from mealsmatter.org Ingredients: 6 c. veggie or chicken broth 1 large russet potato, peeled, cut into 1" pieces 1 large yam or sweet potato, peeled, cut into 1" pieces 1 large onion, chopped 2 large carrots, peeled and cubed 2 c. broccoli, chopped 1 large celery stalk with leaves, chopped 1 TB fresh ginger, peeled … Continue reading “Flu Fighting” Vegetable Soup with Ginger
Oriental Speckled Rice Salad
From Vegetarian Recipes by Better Homes and Gardens 1/3 c. wild rice 1/3 c. brown rice 1 ½ c. water 3 TB teriyaki sauce 2 TB rice wine vinegar 2 tsp. Toasted sesame oil 2 tsp honey ¼ tsp. Crushed red pepper 1/3 c. shredded carrot ½ head shredded Napa cabbage 6 oz. Pea pods, … Continue reading Oriental Speckled Rice Salad
Napa Wasabi Slaw
From Asparagus to Zucchini, 3rded. Ingredients: 1 TB wasabi paste 1 TB soy sauce 1 ½ TB sugar 1 ½ TB rice vinegar ¼ c. sesame oil 1 c. orange juice 1 head napa cabbage, very thinly sliced 6 carrots, shredded 3 chopped scallions 2 TB sesame seeds Directions: Whisk wasabi, soy sauce, sugar, vinegar, … Continue reading Napa Wasabi Slaw
Fried Beets ‘n’ Carrots
From Asparagus to Zucchini, 3rd ed. 2 TB olive oil 2 tsp. Cumin seeds 2 medium beets, quartered, sliced ¼" thick 2 medium carrots, sliced ¼" thick tamari sauce beet tops, fresh spinach, or chard Heat olive oil in a skillet. Add cumin; cook about one minute. Add beets and carrots; fry until tender. … Continue reading Fried Beets ‘n’ Carrots
Winter Borscht
from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert Ingredients: 1 c. onion, chopped 8 c. water 2 c. potatoes, chopped 1/2 head cabbage, shredded 1 c. beets with greens, chopped 1/2 c. carrots, diced 1/2 c. pearl barley 2 bay leaves 1/4 c. fresh dill, chopped (or 2 TB dried) salt and … Continue reading Winter Borscht
Carrot and Spinach Butter Mash
from Easy Vegetarian Ingredients: 1 lb. carrots, peeled and chopped 6 TB butter 8 oz. spinach, chopped (about 2 cups) salt and pepper to taste Directions: Cook the carrots in a saucepan of lightly salted boiling water for about 20 minutes, or until tender. Drain well. Return the carrots to the pan and put over … Continue reading Carrot and Spinach Butter Mash
Carrot and Daikon Slaw
adapted from From Asparagus to Zucchini, 3rd ed. Ingredients: 3-5 carrots, cut into matchsticks two 6" daikon radish, cut into matchsticks 2 tsp toasted sesame oil 1 TB canola oil 2 tsp unsalted rice vinegar 2 tsp sea salt 1/2 head radicchio Directions: Combine all ingredients in a non-reactive bowl, cover, and let stand at least 1/2 hour. Season … Continue reading Carrot and Daikon Slaw
Glazed Carrots with Cider
From Vegetarian: The Best Ever Recipe Collection, by Linda Fraser Ingredients: 1 bunch young carrots 2 TB butter 1 TB brown sugar ½ c. cider 4 TB vegetable stock or water 1 tsp Dijon mustard finely chopped greens from the carrots, or 1 TB chopped parsley Directions: Wash the carrots well and … Continue reading Glazed Carrots with Cider
Vegetable Pilaf
From Vegetarian: The Best Ever Recipe Collection, by Linda Fraser Ingredients: 1 c. basmati rice 2 tb. Oil ½ tsp cumin seeds 2 bay leaves 4 green cardamom pods 4 cloves 1 onion, finely chopped 1-2 carrots, finely diced 1 c. mixed frozen veggies or chopped green beans ¼ c. cashew nuts ¼ … Continue reading Vegetable Pilaf
Shrimp-Kale Bean Bundles
from new CSA member Julie Ahern: 1 bu kale, chopped 1 carrot, thinly sliced 1 celery stalk, thinly sliced 15 oz can of cannelini beans, drained 20 medium shrimp, raw 1/2 red onion, thinly sliced 1 t. rosemary juice of 1 lemon 2 T olive oil salt and pepper to taste Preheat oven to 400 … Continue reading Shrimp-Kale Bean Bundles
Fox & Fawn Farm 