CARROTS in PITA WRAPS
INGREDIENTS:
- shredded carrots
- chickpeas
- spinach
- beets (you can used pickled beets too)
- green onions
- feta
- (my favorite is spicy red pepper) hummus
- (whole wheat) pita
- Sauté the chickpeas with olive oil, salt and pepper
- Peel beets and then cut them in half (if they are small) and put them in a pot
- Reduce heat to a simmer and cook until beets are tender when pierced with a knife (usually 15 to 20 minutes) then drain
- Warm the pita bread
- Put the hummus first and then throw everything you want in the wrap! Super quick and easy. Great for lunches on the go!
CARROTS in BAHN MI
Did you know you can use the tops of carrots for pesto or chimichurri ?
PESTO
INGREDIENTS:
CHIMICHURRI
INGREDIENTS:
INGREDIENTS:
- 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
- Bunch of carrot tops
- 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts (typically expensive so I use chopped walnuts)
- 3 garlic cloves, minced (about 3 teaspoons)
- 1/4 teaspoon salt, more to taste
- 1/8 teaspoon freshly ground black pepper, more to taste
- Not much to it! Just blend it together and voilà! Enjoy with some yummy pasta or drizzle over salmon
CHIMICHURRI
INGREDIENTS:
- 1 cup finely chopped carrot greens
- 2 teaspoons dried oregano
- ¼ teaspoon cumin
- 1 teaspoon ground sweet paprika
- ½ teaspoon crushed red pepper flakes
- 1 garlic clove, minced
- 1 teaspoon salt
- a few grinds of pepper
- ¼ cup white wine vinegar
- ¼ cup olive oil
- Get choppin' and eat with some grilled bread, roasted red pepper and some halloumi
Carrots come in all shapes and sizes so make sure to check out some purple carrots. Side note, carrot cake is extremely delicious and a great way to use up carrots!
CARROTS in SPRING ROLLS
INGREDIENTS:
INSTRUCTIONS:
INSTRUCTIONS FOR SAUCE:
SPECIAL NOTES: This recipe is really fun to do with a group of friends and is a great way to use up different vegetables in your fridge. |