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How to use carrot top pesto? Like any other pesto. Mix it with pasta, serve it as a dip, add it to baked smashed potatoes, toss it with white beans, or go all in with carrots and serve it as a spread over roasted baby carrots. Ingredients
Preparation
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Ingredients
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Directions
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PREPARATION
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Directions 1. Pick through lentils, discarding any stones. Rinse. 2. Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until tender, 25 to 30 minutes. 3. Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until golden brown and lightly caramelized, 15 to 20 minutes. Add garlic and coriander; cook, stirring, for 1 minute. Stir in greens and cilantro; cook, stirring occasionally, until the greens have wilted, about 1 minute. 4. Add 1 cup of water and cook, scraping up any browned bits from the bottom of the pan, for 30 seconds. 5. Add the lentils and their liquid, potatoes, lemon juice and the remaining 4 cups water and 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, 12 to 14 minutes. 5. Serve with lemon wedges, if desired. Ingredients
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1 pound carrots, peeled and cut into 1/2-inch pieces 2 cloves garlic, unpeeled Extra-virgin olive oil 1 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 3 tablespoons tahini 1 tablespoon chopped fresh cilantro, plus 1 teaspoon for garnish 1 lemon, juiced Preparation
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Directions
Ingredients
Directions
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
Ingredients
Instructions
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This recipe is adapted from a Bobby Flay original.
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1 tablespoon olive oil 1 medium onion, diced 2 cloves garlic, minced 2 teaspoons peeled, finely grated, fresh ginger root 1 teaspoon ground cumin 1 teaspoon ground coriander 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground turmeric Pinch ground cayenne pepper 1 1/2 pounds carrots (5 large), scrubbed well, cut into 1/4-inch thick coins 4 cups low-sodium chicken broth 1 cup low-fat coconut milk 2 teaspoons honey or maple syrup Preparation
Serving size: about 1 1/2 cups Ingredients
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2 tablespoons butter 1 large onion, chopped 4 cloves garlic, minced 2 large potatoes, peeled and cubed 2 carrots, chopped 2 (14.5 ounce) cans chicken broth (substitute vegetable if you wish) 1 head cauliflower, chopped 1 cup milk 1 teaspoon salt ½ teaspoon ground black pepper ⅛ teaspoon ground nutmeg 1 tablespoon dry sherry (optional) 1 tablespoon chopped fresh parsley or scallions Preparation 1. In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat. 2. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley or scallions. Ingredients
2 medium carrots, sliced (1 cup) 1 tablespoon butter or margarine 1 medium apple, cut into thin wedges 2 tablespoons real maple syrup 1/4 teaspoon ground cardamom Directions
Bring the elegant taste of France into your own home in under 30 minutes with this easy and delicious Rissoles recipe! A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. Like a little meatloaf with the filling having savory ingredients. This one features zucchini, oregano and garlic.
Ingredients • 1 small brown onion • 1/2 cup panko breadcrumbs (or normal) • 1 pound ground beef • 1 small zucchini • 1 small carrot • 1 egg • 1 large garlic clove, minced • 1/2 teaspoon dried thyme • 1/2 teaspoon oregano (or other herbs of choice) • 1/2 teaspoon each of salt and pepper • 2 teaspoons Worcestershire Sauce • 1-2 tablespoons oil • Ketchup Directions
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1 red onion 1 ½ Tablespoons dijon mustard 2 Tablespoons white wine vinegar 1 Tablespoon capers 1/3 cup olive oil 1 lb. Carrots 2 celery stalks ¼ cup chopped dill Directions
Ingredients2 tbsp olive oil
3 cups leftover mashed potatoes 1/2 cup all-purpose flour (or, my preference, instant mashed potatoes) 2 large eggs 1 small onion finely diced 1 large carrot grated 1 garlic clove 2 Tbsp finely chopped fresh parsley (o dried equivalent) salt and pepper Instructions
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June 2025
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