Posts Tagged ‘Carrot’

  • 1 pound Salmon
  • 1 jar Cookwell & Company Red Pepper & Tomato Soup
  • 1 can Creamed Corn
  • 2 cups small Red Potatoes, halved
  • 1 cup Onion, diced
  • 2 cups Carrot, chopped into 1/4 inch cubes
  • 1 carton Central Market Organics Vegetable Broth
  • 4 tablespoons Butter

 

 

 

 

 

 

Poach Salmon in water or bake in oven until done and flakey

Saute Onion in butter until translucent, add Potatoes and Carrot and mix to incorporate.  Add Roasted Red Pepper & Tomato Soup, creamed Corn and Vegetable Broth, bring to boil, reduce heat and simmer for 20 minutes or until vegetables are soft.

Place in serving bowls and garnish with creme fraiche and a sprinkle of dill.

  • 2 pounds Beef, cubed
  • Adam’s Reserve Peppercorn & Garlic Rub
  • 4 tablespoons Olive Oil
  • 1 cup each: Onion, Celery and Carrot, diced and chopped
  • 1 container Central Market Organics Chicken Broth
  • 1 can Fire Roasted Tomatoes with Garlic
  • 1 can Kidney Beans
  • 1 jar Green Valley Ranch Moroccan Sauce


 

 

 

 

 

 

 

Place Olive Oil in Dutch oven or heavy pot over medium high heat, season Beef with Peppercorn & Garlic Rub and add to hot oil, brown all sides

When browned, add Chopped Vegetables and sauté for 10 minutes

 

 

 

 

 

 

Stir in broth, tomatoes, beans and Moroccan Sauce, bring to a boil, reduce heat and simmer over medium high heat for 30 – 45 minutes, stirring occasionally

 

 

 

 

 

 

Serve with crusty bread

  • 2 pounds Roast, cubed
  • 1 container Central Market Organics Beef Broth
  • 1 jar Texas on the Plate Soppin’ Sauce
  • 2 cups Bodacious Red Wine
  • 1 bag Pearl Onions
  • 1 – 16 ounce bag Carrot Chips
  • 1 – 10 ounce bag Baby Bella Mushrooms, sliced

Heat 1/2 cup Olive Oil in Dutch oven or heavy pot over high heat, sear Beef Cubes

Add Bodacious Red Wine and bring to boil, boil for 8 minutes

Add Broth, Soppin’ Sauce, Onions, Carrots and Mushrooms

Bring back to a boil, reduce heat and simmer for 45 minutes

Place in serving dishes

  • 1 container chopped Celery & Onion or 3-4 ribs Celery and one medium Onion, chopped
  • 1 Carrot, chopped
  • 2 jars Orti di Calabria Tomato Basil Pasta Sauce
  • 1 package ground Italian Sausage
  • 1 – 16 ounce container Rigatoni or Penne Pasta
  • Ottavio Olive Oil
  • Parmesan Cheese, grated
  • Adam’s Reserve Red Pepper Flakes 1/2 teaspoon, optional

Cook Pasta al dente according to package directions

Heat 3 tablespoons Olive Oil in Dutch oven or large pot and brown Italian Sausage until  no longer pink, break apart with wooden spoon.

Add Celery, Onion and Carrot, stir and cook for 15 minutes

Add Pasta Sauce and Red Pepper Flakes, reduce heat and simmer for 20 minutes to incorporate flavors

Place Pasta on Serving Platter and top with Ragu, garnish with Parmesan Cheese and Parsley

  • Ottavio Olive Oil
  • 2 large Shallots, thinly sliced
  • 1 bag Bolthouse Farms Carrot Matchstix
  • 1 bag Mann’s Snow Peas, sliced into match sticks
  • 2 large Chicken Breasts, cut into bite sized pieced
  • 2 tablespoons Adams Reserve Asian Spice
  • 1 jar Global Palate Thai Green Curry Sauce
  • 4 large Basil Leaved, thinly sliced

Chop all Vegetables

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, add Shallots and Chicken and saute for 4 minutes

Add Curry Sauce, Carrots and Peas, stir to incorporate, bring to a boil and then reduce heat and cover, simmer for 5 minutes

Serve over Jasmine Rice and Garnish with Basil

  • 2 pounds Pork, cubed
  • 1 jar Texas on The Plate Pasilla de Oaxaca
  • 2 medium Zucchini, cut into chunks
  • 1 – 16 ounce bag Carrot Chips
  • 1 can Sweet ‘n Crisp Corn
  • Adam’s Reserve Southwest Ancho Sear ‘n Crust

 

 

 

 

 

 

Heat Olive Oil in Dutch oven or heavy pot over medium high heat; meanwhile, coat pork with olive oil and then season with Southwest Ancho Sear ‘n Crust.  Place in hot oil and sear all sides until browned.

Add Pasilla de Oaxaca, corn, zucchini and carrot chips, stir to incorporate.

Cover and simmer until meat is done and carrots are tender.  Add Central Market Organics Vegetable Broth if needed.

  • Ciabatta Rolls
  • Hamburger Patties
  • Adam’s Reserve Asian Spice

Spicy Slaw

  • 1 carrot, coarsely grated
  • 1 cucumber, coarsely grated
  • Robert’s Reserve Plum Thai Garlic Sauce

 

 

 

 

 

 

Rub Hamburger Patties with olive oil and season with Asian Spice.

 

 

 

 

 

 

Grill or pan fry patties until desired degree of doneness is attained.

Mix grated carrot and cucumber with Thai Sauce

 

 

 

 

 

 

Top burger with generous amount and serve on Ciabatta Rolls.

 

  • 1 – 16 ounce container Hard Tofu cut into 1/2 inch cubes
  • 1 heaping teaspoon Toasted Sesame Seeds
  • 1 jar Cookwell & Company Asian Ginger Vinaigrette
  • 1 -16 ounce bag Pasta – We like Penne
  • 1 bunch Green Onions
  • 1 bag Carrot Matchstix

 

 

 

 

 

 

Cook pasta al dente according to package directions, meanwhile cube Tofu and place in bowl adding Asian Ginger Vinaigrette and Sesame Seeds, toss to coat and let marinate.

 

 

 

 

 

 

Slice Green Onions into 1/2 inch pieces.
Rinse pasta under cold water to cool down.
Mix pasta, carrot and onion together, add Tofu mixture and toss to incorporate.

 

 

 

 

 

 

 

May substitute salad shrimp for Tofu, Garnish with Minced Cilantro and Red Pepper Flakes.

Ingredients:

  • 1 Box Carrot Cake Mix – we suggest Duncan Hines Classic Carrot
  • 1 jar Robert’s Reserve Pineapple Coconut Mango Tequila Sauce
  • 1 large box instant vanilla pudding
  • 4 eggs
  1. Preheat Oven to 350 degrees.  Lightly oil Bundt cake pan.
  2. Mix all ingredients together in mixing bowl with whisk or use electric mixer on low speed..
  3. Place batter in pan and bake for 35 to 40 minutes or until toothpick inserted into middle comes out clean. Let cake cool for 5 to 10 minutes and invert onto serving platter and lighly dust with powdered sugar.

This recipe also makes GREAT breakfast muffins!!