For pairing with
the fresh celery and carrots, I also picked up a packet of ranch seasoning and light sour cream for a healthier dip.
I was especially impressed with their fresh produce and just had to pick up
some fresh celery and carrots to pair with my Chicken Taco Pinwheels.
Not exact matches
Dill, garlic, black
and white pepper, red pepper flakes, Vietnamese wild pepper, poultry seasoning (my own blend), dried
celery greens
and carrot tops (I dried them from
fresh), nutmeg,
celery seed... I'm sure I'm missing something.
Use onions,
carrots,
celery, turnips, oranges or lemons
and lots of
fresh herbs to add flavor
and moisture to the bird.
This fall my family was gathered around my mother, whom we were caring for in her final days... we took time to celebrate a birthday with a special kind of
carrot cake... we used the leftover
carrots / apples /
celery and who knows what else from the morning's juice (my dad's a bit of a health nut)
and turned it into an amazing cake, complemented by walnuts, pineapple
and, of course, decadent cream cheese frosting, covered with
fresh toasted coconut... it was so moist
and delicious... the making of it a wonderful memory
and the eating of it sublime.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4
carrots, peeled
and cut into chunks -2 leeks, white part only, sliced -2
celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped
fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand,
and I added a little more garlic,
carrots and celery than the recipe called for.
FOR THE FILLING 4 cups chicken broth 3
carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise
and cut crosswise into 1 / 2 - inch pieces 2 large
celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced
fresh parsley leaves
I used
fresh cut corn, grape tomatoes
and sliced olives, but you might like any of the following produce: sliced
celery, grated
carrot, blanched broccoli florets, chopped bell pepper (red, green, yellow or orange!)
2 tablespoons olive oil 1 medium red onion, chopped 2 medium
carrots, peeled
and diced 1 large
celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced
fresh rosemary, or 1/4 teaspoon dried Coarse salt
and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained
and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned
and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional:
fresh bread for toasting Parsley for garnish.
1 large yellow onion 2
celery stalks 1 large
carrot 2 tablespoons olive oil 1 heaping cup red lentils, well rinsed
and drained 1 can (850 ml) whole roasted tomatoes 3 cups low sodium vegetable stock
Fresh lemon juice
and cracked black pepper to serve
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends
and Family Without the Frenzy 1/2 large onion 1 medium
carrot, peeled 1 small stick of
celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt
and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of
fresh thyme 1 sprig
fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
4 cups of black rice cooked according to package instructions 4 large
carrots, peeled
and diced 2
celery stalks, chopped 4 cloves of garlic, minced Olive oil Leftover black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup of toasted slivered almonds Salt 4 scallions, trimmed
and slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup of
fresh or jarred salsa would also be a great dressing!
And this recipe has some of the products I use the most during this time, carrots and celery are delicious complements for the rice and it give it that fresh test and a beautiful col
And this recipe has some of the products I use the most during this time,
carrots and celery are delicious complements for the rice and it give it that fresh test and a beautiful col
and celery are delicious complements for the rice
and it give it that fresh test and a beautiful col
and it give it that
fresh test
and a beautiful col
and a beautiful color.
I make a similar meatless chili in a crockpot (I make a LOT at once
and freeze for a quick lunch or dinner for 1 or 2)-
and I think you'll like this idea: along with
carrots,
celery, onions
and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black
and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when
fresh and cut up
and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini
and / or yellow squash,
and (drum roll) 1 can of organic PUMPKIN PUREE!
Fresh lemon juice, fresh ginger, turmeric, cinnamon and a sprinkle of cayenne add lots of flavour, whilst leafy greens, broccoli, celery and carrots will nourish
Fresh lemon juice,
fresh ginger, turmeric, cinnamon and a sprinkle of cayenne add lots of flavour, whilst leafy greens, broccoli, celery and carrots will nourish
fresh ginger, turmeric, cinnamon
and a sprinkle of cayenne add lots of flavour, whilst leafy greens, broccoli,
celery and carrots will nourish you.
1 quart lobster stock tail meat
and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium
carrot, peeled
and chopped 2 stalks
celery, chopped 4 roma tomatoes, chopped 4 sprigs
fresh thyme, leaves only, chopped 4 sprigs
fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt
and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving
1.5 kg (3 lbs) Short ribs with bones in 1 onion 3 medium
carrots 3 stalks
celery 1 bay leaf 4 - 6 sprigs
fresh thyme 1/2 liter (2 cups) beef stock 2 tablespoons honey Oil Salt
and pepper
11 SP each
and totally worth every bite paired with
fresh cut
carrots and celery
I tried it slightly altered — cooked the
carrots with the onion
and celery, along with diced potato,
and with no Italian seasoning I improvised
and used 1/8 tsp of each dried basil, oregano, thyme, rosemary (that was
fresh),
and red pepper flakes.
What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large
carrots, finely chopped (about 1 cup) 1 stalk of
celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded
and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half
fresh chopped thyme
and half dried oregano, but use any that you like,
fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt
and Pepper to taste
-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can of beans, drained
and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium
carrot, chopped — 1/2 a medium sized
celery root, chopped — small bunch of parsley, chopped — 1 tablespoon
fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red onion, sprouts, ciabatta or rolls
Every morning now begins with a quart of
fresh juice:
Carrots, Spinach, Apples,
Celery and Cucumber.
1 tablespoon olive oil 1 small onion, chopped 2
carrots, cut in 1/4 inch pieces 1
celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs
and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish
Fresh Italian parsley leaves for garnish
ingredients: 1/2 cup leeks, shallots, or onions — diced fine 1/2 cup
carrots, peeled
and diced 1/4 cup
celery, diced 2 gloves garlic, minced 1/2 cup
fresh stringbeans, cleaned
and diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed
and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt
fresh ground pepper dash of red wine vinegar
This healthy, flavorful soup is loaded with tons of
fresh, nutritious ingredients like spinach,
carrots,
celery,
and onion
and simmers in a slow cooker while you're away at work so it tastes like it cooked all day — because it did.
Also coming to supermarket shelves is Natalie's Carrot Tomato
Celery juice, which is a flavorful blend containing just four ingredients: fresh Washington carrots, Southeastern tomatoes, California celery, and a splash of
Celery juice, which is a flavorful blend containing just four ingredients:
fresh Washington
carrots, Southeastern tomatoes, California
celery, and a splash of
celery,
and a splash of lemon.
2 ripe avocados, peeled, deseeded,
and cut into large cubes 2 ripe tomatoes, coarsely chopped 2 or 3
fresh serrano chiles, seeds
and stems removed, minced 1/2 bunch chives, minced 1/2 red onion in rings or a leek for a stronger flavor Diced
carrots,
celery,
and raw squash to taste (optional)
1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem
and seeds removed, diced 2 stalks
celery, chopped 3 small tomatoes, peeled
and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped
fresh thyme 1
carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham
and water to a boil in a pot, reduce the heat
and simmer for 30 minutes.
4 lamb shanks (about 1 pound each) 1 tablespoon apple wood shavings 1 tablespoon hickory shavings 2 tablespoons olive oil 2 medium yellow onions, peeled
and chopped 2 medium
carrots, peeled
and chopped 2 large
celery ribs, cleaned
and chopped 6 cloves garlic, minced 1 (28 - ounce) can petite diced tomatoes 1 tablespoon minced
fresh flat leaf parsley 2 teaspoons dried basil 1 teaspoon dried oregano 10 Tellicherry peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred Coarse kosher salt
and freshly ground black pepper to taste
Ingredients 2 Tbsp olive oil 1 medium
carrot, diced 1
celery stalk, diced 1 clove garlic, minced or pressed 1/2 small - medium onion, diced 2 tsp
fresh rosemary, finely chopped * 1 tsp
fresh thyme, finely chopped Kosher salt to taste 1 lb ground turkey ** 3/4 cup frozen vegetables, I used lima beans, corn,
and peas 1/2 tsp pepper pinch (~ 1/4 tsp) nutmeg 1 cup chicken broth 2 Tbsp corn starch 2 Tbsp cold water 1/2 cup milk 1 1/2 -2 cups mashed potatoes ***
Serving Suggestions: In addition to Mrs. Elizabeth Hass's dipping favorite of
celery sticks add
fresh dipping vegetables like baby
carrots, cucumber circles, red bell pepper
and zucchini sticks.
Healthy Recipes: 10 Days of Healthier Thanksgiving Recipes Sage
and Butternut Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2 pound size seeded butternut squash cut lengthwise 4 tablespoon good olive oil 2 diced medium
celery stalks 2 large, thinly cut shallots 1 medium
carrot, diced 3 stems
fresh thyme 1
fresh or dried bay leaf 1 tablespoon cut - up
fresh sage leaves 24 whole sage leaves for embellishing Salt
and pepper 1 32 ounce carton chicken...
olive oil 1/2 white onion, chopped 4 cloves garlic, minced 3 ribs
celery, chopped 2
carrots, chopped * 1 bunch kale, chopped * 2 cups sugar or cheese pumpkin or winter squash, chopped * 6 cups water or vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1 cup dry red wine * Himalayan or sea salt
and black pepper to taste * a little crème fraîche for garnish - optional * minced
fresh herbs such as parsley, dill,
and thyme for garnish - optional
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1
and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained
and rinsed 1
and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained
and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large
carrots, peeled
and coarsely chopped 2
celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6
fresh thyme sprigs 15
fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1
and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
2 ounces dried mushrooms (such as morels, porcini, shitakes,
and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk
celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium
carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted
fresh mushrooms, trimmed, cleaned,
and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds,
and 1/4 teaspoon black peppercorns) Freshly ground white pepper
We always used a jarred sauce (whole foods roasted veggie, or any brand four cheese is a good bet,
and occasionally an arrabiatta if we're feeling ambitious
and spicy) but the kicker is to chop up
fresh veggies
and saute first: zucchini, peppers,
carrots,
celery even —
and then pour the sauce over it to heat it up.
Add clear distinction to soups, stir - fries
and vegetarian dishes with this indulgent blend of
carrots, onions,
celery and mild seasonings for a
fresh, unforgettable flavor.
This vegan pot pie is filled with a delicious
and creamy mix of white beans,
fresh kale,
carrots and celery.
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white
and light green bits only 3 tablespoons minced
fresh garlic 1 cup thinly sliced
celery 1 cup thinly sliced
carrots 1/2 cup thinly sliced
fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each
fresh minced rosemary leaves,
fresh thyme leaves
and minced
fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt
and freshly ground pepper to taste 2 tablespoons minced
fresh herbs — I used rosemary, thyme, sage
and flat - leaf parsley — for garnish
I made the following changes that I believe improved it to my taste: 2 c. red lentils to create a thicker consistency, curry powder, additional bay leaves
fresh from the tree, a tomato chopped, 1 can of roasted red tomatoes (diced), turmeric, extra
carrot,
celery and garlic sautéed in a combo of coconut oil / olive oil.
4 cobs of corn, cooked
and cut from the cob (save the water you boil the corn in to use as broth in the soup) 6 - 8 new potatoes (about golf ball sized) 2 tablespoons olive oil 1 onion 3 stalks
celery, chopped 2
carrots, chopped 1 can coconut milk 1 red pepper, minced 1 shallot, minced 1 jalepeno pepper, seeded
and finely chopped 1/4 cup
fresh dill, finely chopped 1/4 cup chives, finely chopped Salt
and pepper
I love all the
fresh vegetables that go into this soup —
carrots,
celery, onion
and parsley add some great color,
and of course nutrition, to the soup's broth.
* 2 tablespoons olive oil * 1 onion, peeled
and chopped * 3 large garlic cloves, peeled
and minced * 3
carrots, preferably organic, cleaned
and chopped * 3
celery ribs, preferably organic, chopped * 6 cups stock (I used defrosted homemade turkey stock; you could also use homemade or store bought chicken or vegetable stock, or use part stock
and part water, or all water) * 2 cups green (French) lentils *
fresh rosemary from 1 - 2 sprigs * 2 Tb.
2 tablespoons coconut oil 1/2 large onion, diced 1 large
carrot, diced 1
celery stalk, diced 1 can coconut milk (not low - fat) 3 cups homemade fish stock 1 - 2 dried chipotle pepper or 2 tablespoons paprika (or to taste) 1 sweet potato, coarsely chopped (about 2 cups) 1 small butternut squash, peeled, seeded,
and coarsely chopped (about 4 cups) 1 1/2 pounds skinless salmon fillets, cut into 1 - inch cubes 2 tablespoons
fresh dill, minced Sea salt
and freshly ground black pepper to taste
packages seitan, drained
and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks
celery, cut into 1 - inch pieces 2 small turnips, peeled
and cubed (or substitute parsnips) 3 - 4 large
carrots, cut into 2 - inch pieces (halve lengthwise if the
carrots are very fat) 1 bay leaf 2 teaspoons chopped
fresh thyme leaves 1/2 teaspoon chopped
fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
I had a
fresh juice when I got back, this one was apple, lime, ginger,
celery, cucumber,
carrot and beets, I mixed in some Amazing Grass superfood mix.
There, Heidi leaves out the traditional mirepoix (onions,
carrots,
and celery),
and she opts instead to highlight only the sweetness of the onions with a bunch of
fresh or frozen peas mixed in with the split peas.
I used
fresh carrots,
celery and corn but you can use any veggies.
1 c of diced
carrots 1 c of chopped onion 1 c of chopped
celery 1/4 c of olive oil 4 oz of pancetta (to make this vegetarian, omit this ingredient) 8 c of chicken stock 3 tbl of Italian Parsley 1 tsp of
fresh Rosemary 2 tbl of chicken Better than Bouillon 2 c frozen lima beans 2 c of peas 1 c of baby spinach 2 — 16oz cans of drained
and rinsed chickpeas Salt — 1 tsp 1 tsp ground black pepper
ingredients CHICKEN POPPY SEED CASSEROLE 4 tablespoons butter (plus 1 tablespoon to grease) 1 tablespoon olive oil 1 onion (peeled, small dice) 2
carrots (peeled, small dice) 3 stalks
celery (small dice) 1/4 teaspoon cayenne pepper 2 teaspoons
fresh thyme leaves 1/4 cup flour 2 cups chicken stock 1/2 cup whole milk 1/2 cup half
and half 4 1/2 cups rostisserie chicken (skin discarded, shredded) 1 cup frozen peas (thawed) 1 tablespoon poppy seeds 1 cup sour cream 1 1/2 cups butter crackers (crushed) 1/2 cup pecans (roughly chopped) Kosher salt
and freshly ground black pepper (to taste)