Recipes with carrots
3,563 recipes
Spiced Lentil & Brown Rice Soup
Spiced lentil and brown rice soup simmers green lentils, brown rice, tomatoes, and herbs in a sherry-spiked broth. Hearty vegan and gluten-free dinner soup.
Best Homemade Veal Stock
Classic veal stock: deeply roasted bones, mirepoix, and caramelized tomato paste simmered for 12 to 16 hours. The professional-kitchen base for sauces and braises.
Carrot Bundle Fish
Sole fillets wrapped around crisp-tender carrot strips and topped with Italian bread crumbs, melted butter, and lemon juice. A light, elegant baked fish dinner that comes together in under an hour.
Mark's Very Own Fried Rice
Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.
Stuffed Flank Steak
Stuffed flank steak filled with a whole wheat bread crumb, vegetable, and herb stuffing, then broiled and sliced against the grain. A quick, impressive main dish with a garden-fresh filling.
Mexican Cole Slaw
Mexican coleslaw with red and green cabbage, grated carrot, and a tangy cumin-yogurt dressing. A light, mayo-free slaw ready in 10 minutes for taco night and grilled meats.
Paprikosh
A tasty and scrumptious dish made with carrots, potatoes and celery that can be cooked easily with help from your crockpot.
Lentil & Tomato Soup
Blended lentil and tomato soup with rosemary, cumin, miso, and arame seaweed for umami depth. A vegan, high-fiber soup that simmers in just 20 minutes.
Pressure Chicken Stock
Pressure cooker chicken stock: a golden, flavor-packed homemade broth in 15 minutes of pressure time. Chicken parts, onion, carrot, celery, and a splash of sherry make stock richer than any carton.
Stir-Fried Shrimp & Vegetables with Crisp Noodle
Stir-Fried Shrimp & Vegetables with Crisp Noodle recipe
Sauteed Prawns with Fried Leeks in Prawn-Carrot Sauce
Sauteed prawns with crispy fried leeks on a rich prawn-carrot cream sauce built from the shells and heads. A restaurant-caliber seafood dish that uses every part of the prawn.
Unsloppy Joes
Unsloppy Joes are vegetarian sloppy joes with kidney beans, crushed tomatoes, chili powder, and diced vegetables served in hollowed-out kaiser rolls. Low-fat, hearty, and mess-free.
New England Chuck Roast ****
New England chuck roast slow-cooked with carrots, onions, celery, and cabbage wedges, served with a homemade horseradish gravy from the pot broth.
Cousous Topped with Almonds
Couscous salad with almonds and currants: steamed vegetables tossed with fluffy couscous in an orange-lemon-cinnamon marinade. North African-inspired vegetarian side that travels well.
Curried Deer
Curried deer (venison) stew with curry powder, tomato paste, raisins, grapes, and diced apple simmered for 90 minutes. A sweet-savory game curry that tames venison's wild flavor.
Fettuccine with Winter Vegetables
Fettuccine with broccoli, carrots, and Canadian bacon in a light Dijon-Parmesan cream sauce. A lower-calorie weeknight pasta with vegetables cooked right in the pasta water.
Spiced lentil and brown rice soup simmers green lentils, brown rice, tomatoes, and herbs in a sherry-spiked broth. Hearty vegan and gluten-free dinner soup.
Classic veal stock: deeply roasted bones, mirepoix, and caramelized tomato paste simmered for 12 to 16 hours. The professional-kitchen base for sauces and braises.
Sole fillets wrapped around crisp-tender carrot strips and topped with Italian bread crumbs, melted butter, and lemon juice. A light, elegant baked fish dinner that comes together in under an hour.
Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.
Stuffed flank steak filled with a whole wheat bread crumb, vegetable, and herb stuffing, then broiled and sliced against the grain. A quick, impressive main dish with a garden-fresh filling.
Mexican coleslaw with red and green cabbage, grated carrot, and a tangy cumin-yogurt dressing. A light, mayo-free slaw ready in 10 minutes for taco night and grilled meats.
A tasty and scrumptious dish made with carrots, potatoes and celery that can be cooked easily with help from your crockpot.
Blended lentil and tomato soup with rosemary, cumin, miso, and arame seaweed for umami depth. A vegan, high-fiber soup that simmers in just 20 minutes.
Pressure cooker chicken stock: a golden, flavor-packed homemade broth in 15 minutes of pressure time. Chicken parts, onion, carrot, celery, and a splash of sherry make stock richer than any carton.
Stir-Fried Shrimp & Vegetables with Crisp Noodle recipe
Sauteed prawns with crispy fried leeks on a rich prawn-carrot cream sauce built from the shells and heads. A restaurant-caliber seafood dish that uses every part of the prawn.
Unsloppy Joes are vegetarian sloppy joes with kidney beans, crushed tomatoes, chili powder, and diced vegetables served in hollowed-out kaiser rolls. Low-fat, hearty, and mess-free.
New England chuck roast slow-cooked with carrots, onions, celery, and cabbage wedges, served with a homemade horseradish gravy from the pot broth.
Couscous salad with almonds and currants: steamed vegetables tossed with fluffy couscous in an orange-lemon-cinnamon marinade. North African-inspired vegetarian side that travels well.
Curried deer (venison) stew with curry powder, tomato paste, raisins, grapes, and diced apple simmered for 90 minutes. A sweet-savory game curry that tames venison's wild flavor.
Fettuccine with broccoli, carrots, and Canadian bacon in a light Dijon-Parmesan cream sauce. A lower-calorie weeknight pasta with vegetables cooked right in the pasta water.
