Tagged as: carrot

Grilled Chicken Curry Flatbreads

Recipe by Ivy Odom of CookingLight.com   Servings: 4 Serving size: ½ flatbread   1/2 cup shaved carrot 2 teaspoons minced fresh ginger 1/2 cup rice vinegar 1/4 cup water 1 teaspoon granulated sugar 1 1/2 teaspoons curry powder 1 1/2 tablespoons olive oil, divided 1/2 cup plain whole-milk yogurt

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Cucumber and Carrot Vermicelli with Crispy Shallots

Recipe by BonApetit.com   Servings: 4   8 oz. rice vermicelli noodles 3 tablespoons vegetable oil, divided 1 large shallot, thinly sliced into rings Kosher salt 6 scallions, thinly sliced 1 1/2 tablespoons finely chopped garlic 1 1/2 tablespoons finely chopped ginger 1/4 cup reduced-sodium soy sauce 1/4 cup fresh

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Sesame Sugar Snap Peas

Recipe by Diabetic Living Magazine Serving size: 1 cup 4 teaspoons reduced-sodium soy sauce 3 teaspoons toasted sesame oil, divided 2 cloves garlic, minced 1 teaspoon minced fresh ginger 16 ounces fresh sugar snap peas (4 cups), trimmed 1 cup shredded carrot Sesame seeds for garnish Cooking instructions: Whisk soy

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Colorful Southwestern Bean Salad

Developed by the Healthy Kids Today, Prevent Cancer Tomorrow campaign   Servings: 6   1 can (about 15 oz) no-salt-added black beans 1 cup no-salt-added canned corn kernels 1 cup chopped green, red, or yellow bell pepper 1 cup chopped carrot 3/4 cup mild tomato salsa 1 T olive oil

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