From The Henry Ford Executive Chef Michael Trombley, based on a George Washington Carver recipe. The original was slightly modified to include grapes, sour cream, lemon juice and carrot. Chopped parsley could also make a great addition. 1 cup roasted peanuts, coarse chop 2 cups sour apples, medium dice (such as Granny Smith) 2 cups … Continue Reading →
From “Grilled Cheese Please! 50 Scrumptiously Delicious Recipes” by Laura Werlin (Andrews McMeel, 2011, $16.99) 2 tablespoons olive oil 1 large carrot, cut into 4-inch-long segments (I used baby carrots) 2 tablespoons balsamic vinegar (I used white balsamic) Salt and freshly ground black pepper 2 tablespoons butter, room temperature 8 slices rye, whole-grain or Italian … Continue Reading →
Rich, meaty, salty peanuts contrast with the sweet squash and the green, slightly bitter kale for a satisfying dish. From “Year-Round Slow Cooker” by Dina Cheney. 1/3 cup plus 1 tablespoon all-purpose flour 2 1/2 teaspoons coarse salt, divided, plus more for cooking the kale 1/2 teaspoon ground ginger 5 grinds black pepper 1/8 teaspoon … Continue Reading →
Recipe from Epicurious. 2 tablespoons olive oil 11/2 cups chopped white onion 11/4 pounds carrots, peeled, diced, plus 1 carrot, peeled, halved lengthwise 33/4 cups low-salt chicken broth 3/4 cup diced peeled fuji apple plus 1/2 cup finely diced (for garnish) 2 teaspoons chopped fresh ginger 41/2 tablespoons frozen apple juice concentrate, thawed 1/4 … Continue Reading →
Recipe from Jeanette Avila and El Rancho Mexican Restaurant in Detroit. 1 tablespoon granulated garlic 1 teaspoon salt 1 onion, sliced 8 ounce can chile chipotle 8 ounce can crushed tomato 2 chayote, chopped in pieces 2 carrots, sliced long 2 potatoes, cut in 4 pieces 4 celery stalks, cut in 2-inch pieces 2 … Continue Reading →
(Serves 4) PREP TIME: 40 minutes. TOTAL TIME: 40 minutes. Instead of using pricier traditional Arborio rice, experiment instead with long-grain white rice in this risotto. It yields results that are just as creamy and delicious. 2 cans (14.5 ounces each) reduced-sodium chicken broth 2 tablespoons butter 1 medium red onion, finely chopped 6 medium … Continue Reading →
(Serves 4) PREP TIME: 10 minutes. TOTAL TIME: 10 minutes, plus slow cooking. 2 pounds carrots, peeled and cut into 1 1/2-inch lengths 8 skinless chicken thighs (about 2 1/2 pounds total) 1 garlic clove, thinly sliced 1 cinnamon stick 1/2 teaspoon ground cumin Coarse salt and ground pepper 1/4 cup golden raisins 1/2 cup … Continue Reading →
(Serves 4) PREP TIME: 20 minutes. TOTAL TIME: 1 hour. The oven’s high heat concentrates the flavor of carrots, making them as sweet as honey. 2 pounds carrots, peeled and halved lengthwise if large 1/2 pound shallots, peeled and halved if large 2 tablespoons fresh rosemary leaves 2 tablespoons olive oil, divided Coarse salt and … Continue Reading →
1 pound carrots, trimmed and peeled if necessary, cut into coins or sticks 2 tablespoons butter or extra virgin olive oil Salt and freshly ground black pepper 1 tablespoon minced or grated peeled fresh ginger 1/3 cup freshly squeezed orange juice 1 teaspoon freshly squeezed lemon juice Chopped fresh parsley, dill, mint, basil or chervil … Continue Reading →
1 to 1-1/2 pounds carrots (organic if possible), peeled and cut in half lengthwise Zest of 1 small lemon 8 branches of fresh thyme 1 tablespoon whole allspice, lightly crushed 1 teaspoon coarse or kosher salt 1/4 teaspoon fresh ground black pepper About 1/4 cup good-tasting extra-virgin olive oil Place the carrots in a large … Continue Reading →