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Tagged as: carrots

Bunny Bread (aka Carrot Bread)

Developed by Heidi McIndoo, MS   Servings: 16 Serving size: 1 slice ½ cup all-purpose flour ½ cup whole-wheat pastry flour or whole-wheat flour ¼ teaspoon salt ¼ teaspoon baking soda ¼ teaspoon baking powder 1 teaspoon cinnamon 1 egg ⅓ cup canola oil ⅓ cup packed brown sugar ⅓

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Roasted Carrots with Cardamom Butter

Developed by EatingWell.com   Servings: 4 Serving size: ⅔ cup 4 teaspoons butter, melted 2 teaspoons canola oil 1 teaspoon ground cardamom ½ teaspoon salt 2 pounds carrots, peeled and cut diagonally into ¼-inch-thick slices   Cooking instructions: Position rack in lower third of oven; preheat to 450F. Combine butter,

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Peanut-Sesame Slaw with Soba Noodles

Recipe by Ivy Odom of CookingLight.com   Servings: 8   Slaw: 4 ounces soba noodles or whole wheat spaghetti 1 very small purple or green cabbage, sliced into quarters and core removed (about 16 ounces/6 cups shredded) ½ pound (about 12) Brussels sprouts, nubby ends removed, or additional cabbage (about

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Beet, Carrot, and Pomegranate Salad

Recipe by FoodieCrush.com   Servings: 4-6   5-6 small beets, cooked and peeled 2 medium carrots, peeled ½ cup pomegranate seeds 1½ tablespoons red wine 1½ tablespoons red wine vinegar 1 tablespoon honey ¼ cup extra virgin olive oil ¼ cup pistachios, chopped 1 tablespoon chives, chopped 1 tablespoon fresh

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Shaved Carrot & Fennel Salad

Recipe developed by Jamila René Lepore, MS, RDN Serves: 2 Serving size: ~ 2 cups 4 medium carrots ½ fennel bulb ½ tablespoon olive oil 1 tablespoon fresh lemon juice 2 tablespoons fresh parsley, chopped 1 tablespoon fresh mint, chopped 1 teaspoon dried dill salt and pepper, to taste 2

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