Carrot
Bulgur Pilaf with Carrot and Scallion
Can be prepared in 45 minutes or less.
Gingered Vegetable Stir-Fry
Can be prepared in 45 minutes or less.
Peanut Noodles with Gingered Vegetables and Tofu
Pretty and delicious, this pasta has plenty of vegetables, lots of snap and crunch, and a terrific Asian-style peanut sauce.
Chilled Curried Carrot Soup
Can be prepared in 45 minutes or less.
Napa Cole Slaw with Dill
Can be prepared in 45 minutes or less.
Cream of Carrot, White Bean and Pear Soup
The creamy soup would be great with large sesame-coated breadsticks and a spinach salad with marinated mushrooms. Baked apples and oatmeal-raisin cookies are nice after. This recipe can be prepared in 45 minutes or less.
Veal Meatballs and Baby Carrots in Dilled Cream Sauce
Although the most authentic Swedish meatballs are not sauced, this creamy dill-and mustard-spiked dish is nevertheless hearty, comforting and flavored with ingredients popular in Swedish cooking. The meatballs are served over caraway noodles to capture every drop of the delectable sauce. Uncork a Chardonnay to go with the meal.
Roasted Root Vegetables with Apple Juice
This mixture of vegetables is subtly flavored with apple juice and wine.
Creamy Carrot Soup
This pretty soup could be a soothing lunch or a light dinner — and it's healthful, too.
Can be prepared in 45 minutes or less.
Harvest Vegetable Fricassée
This is an adaptation of a recipe by Claire Winslow at The Would Bar & Grill in Highland, New York. Winslow and her partner, Debra Dooley, have found that their clientele is becoming more interested in meatless entrées, especially homey ones like this fricassee. Its great with buttermilk biscuits.
Meatball and Vegetable Soup
A warming and filling main-course soup.
Apple and Raisin Slaw
An interesting and slightly sweet salad that's great with sandwiches, burgers and grilled chicken.
Can be prepared in 45 minutes or less.
Roast Goose with Port Gravy
We've learned from experience that, because goose gives off so much fat in roasting, it's necessary to use a deep (at least 2 inches) roasting pan (do not use a non-stick pan). We also recommend using a metal bulb baster — the hot goose fat may melt a plastic one.