Roasted Fennel and Carrot Salad

Roasted Fennel and Carrot Salad
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Prep Time
5 minutes
Cook Time
30 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Roasted Fennel and Carrot Salad
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Prep Time
5 minutes
Cook Time
30 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Ingredients
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Instructions
  1. Pre-heat the oven to 400 F.
  2. Cut the fennel into two parts. Divide each part into 4 or 5 parts.
  3. Cut carrot into medium size sticks.
  4. Remove the skin of shallots.
  5. Mix all the seasoning, lemon juice, and olive oil together.
  6. Mix them well with fennel, shallots, and carrot sticks.
  7. Arrange them on a baking tray.
  8. Roast them at 400 F for around 20 minutes or till they look nice and caramelized.
  9. Serve them as a warm salad or mix them with some greens or grains. Enjoy!
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Far East Cauliflower Bowls

Far East Cauliflower Bowls
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Servings
4
Servings
4
Far East Cauliflower Bowls
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Heat a large sauté pan over medium-high heat
  2. Add the oil
  3. Add the broccoli, carrots, and green beans. Sauté 1 minute
  4. Add the cauliflower Sauté until just warmed through
  5. Pour soy sauce on and toss to coat
  6. Scoop onto a plate
  7. Sprinkle with extra sesame seeds
  8. Enjoy!
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Creamy Lentils with Turnip Greens

Recipe inspired by A Pinch of Yum

Creamy Lentils with Turnip Greens
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Servings
4
Servings
4
Creamy Lentils with Turnip Greens
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Heat a large Dutch oven over medium to high heat. Coat the bottom with olive oil, then add the onion, carrots, and celery and cook until crisp-tender.
  2. Add the lentils, potatoes and chicken or vegetable stock, starting out with about 6 cups. Stir in the wine. Add the bay leaf and thyme. Let come to a boil, then reduce heat to a simmer. Cook uncovered until lentils are tender and done, about 1 1/2 hours. *Be careful to watch the liquid level and add more stock as needed. Stir occasionally. Add salt and pepper to taste.
  3. When lentils are done, mash the potatoes against the side of the pan with a spoon then stir them. This will make it creamy. Stir in the turnip and mustard greens. Let come to a boil again, then simmer for about 30 minutes.
  4. Top with a scoop of brown rice and sprinkle with fresh parsley. Enjoy!
Recipe Notes

We suggest that replacing white rice with brown rice is a healthier option.

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Parsley Glazed Carrots

Recipe inspired by Pierre Franey, New York Times

Parsley Glazed Carrots
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Servings Prep Time
2-4 15 minutes
Servings Prep Time
2-4 15 minutes
Parsley Glazed Carrots
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Servings Prep Time
2-4 15 minutes
Servings Prep Time
2-4 15 minutes
Ingredients
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Instructions
  1. Place carrots in a saucepan and add salt, pepper, honey, water, lemon juice and butter
  2. Cover tightly. Cook over moderately high heat, shaking pan occasionally
  3. Cook until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Keep an eye on them so they do not burn
  4. Sprinkle with parsley and enjoy!
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Sesame Carrots

A recipe from our VegOut! Ambassador The Informal Grub

Sesame Carrots
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Servings Prep Time
1-2 people 5 minutes
Servings Prep Time
1-2 people 5 minutes
Sesame Carrots
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Servings Prep Time
1-2 people 5 minutes
Servings Prep Time
1-2 people 5 minutes
Ingredients
Servings: people
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Instructions
  1. Using a potato peeler, peel carrots into ribbons. For added support while peeling, I used a knife pinning the top of the carrot in place on the cutting board (literally stab the knife thru the top on the carrot, pinning it in place.)
  2. Place the ribbons of carrot in a bowl and toss with remaining ingredients.
  3. Optional: chill in the fridge before serving.
  4. Enjoy!
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