The most interesting carrot recipe I've attempted in a long time - infused with fragrant spices like saffron, cumin, and cinnamon. Punctuated by dried fruit, savory from caramelized onions and tomatoes, with spots of fresh, green herbaceousness from mint, and chiles, and cilantro. Things just get increasingly delicious from there.
A soup built on a monster white pepper broth. White pepper with jolts of ginger, and stabs of garlic - clear and strong topped with tofu, mushrooms, watermelon radish, and lots of green onions.
A beauty of a carrot salad - tricked out with chickpeas, chunks of dried pluots, sliced almonds, and a toasted cumin dressing. Thank you Diane Morgan.
There's a pizza restaurant in my neighborhood that makes amazing salads. This one, for example, had farro, kale, avocado, carrots, fennel and a creamy green garlic dressing.
A clean, simple carrot and shaved fennel soup. The vegetables are rounded out with wild rice, and the finished soup is dusted generously with Parmesan cheese.
This particular salad came together on a whim - slender, barely-cooked asparagus and carrots alongside lots of deeply toasted almond slices, tossed with a jalapeno-cilantro drizzle.
A simple roasted potato salad incorporating a couple other seasonal root vegetables like parsnips and carrots. I served it on a bed of wild rice with a simple mustard vinaigrette.
An apple and carrot-flecked shortbread recipe inspired by a recipe I came across in Good Tempered Food by Tamasin Day-Lewis.
Warm, coin-shaped slices of pan-fried carrots, white alubia beans, and chopped dill tossed with a tangy-sweet lemon shallot dressing. It tastes good the day you make it, even better the day after.
An all-natural carrot cake recipe. It is dense, rich, rustic, walnut-studded and carrot-flecked. Sweetened with dates and ripe bananas, it doesn't need any added sugar beyond that. Topped with cream cheese frosting.
A simple, weeknight carrot soup recipe finished with a thread of toasted sesame oil. You can leave it slightly chunky, or puree it until smooth - whatever your preference.
One of my favorite cookies - a carrot oatmeal cookie sweetened with maple syrup. They are made with fragrant coconut oil, plenty of chopped walnuts, rolled oats, and a bit of fresh ginger. They also happen to be egg-free and vegan.
A favorite carrot salad recipe - carrot ribbons sauteed in a bit of salt and olive oil and finished off with lemon zest, finely chopped serrano chiles, a quick squeeze of lemon juice, and lots of cilantro.
Indonesian red rice salad with boiled eggs and macadamias. Riveting to look at, with a wonderfully complex array of flavors and textures to enjoy.
Carrots tossed in a honey-kissed orange dressing, punctuated by toasted pine nuts, black olives and a hint of cumin.
Made from carrots, this is a healthy, simple and delicious alternative to deep-fried potatoes. These baked oven fries (made from carrots) are simply roasted with olive oil and a sprinkling of sea salt.
Imagine a spring roll without the wrapper and you've got this Myra Kornfeld salad. A familiar chorus of flavors - sweet, sour, tangy, hot, and nutty all projected onto a mound of serpentine rice noodles and crispy mushrooms.