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 tsp ground … 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
Sauteed Beans with Carrots and Honey Glaze
Source unknown 1/2–1 pound green beans or sugar snap peas 2 medium carrots, peeled 2 tablespoons butter 1 tablespoon honey freshly ground black pepper 1. If using peas, remove the strings from both edges of the pea pods (start by gently pulling from the stem). 2. Cut each carrot into thirds. Slice each third, lengthwise, … Continue reading Sauteed Beans with Carrots and Honey Glaze
Massaged Kale with Grated Root Vegetables and Avocado
For the salad: 1 large bunch kale, washed, de-stemmed and chopped (about 5 cups) 2 tablespoons olive oil 1/4 teaspoon salt 1 carrot, grated 1 c. grated rutabaga, turnips, parsnips, or celeriac 1 avocado, sliced 2 scallions, minced 1 teaspoon black or white sesame seeds For the dressing: Zest and juice of 1 lemon 1 … Continue reading Massaged Kale with Grated Root Vegetables and Avocado
Rich Root Soup
Simple Recipes for Brunch, Lunch, and DinnerFrom Easy Vegetarian 1 TB olive oil 2 onions, chopped 1 garlic clove, chopped 3 celery stalks or 2 celeriac, chopped 1 ½ c. chopped parsnips, 1 lb. 2 ½ c. cubed rutabagas or turnip, 1 lb. 1 ½ c. chopped carrots, 1 lb. 1 TB vegetable bouillon powder … Continue reading Rich Root Soup
Roasted Winter Vegetables
A World Community CookbookFrom Simply in Season 6-8 c. winter vegetables, peeled and cut in 1” pieces or slices (potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash) 2 TB oil 1 TB dried or 3 TB fresh herbs such as rosemary, thyme, parsley, oregano Directions 1. Preheat oven to 425. 2. Toss ingredients … Continue reading Roasted Winter Vegetables
Fox & Fawn Farm 