Lebanese Spinach and Carrots
Adapted by Farmer Dave’s from Sook and Cook Ingredients: 1 lb. Spinach, washed 3 medium carrots, sliced thinly 1 medium onion, diced 2 garlic cloves, diced 2-3 Tbsp. Olive oil Salt, pepper to taste 2 Tbsp. Pine Nuts Directions: In pot on top of stove, saute onions and garlic in olive oil. When soft, add carrots. Once carrots are soft, add Spinach and Pine nuts, and salt and pepper to taste. Once the spinach wilts and releases water, bring to a boil, then lower the heat to a simmer. Cook until the carrots are...
Read MoreGrilled Carrots with Lime and Cilantro
From A Couple Cooks Serves about 4 as a side or appetizer Ingredients: 1 pound small carrots (or large carrots cut in half lengthwise) One lime A handful cilantro A few pinches of cumin Olive oil Kosher salt Fresh ground pepper Directions: 1 Preheat a grill to medium heat. (If you don’t have a grill, toss the carrots with olive oil and a bit of salt and pepper, and roast at 400°F for 20 minutes.) 2 Wash the carrots. In a bowl, toss them with a bit of olive oil. Place the carrots on the grill and cook until the carrots turn paler in color and a bit wrinkled; flip over and cook the...
Read MoreGingered Carrot and Parsnip Soup (hot or cold!)
From Praire Home Cooking by Judith M. Fertig Ingredients: 3 cups shredded carrots 3 cups shredded parsnips 1 (1-inch long) piece fresh ginger, peeled and shredded 2 cups chicken stock or vegetable stock 1/2 to 3/4 cup heavy cream or evaporated skim milk Salt and white pepper to taste 1 teaspoon fresh lemon juice Snipped fresh chives, optional, for garnish Directions: Preparation:Bring the carrots, parsnips, ginger, and stock to a boil in a large saucepan over medium heat. Reduce the heat and simmer, partially covered, for 30 minutes, or until the vegetables are very tender. Remove from the...
Read MoreCountry Muffins with Carrots, Coconut, and Pecans
Adapted by Ginger Carver from Foster’s Market This very moist, chewy muffin is similar to carrot cake in texture and flavor. You can mix the batter the night before, refrigerate it overnight, and then bake the muffins in the morning. Makes 1 Dozen Muffins Ingredients: 2 1/2 cups all-purpose flour (you can use half whole-wheat flour and half-all purpose flour, if you’d like) 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon ground cinnamon 1 1/3 cups sugar (or 3/4 cups honey) 4 large eggs 1 1/4 cups canola or safflower oil (or 1/2 cup oil plus half...
Read MoreParsnips and Carrots with Orange Butter
From Gourmet Magazine Ingredients: 1 cup water 1/2 pound parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch-thick pieces 1/2 pound carrots, halved lengthwise and cut crosswise into 1/4-inch-thick pieces 1/3 cup fresh orange juice 1/8 teaspoon freshly grated orange zest 1 tablespoon unsalted butter Directions: In a skillet, combine the water, parsnips, carrots, and salt to taste. Simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables...
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