1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1
carrot sliced very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.
Not exact matches
The Salad: 1/2 pound mung bean sprouts, brown ends pinched off 1/2 pound green beans, cut into 2 - inch pieces 2 large
carrots, cut into matchsticks size pieces 1 small head cauliflower, separated into small florets 3 large potatoes, boiled and
sliced into rounds about 1 / 2 - inch thick 3 hard cooked eggs, peeled and quartered 1 large cucumber, skin scored and
sliced very thinly
Peel
carrots,
slice into long planks, then cut into
very small chunks.
I took a butternut, yam,
carrot, ginger and coconut milk soup that was good on its own, but spectacular with thinly
sliced kale, served over brown rice, with sauteed crimini mushrooms, bell peppers and onions —
very tasty and filling.
Very thinly
slice the
carrot into strips, then cut into feet, wings and beak shapes.
And bonus - it is also
very rich in vitamin C providing protection against inflammatory arthritis And if you are going to be munching on
carrot sticks,
slices of cucumber, celery, leaves of all sorts - how about some cilantro pesto?
Other odds and ends — all in
very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed
carrots (
slices of
carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion,
very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.
Peel and julienne the
carrots as follows: cut each
carrot into
very thin diagonal
slices.
Very thinly
slice beets, turnips, radishes and
carrots; add to the greens.
Using a mandoline,
slice the
carrot to create
very thin rounds.
1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic,
sliced 2 generous cups baby
carrots 3/4 pound seedless cucumbers (3
very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup
very lightly packed fresh cilantro leaves 1/4 cup
very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime
ground turkey, chicken, or pork (I did a combination of ground chicken and pork) 1/2 medium onion, diced 1/2 red bell pepper, diced 1/4 cup frozen peas 1/4 cup
carrot,
very finely diced 1/2 green apple, finely diced 2 green onions, thinly
sliced
Using a mandoline or other manual slicer, cut jícama and
carrots into
very thin
slices, about 1/16 inch.
1/2 bunch kale, destemmed, torn into pieces 1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole) 4 - 5 farmers» market
carrots,
very thinly
sliced 1 small bulb of fennel, transparently
sliced 1 avocado, cut into small cubes a big handful of almond
slices, toasted
ingredients MUSHROOM STOCK: 1
carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (
very thinly
sliced) canola oil (for frying) Kosher salt (to taste)
Makes 4 servings Ingredients 2 medium
carrots, peeled and
sliced into
very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly
sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and
sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
Thinly (
very thinly)
sliced chicken breast is stir - fried with fresh veggies (I chose broccoli,
carrot, mushrooms, and red pepper), fresh pineapple (use canned in a pinch but fresh, yum!)
Ingredients 6 large
carrots, scraped and cut into
very thin
slices * 1/4 cup reserved cooking water 2 Tbsp prepared horseradish 2 Tbsp butter 1 tsp salt 1/4 tsp pepper 1/2 cup Miracle Whip (not Mayo) 2 Tbsp onion, grated or finely chopped
Small twist on this - was
very nice 750g
carrots, peeled and grated 410g can chickpeas, drained and rinsed 1 medium onion, chopped 4 cloves of garlic Garam Masala Tumeric 1 egg olive oil (in fried
carrots) 100g breadcrumbs from pain au lait juice from 1
slice of lemon 0.75 tbsp sesame seeds (in mix) Corriander Chilli Pepper Salt
Slice the onions
very thinly and grate the
carrots (I used the food processor for both).
Children should not have whole nuts until five years old, and babies should not be given
very hard foods that can snap into small bits in their mouth, such as raw apple
slices and chunks of
carrot.
Ingredients: 2 8» zucchini, spiralized or julienned (about 3 cups zucchini noodles) 1 medium
carrot, spiralized or julienned (about 2 cups
carrot noodles) 1 cup
very thinly
sliced red onion (about 1 small red onion) 2 cups thinly
sliced green cabbage 1/2 packed cup fresh cilantro leaves, roughly chopped 1/4 cup chopped raw almonds Lime wedges for serving (optional) For the dressing: 1/4 cup smooth almond butter 1 large clove garlic, grated Zest of 1 small lime 1 1/2 tablespoons unseasoned rice vinegar 1 tablespoon Sriracha 1 1/2 teaspoons soy sauce 1 teaspoon honey (Vegans can obviously sub agave or maple syrup.)
* 1 large potato for each person and 1 for the pot (Yukon Gold or Idaho Russet) * 1
carrot for every 3 persons, peeled and
sliced very thinly.
Put the
carrot slices in the glass — this way
carrots become
very tasty and juicy — 80 cal.
4 nori seaweed sheets 1/4 small head red cabbage,
very thinly
sliced 1 large
carrot, peeled and julienned 1 small yellow summer squash, julienned 1 small cucumber, julienned 1 large ripe avocado, pitted, peeled, and
sliced 1 recipe Spicy Tahini Drizzle