Archive for the ‘Carrot’ Category

Chipotle Veggie Dip in a Cabbage Bowl


  • 1 bottle of your favorite Chipotle Salad Dressing
  • 1 Whole Cabbage
  • 1 Yellow Bell Pepper
  • 2 Large Carrots
  • 5 Spears of Asparagus

Step by step

  1. Substitute any of the veggies for your favorite veggies.
  2. Cut a little of the bottom of a head of cabbage and then cut off the top of the cabbage.
  3. Hollow out enough to make a “bowl” big enough for the dressing.
  4. Pour the entire bottle of dressing in the cabbage “bowl”
  5. Slice up your favorite vegetables and place on a serving dish surrounding the chipotle dip.

Chipotle Veggie Dip in a Cabbage Bowl

courtesy of:


Beet-and-Lentil Salad on Cabbage Slaw

Beets may seem wintry, but in fact they’re likely to be freshest in summer. Look for golden beets or Chioggia beets (a variety with red and white concentric circles) to add cheery color to this salad. But red beets work fine, too.

Yield: 4 servings (serving size: 1 3/4 cups slaw and about 1 cup salad)


  • Pickled onion:
  • 3/4 cup finely chopped red onion
  • 1/2 cup red wine vinegar


  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon prepared horseradish
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 garlic clove, minced


  • 2 pounds small golden, Chioggia, or red beets
  • 1 cup dried green or brown lentils
  • 1/4 cup finely diced carrot
  • 2 garlic cloves, peeled
  • 1 bay leaf
  • 1/3 cup chopped fresh parsley
  • 2 tablespoons capers
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper


  • 7 cups thinly sliced green cabbage
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon salt
  • Chopped fresh parsley (optional)

Step by Step

  1. To prepare pickled onion, combine onion and vinegar in a bowl. Let stand 30 minutes; drain.
  2. To prepare dressing, combine oil and next 8 ingredients (oil through minced garlic), stirring with a whisk.
  3. To prepare salad, leave root and 1 inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets into 1/2-inch cubes; place in a large bowl. Set aside. Place lentils, carrot, 2 garlic cloves, and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well. Discard garlic cloves and bay leaf. Add lentil mixture, pickled onion, dressing, 1/3 cup parsley, capers, 1/8 teaspoon salt, and 1/8 teaspoon pepper to beets. Set aside.
  4. To prepare slaw, toss cabbage with red wine vinegar and 1/8 teaspoon salt. Divide slaw evenly among 4 plates; top with salad. Garnish with chopped parsley, if desired.

Carrot-top Soup


  • 1 c Black-eyed peas, soaked Overnight
  • 1⁄2 c Dried split peas
  • 1⁄2 c Pearl barley
  • 3 qt water
  • 1 T Cold-pressed olive oil (or Use your favorite fat free Liquid)
  • 1⁄2 large Onion, chopped
  • 2 med Carrots, sliced
  • 4 Carrot tops (greens only Stems removed, chopped)
  • 1 large Mustard greens, chopped
  • 1 Leeks, sliced
  • 1 c Green beans, broken into
  • 1 large Potato, unpeeled, diced
  • 1⁄2 Bay leaf
  • 1⁄4 t thyme
  • 1⁄4 t tarragon
  • 1⁄4 t Savory
  • 1 t Salt
  • 1 ds Pepper

Step by Step

1. In a large pot, place the black-eyed peas, split peas, pearl barley,=20 and water and simmer until the beans are tender, about 45 minutes.
2. In a skillet heat the olive oil (or other liquid).
3. Add the onions and saute, covered, 10 minutes or until the onions begin to brown.
4. Turn off the heat under the onions and pour about ½ c of the bean cooking water into the skillet and mix well.
5. =20 When the beans are cooked, add the onions and all the other ingredients to the bean pot and cook another 30 minutes, or until the vegetables are tender.
6. Serve in large soup bowls with generous servings of fresh whole wheat or black bread.
7. =20 from _high_road_to_health_, by lindsey wagner and ariane spade.

Carrot Top and Quinoa Soup

This is one of the easiest soups to make.

Total Time:  25min
Prep Time:  5min
Cook Time:  20min

  • 1 tbsp light olive oil or safflower oil
  • 1/2 sweet onion, diced
  • approx 4 cups broth
  • 4 medium carrots, peeled and cut into 1/4 inch rounds
  • 1 cup carrot, tops washed and finely chopped
  • 1/2 cup quinoa, rinsed
  • sea salt
  • fresh ground black pepper
  • OPTIONAL ADDITIONS:  chopped celery, savory (herb),

Step by Step

  1. First, saute carrots and onions in butter and/or oil.  If you have any other veggies (like celery!), add it in.
  2. Then, add in carrot tops and let them suck up the buttery goodness.
  3. Throw rinsed/soaked uncooked quinoa on top.
  4. Fill the rest of the pot with broth (veggie, chicken, beef, etc) and let it cook down.  Serve over tasty bread (sourdough?) and top with cheese!


Marmalade-Glazed Carrots With Candied Pecans


  • 4 tablespoons unsalted butter
  • 2 tablespoons orange marmalade
  • 2 pounds baby carrots (preferably rainbow), tops trimmed
  • 3/4 cup fresh orange juice
  • 3 tablespoons packed light brown sugar
  • Kosher salt and freshly ground pepper
  • 1/3 cup chopped candied pecans


  1. Melt 2 tablespoons butter in a large skillet over medium-high heat.
  2. Stir in the marmalade, then add the carrots, orange juice, brown sugar, 1/2 teaspoon salt, and pepper to taste.
  3. Bring to a boil, then cover and reduce the heat to medium low.
  4. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
  5. Uncover and add the remaining 2 tablespoons butter to the skillet.
  6. Increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes.
  7. Transfer to a platter and sprinkle with the candied pecans.
Photograph courtesy Anna WilliamsRead

Synergy Carrots

From Fresh Harvest, LLC
All these ingredients make for an absolutely delicious roasted carrot dish!
Source: Fresh Harvest (Entered by Peg Duthie)
Serves: ?

  • 4 large carrots
  • 1 tablespoon olive oil
  • 1/2 cup chopped walnuts
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • sprinkling chopped fresh rosemary

Step by Step Instructions

  1. Preheat oven to 350 degrees.
  2. Cut carrots into sticks and toss in a large baking pan with all the rest of the ingredients.
  3. Dot with butter and cover tightly.
  4. Bake for 30 minutes or until tender.

Roasted Carrots

From Dothan,Alabama

Simple, quick and delicious.
Source: (Entered by Amanda Mueller)
Serves: 6 – 8


  • 12 Carrots
  • 1 Handful Fresh Thyme
  • 1/4 Cup Olive oil
  • Pinch Salt, to taste
  • Pinch Pepper, to taste
  • Optional Green onions, chopped, garnish

Step by Step Instructions

  1. Preheat oven to 400 degrees
  2. Cut tops off carrots. Cut carrots in uniform size by splitting down the middle.
  3. Lay carrots out on baking sheet and drizzle with olive oil. Toss to coat
  4. Pinch Thyme leaves off sprigs…pinch near top of stem and pull backwards. Season carrots.
  5. Roast for 35 – 40 minutes
  6. Garnish with fresh, chopped green onions