Sentences with phrase «rainbow carrots»

Ingredients: 1 bunch of rainbow carrots, peeled and trimmed leaving part of the stem intact 1 tbsp.

I grow rainbow carrots in my garden every year and they are so easy and always delicious!

I used rainbow carrots and they came out pretty good.

I have made it with rainbow carrots as well as orange, and it is always delicious.

I've been roasting rainbow carrots so much lately — we can't get enough!

I love rainbow carrots and I've never seen them look more inviting than in your lovely recipe.

I gave this a try — about 3 cups sliced rainbow carrots, tossed with a tablespoon of olive oil and about 3/4 tsp ground cumin, plus some salt and pepper.

Made with wholesome butternut squash, sweet rainbow carrots, tender baby spinach, and homemade garlic - tahini dressing, this meal is comfort all the way.

Now, I would really want to have rainbow carrots for this!

Anything that shows off rainbow carrots gets me excited.

If you love this hummus, try using it in some delightful little rainbow carrot ginger spring rolls!

It's a simple salad of shaved rainbow carrots, fresh cilantro, and toasted almonds.

Second graders got their hands dirty harvesting rainbow carrots, which were offered on the lunchtime salad bar.

I decided to use rainbow carrots, but you could basically use any (hearty) veggie that you want.

This recipe works beautifully with rainbow carrots that are popping up at all the farmer's markets as well but avoid using the baby carrots.

Made with wholesome butternut squash, sweet rainbow carrots, tender baby spinach, and homemade garlic - tahini dressing, this meal is comfort all the way.

Here I've packed a fancy version of a Lunchable with neat fans of crackers, salami and gouda cheese slices, bright rainbow carrot coins, two kinds of berries and some small cookies.

After I created this meatless version of the classic Italian dish, Osso Buco — roasted pearl onions, cremini mushrooms and rainbow carrots seasoned and stewed in wine — it has become one of our family's favorite go - to dishes for both holiday gatherings and dinner parties.

So when I was at the grocery store yesterday and they were out of organic parsley, my eyes landed on a gorgeous bunch of organic rainbow carrots with their pristine, frilly greens still attached.

Maine Baked Fish Vera Cruz, meatloaf made with locally raised beef and school garden grown rainbow carrots were «on the menu» for schools across Maine who celebrated Maine Harvest Lunch Week.

I made a crunchy rainbow carrot salad by peeling them into ribbons and tossing them with pistachios, chives and scallions in a cumin - spiced vinaigrette.

For carrots 1-1/2 pounds rainbow carrots, peeled and cut into 1 / 2 - inch thick on the bias 1 tablespoon olive oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper

In all honesty I wanted to share some roasted rainbow carrots + tahini dressing + pretty parsley (it will make an appearance soon I promise) but as I dug into this breakfast bowl a few days ago... my excitement took over and I knew what had to be done.

Creative libations include the Albuquerque — smoky mezcal with honey, lime and a house made heirloom rainbow carrot and candied ginger shrub and Grand Isle Pimm's Cup — Kru cucumber vodka, Pimm's No. 1, freshly squeezed lemon juice, topped with ginger ale.

1 bunch baby rainbow carrots (about 6 ounces) or 3 medium carrots, trimmed and thinly peeled into ribbons

Some other ways to prepare rainbow carrots are:

Like these gorgeous rainbow carrots ~ did you know you can pickle them in just 24 hours?

Ingredients: 1 1/2 TBSP olive oil 4 cups rainbow carrots (purple, yellow, orange), sliced 2 TBSP cider vinegar 1 clove garlic, minced 6 oz.

I tossed sliced rainbow carrots in olive oil, salt and pepper and roasted them until they were just starting to brown at the edges As the carrots were cooling, I whisked together a cumin lemon vinaigrette to drizzle over watercress, quinoa, pomegranate seeds and pistachios.

Bright rainbow carrots are roasted to make a beautiful side dish with a tangy cider vinaigrette.

Yum however, don't use rainbow carrots, lol.

A fresh take on your classic chicken noodle soup recipe, this one uses acini di pepe pasta, leeks, radishes, and a healthy assortment of rainbow carrots.

In this dish you will find a protein - rich base of creamy quinoa, thanks to Silk's Almond Coconut Milk, mixed with delicious black lentils and fresh chard, then topped with simply - seasoned roasted rainbow carrots and crunchy almonds.

These rainbow carrots make such a beautiful presentation!

And of course, finding some rainbow carrots at the Greenmarket is not a prerequisite for this dish.

For this platter, I included: endive, sweet peppers, toybox tomatoes, cucumber, grilled artichoke hearts, Greek olives, rainbow carrots, and rosemary flatbread.

I think the squash, purple potatoes and rainbow carrots (thank you Trader Joes) will be great additions.

I love a salty, crispy tortilla chip, but I also love fresh garden carrots (like the rainbow carrots pictured!)

«I think they're going away,» I muster to my husband as I eye the rainbow carrots in the corner crate.

1 tablespoon fresh lemon juice 1/4 teaspoon cumin 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons olive oil 6 rainbow carrots, peeled 1/4 cup chopped salted roasted pistachios 1 tablespoon minced chives 1 scallion, thinly sliced

A smoky carrot purée is topped by citrusy cubes of rainbow carrots, pickled carrots, whipped tofu and carrot - top leaves, making this dish a complete ode to carrot.

This Roasted Veggie Platter with fall veggies like purple sweet potatoes, rainbow carrots, Dr. Praeger's brussels sprouts cakes, and golden beets are served with two dipping sauces: first, a black truffle aioli (Oh My Goodness... sooooo dang good!)

The purple cauliflower turns almost a dark blue once roasted, the rainbow carrots are yellow - ish red, and the softened snap peas are a vibrant green.

Carrot almond salad - ribbons of rainbow carrots, doused in creamy, turmeric coconut dressing, topped with toasted almonds and fresh cilantro - an explosion of exotic flavors that will surely tantalize your taste buds!

Carrot almond salad — ribbons of rainbow carrots, doused in creamy, turmeric coconut dressing, topped with toasted almonds and fresh cilantro — an explosion of exotic flavors that will surely tantalize your taste buds!