DIRECTIONS

1. Place 1 sheet of nori on a cutting board or bamboo sushi mat.
2. Fill a small bowl of water and place it next to the nori sheet.
3. Add 1 cup of cooked sushi rice on top of the nori and spread the rice evenly over the nori sheet leaving one inch empty at the top (this will help seal the roll). Dip your fingers in the bowl of water to help prevent them from getting too sticky while working with the rice.
4. On the bottom third of the sheet, layer all vegetables and lettuce.
5. Add a bit of water to the empty top inch of the sheet and use your fingers to snug all of the vegetables in and carefully roll everything into a sushi roll. Wet the top inch with water to help seal the roll.
6. Slice sushi into bite sized pieces and serve with tamari, soy sauce or Tahini Dressing.

DIRECTIONS

1. Place the carrots, bay leaves, and dried chiles in a spring top glass jar.
2. Place the remaining ingredients in a non-reactive medium saucepan and place over high heat. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
3. Pour the vinegar mixture over the carrots, close the lid, and place in the refrigerator. Allow to chill for at least 2 hours and up to 2 weeks, then enjoy.

DIRECTIONS

1. Preheat the oven to 350°F. Butter a large casserole dish or skillet.
2. Place the potatoes and parsnips in a large pot and cover with water. Add 1 tablespoon of salt and place over high heat. Bring to a boil, then reduce to a simmer and cook until the parsnips are tender, about 15 minutes.
3. While the vegetables are cooking, place a large skillet over high heat. Add the oil followed by the beef, onions, and carrots. Season with salt and pepper. Cook until all the liquid has evaporated from the pan and the meat begins to brown, about 15 minutes.
4. Add the Worcestershire sauce and tomato puree and continue cooking. In a small bowl, whisk together the beef stock and cornstarch. Stir the cornstarch mixture into the beef and cook just until thickened. Remove from the heat.
5. Drain the parsnips and potatoes once they are tender, then return them to the pan they were cooked in. Place over medium heat and cook until all the water has evaporated.
6. Add the milk and butter to the potatoes and parsnips, then mash until you achieve your desired consistency. Season generously with salt and pepper, then stir to combine.
7. Pour the meat mixture into the prepared casserole dish or skillet. Top with the parsnip mixture and spread to evenly distribute. Bake in the oven until the top is golden, about 30 minutes. Allow to rest 5 minutes before serving.

DIRECTIONS

1. In a small pan, toast cumin and coriander until fragrant. Remove from heat and set aside.
2. Peel and grate carrots and parsnips. Combine them with the finely diced onion, minced garlic, chopped cilantro, cumin and coriander. Fold in the flour then add the beaten eggs, salt and pepper.
3. Heat a sauté pan to medium and add a glug of oil (about 2 tablespoons). Place a large tablespoon of the carrot/parsnip mixture (do 3 at a time) into the hot oil and spread out with the back of the spoon. Fry the fritters on both sides until golden brown, crispy and cooked through. Keep in a warm oven until you’re ready to eat.

DIRECTIONS

1. Heat olive oil over medium heat in pan. Add crushed garlic being careful not to burn the garlic. Add the bay leaves and jalapenos to the pan and sauté for 1-2 minutes. Add the carrots and stir to blend.
2. Once the carrots have cooked for 1 minute, deglaze the pan with vinegar being careful not to inhale the fumes. Add the water, salt and oregano to the pan. Let simmer for 5-10 minutes turning off the heat source once the time has expired. Let the mixture cool for 30 minutes and add in the matchstick radishes, Chill the mixture in jars or in tightly sealed plastic storage container for up to 3 weeks.
3. Enjoy this served as a finger food or as an accompaniment to your favorite Mexican dishes.

DIRECTIONS

1. Cut carrot into large chunks. Place in a microwave-safe bowl and add a splash of water. Cover and microwave for ~3 minutes, or until tender. Drain the water off. Let cool for 5-10 minutes.
2. Peel the mango and cut the flesh from the pit. Cut into large chunks. Place mango chunks in the jar of a blender along with the cooked carrots, raspberries, sugar, and water. Blend until you have a smooth puree.
3. Pour into popsicle molds and freeze (adding sticks at the right time for your particular molds). Freeze until solid. Enjoy!

Note:
If you wish, you can push the puree through a strainer before pouring into the popsicle molds to remove the raspberry seeds and mango fibers.

DIRECTIONS

1. Preheat oven to 350°F (175°C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
2. Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
3. Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
4. Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners’ sugar until fluffy. Frost the cooled muffins and chill until ready to serve.

DIRECTIONS

1. Drain a small can of crushed pineapple, and soak up excess juice with paper towel. Set aside.
2. Mix your dry ingredients and toss in the carrots and raisins. Mix the pineapple, coconut, vanilla, and cream cheeses. Add dry ingredients, form into a ball and roll in graham cracker crumbs.
3. Serve with graham cracker, carrot sticks, or even on its own.

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
2. Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.

DIRECTIONS

1. Preheat oven to 400°F.
2. Peel and cut the carrots (16 carrots or 2 pounds worth) into sticks that are about 4″ long. Put the sticks into a bowl and pour the olive oil over them and mix to coat.
3. Next, place the carrot sticks on a single layer on a baking sheet lined with parchment paper. Then, sprinkle the carrots with the salt.
4. Bake the carrots until they begin to crisp (about 20 to 25 minutes).

DIRECTIONS

1. Cut carrots into 2 x ¼” strips. Combine carrots, water, lemon juice, sugar & garlic in a non-aluminum saucepan; cover. Cook over medium heat for 6 to 8 minutes or until carrots are crisp-tender. Remove from heat. Place carrots in a shallow bowl reserving the cooking liquid in saucepan. Add basil, lemon rind & oil to cooking liquid & set aside.
2. Trim top white portion from green onions and place tops in a large saucepan of boiling water. Drain immediately & rinse under cold water. Cut tops into 20 narrow strips. Gather 4 carrot strips into a bundle & tie with an onion strip. Repeat procedure with remaining carrots & onions strips. Place bundles in a large shallow bowl. Pour basil mixture over bundles. Cover & chill at least 1 hour.
3. Using a slotted spoon, remove bundles from liquid and discard liquid. Arrange bundles on a serving platter or as a decorative side dish.

DIRECTIONS

1. Select desired vegetables, wash, prepare, and place in groups on serving platter, surrounding a small serving bowl. Cover all with plastic wrap and chill until ready to use.
2. To prepare dip: place chopped celery and carrots in blender container and, using the pulse setting, chop until very fine. Add drained tuna, mayonnaise, horseradish, salt and pepper, and hot pepper sauce and blend on MEDIUM and then HIGH speed until smooth. Stop blender and scrape sides if needed. Remove to serving bowl and stir in basil and chopped hard-boiled egg. Adjust seasonings if desired. Chill for 15 minutes and serve.

*Chef’s Note: Most raw vegetables, such as carrots, celery, broccoli, zucchini, and cauliflower, slowly dry out on vegetable trays. Tomatoes, mushrooms, and cucumbers are a few that need no special attention. To enhance color and help prevent drying during service, try blanching the firmer vegetables. Simply place each color group, working light to dark, in active boiling water for 5 to 15 seconds, being careful not to cook the vegetables, and then plunge directly into cold, icy water. When fully cooled, drain well and arrange on serving platter. The blanched vegetables will remain crisp and brilliant in color.

Credit: Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP

DIRECTIONS

1. In serving bowl, combine cabbage, carrots, snow peas, radishes, scallions, hazelnuts, parsley, and poppy seeds.
2. In a small bowl, whisk together lemon juice, oil, salt, and pepper; toss with slaw.

DIRECTIONS

1. Place a large saucepan over medium heat.
2. Add 1 tablespoon of the butter followed by the onion, potato, celery, carrots, corn, salt, and pepper to the pan and cook until the vegetables begin to become tender, about 10 minutes.
3. Add the remaining 1 tablespoon of butter and the flour to the pan and stir until well combined. While stirring quickly, slowly pour in the chicken broth followed by the heavy cream. Taste the chowder and season with salt and pepper, as needed.
4. Bring the chowder to a boil over medium-high heat, stirring frequently, then reduce to a low heat and simmer until the vegetables become tender, about 10 minutes.
5. Stir in the lemon juice.
6. Ladle the chowder into 4 bowls and top with an even amount of the corn mixture, placing a mound in the middle in each bowl.
7. Sprinkle the chowder with chopped chives and serve.

DIRECTIONS

1. In a large pot over medium-high heat, combine onion, carrots, potatoes, parsnip, turnip, rice, pepper, cumin, salt and water.
2. Boil until vegetables are tender, about 30 minutes, adding more water if necessary.

DIRECTIONS

1. Add the 3/4 cup vegetable oil and flour to a medium saucepan with a heavy bottom. Stir together to form a roux and place over medium heat. Cook, stirring frequently, until it changes to the color of peanut butter, about 20 minutes. Watch it carefully, as it can burn.
2. While the roux is cooking, place a large saucepan over medium heat. Add 1 tablespoon of the vegetable oil followed by the andouille sausage. Cooked until browned, then transfer to a large plate.
3. Season the chicken with salt and pepper. Increase the heat on the large saucepan to medium-high. Add the chicken and cook until browned. Transfer to the plate with the sausage.
4. Add the onion, leek, carrot, turnip, parsnip, bell pepper, celery, garlic, Cajun seasoning, and tomato paste to the pan the chicken was cooked in. Season the veggies with salt and pepper, then cook for 3 minutes. Remove from the heat and set aside until the roux is finished cooking.
5. After the rough is finished cooking, add it to the vegetable mixture. While stirring constantly, slowly pour in the broth. Add the bay leaf and simmer over medium heat until the vegetables are tender.
6. Add the chicken and sausage and cook for 5 minutes more. Ladle into bowls, garnish with chopped parsley, and serve with white rice.

DIRECTIONS

1. Place a large saucepan over medium-high heat. Season the short ribs with salt and pepper. Add the short ribs to the hot pan and cook until browned on both sides. Set the short ribs aside on a plate.
2. Stir the flour into the pan that the short ribs were cooked in followed by the tomato paste, onion, celery, and roughly chopped carrot. Cook for 3 minutes, then slowly add the wine while stirring constantly.
3. Cook until the wine boils, then add the broth, garlic cloves, bay leaf, and thyme. Season with salt and pepper, add the short ribs, cover, reduce to a simmer, and cook until the short ribs are tender, about 3 hours.
4. Transfer the short ribs to a cutting board. Remove the meat from the bones, trim as desired, and dice into 1-inch chunks. Strain the cooking liquid and return to a clean, large saucepan.
5. Add the sliced carrot parsnip, turnip, and leek to the strained cooking liquid and simmer over medium-low heat until the vegetables are tender, about 20 minutes.
6. Add the diced short rib meat back to the stew. Season with salt and pepper, as needed. Ladle the stew into bowls, garnish with parsley and dill, then serve.

DIRECTIONS

1. Place a large saucepan over medium heat. Add the vegetable oil followed by the parsnip, turnip, carrot, celery, leek, and onion. Season with salt and pepper, then cook until the onion begins to become translucent, about 4 minutes.
2. Add the tomato paste, thyme, and garlic, then cook for 2 minutes more. Pour in the broth and bring to a boil. Season with salt and pepper again, as needed. Reduce to a simmer and cook until the vegetables are tender, about 15 minutes.
3. While the soup is simmering, cook the orzo. Place a medium pot of water over high heat. Bring to a boil and add ½ teaspoon of salt followed by the orzo. Cook according to the package directions. Drain and set aside.
4. When the vegetables are tender, stir in the orzo, basil, and parsley. Ladle the soup into bowls, top with basil leaves, and serve.

DIRECTIONS

1. Place a large stock pot over medium heat.
2. Add the lard, bacon drippings, or butter followed by the sausage.
3. Cook, stirring occasionally, until browned and crispy. Using a slotted spoon, remove the sausage from the pot and transfer to a plate. Set aside.
4. Stir the flour into the fat and cook, stirring frequently, until the the flour becomes deep brown in color, but not burnt.
5. Add the celery, onion, leek, onion, carrot, parsnip, garlic, Cajun seasoning, thyme, salt, and pepper to the pot along with the flour mixture and cook, stirring frequently for 4 minutes.
6. Add the diced tomatoes with their juices, tomato sauce, bay leaves, beef broth, okra, salt, and pepper.
7. Bring to a boil, then reduce to a simmer and cook until the vegetables become tender, about 20 minutes.
8. Serve with steamed rice, if desired, sprinkle with fresh parsley, then serve.

DIRECTIONS

1. Melt the butter in a large heavy pot and pour in the olive oil.
2. Add the chopped parsnips, potatoes, carrots, onions, garlic, basil, and bay leaf.
3. Cook for 10 minutes, stirring occasionally.
4. Stir in the vegetable broth.
5. Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender.
6. Discard bay leaf.
7. Remove from heat and use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can use a blender and blend until smooth. This should be done in several batches.
8. Return soup to pot and add heavy cream or milk; stir to combine.
9. Add salt and pepper to taste
10. Serve warm.

DIRECTIONS

1. Place the flour in a shallow dish such as a pie plate and season with salt and pepper. Season the beef with salt and pepper, then dredge in the flour, shaking to remove the excess.
2. Place a large stock pot over medium-high heat. Add the 1 1/2 tablespoons oil followed by half of the beef. Cook the beef, browning on all sides, about 10 minutes in total. Transfer the beef to a plate and repeat with the remaining 1 1/2 tablespoons of oil and the other half of the beef. Transfer the remaining beef to the plate with the rest.
3. Add the turnip, celery, carrot, potato, parsnip, garlic, and tomato paste to the pan and cook, stirring frequently for 3 minutes. Pour in the broth, then stir in the cornstarch-water mixture. Season the broth with salt and pepper. Increase the heat to high and bring to a boil, then reduce to low and simmer until the beef becomes tender, stirring occasionally, about 40 minutes.
4. Ladle into bowls, sprinkle with parsley, and serve.

DIRECTIONS

1. Cook the rotini according to the package directions. Drain and set aside.
2. While the rotini is cooking, place a large saucepan over medium heat. Add the butter followed by the onion, celery, carrots, parsnip, and garlic. Cook until the garlic begins to brown and become fragrant, about 3 minutes.
3. Pour in the broth and bring to a boil over high heat. Reduce the heat to low and simmer until the vegetables become tender, about 15 minutes.
4. Stir in the drained pasta, lemon zest, and lemon juice.
5. Ladle into bowls, sprinkle with fresh dill, and serve.

DIRECTIONS

1. Place a large saucepan over medium heat. Add the bacon and cook until crispy, about 7 minutes. Using a slotted spoon, transfer the bacon to a plate and set aside. Drain all but 1 tablespoon of the bacon fat from the pan, then add the onions and carrots. Cook until the onions become tender, then add the turnip, garlic, broth, salt and pepper.
2. Bring the soup to a boil over high heat, then reduce the heat to low.
3. Simmer until the carrots become tender, about 15 minutes.
4. Add the turnip greens and reserved bacon, then cook for 5 minutes more.
5. Ladle the soup into bowls, sprinkle with Parmesan, and serve.

DIRECTIONS

1. Place a large saucepan over medium heat. Add the butter followed by the onion, carrot, parsnip, potato, salt, and pepper. Cook until the vegetables begin to soften, about 7 minutes.
2. Pour in the chicken broth and add the 1 teaspoon of fresh chopped thyme and cayenne. Season with salt again, if necessary, and bring to a boil over high heat. Reduce the heat to low and simmer until the vegetables become very tender, about 20 minutes.
3. Working in small batches in a blender or using an immersion blender, puree the soup until smooth.
4. Strain the soup into a clean large saucepan and stir in 1/4 cup of the warmed cream and more broth, if desired. Check the soup again for seasoning, then heat through.
5. Ladle the soup into 4 bowls, spoon 1 tablespoon of warm cream into the middle each bowl and swirl with a spoon.
6. Top the soup with a sprig of fresh thyme, then serve.

DIRECTIONS

1. Place a large saucepan over medium heat. Add the butter followed by the onion and cook until it begins to become tender.
2. Add the carrot, salt, and pepper and continue cooking for 6 minutes more. Add the garlic, broth, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook until the carrots become very tender, about 30 minutes.
3. Remove the soup from heat and add the 1 tablespoon chopped dill.
4. Working in small batches in a blender or using an immersion blender, puree the soup until smooth.
5. Return the soup to a clean large saucepan and place over medium heat until thoroughly warmed.
6. Ladle into bowls, garnish with small sprigs of dill, then serve.

DIRECTIONS

1. Place a large, heavy stock pot over medium-high heat. Add the vegetable oil followed by the ground beef, salt, and pepper.
2. Cook the beef, breaking it up as you go, until the meat has browned, about 7 minutes.
3. Add the onion, bell pepper, celery, carrots, salt, and pepper to the pan and cook until the vegetables begin to caramelize, about 10 minutes more. Add the paprika, cumin, chipotles, serrano, and garlic and cook for 2 minutes more.
4. Pour in the tomatoes, beans and their juices, tomato puree, and beef broth.
5. Season the chili with salt and pepper, then bring to a boil. Reduce the heat to low and simmer the chili, allowing the flavors to develop, about 20 minutes.
6. Ladle the chili into bowls and sprinkle with 2 tablespoons of shredded cheddar.
7. Top the cheese with 1 tablespoon of sour cream and garnish with a cilantro leaf.

DIRECTIONS

1. Place a large saucepan over medium heat. Add the butter followed by the onions and cook until they begin to soften. Add the turnip, parsnips, celery, carrots, salt, and pepper, then cook, stirring occasionally, for 6 minutes more. Add the garlic and tomato paste.
2. Cook, stirring frequently, for 2 minutes more.
3. Add the barley, broth, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until the barley becomes tender, adding more broth if needed during the cooking process, about 40 minutes.
4. Stir in the lemon juice and ladle into bowls.
5. Top with fresh basil, then serve.

DIRECTIONS

1. Thinly slice lengthwise the yellow squash, zucchini, carrots and parsnips with a mandolin.
2. In a pot with boiling salted water, blanch the vegetables for about 2 to 3 minutes.
3. Drain them and shock in a bowl with iced water, then drain them again and hold. (The vegetables are taking the place of the pasta).
4. For the sauce: In a sauce pan over medium heat, add olive oil and sauté onions, fennel and garlic until soft and golden.
5. Add sun dried tomatoes in olive oil and continue to cook for about 3 minutes.
6. Deglaze the pan with white wine and let liquid reduce by half.
7. Add red bell pepper puree and canned tomatoes in juice and bring to a gentle boil, bring heath down to simmer and cook for about 30 minute, season sauce to taste with salt and pepper.
8. When sauce is ready add fresh chopped chives and hold aside.
9. For garnish: In salted boiling water blanch asparagus spear for about 2 to 3 minutes, drain them and shock in iced water, hold aside.
10. For the chives, simply deep fry in oil, shake the excess oil and rest over paper towels.
11. To finish dish for service: In a large sauté pan over medium heat, add olive oil and sauté sliced vegetables until hot and al dente in texture.
12. Add sauce and allow the dish to cook and the sauce to coat vegetables nicely. Adjust seasoning as necessary.
13. For plating, plate portions of vegetables with sauce in center of the plates and garnish each portion with 2 spears of asparagus and a bundle of fried chives.
14. Serve immediately, hot.

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH).

DIRECTIONS

1. Place sliced radish, carrot and onion in a medium bowl. Cover with cold water and let soak for 5 minutes. Drain. Combine soy sauce, lemon juice, scallions and ginger in a small bowl. Add 2 tablespoons of the mixture to the drained vegetables and toss. Set aside the remaining sauce.
2. Season the steak on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook the steak 3 to 4 minutes per side for medium-rare. Let rest on a cutting board for 5 minutes, then thinly slice and serve with the vegetables, drizzled with the remaining sauce.

DIRECTIONS

1. In serving bowl, combine cabbage, carrots, snow peas, radishes, scallions, hazelnuts, parsley, and poppy seeds.
2. In a small bowl, whisk together lemon juice, oil, salt, and pepper; toss with slaw.

DIRECTIONS

1. Grate or ribbon carrots into a bowl.
2. Toss on blueberries and sunflower seeds.
3. Whisk oil, lemon juice and pepper together.
4. Pour over carrot mixture.
5. Toss to coat.

Credit: Mark Bittman in the New York Times.