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Ingredients Carrots • 2 tablespoons unsalted butter • 2 tablespoons extra-virgin olive oil • 1 1/2 pounds medium carrots, peeled • 6 garlic cloves, crushed • 3 tarragon sprigs • 2 thyme sprigs • 1 rosemary sprig • 2 bay leaves • 2 star anise • 1/8 teaspoon cumin seeds • 1/8 teaspoon fennel seed

Sweet and smoky roasted carrots are blended with chickpeas, almonds, lemon juice, garlic, and herbs. It’s the perfect companion to seeded crackers or good bread. Make sure the carrots are tender to their core before you pull them from the oven for the smoothest possible texture. Ingredients • ½

PREP TIME: 15 MINUTES COOK TIME: 0 MINUTES SERVES: 4 AS A SIDE • 1/2 cup hazelnuts (sprouted if possible but not necessary) • 1 pound carrots, coarsely grated or cut into thin matchsticks, (about 4 cups total) • 1 bunch green onions (aka scallions) white and pale green parts thinly sliced

Chickpeas 1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels 1 tablespoon olive oil 1/2 teaspoon coarse sea salt 1/4 teaspoon ground cumin Salad 1 pound carrots, peeled and coarsely grated 1/4 cup coarsely chopped parsley 1/4 cup shelled, salted pistachios, coars

PREP TIME: 15 MINUTES COOK TIME: 35-45 MINUTES SERVES: 4 FOR THE CARROTS: • 1 ½ pounds medium carrots, halved lengthwise if large and thick • 2 tablespoons olive oil • salt and black pepper • 1 teaspoon ground coriander FOR THE YOGURT: • 1 cup whole milk goat yogurt (or Greek style y

A couple of recipes I've been promising to post for weeks now. Better late than never - and we still got carrots & cukes this week, so they're not obsolete! From Birchwood Cafe Cookbook, by Singleton and Paulsen. Ingredients: 2 Tbsp. oil 3 inches ginger, grated - about 3 Tbsp. 3 cloves minced garlic