Recipes with carrots
3,563 recipes
Roast Loin of Venison with Savory Wine Sauce
Roast venison loin marinated 24 hours in olive oil and aromatics, seared in clarified butter, and served with a savory wine sauce made from the bones, port, sherry vinegar, and currant jelly.
Veal Ragout with Red Pepper
Veal ragout with red pepper braises cubed veal in white wine, plum tomatoes, and herbs, then finishes with sweet bell pepper and a bright lemon-garlic gremolata over fresh fettuccine.
Easy Crockpot Beef Dinner
If you're in a hurry, try this simple crockpot recipe that will have everyone's hunger satisfied in minutes.
Winter Pie
Winter pie cooks raisins, finely chopped carrot, and apple with cinnamon, clove, and nutmeg in a spiced syrup, baked between two crusts. Thrifty old-fashioned mincemeat-style pie without the meat.
Samantha's Shredded Carrots
Shredded carrot salad with crushed pineapple, plumped raisins, and mayonnaise. A sweet, creamy no-cook side dish perfect for potlucks and barbecues.
Quick Chicken Noodle Soup
Fight off that cold with this hearty soup that will warm you up in just a matter of seconds!
Refreshing Black Bean Soup
Vegan black bean soup brightened with vinegar and soy sauce. Sauteed mirepoix joins long-simmered beans for a brothy, refreshing alternative to richer pureed bean soups.
Oriental Noodles with Vegetables
Asian stir-fried egg noodles with garlic, ginger, carrots, bell pepper, and onion tossed in soy sauce and sesame oil, topped with crunchy peanuts.
Wheat Berry Veggy Melt (Lacto)
Wheat berry veggie melt with steamed butternut squash, carrots, and yellow squash tossed with soy sauce and broiled under melted mozzarella. A hearty vegetarian casserole.
Oriental Chicken Salad
Asian-style chicken salad with ginger-poached whole chicken, rice noodles, blanched celery and carrots, and a soy-lime dressing. Cold-platter main-course salad that makes the most of a tender poached bird.
Whole Wheat Spaghetti with Quick & Garlicky Meat Sauce
Whole wheat spaghetti with a garlicky quick meat sauce built on a proper onion-carrot-celery base. Lean ground beef and crushed tomatoes make a weeknight pasta that eats like a weekend ragu.
Greek Lemon Soup
Greek lemon soup (avgolemono) with shredded chicken breast, rice, and a silky egg-lemon broth. A classic comfort soup thickened with tempered eggs for a creamy, tangy finish.
Minestrone Soup #2
My take on this classic Italian belly warming soup.
Couscous Salad 1
Moroccan-spiced couscous salad with chickpeas, currants, Granny Smith apple, and crunchy vegetables in a lemon dressing. A low-fat make-ahead salad that keeps for up to 3 days.
Senate Bean Soup
Senate bean soup with navy beans, smoked ham hock, potatoes, and an onion pique, half-pureed for a creamy-chunky texture. The famous US Capitol dining room recipe.
Stew of Fennel with Carrots & Pearl Onions
Braised fennel stew with caramelized pearl onions and carrots simmered in chicken broth. A French-inspired vegetable side with anise-sweet fennel, browned butter, and natural sugars.
Roast venison loin marinated 24 hours in olive oil and aromatics, seared in clarified butter, and served with a savory wine sauce made from the bones, port, sherry vinegar, and currant jelly.
Veal ragout with red pepper braises cubed veal in white wine, plum tomatoes, and herbs, then finishes with sweet bell pepper and a bright lemon-garlic gremolata over fresh fettuccine.
If you're in a hurry, try this simple crockpot recipe that will have everyone's hunger satisfied in minutes.
Winter pie cooks raisins, finely chopped carrot, and apple with cinnamon, clove, and nutmeg in a spiced syrup, baked between two crusts. Thrifty old-fashioned mincemeat-style pie without the meat.
Shredded carrot salad with crushed pineapple, plumped raisins, and mayonnaise. A sweet, creamy no-cook side dish perfect for potlucks and barbecues.
Fight off that cold with this hearty soup that will warm you up in just a matter of seconds!
Vegan black bean soup brightened with vinegar and soy sauce. Sauteed mirepoix joins long-simmered beans for a brothy, refreshing alternative to richer pureed bean soups.
Asian stir-fried egg noodles with garlic, ginger, carrots, bell pepper, and onion tossed in soy sauce and sesame oil, topped with crunchy peanuts.
Wheat berry veggie melt with steamed butternut squash, carrots, and yellow squash tossed with soy sauce and broiled under melted mozzarella. A hearty vegetarian casserole.
Asian-style chicken salad with ginger-poached whole chicken, rice noodles, blanched celery and carrots, and a soy-lime dressing. Cold-platter main-course salad that makes the most of a tender poached bird.
Whole wheat spaghetti with a garlicky quick meat sauce built on a proper onion-carrot-celery base. Lean ground beef and crushed tomatoes make a weeknight pasta that eats like a weekend ragu.
Greek lemon soup (avgolemono) with shredded chicken breast, rice, and a silky egg-lemon broth. A classic comfort soup thickened with tempered eggs for a creamy, tangy finish.
My take on this classic Italian belly warming soup.
Moroccan-spiced couscous salad with chickpeas, currants, Granny Smith apple, and crunchy vegetables in a lemon dressing. A low-fat make-ahead salad that keeps for up to 3 days.
Senate bean soup with navy beans, smoked ham hock, potatoes, and an onion pique, half-pureed for a creamy-chunky texture. The famous US Capitol dining room recipe.
Braised fennel stew with caramelized pearl onions and carrots simmered in chicken broth. A French-inspired vegetable side with anise-sweet fennel, browned butter, and natural sugars.
