoon fresh lemon zest
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 Makes one 11” tart
1 prepared Lemon Pepper Pie Crust (see recipe below) 1 large onion, about 8 oz., thinly sliced 4 oz. salted butter 2 tablespoons olive oil 1 cup carrots, julienned ¾ cup leeks, julienned ½ cup shitake mushroom, thinly sliced 1¼ cup zucchini, julienned 1 scant tablespoon, all purpose flour ¾ cup 2% fat milk, room temperature ½ heaping cup crème fraiĉhe 1 large egg 1 teaspoon Dijon mustard ½ teaspoon thyme leaves 7 to 7.5 oz. goat cheese, preferably in log form
LEMON PEPPER PIE CRUST Makes 1 -11” crust 1¼ cup all-purpose flour 10 tablespoons sweet butter, diced and cold 1 large egg, slightly beaten Juice of 1 lemon Zest of one lemon ¼ teaspoon salt ½ teaspoon freshly ground black pepper
 Serves: 10 to 12
1 large Butternut squash, approximately 3 lbs., split lengthwise and scraped clean 1½ teaspoon Kosher salt 1 tablespoon honey 2 medium onions, diced 1 head of garlic, each clove peeled, but whole 1 stick butter (1/2 cup) 2 tablespoons minced rosemary 5 medium carrots, coarsely chopped 1½ to 2 quarts of chicken or vegetable broth ½ teaspoon Hungarian paprika ½ teaspoon pepper ¼ teaspoon nutmeg 3 cups corn kernels ½ cup (4 oz.) sour cream 2 tablespoons minced Italian parsley
 Serves 8 to 10 INGREDIENTS BROTH Leftover beef bones 10 – 12 cups water, previously made beef broth, or store bought beef broth 2 large carrots, cut in quarters 1 large onions, sliced 2 or 3 small potatoes, unpeeled and quartered 3 or 4 sprigs of whole Italian parsley 1 whole bay leaf 8 to 10 peppercorns 2 to 3 thyme sprigs Salt & pepper to taste SOUP 10 – 12 cups broth (see above) 1 cup diced carrots ½ cup diced celery 3 medium leeks, cleaned and thinly sliced ½ lb. shitake mushrooms, chopped ½ lb. cooked beef, chopped 10 oz. Udon or other flat long noodles, cooked, rinsed in cold water. 1 cup snowpeas sliced on the diagonal PREPARATION
BROTH:
SOUP:
 Serves: 6
4 cups cubed roots (beets, carrots, parsnips, etc.) 1 – 1½ lb. wide Lo Mein noodles or fettuccini 2 tablespoons Asian chili oil 1 large head of bok choy, washed and cut or torn into strips 24 to 30 large raw shrimp, shelled and deveined 4 scallions, sliced thinly on a diagonal 2 tablespoons minced fresh ginger 1 large clove garlic, pressed or minced ½ cup dry white wine ½ cup chicken or vegetable broth 1 cup cilantro leaves
*A few other Chinese inventions Wooden coffins 5,000 BC Silk 3,000 BC Written language 1,000 BC Crossbow 500 BC Paper 200 BC Ice cream of snow 200 BC Tea drinking 100 BC Compass 300 AD Toilet paper 600 AD Government printed money 700 AD Eyeglasses 1,000 AD Moveable type printing 1,040 AD  Serves 4 to 6
1 pound small heirloom carrots, washed and trimmed ⅓ cup Connecticut maple syrup 1 tablespoon olive oil 1 tablespoon freshly ground black pepper ½ teaspoon salt 3 tablespoons fresh orange juice 2 tablespoons orange zest 1. Preheat oven to 350º. 2. Put the syrup, olive oil, pepper, salt, juice and a teaspoon of the zest into a heavy-duty re-sealable plastic bag and mix thoroughly. 3. Add the carrots and allow them to sit for 30 minutes. 4. Place the entire contents of the bag into an oven-proof baking dish and roast for 40 to 50 minutes. The timing is dependent on the carrot size, so test toward the end. They should be tender throughout. 5. Remove dish from the oven and sprinkle with the remaining zest. Serve. Recipe by Anna Gill
Makes 8 servings 2 tablespoons extra-virgin olive oil 1 pound carrots (about 4 large), peeled, cut into 3 x ¼ x ¼ -inch sticks 1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks Coarse kosher salt 2 tablespoons (¼ stick) butter 1 tablespoon chopped fresh rosemary 1 ½ tablespoons honey (such as heather, chestnut, or wildflower) 1. Heat oil in large skillet over medium-high heat. 2. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. 3. Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. 4. Season to taste with more salt and pepper, if desired. ADVANCE PREP: Can be made through step 2 one day ahead. Cover and chill. NOTE: Carrots can take a bit longer to cook than parsnips, so if the carrots are large and mature, sauté them for a minute or two to soften slightly before adding the parsnips. Recipe by Anna Gill
Serves 8 1 4-pound rack of venison, trimmed Salt and freshly ground black pepper Olive oil 1 1/2 cups maple syrup 2 1/2 cups veal stock (see note) 6 to 10 sprigs thyme 1 bay leaf 8 peppercorns 2 cloves garlic, peeled 2 tablespoons butter 5 large carrots, peeled and chopped 20 small boiler onions, peeled 1. Preheat the oven to 400 degrees. 2. Season venison generously with salt and pepper, rub with a little olive oil and let rest at room temperature. 3. Meanwhile, in a medium saucepan, combine the maple syrup, veal stock, thyme, bay leaf, peppercorns and garlic. Gently boil until reduced by half. 4. Set a roasting pan over medium-high heat and add the butter. When hot, brown the venison rack on all sides, transfer to a plate. 5. Pour the maple-stock reduction into the roasting pan, scraping the brown bits on the bottom of the pan with a wooden spoon. Return the rack to the pan, meat-side up. 6. Add the carrots and onions and season them with salt. Cook in the oven for 10 minutes, basting venison with sauce every 5 minutes. 7. Continue roasting until a thermometer inserted in the center registers 130 degrees, 10 to 20 minutes more (start checking the internal temperature after 10 minutes). 8. Transfer rack to a cutting board and let rest for 10 minutes. 9. If vegetables are fork-tender, transfer them to a serving platter. If not, put them in a saucepan. 10. Strain the sauce into the saucepan and simmer until reduced to desired thickness or until the vegetables are tender. Season the sauce to taste with salt and pepper. 11. Slice the venison and serve with vegetables and sauce. Recipe by Kay Carroll, adapted from Eating Well magazine
8 servings • 1 tablespoon extra-virgin olive oil • 10 ounces turkey Italian sausage, halved and sliced or crumbled • 1 cup chopped onion • 1 cup chopped carrot • 2 tablespoons miinced garlic • 6 cups low-sodium chicken broth or stock • 1 14-ounce can diced tomatoes, or fresh equivalent • 1 tablespoon chopped fresh marjoram or thyme • 1 pound boiling potatoes, cubed • 1 pound , stems removed and chopped • 1 15-ounce can kidney beans, rinsed (or dried and cooked equivalent) • Salt and –pepper to taste 1. Heat oil in a large pot over medium heat. Add sausage and cook, stirring often, until lightly browned, 4 to 5 minutes. Transfer the sausage to a plate. 2. Add onion and carrot to the pot; cover and cook, stirring occasionally, until soft, 5 to 10 minutes. 3. Stir in garlic and cook 1 minute more. 4. Add broth (or stock), tomatoes with their juice and marjoram (or thyme). Cover and bring to a boil. 5. Add potatoes, reduce heat and simmer, uncovered, for 10 minutes. 6. Stir in the reserved sausage, kale and beans. Return to a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes more. 7. Season with salt and pepper and serve. Recipe by Anna Gill
Serves: 8 6 to 8 small heirloom red potatoes (best if red inside and out) 6 to 8 small heirloom blue potatoes (best if blue inside and out) 10 to 15 small heirloom carrots of mixed colors 6 to 8 shallots, peeled and trimmed ¼ to ½ cup of good green olive oil 2 tablespoons freshly ground pepper ½ teaspoon salt 4 to 6 sprigs of thyme 1. Preheat the oven to 350 degrees F. 2. Clean the vegetables without removing their skins. Cut as require to make the pieces reasonably the same size. 3. Mix the oil, salt and pepper and drizzle it over the vegetables. Top with thyme sprigs. 4. Roast in the oven until tender throughout when pierced with a fork. Toss occasionally durning the process to re-distribute the seasoning.  Recipe by Anna Gill
Serves: 4 ½ cup olive oil 1 carrot diced 1 onion, diced 1 celery stalk, diced 3 fresh or canned plum tomatoes, peeled 2 potatoes, skin on, coarsely chopped 1 sprig of fresh thyme 7 ½ cups Tuscan kale, shredded 1 cup white cannellini beans (if dried, soak overnight in water and drain) 4 thick slices country bread 1. Heat oil in a large sauce pot. 2. Add carrot, onion and celery. Cook over a low heat, stirring occasionally, for about 5 minutes. 3. Add tomatoes, potatoes and thyme sprig and mix together. Cook gently for an additional 5 minutes. 4. Add the beans, kale and a little salt. Mix together. 5. Add the water and bring to a boil. Reduce the heat to a simmer and cover. Cook for about 2 hours. 6. Preheat oven to 350o. 7. Place bread slices in the bottom of a large casserole or oven-proof container. Ladle in the soup and cook in the oven for 10 minutes. 8. Season with pepper and serve. Recipe by John Evelyn 1699
Crust of Manchet-Bread Root 1/2 pint Fresh Cream or New Milk 1/2 lb Butter 6 Eggs (take out 3 whites) Carrots 1/2 lb Sugar Pinch Salt Pinch Nutmeg Pinch beaten Spice - Pare off some of the Crust of Manchet-Bread, and grate of half as much of the rest as there is of the Root, which must also be grated - Then take half a Pint of fresh Cream or New Milk, half a Pound of fresh Butter, six new laid Eggs (taking out three of the Whites) mash and mingle them well with the Cream and Butter - Then put in the grated Bread and Carrot, with near half a Pound of Sugar; and a little Salt; some grated Nutmeg and beaten Spice. - Pour all into a convenient Dish or Pan, butter'd, to keep the Ingredients from sticking and burning. - Set it in a quick Oven for about an Hour, and so have you a Composition for any Root-Pudding. Recipe by Kay Carroll
Serves 6 6 medium to large potatoes 1 large onion, sliced 1 cup sliced carrots 1 cup chopped celery 2 Tablespoons minced garlic 1 Tablespoon olive oil 1 lb. ground meat (your choice: beef, bison, chicken, turkey) 3 cups chopped or crushed cooked tomatoes Peppercorns Salt Vegetable or beef broth/bouillon (optional) 1. Wash potatoes and remove/cut out any bad spots. Then peel the potatoes and cut into 1 inch cubes. Reserve the peels. 2. In a large soup pot, cook the potato cubes in 6 cups of water. Bring to a boil and cook for 10 minutes, or until potatoes are soft but still firm. Once cooked, drain and save liquid for soup. Let potato cubes cool. 3. Cut the potato peels into small pieces. 4. To the reserved potato liquid add enough water to equal 8 cups of liquid. Add the chopped potato peels, onion, carrot, celery and garlic. Add peppercorns and salt to taste. Bring to a boil and then reduce to a simmer. Cook at a simmer, covered, until vegetables are tender, about 45 minutes. 5. In a frying pan, heat the olive oil then sauté the ground meat until just cooked. Set aside. 6. Once the vegetables are cooked, add the reserved cubed potatoes, ground meat and tomatoes. Stir and cook until heated through, 5 – 10 minutes. 7. Taste the soup and decide if you want to add broth or bouillon for flavor. 8. Serve with croutons or bread to dip.  Recipe by Anna Gill
Serves: 4 as a main course 2 tablespoons extra lite olive oil 2 cloves of garlic, pressed 1 large leek, cleaned, trimmed and thinly slices 6 to 8 leaves of sage, minced, plus another 5 for garnish ½ teaspoon fresh thyme leaves 2 tablespoons tomato paste 1 to 2 cups of vegetable broth 10 to 12 small red cipollini onions, paper and ends removed and kept whole 1 -14.8 oz. jar roasted, peeled whole chestnuts 2 cups butternut squash in 2 inch cubes 5 to 7 fingerling potatoes, washed and chunked, (approximately 2 inch pieces) 2 carrots, washed and chunked, (approximately 2 inch pieces) 2½ cups oyster mushroom, torn into 1½ inch florets 2 cups baby Portobello or white button mushrooms, sliced thickly Salt & freshly ground pepper 1. Preheat oven to 375o. 2. Heat the olive oil in a medium sized saucepan. 3. Add the garlic and leeks and sauté until the leeks are wilted and slightly translucent. 4. Add the minced sage, thyme leaves and the tomato paste. Stir and cook gently for about 2 minutes. 5. Remove the vegetables and herbs with a slotted spoon to a bowl, leaving as much of the cooking fluid as possible. Set the vegetables aside. 6. Coat the bottom of a 14 inch baking pan with the reserved liquid and add ¼ cup of the vegetable broth. Add the cipollini, squash and the chestnuts to the baking dish and place in the oven for about 15 minutes. 7. Add the potatoes, carrots and both types of mushrooms to the baking dish and sprinkle the reserved sautéed vegetables over them. Add a ¼ cup of vegetable broth as needed. (While this dish needs the broth, like risotto, it should added in small quantities, a little at a time.) Toss all the vegetables together and return the baking dish in the oven. 8. Lower the temperature to 350o and cook for approximately 20 to 30 minutes, adding broth as it is absorbed. When ready, the vegetables should be easily pierced but should not crumble. 9. Remove the baking dish, season with salt and pepper, garnish with the remaining sage leaves and serve. VARIATIONS: Depending on the season there are an infinite number of alternative vegetables that can be used here. The trick is to give the denser veggies, like the whole cipollini and the chestnuts a longer cooking time than those that cook more quickly. Recipe by Kay Carroll's Nana
3 lbs. of chicken bone in, skin on – whole or parts of your choice 1 Tablespoon olive oil 1 large onion, chopped 1 cup sliced carrots 1 cup chopped celery 2 Tablespoons minced garlic Peppercorns Salt Chicken broth/bouillon (optional) 1. Place the chicken in 12 cups of water and bring to a boil over medium high heat. Let chicken boil for 10-15 minutes, periodically skimming the foam and particles that rise to the surface until most of the foam is gone. 2. While the chicken is boiling, in a Dutch oven (or similar heavy pan) heat the olive oil to medium high and add the onion, carrot and celery. Saute until the vegetables are tender – about 10 minutes. 3. Add the garlic to the vegetables, stir and sauté an additional 3 minutes. Turn the heat off. 4. Once the foam is gone in the boiling chicken pot, turn the heat off and remove the chicken from the pot. Remove the skin from the chicken and return the chicken to the pot. 5. Add the vegetables to the chicken pot. 6. Add peppercorns and salt (to taste). 7. Simmer covered over low heat until vegetables and chicken are done – about 60 minutes. 8. Taste the broth, and if not sufficient flavor add some chicken broth or a chicken boullion cube. 9. Remove the chicken and remove the meat from the bones, cutting into bite size pieces. Add the cubed chicken back to the soup. NOTE: Add cooked noodles, rice, cubed potatoes or cannellini beans to this recipe if you want a heartier soup. Recipe by Kay Carroll
2 Tablespoons extra virgin olive oil 1/4 pound sliced pancetta, sausage, or smoked sausage (optional) 2 carrots, peeled and chopped 3 celery stalks, chopped 1/2 red pepper, seeded and chopped 2 bay leaves 4 garlic cloves, finely chopped 1 large red or yellow onion, chopped 1 teaspoon dried rosemary 1 teaspoon dried oregano 1/4 teaspoon marjoram Salt and pepper to taste 1/2 cup soft sun-dried or oven roasted tomatoes, thinly sliced 1 quart chicken or vegetable stock 2 cups water 1 small bunch of kale or spinach, washed, dried, stgems removed and chopped 1 cup uncooked pasta - short cut 1 (15-ounce) can chickpeas Grated or shredded cheese - Pecorino Romano, Parmesan or a combination (optional) Croutons (optional) 1. Place a heavy-bottomed soup pot over medium-high heat with the olive oil. Add the pancetta (if using) and cook until crispy, 3-4 minutes. 2. Add the carrots, celery, pepper, bay leaves, garlic, onions and seasonings to the pot. Stir occasionally, cooking until the vegetables are tender, 7-8 minutes. 3. Add the sun-dried tomatoes, stock and water to the pot and bring to a boil. 4. Add the kale, pasta and chickpeas to the soup pot and cook until the pasta is al dente. 5. Discard bay leaves. Add more salt and/or pepper to taste. 6. Ladle into shallow soup boles and top with cheese and/or croutons.  Recipe by Anna Gill
Serves: 8 1 cup broccoli florets 2 cups asparagus pieces 1 cup slivered snow peas (or sugar snaps) ½ cup slivered carrots 1 cup slivered zucchini 1 small eggplant, diced into ½ to ¾ inch pieces 3 large crushed garlic cloves 20 - 24 ripe plum tomatoes (4 cups chopped) Salt & pepper to taste 1 to 2 cups good green olive oil as needed 1 packed cup of shredded basil ½ cup pine nuts 1 lemon 1 ½ lbs. pasta of choice* Freshly grated Parmesan cheese, optional 1. Place the eggplant on a shallow roasting pan and roast in a 300◦ oven for 15 to 20 minutes. Set aside. 2. Steam the broccoli, carrots and asparagus lightly. Saving the water, drain vegetables well and put aside. 3. Heat the reserved vegetable water, adding water if necessary, and heat to a boil. 4. Blanch tomatoes in boiling water for 30 seconds to loosen skin. Save the water again. 5. Peel and coarsely chop the tomatoes, retaining as much of the moisture as possible. (It is possible to place the whole peeled tomatoes in a bowl and chop them with a pair of kitchen shears. It's easier and it keeps more of the liquid too.) 6. Add garlic, basil, olive oil, pepper flakes, salt and pepper to the tomato mixture. Mix well. Add the juice of one lemon and mix again. Set aside 7. Cook pasta in the same water that steamed the veggies and blanched the tomatoes. Drain well. (Now you can throw out the water.) 8. Remove the crushed garlic cloves from the tomato mixture. 9. Add all vegetables, cooked and uncooked, to the tomato mixture and toss together. Reserving ¼ of the sauce, mix balance with the pasta in a large, comfortable bowl. 10. Pour remaining sauce on top of the pasta, sprinkle with pine nuts and serve with the grated cheese on the side as desired. * Rotini or medium sized shells are good for this dish because they trap little bits of sauce. NOTE: Almost any vegetable with do in this dish, and the more crunch the better  Recipe by Anna Gill
Serves: 4 3½ to 4 cups chopped carrots (inch pieces) 2 small leeks, trimmed and thinly sliced 3 tablespoons minced or grated ginger 2 tablespoons olive oil ¼ teaspoon cardamom 4 cups chicken or vegetable broth Salt and pepper to taste ¼ cup no-fat plain yogurt Pea shoot tendrils for garnish 1. Heat the oil in a medium large saucepan. 2. Add the leeks and the ginger to the saucepan. Cook over medium heat until the leeks are translucent. 3. Add the cardamom, salt and pepper and stir for a minute or two. 4. Add the carrots and the broth. Bring the soup to a boil, then lower it to a simmer and cover. Continue to cook for approximately 20 minutes, until the carrots are tender. 5. Using a slotted spoon, remove the vegetables from the saucepan and place them in a blender or a processor. Then add a large spoonful of the broth. 6. Purée the vegetables until the mixture is creamy and smooth. 7. Add the remaining broth and blend well. You may need to do this is batches depending on the size of your processor or blender. 8. Let the soup come to room temperature and then chill it overnight in the refrigerator. 9. Spoon the soup into the serving dishes. Top each with a dollop of yogurt and a pea shoot tendril. Recipe by World Carrot Museum
Carrots Salt Pepper 1. Preheat oven to 350. 2. Spray a baking sheet with a light coat of oil. 3. Slice your desired number of carrots into ¼ inch thick rounds. 4. Place the slices on the baking sheet without overlapping them. 5. Season to taste with salt and pepper. 6. Place the baking sheet in the oven, and bake carrot chips for approximately five minutes, or until the edges turn brown. 7. Turn the chips and bake for another 5-10 minutes. Recipe by Anna Gill
2 to 3 lbs. carrots (any color) peeled and sliced lengthwise and then in half, each not more than 3 inches long ½ cup brown sugar Freshly ground black pepper 3 to 4 tablespoons lite olive oil 1. Preheat oven to 400. 2. Combine carrots, sugar, pepper and olive oil in a large bowl, tossing to coat well. 3. Line a large shallow baking dish with foil leaving enough foil overlap to enfold and seal the contents. 4. Place carrots in the foil lined baking dish in a single layer. Fold up the overlapping foil and seal. 5. Roast for about 30 to 40 minutes in the middle of the oven. 6. Open the foil and fold it back exposing the carrots to the heat directly. 7. Reduce the oven to 375o. 8. Roast the carrots for another 20 to 35 minutes, shaking them occasionally to prevent sticking and burning. Place in a bowl and serve.  Recipe by Anna Gill
Serves: 4 12 small to medium heirloom carrots, trimmed and cut into three inch pieces 3 tablespoons good green olive oil 2 tablespoons coarsely fresh ground black peppercorns 1. Preheat your oven to 350◦. 2. Place the oil in a small container with the black pepper and mix well. 3. Toss the carrot pieces with the oil and pepper mixture. 4. Place the carrots in a baking dish and roast for approximately 20 to 25 minutes 5. Serve immediately. |