by Laura Lutz | Oct 25, 2019 | Recipes
Inspired by Bon Appétit Makes 4 servings Ingredients: 1½ lb. mixed crunchy vegetables (such as fennel, radishes, turnips, beets and/or carrots), tough skins peeled 1 cup walnuts 2 large garlic cloves Kosher salt ⅓ cup extra-virgin olive oil, plus more for drizzling 3...
by Laura Lutz | Oct 20, 2019 | Recipes
Inspired by Food & Wine Makes 4 servings Ingredients: ¾ lb carrots, peeled and thinly sliced Juice from 1 orange Salt and pepper to taste 3 cups penne 3 oz sharp cheddar cheese, shredded 1 T chopped tarragon Instructions Preheat oven to 350°F. In a medium...
by Laura Lutz | Aug 18, 2019 | Recipes
A different way to use carrots in an Indian-fusion baked good. These bars can be frozen for up to a month. Inspired by Food 52 Makes 25 bars Ingredients 2 c all-purpose flour 3 tsp baking powder 2 c shredded carrots ½ c whole milk 5 T sugar ½ c raisins 14-ounce can...
by Laura Lutz | Jul 8, 2019 | Recipes
This yummy sauté makes a great side dish with any piece of grilled meat, poultry or seafood. Adapted from Real Simple Makes 4 servings Ingredients: 1 T olive oil 4 medium carrots, sliced ¼” thick 2 cloves garlic, peeled and chopped 1 15.5 oz can of chickpeas, rinsed...
by Christine Taylor Garner | Dec 9, 2018 | Recipes
From the California Café, this luscious, decadent, delicious soup makes a great addition to your holiday table as an appetizer or on a buffet. Maks 8 1 cup servings. Ingredients 2 lbs butternut squash (1-2 squash) 1/4 c butter 1 cup onion, chopped 1 cup carrot,...
