Explore Pickled Carrots, Carrot Sticks, and more!

Simple Pickled Carrots: Peel and julienne 3 medium carrots. Toss with 1/2 tsp. kosher salt and 1/2 Tbs. sugar. Let sit for 5 minutes, then rinse. Whisk together 1/2 cup water, 1/2 cup rice vinegar, 1 tsp. kosher salt and 1 1/2 Tbs. sugar until dissolved. Add carrots and let sit at least 1 hour before serving.  Roasted Baby Spring Carrots: Trim and peel baby spring carrots and toss with olive oil, salt and pepper. Roast at 450°F until tender. Toss with fresh chopped herbs and more olive oil…

Seasonal cooking takes advantage of beautiful, colorful & fresh seasonal produce.

roasted-baby-spring-carrots

Day 9 - Supper - Roasted Baby Spring Carrots: Trim and peel baby spring carrots and toss with olive oil, salt and pepper. Roast at 450 degrees F until tender. Toss with fresh chopped herbs and more olive oil before serving.

General Tso’s Chicken

Ingredients: cup canned reduced-sodium chicken broth 2 tablespoons cornstarch 2 tablespoons sugar 2 tablespoons low sodium soy sauce 1 tablespoon white

Baba Ghanoush: Prick a large eggplant with a fork. Grill on medium-high until soft. Peel eggplant, place in a food processor and pulse with 2 minced garlic cloves, 1/4 tsp. cumin, 1/4 cup tahini, 1/4 cup lemon juice, salt and pepper. While processing, drizzle in olive oil.

Eggplants are at their most abundant in late summer. Read on for our tips for eggplant, plus ways to prepare them from the Williams-Sonoma Test Kitchen.

Three Lily Soup (onions, shallots, garlic - at one point they were in the Lily family :-)

Three Lily Soup (onions, shallots, garlic - at one point they were in the Lily family :-)

GUACAMOLE (for the Seven Layer Dip):    4 ripe avocados  1/2 cup red onion, diced finely  2 roma tomatoes, seeded and diced finely  1/4 - 1/2 cup cilantro, chopped finely  1 lime, juiced  1 teaspoon minced garlic  salt and pepper to taste  (optional) 1/2 jalapeno, seeded and diced finely    Cut avocados in half and remove pit. Scoop out flesh of avocado and coarsely chop it. Place in a large bowl and slightly mash with a fork. I like mine on the chunky side. Add the diced onion, tomatoes…

Guacamole Source: The Girl Who Ate Everything Ingredients: 4 ripe avocados cup red onion, diced finely 2 roma tomatoes, seeded and diced finely - cup cilantro, chopped finely 1 lime, juiced 1 teaspoon minced garlic salt and pepper to taste

edible mushroom recipes - Google Search

Salt + Pepper Roasted Wild Mushrooms Recipe: roast mushrooms for 15 minutes at 400 degrees tossed in olive oil, salt and pepper

A Betty Crocker cookbook shares a  recipe packed with vitamin A!  Fresh veggies get steamed, stirred and mixed with fresh herbs.

Herbed Carrots and Zucchini

HERBED CARROTS AND ZUCCHINI A Betty Crocker cookbook shares a recipe packed with vitamin A! Fresh veggies get steamed, stirred and mixed with fresh herbs.

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