Carrot Recipes

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Vegetarian Stir Fry Recipe: Tofu with Beans and Carrots Recipe

I hadn't cooked tofu in a while and my husband Lulu asked for a vegetarian stir fry. I've wanted him to eat healthier, so I was happy to oblige. The base of the stir fry contains carrots, green beans and onions from Full Circle. To this, I added some kumquat jelly I made last winter (you could use any kind of sweetener you like) and a mixture of fresh garlic and red Thai bird chiles Lulu planted early this Spring. It's just the right combination of sweet and spicy, and I love that the recipe is flexible enough to make use of whatever you have on hand.

I've been enjoying my weekly box from Full Circle. It feels like Santa Claus is leaving me a present on my doorstep every week! And fittingly, our friend Kris from Full Circle is offering a number of free farm boxes, so PhamFatale readers can also experience Full Circle. This week, we're putting up 1 prize and there will be more to come throughout the year as well. To enter, first check on FullCircle.com to make sure there are deliveries available in your area (Shipping is included for all members in CA, WA, and ID, and Anchorage, AK. Outside of Anchorage, AK, there is a shipping fee, and prices vary depending on location.). If so, simply enter your email address and I'll select one winner next Monday. Good luck everyone!


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Roasted Carrots Recipe

Roasted Carrots

07.30.12 by Jackie

If carrots only appear on your dinner table chopped up in salads, this recipe is for you. Roasting the carrots brings out their natural sweetness and the other ingredients in this dish enhance the flavor. The number of ingredients is minimal: good quality olive oil, kosher salt, green, pink and black peppercorn medley, lemon thyme from the garden and a drizzle of wildflower honey are all you'll need. This fancy yet simple presentation is a no-brainer for dinner parties.

A few minutes in the oven and the result is absolutely stunning. The carrots  turn slightly brown and they're candied to perfection! 


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Carrot and Red Bell Pepper Soup Recipe Recipe

We’ve been experiencing unseasonably cool weather this week. I’ve been making a lot of healthy summer salads for the family, but today I decided to switch it up a bit and prepare a big pot of hot soup.

I used the remaining freshly picked carrots from our garden and roasted red bell peppers as the main flavorings in the soup. To ensure that it remained healthy and well-balanced, I added well-known French beans called flageolet beans. They resemble large, pale green kidney beans and have a very delicate flavor with a starchy texture, which married perfectly with the velvety soup. 


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Quinoa with Carrots and Zucchini Recipe

My husband Lulu picked buckets full of vegetables from the garden this weekend. Lulu gathered a huge bunch of Babette and Bolero Nantes carrots and Lolita zucchini, and I used them as garnish for a delightful quinoa side dish.

I wanted to give the dish a burst of flavor and I remembered that I had a bottle of ginger syrup that our friend Laura recently brought us from her last trip to Hawai. She told us how delicious this amber-colored elixir was. She met with the owner and was very impressed with how passionate the proprietor was about her product.

Ever since I started PhamFatale.com, friends and family bring me all sorts of unique, out-of-the-ordinary food products and I have to admit I love it! Thanks!


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Mi Xao Ca Ri Ga (Vietnamese Chicken Noodle Stir Fry Recipe) Recipe

We had Vietnamese chicken curry earlier this week, so I used the leftovers to make this delicious chicken and tofu dish (mì xào cà ri gà). I have an aversion to wasting food, but that doesn't mean that the second life you breathe into a dish has to be any less wonderful than the original creation.

I shredded the chicken from the curry dish and made a stir-fry adding cubed tofu and vegetables available this season. To complete the meal, I added egg noodles. The dish couldn't be simpler to make, and it will work whether you have meat, poultry or seafood.


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