Recipes for Carrots Fresh Whole

Ingredients

• Carrots Fresh Whole
• Mixed greens
• Cherry tomatoes
• Red onion
• Feta cheese
• Lemon juice
• Olive oil
• Honey

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and slice the carrots into thin strips.
3. Toss the carrot strips with olive oil, salt, and pepper.
4. Spread the carrots on a baking sheet and roast for 20 minutes, or until tender.
5. In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and roasted carrots.
6. In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper to make the dressing.
7. Drizzle the dressing over the salad and toss to combine.
8. Crumble feta cheese over the top of the salad.
9. Serve immediately and enjoy!

Ingredients

• 1 kg Carrots Fresh Whole, slightly past expiration
• 1 onion, diced
• 2 cloves of garlic, minced
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp turmeric
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. 1. Heat olive oil in a large pot over medium heat.
2. 2. Add diced onions and minced garlic to the pot and sauté until translucent.
3. 3. Peel and chop the slightly past-expiration fresh whole carrots into small pieces.
4. 4. Add the carrots to the pot and sauté for a few minutes.
5. 5. Pour in the vegetable broth and bring to a boil.
6. 6. Reduce heat to low and simmer for about 20 minutes or until the carrots are tender.
7. 7. Using an immersion blender or regular blender, puree the soup until smooth and creamy.
8. 8. Season with cumin, turmeric, salt, and pepper.
9. 9. Simmer for an additional 5 minutes to allow the flavors to meld together.
10. 10. Serve hot and enjoy!