Carrot

This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.

Puréed soups are easy because they don’t require lots of knife work... but they can also be boring. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one's not baby food.

Think of these textured, dense treats as chewy muffin tops that forgot to be unhealthy.

The ultimate comfort food. Make this recipe your own depending on what you’ve got in the house. 

Bone-in, skin-on chicken thighs are the dinner gods’ gift to home cooks everywhere. Each one is its own perfect portion of crispy skin and juicy meat that’s pretty impossible to overcook. Just make sure you cook them thoroughly on the skin side first to render out as much of the fat as possible and ensure maximum crispiness.

This dressing goes great with avocado salad, but we love it with simply prepared salmon, chicken, or rice as well.

A kicky chile-lime dressing wakes up your weeknight salmon.

Harissa + hummus = heaven.

A modern take on your childhood sick-day soup.

These pickled carrots, along with peanut satay sauce, red chiles, cilantro, and crushed peanuts, help make up the Banh Mi Dog.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

These will be sweet and chewy when done and are the perfect decorations for BA's Best Carrot Cake Recipe.

These fast-cooking legumes, high in protein and fiber, pair delightfully with our healthy sockeye salmon.

The crisp-skinned salmon is warmed up with spices and the sweetness of carrots. Then it's cooled down with one of the most refreshing combinations of all time: cucumbers and yogurt.

A pinch of salt makes everything taste better, including savory smoothies.

Vadouvan is sweeter and more aromatic than the typical curry, but Madras curry powder will work in a pinch.

For more variations and veggie inspiration, check out our roasted veggie matrix.

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette.

Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.

Cold-brine is just another way of saying pickled. Packing the vegetables separately prevents the colors from bleeding.