Carrot Top Pesto
Carrot Top Pesto by variation from basketeer Carolyn Reynolds 6072520 Ingredients 1 cup (20 grams) lightly packed carrot leaves (stems removed) 6 Tbsp. (90 milliliters)
Carrot Top Pesto by variation from basketeer Carolyn Reynolds 6072520 Ingredients 1 cup (20 grams) lightly packed carrot leaves (stems removed) 6 Tbsp. (90 milliliters)
Carrot Soup with Sesame Seeds & Chives by adapted from Bon Appétit / April 2003 6072519 Ingredients 5 tablespoons butter 3 ½ cups chopped carrots
Carlo’s Minestrone Soup from Cook.com Ingredients 1/2 lb. red beans 1 lg. or 2 sm. ham hocks 2 carrots, sliced 2 celery stalks or fennel
Moroccan-Style Spicy Carrot Dip by 6072516 Ingredients 2 lbs carrots (peeled and cut into rough chunks) 1 tbsp sugar kosher salt 1 tsp ground cumin
Baby Carrots and Turnips with Garlic Cloves by from Roger Vergé’s Vegetables in the French Style 6072515 Ingredients Cloves from 2 large heads of garlic
“From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce,” from the Madison Area CSA Coalition, 1996 Roasted Turnips & Kohlrabi in Wine 6072220 Ingredients
A light and fresh salad adapted from Alice Waters’ The Art of Simple Cooking Kohlrabi, Carrot, and Apple Slaw by Tecolote Farm 6072218 Ingredients 1
Vegetable Potpourri Lettuce Wraps by Tecolote Farm 6072215 Ingredients Any vegetables you have laying around (mushrooms, carrots,etc.) 1 head of iceberg lettuce Teriyaki sauce Oriental
Yield : 6 to 8 servings Cooking Time : 40 minutes Ingredients 2 tablespoons extra virgin olive oil 1 onion, chopped 2 cloves garlic, minced One 1-inch piece ginger, peeled and
Adapted from the Splendid Table LIQUID 1 1/2 cups water 3/4 cup white vinegar 3/4 cup sugar 1 teaspoon table salt VEGGIES 3 c. grated