Info and recipes for carrots

Storage: in a plastic bag, in the fridge, carrots will keep for weeks, if not months

Kale Salad with Warm Bacon Dressing

A hearty salad with a smooth, rich dressing that hits all of the right points: tender kale, crunchy carrots, smokey bacon, tangy mustard, sweet maple. Serve as a side or, with the hard boiled eggs and sautéed mushrooms, there is enough here to be a meal by itself.  Continue reading »

Spicy Vegetarian Chili

A hearty, satisfying, veggie chili. Sure, you could add some ground beef or chorizo, but why would you when this is already so good? We love this with our Cornbread.  Continue reading »

Asian Cabbage Slaw

This is Katie’s favorite slaw, and for good reason. It comes from Farmer John’s Cookbook and they write that, in addition to Asian themed meals, “it goes perfectly with typical backyard barbecue fare, too. It works well with additional vegetables — some julienned cucumber is nice — and it makes a wonderful bed for grilled … Continue reading »

Winter Vegetable Soup

Pat sent us another great recipe from the GACC kitchen. It wowed us the first time we tried it, with it’s sweet, savory, tangy and rich flavor, packed full of seasonal veggies. She got it from the cookbook: Ladle, Leaf, and Loaf.  Continue reading »

Massaged Kale Salad with Roasted Winter Veggies and Garlic Croutons

There’s nothing wrong with a big plate full of a rainbow of winter veggies and bright flavors. This makes a veggie rich meal that will have your dinner table singing with color at a time of year when we’re used to more drab fare. This recipe is a little more involved than what we usually … Continue reading »

Curried Carrots with Pecans

2½ pounds carrots (use small ones, if you have them) ½ cup pecans or walnuts or peanuts or cashews ½ cup (1 stick) unsalted butter 1 tbsp curry powder 2 tbsp light brown sugar (optional) ¼ cup lemon juice 2 tbsp chopped fresh chives or leeks salt and pepper 1. Preheat oven to 325°. Fill … Continue reading »

Carrot Soup with Nutmeg

This tastes like a classic (thanks to a little white wine and nutmeg) and is a favorite in our household. Because it uses milk instead of cream, it’s rich and smooth without being heavy.  It’s also very easy and quick to put together. Originally from our well loved Best Recipe Cookbook.  Continue reading »

Carrot Salad with Lemon and Mustard Dressing

1 pound carrots 1 small apple 1/4-1/2 cup dried cranberries 1 tbsp lemon juice 1 tbsp Dijon mustard (we prefer Rayes Winter Garden) 2 tbsp olive oil salt and pepper to taste 1. Peel (if needed) and shred the carrots.  Core and small chop the apple. 2. Combine lemon juice, mustard and olive oil in a … Continue reading »

Roasted Root Veggies

2 pounds root veggies: potatoes, carrots, celeriac, beets, sweet potatoes, onions*, leeks* (mix and match any of these veggies, in any proportion and/or combination) 1/8 cup olive oil coarsely ground salt and pepper 1. Preheat oven to 350. 2. Wash all veggies as needed. Trim top and bottom off leeks, celeriac, beets. Trim ends off … Continue reading »

Cilantro and Lime Cole Slaw

We make this slaw every time we make fish tacos, but it would be perfect for any type of taco or other Latin American styled meal.  This slaw not only looks bright and colorful, but – because it doesn’t use mayo – it tastes bright and fresh, too.  Continue reading »

Roasted Carrot Hummus

Pat and the kids from the Orono Gardening and Cooking Club sent us this recipe. We love carrots, and we love hummus, so what could be better than hummus with carrots already in it??  Continue reading »

“Asian” Cole Slaw

1 lb napa cabbage, shredded ½ cup carrot, shredded ¼ cup scallion (or shallot, or onion), finely chopped ½ cup almonds, sliced or slivered 2 tbsp rice vinegar (or cider or wine vinegar) 4 tbsp maple syrup (or sugar) ½ cup sesame oil (or peanut or olive oil) 2 tsp sesame seeds, toasted 2 tsp … Continue reading »