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Carrots

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

Warm Carrot and Lentil Salad

Ingredients
  • 2 teaspoons olive oil
  • 1 small yellow onion, cut into 1/2-inch dice
  • 1 clove garlic, peeled and minced
  • 1 pound carrots, peeled and cut into 1/2-inch pieces
  • 1 yellow bell pepper, cut into 1/2-inch pieces
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1/2 cup lentils, rinsed and picked over
  • 2 cups homemade chicken stock or low-sodium canned chicken stock, skimmed of fat
  • 3/4 cup dried apricots, cut into 1/2-inch pieces
  • 1/4 cup golden raisins
  • 2 tablespoons coarsely chopped fresh cilantro
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
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Roast Pork

Other Ideas:
French, Lamb, Meat, Meat Dishes, Potatoes
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Cooking with Potatoes

Other Ideas:
Meat Dishes, Onions, Sausage
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Couscous Salad with Roasted Vegetables and Chickpeas

Time:1 hour
Ingredients
  • 1 pound carrots, sliced 3/4 inch thick on the diagonal
  • 1 head cauliflower (3 pounds), cored and cut into florets
  • 1 1/2 teaspoons ground cumin
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 cup whole-wheat couscous
  • 1 tablespoon lemon zest
  • 1/2 cup fresh lemon juice (from 3 lemons)
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 6 scallions, thinly sliced
  • 5 ounces baby arugula
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Garden Veggie Dip

Ingredients
  • 8 ounces room-temperature Neufchatel cheese
  • 1 cup low-fat plain Greek yogurt
  • 3 finely grated medium carrots
  • 2 thinly sliced scallions
  • 2 finely diced stalks celery
  • 1 teaspoon grated lemon zest plus 1 tablespoon juice
  • Salt and pepper
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Pickled Carrots

Other Ideas:
Appetizers, Pickles
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Carrot, Jicama, and Red Cabbage Slaw

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Brined and Roasted Turkey

Ingredients
  • 2 gallons cold water
  • 2 cups bourbon
  • 2 cups plus 2 tablespoons coarse salt
  • 1 cup sugar
  • 1 twelve- to fifteen-pound turkey, giblets removed and rinsed
  • 1 tablespoon freshly ground white pepper
  • 1 tablespoon freshly ground black pepper
  • Cornbread, Apple, and Sausage Stuffing
  • 4 cups Homemade Chicken Stock, or low-sodium canned
  • 2 medium onions, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1/2 cup coarsely chopped fresh flat-leaf parsley stems (about 1 bunch)
  • Thanksgiving Gravy, for serving (optional)
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