Carrot Recipes
Parmesan Carrots with Lemon-Parsley Dressing recipe by Adam Hickman for Cooking Light Ingredients: 1/2 cup water 1/4 cup chopped shallots 14 ounces medium carrots, cut diagonally into 1 1/2-in. pieces (about 2 1/2 cups) 2 [...]
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Freedom Valley Farm Mushroom Recipes
Freedom Valley Farm is happy to share their favorite recipes with BRFM customers!! Freedom Valley Farm’s Korean Fried Oyster Mushrooms These crispy/spicy fried mushrooms make a great snack or pre dinner appetizer. Traditionally these mushrooms [...]
Carrot Fries
One of my favorite memories (when my husband and I were dating), involves an Italian restaurant, and the amazing fried carrots that we had to order every time. I recently discovered a recipe that sounds [...]
Irish Whiskey-Honey Pork Chops with Champ Mash and Carrots
Irish Whiskey-Honey Pork Chops with Champ Mash and Carrots recipe from Donal Skehan for the Today Show Ingredients: PORK CHOPS 3 tablespoons Irish whiskey 2 tablespoons honey 1 tablespoon whole-grain mustard 1/2 cup apple juice 1 tablespoon neutral oil 4 pork loin chops, cut 1/2-inch [...]
Carrot Side Dishes
Slow Cooker Glazed Carrots recipe from Taste of Home Ingredients: 2 lbs. fresh carrots halved lengthwise and cut into 2-inch pieces 1/2 cup marmalade or favorite preserves 3 tablespoons cold water, divided 2 tablespoons brown [...]
Carrot Osso Buco
Carrot Osso Buco recipe by Richard Blais for Food & Wine Ingredients: 1/2 pound red pearl onions 1 tablespoon plus 1 teaspoon vegetable oil 3 very large carrots, cut crosswise 1 inch thick at the [...]
Carrot “Tabbouleh”
Carrot “Tabbouleh” from Cooking Light Ingredients: 8 oz. carrots, trimmed, peeled, and coarsely chopped (2 cups) 1/4 teaspoon whole cumin seeds 2 tablespoons chopped walnuts 3/4 cup fresh flat-leaf parsley leaves, chopped 1/4 cup fresh mint leaves, chopped 1/4 cup finely [...]
Root Vegetable Recipes
They're the essence of earthy. Sheltered in the ground, but reaching up through their leaves to pull the benefits from the fresh air and the sun, they are reborn when we dig them up to [...]
Bulgur With Peas and Carrots
Bulgur With Peas and Carrots adapted from Martha Stewart Living Ingredients: 1 cup bulgur wheat 2 cups water 2 small fresh carrots, diced medium 1 cup fresh shelled peas Coarse salt and ground pepper [...]
Beautiful “Beety” Pickled Eggs
This is such a striking way to serve both eggs and beets in the spring and particularly at Easter. They are beautiful on their own, but served with a green salad they are absolutely spectacular. [...]