2 ½ cups carrots, sliced into about ¾” pieces 1 cup milk, half-and-half, or evaporated milk 1 Tbsp butter 1 Tbsp flour or corn starch 1 tsp sage 1 Tbsp cilantro ½ tsp nutmeg 1 Tbsp minced green onion ¼ cup chopped tomato ½ tsp salt ¼ tsp ground pepper

Boil carrots in salted water until soft, there is no resistance to being pierced with a fork. Drain, reserving ¾ cup of broth. Put carrots, broth, milk, and tomato in the blender.

In the pot, cook over low heat the butter, flour, sage, cilantro, and green onion. Add this to the blender and blend until it is completely smooth.

Return to the pot. Stir in the nutmeg, salt, and pepper. Bring the soup back up to a hot temperature, and serve.

Makes 2-4 servings.

#butter #carrot #cilantro #cornstarch #evaporatedmilk #glutenfree #greenonion #halfandhalf #main #milk #nutmeg #pepper #sage #salt #soup #tomato #vegetarian #wheatflour

Filling: 1 ½ cup carrots, chopped 1 ½ cup mushrooms, chopped 1 cup onions, chopped small 1 cup potatoes, cubed ½ cup milk 2 Tbsp corn starch 1 tsp rosemary 1 tsp basil

Crust: 1 ¼ cup flour 2 tsp baking powder ¼ tsp salt 3 Tbsp butter ½ cup milk mint leaves bit of milk

Preheat oven to 350° F.

Chop the carrots. Boil them until they are bright colored and slightly soft. Drain, reserving ¼ cup of the water.

Cube the potatoes. Boil them until they're soft. Drain, reserving ¼ cup of the water. Mash the potatoes with the milk.

Stir together the carrots, onions, mushrooms, cornstarch, rosemary and basil. Put in a 9” square or circular baking pan. Spread the mashed potatoes over the top. Pour in the carrot and potato water.

Stir the flour, salt, and baking powder together. Cut in the butter, then stir in the milk. Knead to made a cohesive dough. On a piece of waxed paper, roll out the dough until it is big enough to cover the pan. Use the waxed paper to place the dough on top, tucking in the edges. Brush a small amount of milk on the crust, then sprinkle liberally with mint.

Bake for 20-30 minutes, until the crust is golden.

#bakingpowder #basil #butter #carrot #casserole #cornstarch #main #milk #mint #mushroom #onion #potato #rosemary #salt #vegetarian #wheatflour

4 cups water or vegetable stock 2 cups diced potatoes 1 cup chopped carrots 1 tsp minced garlic 1 Tbsp minced celery ¼ cup oil 1 cup chopped leeks 1/3 cup minced onion 3 Tbsp cornstarch or flour ½ tsp salt ½ tsp pepper ¼ tsp dried oregano ¼ tsp dried thyme 1/8 tsp ground cardamom

In a medium pot, bring the water, potatoes, carrot, and celery to a low boil.

Meanwhile, mix the oil, garlic, leeks, onion, cornstarch/flour, salt, and pepper in a skillet over medium heat. Cook, stirring occasionally, until the cornstarch browns. Stir into the stew.

Add the rest of the seasonings and allow to simmer over low heat until the potatoes and carrots are soft and the stew is thick.

Makes 4 servings.

#cardamom #carrot #celery #cornstarch #dairyfree #garlic #glutenfree #leek #main #oil #onion #oregano #pepper #potato #salt #soup #soupstock #thyme #vegan #wheatflour

1 batch of pie crust dough 2 Tbsp butter 1 cup chopped scallions or green onions 1 cup minced carrots ½ tsp dried sage ½ tsp fennel seeds 1 tsp flour or corn starch ¼ tsp salt ¼ tsp pepper

Preheat oven to 350° F.

Sautee the butter, scallions, carrots, sage, fennel, and flour, until the scallions have started to brown.

Roll the pie dough out and cut into circles or squares, 4-5 inches big. Put some filling in each of them, fold in half, and crimp the edges closed.

Bake for 20-30 minutes, until the crust is golden.

Makes 4 pasties.

#butter #carrot #cornstarch #fennel #greenonion #onion #pepper #pie #sage #salt #side #snack #vegetarian #wheatflour

2 Tbsp butter 2 Tbsp flour or corn starch 3 cups water or vegetable stock 1 tsp salt ¾ cup carrots, chopped 1 ¼ cup potatoes, cut into largish chunks 2 Tbsp grated cheddar cheese 2 Tbsp minced bell peppers ½ tsp ground black pepper ¼ tsp mint 1 tsp fennel leaves ½ tsp fennel seeds 1 tsp basil pinch of lavender buds 1 cup (packed) spinach ½ cup cauliflower florets, chopped

Melt the butter and the flour together over medium heat. Stir in the water/vegetable stock and whisk. Add the salt, carrots, potatoes, cheese, and bell pepper. Simmer until the potatoes are soft. (This takes a while.)

Add all the rest of the ingredients, and cook until the spinach is wilted and shrunk.

#basil #bellpepper #butter #carrot #cauliflower #cheddar #cheese #cornstarch #fennel #glutenfree #lavender #main #mint #potato #salt #soup #soupstock #spinach #vegetarian #wheatflour

6 carrots 1 Tbsp olive oil juice & zest of one lime 1 tsp honey ½ tsp salt 1 tsp dried cilantro

Preheat oven to 400° F.

Cut the tops off the carrots. If they are large, cut them into halves or quarters lengthwise.

Combine the other ingredients to make a dressing and toss the carrots in the dressing to coat them. Place carrots on a baking sheet and bake for 20 minutes. The carrots retain a tiny bit of crunch when they're done.

#carrot #cilantro #dairyfree #glutenfree #honey #limejuice #limezest #oliveoil #salt #side #vegetarian

2 cups water or veg. stock 1/3 cup diced onion 1 cup roughly chopped carrots 2 ½ cups roughly chopped beets 2 cups milk or nut milk ½ tsp salt ½ tsp pepper 1/8 tsp dried mint leaves 1/8 tsp dill weed 1/8 tsp thyme

Boil the beets, carrot, and onion in the water, until beets and carrots are soft. Transfer to a blender and blend until it's a thick liquid. Return to stove, over low heat. Add the milk and seasonings. Stir until heated through.

#beet #carrot #dairyfree #dill #glutenfree #main #milk #mint #nutmilk #onion #pepper #salt #side #soup #soupstock #thyme #vegan #vegetarian

1 onion 1-2 Tbsp butter 2 ½ cups carrots, chopped into 1” pieces 4 eggs ½ cup half and half ½ tsp salt ¼ tsp pepper 1/8 tsp crushed mint leaves

Thinly slice the onion. Place in a pan over med-low heat with butter and cover, stirring occasionally. When the onions are soft, remove cover and continue to cook, stirring occasionally, until the onion pieces are browned.

At the same time, boil the carrot pieces in salted water, until the fat pieces of carrot are easy to stab with a fork.

Drain the carrots and puree with the half and half, making it as smooth as you can get it.

Preheat oven to 325° F.

Butter a pie tin and spread the onion evenly over the bottom.

Beat together the eggs, carrot puree, salt, pepper, and mint. Pour evenly over the onions.

Place the pie tin in a larger pan with water in it. Bake until it is a set custard, and a toothpick or knife inserted in the center comes out clean, about 60 minutes.

#butter #carrot #egg #glutenfree #halfandhalf #mint #onion #pepper #salt #side #vegetarian

1 cup grated apple 2 cups grated carrot 2 tsp fennel seeds 1 cup chopped pears ½ cup chopped celery ½ cup chopped nuts ½ cup grated cheese 1 tsp lavender buds ¼ cup plain yogurt

Combine all ingredients and chill.

#apple #carrot #celery #cheese #fennel #glutenfree #lavender #nuts #pear #salad #side #vegetarian #yogurt

7 cups water or vegetable stock 6 Tbsp corn meal 3 Tbsp oil 1 ½ tsp salt ¾ tsp pepper ¾ tsp basil ½ tsp thyme 1 ¼ pound potatoes, diced 5 carrots, chopped 3 celery sticks, chopped 1 ½ medium onions, chopped 1 ½ cup peas 1 ½ cup corn 3 cups beans, precooked

Dumplings: 2 ¼ cup flour ¾ tsp salt ¼ cup butter 1 ¼ cup milk or nut milk 3 egg whites

Whisk the corn meal into the water/vegetable stock. Add the rest of the ingredients. Cover and cook over medium heat for 10 minutes. Let it simmer, but not boil.

Combine flour and salt in a bowl. Cut in butter until mixture is like coarse crumbs. Beat in milk and egg whites. Drop dough in spoonfuls into the stew. Cook, uncovered, for 10 minutes. Cover and cook for 10 more minutes until dumplings are done.

#basil #bean #butter #carrot #celery #corn #cornmeal #eggwhite #main #milk #nutmilk #oil #onion #pea #pepper #potato #salt #soup #soupstock #thyme #vegetarian #wheatflour