Posts Tagged ‘carrots’

It is summer here in North Carolina. To me, that means that the local farmer’s markets are packed with yummy produce! Going to the farmer’s market on Saturday mornings is one of my most favorite things to do. It’s like a candy store and toy store all in one. Plus, I’m surrounded with lots of other people who are just as excited about eating all that beautiful stuff. During the summer I have tomatoes pretty much every day. How can you resist such a tasty and beautiful fruit as the heirloom tomato? One other item I eat on a regular basis during the summer are purple hull beans. I typically cook them with a few strips of bacon, onion, garlic and whatever else I might have around.

2 slices of bacon

1 onion

2 cloves garlic

2-3 carrots

1 bell pepper

1 pound shelled purple hull beans

In a medium size pot, over medium heat, saute the bacon until it starts to brown. Add the onion, and garlic and saute a few more minutes. Add the carrots, bell pepper and beans. Add enough water to cover by about an inch. Bring to a boil then cover and lower the heat. Simmer for about 30 minutes.  Season with sea salt and black pepper.

I served this with some local corn and of course some heirloom tomatoes mixed with some basil, goat cheese, and balsamic vinegar.

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I am always happy when the Farmer’s Markets open back up again for the season (some are open all year round).  Tonight’s dinner was almost 100% local.  The potatoes were at least regional (from South Carolina). I love it!

No recipes are needed when you start out with great fresh local food.  Just a little salt and pepper to bring out the natural flavors.

The steak was seasoned with salt and pepper and cooked in a skillet.  The greens were braised with garlic and red pepper flakes, carrots were blanched until just tender (about 2 minutes), and the potatoes were roasted with an herb mix called Soup’n Stew by Herb’n Renewal (a stocking stuffer from my mom, it’s a small Kentucky based company).

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Typically when I think of Black Eyed Peas, I think of Hoppin’ John. The southern dish with tomatoes and collards. Yum! So having Black Eyed Peas a different way was an eye opener for me. I’m not sure why I haven’t tried them other ways, I guess just because I love Hoppin’ John. This was a very tasty recipe, the sweet corn goes really well with the earthy Peas. This is adapted from The Whole Life Nutrition Cookbook (which hopefully you have purchased by now) 🙂

1 onion, chopped

4 cloves of garlic, chopped

1 Tbsp dried thyme

1/2 tsp red chili flakes

2 carrots, chopped

2 celery stalks, chopped

1 red bell pepper, chopped

1 1/2 cups frozen corn

2 1/2 – 3 cups frozen Black Eyed Peas

1 cup broth

2-3 Tbsp apple cider vinegar

salt and pepper

In a large stock pot, heat some olive oil over medium high heat, saute the onion until starting to brown, add the garlic and next 6 ingredients (through BEP), add the broth and bring to a boil. Simmer covered for about 25- 30 minutes.  Add the vinegar salt and pepper at the end.


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I love slow cooker recipes, put it together in the morning, then when your ready for dinner, it’s already done!  This is one of my all time favorite slow cooker recipes. The leftovers are even better! This recipe is from Cooking Light.

olive oil

12  garlic cloves, crushed

1  (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes

1 1/2  teaspoons  salt, divided

1/2  teaspoon  freshly ground black pepper, divided

1  cup  red wine

2  cups  chopped carrot

1 1/2  cups  chopped onion

1/2  cup  less-sodium beef broth

1  tablespoon  tomato paste

1  teaspoon  chopped fresh rosemary

1  teaspoon  chopped fresh thyme

Dash of ground cloves

1  (14.5-ounce) can diced tomatoes, undrained

1  bay leaf

Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.

Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.

I served this over some gluten free pasta and with a Mixed Green salad. YUM!

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This was a very quick and yummy dinner. This recipe is adapted from Cooking Light.  For a quick dinner: Start the rice first, while the rice is cooking prep the veggies and toss them in the oven, then cook the pork. They should all finish at about the same time.

1/4 cup maple syrup

3 Tbsp balsamic vinegar

2 tsp Dijon mustard

2 boneless pork chops

2 tsp olive oil

salt and pepper

Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), stirring occasionally. Remove from heat; stir in mustard.

Heat oil in a large skillet over medium-high heat. Sprinkle pork chops with salt and pepper.  Cook about 5 minutes on each side, depending on thickness. Add vinegar mixture; cook 1 minute or until desired degree of doneness, turning pork to coat. Drizzle syrup mixture over each pork chop.

I served this with brown rice and roasted broccoli and carrots.

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This recipe is adapted from a Martha Stewart recipe. I ended up not doing the kebab part, it was much easier just to lay all the pieces out on the grill pan. It was a good recipe, not great, but good.

1/3 cup grainy mustard

1/3 cup brown rice vinegar

1/4 cup olive oil

1 Tbsp sugar

salt and pepper

about 2 pounds turkey thighs, cut into 1 inch pieces

1/2 head green cabbage, finely shredded

3 carrots, shredded

In a large bowl, whisk together mustard, vinegar, oil and sugar, season with salt and pepper.  Transfer 1/2 cup to another large bowl, add turkey and toss to combine. Cover and refrigerate 30 minutes.

Add cabbage and carrots to the remaining mustard sauce, toss to combine and season with salt and pepper.

Heat a grill pan over medium high heat, and grill turkey until cooked through.

I served this with brown rice.

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This is a fairly regular meal around our house. It’s quick, it’s easy, and it’s so yummy!

1 can coconut milk (14 fl. oz)

1 to 2 Tbsp Red Curry Paste ( I like Thai Kitchen)

1 to 2 Tbsp fish sauce

2 Tbsp brown sugar

1/3 cup water or broth


extra firm tofu (the water packed kind), drained, patted dry and cubed

In a large saucepan simmer the coconut milk with the curry paste over medium heat for about 5 minutes. Add the fish sauce, brown sugar, and broth. Then add whatever vegetables and protein you want to add. Make sure you don’t over cook the veggies. I put the carrots and broccoli stalks in first, and when they are almost done I throw in the broccoli florets.  Add the tofu when everything is just about done.

I serve this over brown rice. YUM!

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Today was the last day for the Western Wake Farmer’s Market. I purchased some beautiful produce today. I got baby carrots, cauliflower, and sweet potatoes from Redbud Farm. From Fickle Creek Farm I got a pork loin, eggs, and some kale. I also got some local honey from another farm. I’m going to miss my Saturday morning trips to the farmer’s market. They open back up early April.

Weekly Menu:

Saturday: 3 Sisters Stew

Sunday: Kelly’s Famous Pizza with Goat Cheese and Sausage

Monday: Eggs with roasted potatoes and kale

Tuesday: Leftovers

Wednesday: Slow Cooker Tuscan Pork with roasted cauliflower and broccoli

Thursday: Thanksgiving! Roasted Brined Turkey, Mashed Potatoes with Reisling Gravy, Ginger Honey Carrots, Roasted Brussel’s Sprouts, Baked Winter Squash, Classic Cranberry Sauce, Grandma’s Rolls, Pumpkin Cheesecake

Friday: Spicy Turkey Soup

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I made this more like a lentil stew then an actual soup. Adapted from Vegetarian Cooking For Everyone.

olive oil

2 cups chopped onion

2 Tbsp tomato paste

1/4 cup chopped parsley

4 garlic cloves, minced

3 carrots, diced

1 cup diced celery

1 cup French lentils

2 bay leaves

8 parsley sprigs

6 thyme sprigs

6 cups veggie broth (more if you want a soup)

Heat some olive or canola oil in a big soup pot over medium high heat. Saute the onion until lightly browned. Add the tomato paste, parsley, garlic, carrots, and celery and cook for 3 or 4 more minutes. 

Add the lentils and herbs along with the broth to the pot and bring to a boil. Lower the heat, partially cover and simmer for 30 minutes.

In the meantime….

1 bunch kale

Wash and chop the kale.

1-1 1/2 cups pasta (any small shape will work)

Cook the pasta.

After about 30 minutes, toss the kale into the boiling stew, cover and let steam/cook until tender-about 5 minutes.  Add salt and pepper to taste.

Serve over the cooked pasta, with grated parmesan…

lentil minestrone

…or not.

Lentil Minestrone1

I served this with a salad of local lettuce and the some of the last-of-the-season local heirloom tomatoes.


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I purchased what will probably be the last of the heirloom tomatoes for the season today at the Western Wake Farmer’s Market.  This makes me sad. I will savor them.

Today’s findings included:

  • kale, lettuce, bell peppers, and eggs from Fickle Creek Farm
  • heirloom sweet potatoes (Carolina Ruby), heirloom tomatoes, cabbage, and carrots from Redbud Farm
  • red potatoes from Jones Farm


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