Red and purple carrots are rich in anthocyanin, and
in yellow carrots, about half of the total carotenoids come from lutein.
Not exact matches
Super quick minestrone
in about 20 minutes with tomatoes,
carrots,
yellow bell pepper, kidney beans, orzo and fresh spinach.
Added oil to sauté the onion a bit then tossed
in some chopped zucchini,
yellow squash,
carrots, summer squash, celery, the leftover half of a butternut squash I found
in the fridge, half a chopped green bell pepper (I love bell pepper
in my chili!)
Ingredients: 3 tablespoons olive oil 3 lamb shanks 6 rashers of Irish Bacon, chopped 1 large
yellow onion, chopped 4 stalks celery with leaves, chopped 6 medium sized
carrots, sliced 6 large cloves garlic, finely chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans of Guinness Beer 2 cups beef stock 6 Yukon Gold potatoes, scrubbed and cut
in half 1 small bunch kale, coarsely chopped
To compensate, I ended up adding 3 large
carrots (chopped) and throwing
in other assorted veggies I had around: an onion, some leek, a
yellow bell pepper, a couple leftover baked potatoes — even some of the leftover aforementioned breakfast omelet.
I just made this using a sweet potato instead of the
carrot and a sweet
yellow onion
in place of the green onions, and it is absolutely delicious.
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted
in a dry skillet Raisins (1/4 cup)
Yellow zucchini (2), sliced into sticks
Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped
in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
1 c celery, diced 1 c
carrots, diced 1 large
yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed
in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers
in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
200 g black chickpeas, soaked
in cold filtered water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut into cubes half a
yellow pepper, cleaned and cuto into cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters 1
carrot, cleaned and cut into cubes 2 hanfuld black pitted olives, chopped a handful of fresh parsley, cleaned and finely chopped a handful of fresh basil, cleaned and finely chopped extra virgin olive oil, to taste whole sea salt, just enought to taste
Once the quinoa and chickpeas are cold, transfer them into a sald bowl the stir
in the red and
yellow pepper, tomatoes,
carrot, olives, parsley, basil and toss.
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms,
in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2
carrot, finely diced 1 small
yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
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!
I like the shaved
carrots for added color, but you could even throw
in red or
yellow bell pepper!
In one study that followed people from the Netherlands for 10 years, orange and yellow hued veggies, carrots in particular, were shown to significantly reduce the risk of cardiovascular disease when eaten on a regular basi
In one study that followed people from the Netherlands for 10 years, orange and
yellow hued veggies,
carrots in particular, were shown to significantly reduce the risk of cardiovascular disease when eaten on a regular basi
in particular, were shown to significantly reduce the risk of cardiovascular disease when eaten on a regular basis.
Starting
in the bottom left we received green and
yellow beans, rainbow chard, arugula, GIGANTIC
carrots, white onions, fresh garlic, cauliflower, cucumbers (including a lemon cucumber!)
Last time i made it exactly like
in the recipe, but found the vegetable - pieces a bit too chunky... This time i made a sort of rattatouille from your tomato sauce with added finely chopped eggplant, 2
carrots, a red and
yellow bell pepper and many halfed cherry - tomatoes instead of the 4 big tomatoes.
1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted fresh cut vegetables such as broccoli florets,
yellow squash, colorful bell peppers, red onion,
carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4 cup chopped fresh basil leaves 1 12 - ounce can drained Chicken of the Sea (r) Chunk Light Tuna
in Spring Water 1 cup light roasted garlic and white wine dressing Parmesan cheese
Once thought of as a humble side dish,
carrots have come into their own
in recent years and are now widely available
in their various natural hues, including red, purple,
yellow and white.
1
yellow onion, peeled and diced, or sliced
in crescents 4
carrots, cleaned and chopped, peel if not organic 1/4 green cabbage, shredded 6 cups water 3 - 4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some of the other brands are too salty) 1 small piece...
Because it gets stored
in fat just beneath the skin, eating excessive amounts of
carrots, sweet potatoes, pumpkins or cantaloupe can impart a lovely sallow
yellow color to your skin.
One of my favorite things has been the red,
yellow, and orange
carrots, and last week they included a 2 - pound bag
in the share.
Ingredients: 1 head medium cauliflower, cut into florets 1
carrot, peeled, cut
in half lengthwise and sliced 1/2 cup fresh or frozen green peas 1 bottle (11 oz / 312 g) Thai
yellow curry sauce, such as those from Trader Joe's or Thai Kitchen * Black pepper Cilantro for garnishing Cooked quinoa or brown rice (optional)
I took the suggestions and used sliced onion, a handful of frozen peas, 4 big sliced mushrooms, red and
yellow pepper, and mini
carrots which I sliced
in half.
2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium
yellow onion, finely chopped (about 1/2 cup) 1 medium
carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed
in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
In this
yellow curry made from scratch, I use coconut milk, curry powder, turmeric, bananas and chicken drumsticks,
carrots and spinach.
Place 6 to 8 pounds beef bones, 2 cups diced
yellow onions, 1 cup sliced
carrots and 1/2 cup sliced celery
in roasting pan.
1 3/4 cups corn meal 1/4 cup ground
yellow flax seeds
in 1/2 cup water 1/4 teaspoon salt (optional) 1 1/2 cups water 2
carrots, diced
in small pieces 2 scallions, chopped vegetable oil or shortening for greasing pan
1 3/4 cups corn meal 1/4 cup ground
yellow flax seeds
in 1/2 cup water 1/4 teaspoon salt (optional) 1 1/2 cups water 2
carrots, diced
in small pieces 2 scallions, chopped vegetable oil or...
In a medium bowl, combine the radishes,
carrot,
yellow pepper, and onion.
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut
in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1
yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3
carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
ingredients FOR THE STOCK: 1
yellow onion (peeled, quartered) 1 large
carrot (peeled, cut
in 1 - inch pieces)...
ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone
in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large
yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large
carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
Variation: Use other vegetables
in place of the ones suggested here — try corn kernels, diced
carrots, bell peppers, green beans, sliced mushrooms,
yellow summer squash — whatever is available and whatever your family likes.
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone -
in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large
yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large
carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon lime zest
1 pound
yellow split peas * (soaked overnight
in warm water, then rinsed) 6 cups stock / water (I used 3 cups homemade chicken stock, 3 cups water) 1 ham bone 1 onion, diced 1 small strip of kombu / kelp 1 bay leaf 2 cloves garlic, minced 2 medium large
carrot, finely diced 2 celery stalks, finely sliced 1 teaspoon sea salt 1/4 teaspoon pepper 2 tablespoons butter (optional) 1 cup diced cooked ham (optional)
Ingredients: 16 cloves garlic, peeled 2 small
yellow onions, coarsely chopped 1 large
carrot, peeled and chopped 1 large rib celery, chopped 3 tablespoons ground cumin 1/4 cup coarse salt 1 (5 - pound) pork butt ** 4 cups barbeque sauce (Brombergs», or use your own) 8 Your favorite rolls, sliced
in half
2 tbsp butter, coconut oil or olive oil 2 tsp fennel seeds 1 tsp anise seeds 2
yellow onions, peeled, one finely chopped and the other coarsely 4 cloves garlic, peeled and finely chopped 3 large
carrots, peeled and sliced
in thick coins 2 parsnips, peeled and sliced
in thick coins 1 fennel bulb, coarsely chopped 250 ml / 1 cup dry white wine 2 potatoes, peeled and cut
in quarters 2 x 400 g / 14 oz tins whole tomatoes (or crushed) 2 cups vegetable stock 1 g saffron powder 1 sheet nori, crushed or finely chopped (optional) 1 tbsp fresh thyme 1 cup large white beans
Cook cut up
yellow squash,
carrots and onions
in a large soup pot filled with water and vegetable bouillon to taste until vegetables are tender.
2 tbsp olive oil 1
yellow onion, chopped 4 cloves garlic, minced 8 small beets, peeled & quartered (we used Chioggia beets) 4 medium sized
carrots, sliced
in large pieces 2 sprigs thyme sea salt & pepper to taste 2 tbsp tomato paste 1 cup red wine 2 cups vegetable stock 3 bay leaves 2 tsp arrowroot powder, solved
in 2 tbsp water (optional)
2 lamb shanks (each about 1 1/4 pounds) Olive oil Coarse kosher salt 2 medium
yellow onions, peeled and chopped 3
carrots, peeled and chopped 3 celery ribs, chopped 4 cloves garlic, sliced 1 (6 - ounce) can tomato paste 2 cups red wine 2 tablespoons finely chopped rosemary leaves 1 tablespoon dried oregano 10 to 12 thyme springs tied together
in a bundle 3 to 4 cups water or beef stock 4 bay leaves 3 tablespoons minced fresh mint 1 cup sliced mushrooms
Place
in a large bowl and add
yellow onion,
carrot, thyme, bay leaves, and wine.
Bones from turkey carcass 1 large
yellow onion, quartered 3 garlic cloves, smashed 3 celery stalks, cut
in 1 ″ pieces 2 large
carrots, cut
in 1 ″ pieces 2 bay leaves 2 - 3 thyme sprigs 1 small handful parsley sprigs 1 teaspoon whole black peppercorns
Carrots are such a tried - and - true, familiar sight
in just about any kitchen; so dependable and ordinary that we don't even notice them growing whiskers and getting limp
in the refrigerator vegetable bin, probably right there next to a sad,
yellowing bunch of celery.
1 tablespoon olive oil 1 large
yellow onion, halved lengthwise, cut
in thick slices 3 large
carrots, sliced 1/2 ″ thick 4 celery stalks, sliced 1/2 ″ thick on the diagonal 8 cups turkey stock 1 bay leaf 1 tablespoon fresh thyme or 2 teaspoons dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper 4 cups Swiss chard leaves, shredded 2 cups cooked turkey meat,
in large chunks
4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large
yellow onion, diced 5 large
carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add -
ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
3 tablespoons olive oil 2 large
carrots, small dice 1 medium
yellow onion, small dice 2 stalks celery, small dice 3 cloves of garlic, minced 1 tablespoon balsamic vinegar 2 tablespoons smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 1/4 cups red lentils, rinsed 4 cups vegetable stock sea salt & ground black pepper, to taste 2 tablespoons fresh lemon juice (from 1/2 a large lemon) chopped fresh herbs for serving (see headnotes)
In a large pot or deep braiser, heat the olive oil over medium heat.
1 tablespoon olive oil 1 large
yellow onion, halved lengthwise, cut
in thick slices 3 large
carrots, sliced 1/2 ″ thick 4 celery stalks, sliced 1/2 ″ thick on the diagonal 8 cups turkey stock (see below) 1 bay leaf 1 tablespoon fresh thyme or 2 teaspoons dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper 4 cups thickly shredded Swiss chard leaves 2 cups cooked turkey meat,
in large chunks
for the chickpeas 1 lb (455 g) dried chickpeas / garbanzo 1/2
yellow onion — use 1 if little —
in big chunks 1
carrot,
in big chunks 2 garlic cloves, smashed 1 bay leaf Himalayan salt
Fresh chicken with
carrots, potatoes, asparagus, parsnips,
yellow squash, brussels sprouts and cabbage simmered
in a savory chicken broth
,
in which case Nilsson will set out lunch on a picnic table: slices of his cured ham, a jar of
carrots pickled
in whey, a loaf of homemade brown bread, and a
yellow hunk of salty butter.