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RECIPES

April 01st, 2019

4/1/2019

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​Spiralized Rainbow Carrots

INGREDIENTS: 
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh chives
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 6 large mixed-color carrots, peeled and halved crosswise
  • 2 tablespoons chopped fresh mint (or other fresh herb)
DIRECTIONS:
Whisk lemon juice, oil, chives, salt and pepper in a large bowl. Cut carrots into long thin strands, then slice the long strands into shorter strands to make them easier to serve. Add the carrot strands to the large bowl with the dressing and toss to coat. Serve immediately or cover and refrigerate for up to 4 hours. Add mint or other herb before serving.

Recipe from Eating Well. 

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April 01st, 2019

4/1/2019

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Roasted Carrot Puree

INGREDIENTS:
  • 1 1/2 pounds carrots (about 8 large), cut into 1/2-inch slices
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons ground cumin (or spice of choice)
  • Salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1 tablespoon butter
  • 1 cup whole milk
  • 1/2 teaspoon lemon juice
DIRECTIONS:
1. Heat the oven to 450°. In a roasting pan, combine the carrots with the oil, cumin, 1/4 teaspoon salt, and the pepper. Roast the carrots, stirring occasionally, until tender and browned, about 20 minutes.
2. In a food processor, puree the carrots with the butter, milk, lemon juice, and 1/8 teaspoon salt. If necessary, reheat the puree in a small saucepan over low heat, stirring.

Recipe from Food & Wine. 


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