Carrot Cheesecake

What You Need:


Crust:

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted

Filling:

  • 3 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  •  2 tablespoons brown sugar
  • 3 eggs, lightly beaten
  • 1/4 cup heavy whipping cream
  • 2 tablespoons cornstarch
  • 1 tablespoon sour cream
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1-1/3 cups chopped carrots, cooked and pureed

How to Make It:

In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 6-8 minutes. Cool on a wire rack. In a large bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Stir in the cream, cornstarch, sour cream, vanilla, lemon juice and cinnamon. Fold in carrots.

Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° for 55-60 minutes until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. This recipe is absolutley delicious! Yield: 10-12 servings.

Recipe adapted from: Taste of Home

Tri-Color Roasted Carrots and Parsnips

What You Need:


  • 3 1/2 pounds parsnips and multicolored carrots, peeled and quartered lengthwise if large
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • Pinch of brown sugar
  • Pinch of cayenne pepper
  • Salt and freshly ground pepper

How to Make It:

How to make it: Preheat the oven to 425°. On a large rimmed baking sheet, toss the carrots and parsnips with the butter, oil, honey and sugar. Spread the vegetables in a single layer and season with cayenne pepper, salt and pepper. Roast the carrots and parsnips for about 35 minutes, or until tender. Serve hot or warm.

Recipe adapted from Susan Spungen and Food and Wine

 

Honey Thyme Roasted Turnips and Carrots

What You Need:

  • 4-5 medium sized turnips, scrubbed clean
  • 4 carrots, peeled
  • 3 sprigs fresh thyme
  • 1/4 cup plus 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • sea salt
  • black pepper

How to Make It:

Preheat oven to 400 degrees. Chop turnips and carrots into 1/2-inch pieces. In a large bowl, toss turnip and carrot pieces with 1/4 cup olive oil, making sure to evenly coat vegetables. Season with salt and pepper, and pour into a rimmed baking sheet or shallow roasting pan. Tuck thyme in between the vegetables. Roast for 20 minutes, until bottom sides are beginning to brown. Remove from oven, add honey and balsamic vinegar and stir. Drizzle additional 2 tablespoons of olive oil. Add a little more sea salt, return to oven and roast an additional 20-25 minutes. Turnips should be easily pierced with a fork when it’s done. Makes 4-6 servings. Enjoy!

Recipe adapted from: http://foodietots.com

Bibimbap with Bok Choy and Kale

Korean cuisine : bibimbap in a heated stone bowl

What you Need :


  • 1/2 yellow onion, thinly sliced
  • 1 tbsp finely minced garlic
  • 2 handfuls of organic green kale leaves, finely chopped
  • 1/2 Bok Choy in thin slices 
  • 1/4 medium-size organic carrot, thinly sliced to match-sticks
  • 1/4 medium-size organic red bell pepper, thinly sliced to match-sticks
  • 1/2 small cucumber, thinly sliced to match-sticks
  • 1 organic egg, prepare sunnyside up with yolk still runny (preferred)
  • 1 serving of cooked rice
  • 1 tbsp of gochujang
  • Roasted white sesame seeds to garnish

How to Make It :

Heat 1 tbsp of oil and saute the onion till translucent and soft. Dish out. Heat 1tsp of oil and saute 1/2 tbsp garlic with kale, dish out; then saute remaining 1/2 tbsp of garlic with Bok Choy, dish out. Heat 1tsp oil and fry the carrots till tender and cooked. Dish out. Start assembling the ingredients on the cooked rice, top with fried egg, and gochujang then garnish/sprinkle generously with roasted sesame seeds.

Recipe adapted from: teczscape blog 

Butterkin and Butternut Curry

Pumpkin curry

What you Need :


  • 1 onion – small dice
  • 2 large carrots – peeled, small dice
  • 3 cloves garlic – minced
  • 1 t. ginger – minced
  • 1 T. tomato paste
  • 1 T. curry powder
  • 1/2 c. dry lentils
  • 2 1/2 c. vegetable broth
  • 1 butternut squash – peeled, medium dice
  • 1 butterkin squash – peeled, seeds scooped out and diced
  • 3 Fuji apples – medium dice (I left my skin on)
  • 4 c. fresh spinach leaves
  • pinch cayenne pepper
  • salt and pepper as needed
  • 2 T. olive oil

How to Make It :

In a large pot heat the oil to medium high heat. Add the onions and carrots and cover with a lid. Cook for 3-4 minutes, stirring occasionally until the onions are translucent. Keeping the lid on will sweat the vegetables, making them tender without caramelizing! Add the ginger, garlic, tomato paste, curry powder, and a generous sprinkle of salt and pepper. Cook until fragrant, about 1 minute. Add the lentils and broth and bring to a boil. Cover and bring to a simmer. Simmer for 25 minutes. Add the apples and squash, stir, and cover/simmer for 20 minutes or until fork tender. I added about 1/4 c. more broth after adding the apples/squash. Taste for seasoning. I added a pinch of cayenne for spice and some more salt. Before serving, stir in the spinach until wilted. 

Recipe adapted from: Vodka and Biscuits 

Coconut, Chicken, Swiss Chard Curry

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What you Need :


  • 2 tablespoons olive oil
  • About 3/4 pound antibiotics-free and organic free-range chicken breast
  • 1 medium carrot, diced
  • 1 medium onion, sliced
  • 1 1/2 teaspoons fresh ginger, minced
  • 2-3 cloves of garlic, minced
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can (14 oz.) coconut milk
  • 1 tablespoon curry paste (red or green)
  • 1 teaspoon salt
  • 1 can garbanzo beans, rinsed and drained
  • 1 bunch of Swiss chard, cleaned, stems removed, and roughly chopped

How to Make It :

  1. In a large pot, heat olive oil on medium high heat and add the chicken. Cook until the chicken has seared on the outside.
  2. Add the carrots, and sauté for another 1-2 minutes.
  3. Add the onion and ginger, sauté for another 2 minutes, and then add the garlic, curry, cumin and chili powder. Stir and let the spices toast for a minute, and then add the coconut milk. Fill the coconut milk can with water and add it in the pot. Let the mixture simmer for about 20 min.
  4. Add the chickpeas and Swiss chard to the pot and cook for another 10-15 minutes.
  5. Serve the chicken curry steaming hot with a bowl of rice.

Recipe adapted from: DiepLicious

Spicy Bok Choy Peanut Salad

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What you Need :


  • 1 lb (about 6 stalks) bok choy, chopped
  • 2 medium carrots, grated
  • 1 red bell pepper, sliced
  • ¼ c smooth peanut butter
  • 3 cloves garlic, minced
  • ½” piece fresh ginger, minced
  • 3-4 Tbs unsweetened almond milk
  • 1½ tsp rice wine vinegar
  • 1 tsp. honey
  • 1 tsp olive oil
  • 1 tsp lower sodium soy sauce
  • 1 tsp Sriracha sauce
  • pinch red pepper flakes
  • ¼ cup roasted peanuts, chopped

How to Make It :

Prepare the veggies and combine them in a large bowl. Stir the dressing ingredients together in a medium bowl. Pour the dressing over the veggies and toss to coat.

 

Recipe adapted from Blog Her: Life Well Said

Sorghum Glazed Carrots

carrots_@72

What you Need :


  • 2 cups carrots, unpeeled and cut into rounds (about 4 or 5 carrots)
  • 4 tablespoons unsalted butter
  • 2 tablespoons sorghum or sorghum syrup
  • 2-3 sprigs fresh thyme
  • salt

How to Make It :

In a large sauté pan, over medium high heat, place carrots in a single layer and add just enough water to cover. Simmer carrots until just tender when pierced with a fork. Drain water and return carrots to pan. Over medium heat add butter, sorghum and thyme sprigs to carrots. Stir to coat. Continue cooking, stirring frequently, until carrots are tender and well coated with glaze. Remove from heat. Remove thyme sprigs and discard. Season with salt and serve hot or at room temperature. Garnish with additional thyme if desired.

Recipe courtesy of Melissa Peterson

Carrot Chestnut Soup

carrots_@72

What you Need :


  • 1 pound fresh chestnuts, peeled and chopped
  • 2 – 3 tablespoons olive oil
  • 2 shallots, chopped
  • 1 pounds carrots, peeled and chopped
  • 2 teaspoons fresh ginger, peeled and grated
  • 1 quart vegetable or chicken broth
  • 1 cup heavy cream
  • salt and pepper to taste
  • fresh thyme leaves for garnish 

How to Make It :

In a large saucepan, over medium heat, add olive oil and shallots and sauté until soft. Add carrots, chestnuts and ginger. Add broth. Reduce heat to a simmer. Cover and cook until carrots and chestnuts are very soft. Puree solids in a blender in batches (being careful as mixture will be very hot) adding cooking liquid as necessary to make mixture smooth. Reserve remaining cooking liquid. Return carrot mixture to saucepan. Add cream and season with salt and pepper. Add additional cooking liquid until desired consistency is achieved. Stir in thyme leaves. Serve hot. Serves 4 – 6.

Recipe courtesy of Melissa Peterson