Recipezaar: Carrots,Side Dishes recipes

Roasted Vegetables With Thyme and Balsamic Vinegar

Wed, 27 May 2009 22:40:24 -0400

This recipe is great as a light meal or side dish and is easy to make, despite the long cooktime. Note: If you choose to double this recipe, the cook time will be increased by quite a bit. -- posted by TerribleCook1017

Roasted Glazed Parsnips and Carrots With Orange & Thyme

Thu, 28 May 2009 23:20:09 -0400

This recipe can be made with 2 pounds of carrots and no parsnips, if you don't like parsnips. The flavor is so good. -- posted by Chef mariajane

Carrot Coins With Maple-Balsamic Browned Butter

Mon, 01 Jun 2009 00:19:13 -0400

A glaze dresses up steamed carrots, making them upscale enough for the holiday table. This recipe tastes best when you start with whole carrots. The peeling and slicing take less than five minutes. -- posted by Chef mariajane

Juju Bean's Sweet and Sour Carrots

Thu, 04 Jun 2009 10:14:52 -0400

sweet and tangy carrots with a hint of sour explosion! i love this recipe because its one of my origionals! -- posted by jujubean123

Grilled Potatoes

Mon, 08 Jun 2009 02:28:56 -0400

This is one of our favorite side dishes. You can also do individual packets to each person's liking and add a piece of boneless chicken breast to each one. Of course you would cut down on the vegetables on each packet if you add the chicken. Also, you can use whatever seasoning you like, but this is what I use. -- posted by CHaas

Hudspud

Wed, 10 Jun 2009 02:28:28 -0400

My mom makes this often, she said one day her and my dad were boiling potatoes and said, why don't we throw some carrots in there? They add a splash of orange color to the potatoes and are delicious. I can't find another hudspud recipe on Google. -- posted by Emily & Her Sweet Tooth

Caramelized Carrots in Marsala or Carote Al Marsala

Fri, 12 Jun 2009 15:10:26 -0400

Another goodie from Flodia Rigante's Italian Immigrant Cooking...page 154. Fast and easy to prepare plus it goes with most meat dishes. A marvelous taste as opposed to the tradiltional way of serving carrots. Add some fresh parsely to the serving dish for a nice presentation! This dish deserves it! -- posted by Debaylady

Asian -Glazed Carrots

Tue, 16 Jun 2009 14:05:33 -0400

What a delicious way to serve carrots!! It sure makes a change from the every day dishes we usually have - To save some time, use 1 1/2 cups sliced baby carrots which are already cleaned and peeled'; cook as directed. -- posted by Chef mariajane

Olive Flavored Veggies With Potatoes

Mon, 22 Jun 2009 10:28:45 -0400

This is a dish that's flavored with olives and the brine from the olive jar. made this dish with whatever I had from the market and it turned out great! The vegetable mix can be altered according to whatever is in your fridge. This is ideal as either a side dish or on its own if you're vegetarian. -- posted by Oparu

East-West Carrots

Tue, 23 Jun 2009 02:08:29 -0400

Sunset, OCTOBER 2003 -- posted by dicentra

Onion-Basil Grilled Veggies

Fri, 26 Jun 2009 03:37:42 -0400

. -- posted by Brookelynne26

Brussels Sprouts Medley

Sun, 28 Jun 2009 17:41:16 -0400

I love brussels sprouts, and am always looking for new ways to make these. This recipe came from Southern Livings 40 Years of our Best Recipes. It adds the delicate flavors of carrot and celery to the brussel sprouts, with a crunchy cashew topping. -- posted by breezermom

Roasted Garlic Vegetables

Wed, 01 Jul 2009 12:04:06 -0400

I love the taste of these vegetables. They are perfect with roast chicken. Total comfort food! :) -- posted by beckerd

Alton Brown's Carrot Slaw

Sun, 12 Jul 2009 10:11:07 -0400

Sound delish - haven't made it, yet, but soon. -- posted by kstrating

Alton Brown's Glazed Carrots

Mon, 13 Jul 2009 13:07:54 -0400

Sounds terrific - will be making this soon! -- posted by kstrating

Carrot Salad With Raisins, Apple, Pineapple and Nuts

Wed, 15 Jul 2009 01:42:32 -0400

This is a nutritious salad that is equally as tasty with a sandwich or your favorite casserole. The tangy citrus flavors enhance this favorite salad combination. -- posted by Feast Your Eyes!

Braised Carrots With Parmesan Cheese

Thu, 16 Jul 2009 15:48:03 -0400

This is one of those simple yet impossibly delicious recipes. Slowly cooking the carrots brings out a wonderful caramelized flavour. The recipe is from Marcella Hazan's Essentials of Classic Italian Cooking, where she prefaces the recipe with, "I know of no other preparation in the Italian repertory, or in other cuisines for that matter, more successful than this one in freeing the rich flavor that is locked inside the carrot". You can do the first 2 steps ahead of time, and then just rewarm in a pan with the Parmesan before serving. The recipe is supposed to serve 6, but they are so yummy, you may only get 3 servings. Enjoy! -- posted by blucoat

Cheesy California Veggie Casserole

Sun, 19 Jul 2009 21:04:52 -0400

This dish is always a hit at the family reunion and potluck dinners. It's creamy and cheesy and so easy to throw together. I don't remember where I got the recipe, but as often as my family requests it, I can make it with my eyes closed! -- posted by Chef #901681

Asian Slaw - Guy Fieri

Mon, 27 Jul 2009 18:56:42 -0400

a very light refreshing asian salad by Guy Fieri. The fried wonton skins add a great crunch. -- posted by ctbolton

Simple Fried Rice

Thu, 30 Jul 2009 02:58:37 -0400

I love fried rice! So versatile. So I came up with a simple recipe with ingredients you may already have on hand. -- posted by Stormy Palmer

Gingery Carrots

Fri, 31 Jul 2009 14:09:28 -0400

The extra splash of flavor and light touch of sweetness added to carrots make them seem more appealing to our younger family members. Cooking time approximate. From an old newspaper clipping. -- posted by Molly53

Cranberry Glazed Baby Carrots

Sun, 02 Aug 2009 17:40:12 -0400

I love glazed carrots and these sound good. I am putting the recipe here so I can find it for the next time I make chicken or turkey. -- posted by Sweet PQ?

Roasted Potatoes With Carrots and Onions-Low Fat

Thu, 06 Aug 2009 10:31:16 -0400

I wanted a recipe that was Weight Watchers friendly so I experimented and came up with this tasty version -- posted by Chef #1343187

Ginger-Glazed Grilled Thumbelina Carrots

Thu, 06 Aug 2009 11:24:50 -0400

Sounds like a great way to cook carrots. Posted for safe keeping. I included the minimum time for marination in the prep time. Even with the Thumbelinas you might lose some in the grill! -- posted by Gaia22

Spicy-Warm Shrimp Cocktail

Sun, 09 Aug 2009 21:25:04 -0400

A different & luscious take on an old favorite! Make sauce first - it will make things easier. -- posted by Manami

Dukkah Spiced Carrot & Feta Salad

Sun, 09 Aug 2009 21:39:48 -0400

Another recipe from Taste NZ found in a mag from chef #998052. -- posted by **Mandy**

Glazed Carrots With Fresh Dill

Mon, 17 Aug 2009 00:10:08 -0400

I grew up on glazed carrots prepared with brown sugar, butter and whatever marmalade my mother had on hand. However, I've grown to prefer this method, where the sugar dissolves more easily, and the carrots turn slightly brown as liquid reduces and forms a glaze. Dried dill will work for color but fresh works best for depth of flavor. -- posted by carmenskitchen

Baked Carrots With Cheese Sauce

Mon, 17 Aug 2009 02:12:26 -0400

An elegant vegetable dishtastes good too! From Martha Stewart magazine, March 2001 -- posted by Viclynn

Moroccan Chickpea, Carrot & Spinach Salad

Mon, 17 Aug 2009 02:28:45 -0400

This is from Sanitarium, love the sound of it but I would minus the raisins, I don't really do fruit in a savoury dish. -- posted by **Mandy**

Medley of Oven Roasted Veggies With Lime Juice and Feta Cheese

Tue, 18 Aug 2009 13:59:57 -0400

This recipe offers a sligthly modern (maybe even exotic) twist on your traditional oven-baked (root) veggies. Fresh lime juice paired with cinnamon sugar and feta cheese accentuate the veggie's deliciousness perfectly to make a very yummy dish! Feel free to use other vegetables if there are any you can't get or dislike. -- posted by Lalaloula

Italian Carrots

Tue, 18 Aug 2009 17:00:51 -0400

I've made this dish many times during the summer and fall, especially when I can get fresh carrots, easily, from the Farmer's Market or Co-Op. They go especially well with pasta or grilled sausages: anything spicy is a great accompaniment to the sweetness in this lovely side dish! -- posted by David J Rust

Carrot Souffle

Mon, 24 Aug 2009 01:59:15 -0400

My grandmother made this at every family gathering when I was growing up, it was the only way she could get me to eat vegetables! It's always a favorite among picky children. The final product tastes a lot like a sweet potato pie, but we always used it as a side dish to a main meat dish (especially good with turkey or steak). -- posted by AllergyGirl

Spicy Peanut Thai Vegetable Salad

Wed, 26 Aug 2009 10:24:08 -0400

This is a very easy, amazingly tasty vegetable salad that takes minutes to make. The combination of all the greens, reds, orange and yellows in the vegetables make a wonderful presentation. It's the vinaigrette that brings all the veggies together. You can use any veggies you happen to have on hand; I think it would be great with tomatoes and lightly cooked asparagus. I made it at the last minute for a picnic with the veggies I had in my vegetable bin - everyone raved. I made it the next day for a work luncheon and had the same reviews. -- posted by Eight West

Vegetarian Delight (Stir-Fry)

Thu, 27 Aug 2009 14:16:31 -0400

this recipe comes from a cookbook i purchased while living in thailand, as recommended by a native. the key is cooking time for the vegetables. be sure they are not overcooked and too soft. always use fresh vegetables, as frozen always turn out soggy. this is a great side for any dish, not just thai food. to make a great spread, i cook this along with my cashew chicken and sweet & sour pork/chicken. -- posted by gnet

Honey Apple Glazed Carrots

Mon, 31 Aug 2009 02:42:32 -0400

From Food Network, courtesy Sara Moulton. -- posted by swissms

Baked Carrots With Cumin, Thyme, Butter and Chardonnay

Tue, 01 Sep 2009 11:59:27 -0400

From Food Network, courtesy Jamie Oliver. The butter and wine make a fantastic sauce. You can substitute whole carrots sliced at an angle for the baby carrots. Cooked in a foil pouch. -- posted by swissms

Creamy Vegetables & Fettuccine

Tue, 01 Sep 2009 13:19:59 -0400

A colorful pasta side dish, serve with roast and a green salad for a heart meal. From Land-O-Lakes Cookbook -- posted by daisygrl64

Minted Baby Carrots

Tue, 01 Sep 2009 14:36:26 -0400

Low fat side dish, good with roast chicken or fish. -- posted by mikekey

Sweet and Spicy Slaw

Tue, 01 Sep 2009 16:44:57 -0400

Love the little afterburn in the back of my throat from the cayenne. If hot and spicy is not for you, it is still excellent with less cayenne. You could also cut the sugar in half with good results. From Down Home with The Neelys. -- posted by Sharlene~W

Chilled Vegetable Medley

Thu, 03 Sep 2009 00:32:15 -0400

This medley of healthy, colorful vegetables includes julienne strips of zucchini, carrot, sweet red pepper, and yellow squash. Using a sugar substitute adds a subtle sweetness to the dressing without all the carbohydrates and calories. -- posted by Feast Your Eyes!

Abrigos De Vegetal (Vegetable Wrap)

Tue, 08 Sep 2009 18:00:59 -0400

an egg roll but vegetarian style. served best with sour cream ( i know i know sounds gross but its worth a try) -- posted by very vegetarian

Ginger & Herb Carrots

Mon, 14 Sep 2009 16:10:43 -0400

This is a healthy version of gingered carrots. The herbs add flavor and essential nutrients. -- posted by tamarinda

Kicked-Up Carrots

Mon, 14 Sep 2009 16:15:02 -0400

I hope you like this very simple and tasty side dish. If you wish, you can use fresh peeled carrot circles rather than baby carrots. In place of dried parsley flakes, I substitute with fresh parsley when I have it on hand. (Note: We like the full amount of horseradish. However, if you haven't cooked with horseradish often, you can start with 1/2 T horseradish then taste, then add the other half to regulate the flavor to your liking.) -- posted by Mareesme

Campers Carrot Pineapple Crunch

Mon, 14 Sep 2009 18:35:14 -0400

From my food preservation group files. Note drying time. -- posted by dicentra

Sweet 'n' Tangy Carrots

Thu, 17 Sep 2009 13:52:58 -0400

This recipe, makes four half cup servings. I found this recipe in Prevention magazine. I have not tried this recipe, but I'm posting this for safe keeping. -- posted by internetnut

Moroccan Carrots

Mon, 21 Sep 2009 00:58:31 -0400

This recipe certainly brings the humble carrot to a special vegetable status.Found it in a charity cookbook a few years back but can't recall the name. Enjoy....... Servings listed are approximate. -- posted by Chef #570804 Halifax Liz

Grandma's Carrot Casserole

Wed, 30 Sep 2009 01:06:51 -0400

This comes from my mother's mother -- born in England in 1906 to Polish-Jewish parents, emigrated to the U.S. in 1909, died 1991. It can be made in a casserole or, more festivly, in a ring mold (then you can put cooked peas in the center). Grandma would have used shortening, but canola or corn oil is fine. -- posted by L'ecole

Vegetable Trio

Sun, 04 Oct 2009 01:51:38 -0400

From Taste of Home. -- posted by Elaniemay

Sweet Saucy Carrots With Toasted Pecans

Mon, 05 Oct 2009 16:47:32 -0400

I took this recipe from the "It's a Wonderful life" cookbook. it is on our Thanksgiving and Christmas table every year. My six year old daughter calls them "Juicy Carrots -- posted by GingerlyJ

Roasted Vegetables

Tue, 06 Oct 2009 10:34:07 -0400

Oven roasted or grilled veggies - whatever you have on hand. Drizzled with Olive oil, minced garlic. Great with fish, pork, chicken or beef. Easy! Tasty. The following measurements are approximate. -- posted by Jb Tyler, TX

Turnip-Apple-Carrot Salad With Eggs

Tue, 06 Oct 2009 11:41:39 -0400

This is a very yummy veggie salad, which my sis n me came up with when having to use up some turnip and carrots. It has a sweet, earthy taste with a hint of garlic and onion. For me its the perfect autumn salad! :) I hope youll enjoy it, too! -- posted by Lalaloula

Easy Glazed Carrots and Raisins

Wed, 07 Oct 2009 11:54:58 -0400

I usually make my glazed carrots with fresh baby carrots, butter, and honey. However, tonight I needed a quick side to go with my Easy One Pot Lentils and Rice. I did not have any fresh carrots or honey on hand (I need to get to the grocery store!) but I had a can or organic sliced carrots and some brown sugar. I decided to add raisins, because my 18 month old dd LOVES them, but cannot eat them unless they are chopped or cooked. (due to the fact that they are a major choking hazard) This is what I came up with. I served the lentils and rice as a rice ring, and served it with the carrots and raisins in the middle. (lifted out of the pan with a slotted spoon) My family really enjoyed it, and the kids appreciated the presentation! Whatever works to get them to eat healthy! ;o) -- posted by Chef #1082457

Barefoot Contessa's Roasted Carrots

Thu, 08 Oct 2009 17:40:57 -0400

A twist on those orange thingies! -- posted by Shabby Sign Shoppe

Roasted Maple-Ginger Carrots

Sun, 11 Oct 2009 03:21:54 -0400

I hate cooked carrots. This is the only way I'll eat them and I LOVE it! Great served with my seared salmon with pan sauce. Great for thanksgiving too. -- posted by Suzy_Q

Littlemafia's Creamy Carrots

Mon, 12 Oct 2009 17:23:50 -0400

A side dish.Grat for the holidays. -- posted by littlemafia

Delicioso Carrot Souffle

Mon, 12 Oct 2009 17:30:42 -0400

This recipe is definitely delicioso--even if you're not a big carrot person you'll like this dish! Maybe not the healthiest way to eat your carrots but definitely one of the tastiest! :) -- posted by summerbreeze

Stir Fry Vegetables

Wed, 14 Oct 2009 14:23:26 -0400

This healthy recipe is also tastes good! -- posted by Shweta_S

Squash Casserole

Wed, 14 Oct 2009 14:24:27 -0400

http://www.campbellkitchen.com -- posted by Lastar Wellness

Chili-Roasted Carrots

Thu, 15 Oct 2009 10:41:27 -0400

Eating Well - October 2009 -- posted by TattooedMamaof2

Purée De Carottes - Mashed Carrots With Coconut Milk

Wed, 21 Oct 2009 12:29:41 -0400

The full name of this recipe is "Purée de carottes parfumée à la coriandre et au lait de coco" (Coriander-flavored Mashed Carrots with Coconut Milk.) This can be used as a side dish, a one bowl snack or even baby food. This recipe is from latartinegourmande.com -- posted by ThatSouthernBelle

Carrot Wedges Glazed in Cider

Fri, 23 Oct 2009 01:21:41 -0400

Cooking carrots this way, with apple cider, makes them glossy and shiny, without using lots of butter. Cutting carrots into wedges gives them more angles to cook. Try cooking until the carrots are browned in the glaze. This recipe resulted from experimenting. Usually glazed carrots end up either too mushy or too buttery for me. My idea here is to brown the carrots. -- posted by maize

Roasted Vegetables

Fri, 23 Oct 2009 16:46:39 -0400

Easy and healthy. Tastes great too. I often use Yukon gold potatoes instead of new potatoes. -- posted by beeperbaby

Orzo Salad With Cranberries & Pecans

Mon, 26 Oct 2009 11:21:17 -0400

From the Equal Exchange website, contributed by Brian Albert, Director of Finance for Equal Exchange, this salad is full of healthy goodness and a variety of textures and flavors. I haven't tried this yet, posted for safe keeping. I think this might be good with a raspberry vinegar as an option. NOTE: recipe states 1/2 box of orzo -- I'm assuming a 1-pound box, so 8 ounces would be half. Serving size is estimated. -- posted by FloridaNative

Pepper & Honey-Roasted Roots

Tue, 27 Oct 2009 01:27:37 -0400

The perfect warming veggie dish for any roast dinner - particularly Christmas or Thanksgiving. -- posted by English_Rose

Halloween Style Mashed Carrots

Tue, 27 Oct 2009 11:52:20 -0400

I am lucky that my kid LOVES vegetables and eats well, but not all moms are this lucky. Here is a fun recipe that my son helped me to develop. It can be made any time of year (or in October) and is a great way to get your picky kids to eat their carrots. -- posted by Melanie B.

Vegetable Medley

Tue, 27 Oct 2009 12:23:39 -0400

This is from an old Penzeys spice catalog I found when cleaning. -- posted by Charlotte J

Sauteed Carrots With Sage-Cooking Light

Tue, 03 Nov 2009 12:06:28 -0500

CL 11/09. recipe can be easily doubled. I chopped regular sized sage leaves. -- posted by Chef by Chance

Dressed up Baby Carrots

Thu, 05 Nov 2009 02:28:09 -0500

Make ordinary canned or fresh carrots special by preparing this spiffy little side dish for anytime of the year; winter holidays, Easter, or lazy Sunday dinners. -- posted by I <3 Cookbooks

Skillet Roasted Carrots!

Tue, 10 Nov 2009 16:35:08 -0500

This recipe is from Tom Colicchio, the head judge of Top Chef. I got this recipe from Today's Kitchen cookbook(recipes made on the Today news show). It's simple and delicious! Baby carrots were used for this dish, but feel free to use large carrots, cut to size. -- posted by Sharon123

Apricot-Glazed Carrots (With Nutmeg & Orange)

Wed, 11 Nov 2009 10:36:04 -0500

A sweet & savory version of glazed carrots. -- posted by Mustang Sally 54269

Date and Chickpea Cous Cous

Mon, 16 Nov 2009 01:21:10 -0500

This was a throw together I made one night that turned out brilliantly. You can adjust the seasonings to your taste... just remember the stock and cous cous should be equal quantities. Great blend of sweet, sour and spicy. It's quick, filling, nutritious and will keep for a few days in the fridge - nice cold as well. To make vegan just omit butter. -- posted by Malaliu

Bobby's 'slaw (Rob's Coleslaw)

Mon, 16 Nov 2009 09:54:17 -0500

This is one of my favourite dishes, its healthy and tastes great at the same time. Half an apple makes all the difference, as does not grating the cabbage which reduces the slaw to mush. -- posted by robd16

Honey-Glazed Carrots

Tue, 17 Nov 2009 17:44:18 -0500

Carrots taste better with honey, so much so, that you won't even have to encourage the kids to "Eat your carrots, they're good for your eyes!" And, research shows that cooking carrots actually increases the antioxidant value in them. -- posted by Alan in SW Florida

Roasted Carrots With Sage and Walnuts

Thu, 19 Nov 2009 21:55:39 -0500

A different side that uses my fresh sage! -- posted by Boo Chef in West Texas

Maple Whiskey Glazed Carrots

Mon, 23 Nov 2009 14:18:35 -0500

A special side for your holiday meal. -- posted by evelyn/athens

Creamy Carrot Potato Boats

Tue, 24 Nov 2009 14:39:16 -0500

I got this from Better Homes & Gardens Diabetic Cookbook. For a "free" garnish, chop the tops of the green onions and sprinkle over the potato boats before servng. -- posted by Sharon123

Butternut Squash Souffle

Tue, 24 Nov 2009 17:47:21 -0500

A girlfriend of mine made this for a dinner party years ago and I liked it so much I made it for my own family. It has been requested at every holiday dinner since. I don't like carrots, but the squash really steals the show, so no worries on a "carroty" taste (it alwasys falls just a little so I recommend saving a little topping to fill the little dip :-) -- posted by JojoBean #2

Baked Mashed Potatoes With a Carrot Shell

Sat, 28 Nov 2009 20:22:30 -0500

My version of this recipe started with a recipe in a magazine. The original recipe called for carrots, beans, peas, and squash artistically arranged in an ovenproof bowl (as the shell for the mashed potatoes). That seemed so time consuming. I decided to limit the veggie shell to sliced carrots. You can use any combination of vegetables that you like for the shell. -- posted by *Kathy*

Quick Ginger Carrots

Tue, 01 Dec 2009 14:24:08 -0500

Healthy, zingy carrots with heaps of ginger with wholegrain mustard -- posted by MysticAngel

Maple-Ginger Glazed Carrots

Tue, 01 Dec 2009 18:02:06 -0500

Adapted from the Nov 09 issue of Better Homes and Gardens. The flavor of ginger with the slight sweetness of maple syrup was wonderful. The tiny bit of cider vinegar cuts the sweetness, and really enhances the flavor. -- posted by Lightly Toasted

Caramelized Autumn Roasted Vegetables

Tue, 01 Dec 2009 18:21:11 -0500

This recipe is from the November 2009 issue of Food and Wine Magazine. The grated nutmeg and minced ginger flavor this recipe very nicely. The toasted pecans also add a nice touch. I actually used more of the spices because I tend to like more flavor. -- posted by Barbara's cooking again

Carrot Salad

Wed, 09 Dec 2009 17:23:19 -0500

A deliciously different side dish for an alfresco meal. -- posted by peachy_pie

Golden Mashed Potatoes With Carrots, Onions & Bacon

Sun, 13 Dec 2009 08:42:59 -0500

Great comfort food! And the orange flecks of carrot add a little color to the otherwise bland looking potatoes. Recipe adapted from one found in Redbook. -- posted by mailbelle

Carrot Souffle With Crunchy Topping

Fri, 18 Dec 2009 02:00:37 -0500

This is spectacular, soft, and very sweet. -- posted by Geca

Zucchini Carrot Pancakes

Thu, 24 Dec 2009 22:01:11 -0500

Cheerful specks of orange and green make these light pancakes otherworldly and beautiful! A good way to get the kids to eat veggies! Adapted from Mollie Katzen's Sunlight Cafe cookbook. -- posted by Sharon123

Glazed Lemon-Dill Carrots

Mon, 28 Dec 2009 16:48:15 -0500

. -- posted by *Kathy*

Baked Cognac Carrots

Tue, 29 Dec 2009 14:52:48 -0500

A simple way to make the humble carrot more sophisticated. If you don't have cognac on hand, brandy will suffice. -- posted by Irmgard

Nif's Fall Harvest Vegetable Bake

Sat, 02 Jan 2010 00:54:46 -0500

This is a last minute side dish that is healthy and very good. Enjoy! -- posted by Nif

Carrots Provencal

Sun, 10 Jan 2010 08:40:10 -0500

Source: Anne Lindsay's New Light Cooking An easy way to perk up carrots. -- posted by Dreamer in Ontario

Fall Squash and Root Vegetables Gratin

Fri, 15 Jan 2010 10:53:22 -0500

variety of root vegetables, a friend sent it to me, but I don't know exactly where it came from -- posted by Chef #1520897

Asian Slaw, a Raw Food Recipe

Thu, 21 Jan 2010 17:23:07 -0500

This zesty, flavorful slaw is also healthy and nutritious. The slaw is served cold, and cooking time in the recipe is refrigerator chilling time. -- posted by originalTgirlz

Vegetable Quinoa Pilaf

Fri, 22 Jan 2010 14:27:42 -0500

Quinoa is a delicate flavored, rice-like grain that is a rich source of protein. -- posted by Bayhill

Shivering Cold Coleslaw - Longmeadow

Tue, 26 Jan 2010 15:55:54 -0500

Coleslaw from the farm...(cooking time = refrigerator time) -- posted by Andi of Longmeadow Farm

Sweet Lemonade Carrots

Wed, 27 Jan 2010 09:18:14 -0500

This kid-pleaser will have your little ones begging to eat their veggies. Add raisins for extra fun and extra anti-oxidants. -- posted by Catalyst Fitness PT

Chicken " Soup " Risotto Style!

Fri, 29 Jan 2010 17:25:58 -0500

Chicken Risotto. A yummy creamy ( as in texture but has no cream ) chicken, rice and veggie concoction I made last night for dinner. However, I used sushi rice instead of the typical italian arborio- but it absorbs just as much!! Good stuff. As for taste...think of your favorite chicken soup recipe...but risotto syle. If you use arborio rice you may need to increase liquid and cooking time...it takes a little longer to cook than sushi rice (approx. 5-10 mins..) read the instructions on your package of arborio rice to get an idea. -- posted by Amy Duchesne

Easy Vegetable Dal

Mon, 01 Feb 2010 12:31:45 -0500

From the kitchen of Rose Eliot. Serve with Indian breads or boiled rice. -- posted by Missy Wombat

Crisp Dressed Baby Vegetables

Mon, 01 Feb 2010 12:34:40 -0500

I liked the sound of this one as it uses cocktail onions, I've only ever used them on a nibblies tray so aim to give this a go soon...From Women's Weekly Xmas issue. -- posted by **Mandy**

Broccoli Carrot Rice Stir-Fry

Tue, 02 Feb 2010 10:24:35 -0500

A light lovely side -- posted by Abba Gimel

Apple Carrot Salad

Tue, 02 Feb 2010 16:03:58 -0500

A delicious way to get your fruits and veggies in one dish. -- posted by Parvulus

Saucy Vegetables

Tue, 09 Feb 2010 22:59:10 -0500

Taken from The Basic Shelf Cookbook. -- posted by Sam #3