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Carrots

Explore 395 recipes, 10 articles, 8 galleries, 199 videos, and more

Cheddar-Carrot Balls

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Asian Cabbage Slaw

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True Juice

Other Ideas:
Apples, Ginger, Juice drinks
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Summer Slaw with Poppy Seed Dressing

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Double-Crust Chicken and Mushroom Pie

Ingredients
  • 2 1/2 cups plus 6 tablespoons all-purpose flour
  • Salt and freshly ground black pepper
  • 1 teaspoon sugar
  • 1 cup (2 sticks) plus 5 tablespoons unsalted butter, cut in small pieces
  • 1 three- to four-pound chicken
  • 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 8 ounces pearl onions
  • 10 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
  • 5 medium carrots, peeled, cut into 1/2-inch pieces
  • 14 ounces shiitake, cremini, or button mushrooms, quartered if large
  • 3/4 cup milk
  • 1 ten-ounce package frozen peas, thawed
  • 2 tablespoons fresh thyme, leaves
  • 2 tablespoons chopped fresh sage
  • 1 large egg
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Crisp Romaine Salad

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Buddha's Feast (Vegetable Stir-Fry)

Ingredients
  • 1/2 cup Homemade Vegetable Stock, or canned low-sodium vegetable broth
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon mirin
  • 1 teaspoon Chinese chile paste
  • 8 ounces firm tofu, cut in 1/2-inch cubes
  • 4 baby heads bok choy, or 1/2 head regular bok choy
  • 12 ounces broccoli, florets
  • 4 carrots, peeled and thinly sliced on the diagonal
  • 8 ounces small shiitake or white mushrooms, stemmed and julienned
  • 1 eight-ounce can sliced water chestnuts, drained
  • 1 fourteen-ounce can baby corn, drained
  • 2 cloves garlic, minced
  • Cooked brown rice, for serving
  • Nonstick cooking spray
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Chicken Legs with Carrots and Cauliflower

Time:1 hour
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Broccoli Rabe, Carrot, and Radicchio Salad

Ingredients
  • 1 tablespoon plus 1/2 teaspoon salt
  • 1 1/2 pounds broccoli rabe, tough stems removed and cut into 4-inch lengths
  • 1 teaspoon lemon juice
  • 1 teaspoon sherry vinegar
  • 1/2 teaspoon honey
  • 1 teaspoon low-sodium soy sauce
  • 1 tablespoon olive oil
  • 1/8 teaspoon freshly ground black pepper
  • 4 small carrots, sliced into thin strips using a vegetable peeler
  • 1/4 head of radicchio, thinly sliced crosswise (1 1/4 cups)
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Soy-Glazed Tofu and Carrots

Time:45 mins
Ingredients
  • 2 tablespoons vegetable oil
  • 3 tablespoons soy sauce
  • Coarse salt
  • 1 1/2 pounds carrots, (8 to 9 medium), cut into 2-inch lengths (thick pieces halved lengthwise)
  • 2 packages (12 to 14 ounces each) extra-firm tofu, drained, each block cut into 16 equal pieces (32 total)
  • 4 scallions, thinly sliced
  • 1 to 2 tablespoons rice vinegar
  • 1 to 2 teaspoons toasted sesame oil
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