Carrots recipes

Molded cucumber gelatin salad with cream cheese, carrots, onion, and lemon juice made with sugar substitute for a diabetic-friendly side dish. A retro Jell-O salad with no added sugar.

Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.

Lamb and apple pie with mushrooms, carrots, and apple cider under golden puff pastry. A savory British-style meat pie with autumn flavors baked until flaky.

Black bean soup with cumin, slow-simmered with onion, garlic, carrots, and celery then pureed smooth. Garnished with chopped egg and scallions.

Vegetarian stuffed peppers filled with brown rice, red kidney beans, sauteed vegetables, and Italian herbs, topped with diced tomatoes and roasted until tender.

Slow-simmered buffalo meat with beer, root vegetables, and sage tucked under a golden, flaky pastry crust. A rugged pot pie straight from the Northern Plains.

Hearty Italian bean soup with dried navy beans, tomato sauce, basil, oregano, and whole wheat macaroni. A filling, budget-friendly one-pot meal that's naturally vegan.

Bay scallops and linguine in a light garlic white wine sauce with mushrooms, green onions, and shredded carrots. A low-calorie seafood pasta that feels indulgent without the guilt.

Homestyle chicken noodle soup loaded with egg noodles, tender chicken, carrots, celery, and onion in a savory broth. One pot, 40 minutes, and pure comfort in every spoonful.

Moroccan stew simmers sweet potato, chickpeas, squash, and carrots in a warm blend of cumin, turmeric, cinnamon, and paprika, with raisins for a sweet-savory lift. A hearty vegan tagine-style stew over couscous.

Lentil and garbanzo bean salad with cherry tomatoes, carrots, scallions, and fresh parsley in a lemon olive oil dressing. High-protein, vegan, and served cold.

Traditional Shabbos cholent slow-cooked overnight with meat, soup bones, potatoes, barley, beans, and onions. This classic Jewish Sabbath stew simmers 18 to 24 hours for deeply rich, tender results.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

San Francisco-style cioppino with halibut, shrimp, scallops and clams simmered in a slow-cooked tomato and white wine broth. The Italian-American fisherman's stew, served with crusty sourdough.

Paper-thin pork tenderloin marinated in soy sauce, sherry, and ginger, then stir-fried with broccoli, mushrooms, and carrots. Lean, colorful, and on the table in 30 minutes.

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.