1,836 carrot recipes

Overnight-marinated chicken broiled and braised in a spiced tomato sauce with apple juice, orange juice, and a 13-spice seasoning blend. Deeply layered Cajun-inspired flavors over rice.

Creole beans and rice layers a tomato-spiced kidney bean stew over fluffy rice, finished with a fresh cucumber-tomato salsa for crunch. Vegan, high-fiber Louisiana classic.

Stir-fried vegetable stew drenched in a spicy peanut sauce with ginger, garlic, and red pepper flakes. Loaded with broccoli, cabbage, cauliflower, and bell peppers. Ready in 30 minutes.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

Renaissance pizza layers a slow-simmered carrot-onion tomato sauce with sauteed broccoli, cauliflower, and mushrooms on a rectangular cake-flour crust. Fully vegetarian.

Oriental Salad with Sesame Vinaigrette Dressing recipe

"Chinese" chicken salad by David Cassidy, adapts to serve any number of people.

Asian-inspired crawfish strudel with colorful vegetables, shiitake mushrooms, and ginger wrapped in crispy phyllo. Served with two sauces for an elegant presentation.

Poulet a l'Intrigue: a Louisiana-style stuffed chicken breast marinated, packed with a sausage-eggplant dressing under the skin, lightly hickory-smoked, and finished with an andouille-pecan cream sauce.

Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.

Salmon casserole with egg noodles in a creamy Dijon mustard sauce, mixed peas and carrots, and melted Havarti on top. The Dijon cuts the richness for a brighter take on the classic salmon noodle bake.

A traditional British dish, Cottage pie may be made by the same method substituting lamb and lamb stock with beef and beef stock,it may also be topped with grated cheese and tomato before browning.

Teriyaki beef stir-fry with flank steak in a quick honey-soy-ginger marinade, tossed in a hot wok with broccoli, peppers, and onions. Weeknight ready in 30 minutes, no jarred sauce required.

One of my favourite things to have for a meal is Sindhi curry with plain boiled rice accompanied by crispy vegetables. The Sindhi Curry is by far the nicest curry I’ve had. Sour, spicy and tangy – some of the flavours I’m especially biased towards. This is also good because I end up eating a variety of vegetables.

Vegetable Manchurian was a great combo with Egg Fried Rice.We normally make Cauliflower Manchurian as a side dish for Fried Rice.This dish ends up being a clean up dish as you can add all your veggies that you might have left overs and tastes great.

Root Vegetables with Parmesan Cookies