#carrotlover

A raw salad that is both healthy and refreshing, with kale, avocado, carrots, and a hint of sesame flavor.

Ingredients: 2 cups kale, chopped. 1 avocado, diced. 2 carrots, shredded. 2 tablespoons sesame seeds.

Instructions: Wash and chop the kale leaves into bite-sized pieces. Dice the avocado and shred the carrots. In a large bowl, combine the chopped kale, diced avocado, shredded carrots, and sesame seeds. Toss the salad ingredients together until well mixed. Serve immediately or refrigerate for later. Enjoy your healthy and delicious Kale Avocado Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Heirloom Carrot and Feta Pizza is a delightful combination of sweet and savory flavors. The heirloom carrots add a natural sweetness, while the feta cheese provides a creamy and tangy contrast. Topped with fresh arugula, it's a perfect balance of textures and tastes.

Ingredients: 1 pizza dough. 2 tbsp olive oil. 1 cup shredded mozzarella cheese. 1/2 cup crumbled feta cheese. 1 cup heirloom carrots, thinly sliced. 1/4 cup red onion, thinly sliced. 2 cloves garlic, minced. 1/4 cup fresh arugula. Salt and pepper to taste.

Instructions: Start by heating the oven up to 450F 230C. On a floured surface, roll out the pizza dough into the shape you want. Put the dough on a pizza stone or baking sheet. Spread olive oil on the dough. Cover the dough with mozzarella cheese all over. Add minced garlic, sliced heirloom carrots, and red onion on top. Put crumbled feta cheese on top of the vegetables. Add pepper and salt to taste. It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly. Take it out of the oven and let it cool for one minute. Put some fresh arugula on top and serve it hot. Have fun with your heirloom carrot and feta pizza!

Prep Time: 20 minutes

Cook Time: 15 minutes

These roasted carrots with mint and tahini sauce are a flavorful and nutritious side dish that's gluten-free. The sweetness of the roasted carrots pairs perfectly with the creamy tahini sauce, while the mint adds a refreshing touch.

Ingredients: 1 lb carrots, peeled and cut into sticks. 2 tbsp olive oil. Salt and pepper, to taste. 1/4 cup tahini. 2 tbsp lemon juice. 2 tbsp water. 2 tbsp chopped fresh mint leaves. 1 clove garlic, minced.

Instructions: Get the oven ready by heating it up to 400F 200C. Put carrot sticks on a baking sheet. Add salt and pepper, along with the olive oil. Add toss to cover evenly. Carrots should be roasted in a hot oven for 20 to 25 minutes, or until they are soft and slightly caramelized. Mix tahini, lemon juice, water, mint leaves, and minced garlic in a small bowl with a whisk until the mixture is smooth. If you need to, add more water to get the consistency you want. Move the carrots to a serving dish after they are done roasting. Add tahini sauce on top. If you want, you can add more chopped mint leaves as a garnish. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

These Carrot Sour Cream Muffins are a delightful combination of moist and flavorful. The sour cream adds a creamy texture, and the grated carrots give them a hint of sweetness and a pop of color. Perfect for a quick breakfast or snack.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/2 cup sour cream. 1/4 cup unsalted butter, melted. 1/4 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1 1/2 cups grated carrots. 1/2 cup chopped walnuts optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, combine sour cream, melted butter, vegetable oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots and chopped walnuts if using. Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious Carrot Sour Cream Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes