Cheese Ravioli With Kale Pesto and Roasted Carrots

1 pound carrots (about 6), sliced

6 tablespoons olive oil

kosher salt and black pepper

2 tablespoons roasted almonds, plus more, chopped, for serving

1 clove garlic

1/2 small bunch kale, stems discarded and leaves torn (about 31/2 cups)

1 1/2 ounces grated Parmesan (1/3 cup), plus more for serving

1/2 teaspoon grated lemon zest

16 to 18 ounces fresh or frozen cheese ravioli


Heat oven to 450° F. Toss the carrots, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet and roast, tossing once, until tender, 10 to 12 minutes.

Meanwhile, pulse the almonds and garlic in a food processor until finely chopped. Add the kale, Parmesan, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper; pulse until finely chopped. With the machine running, add the remaining 4 tablespoons of oil. Process until smooth.

Cook the ravioli according to the package directions. Reserve ½ cup of the cooking water; drain the ravioli and return them to the pot.

Add the carrots, pesto, and ¼ cup of the reserved cooking water and toss gently to coat (adding more cooking water as needed to loosen the sauce). Serve warm, sprinkled with the chopped almonds and Parmesan.


Recipe from


Kimchi (Korean Sauerkraut)

This recipe is a nice twist to traditional German sauerkraut – a refreshingly “zingy” flavor.  You can use whatever veggies you have on hand (skip the carrots, if you don’t have ‘em, etc.), and adjust the spicy ingredients for your palate.

Makes 2 quarts

1 head Napa cabbage, cored and shredded

1 bunch green onions, chopped

1 c. carrots, grated

½ c. daikon radish, grated (optional)

1 Tbsp. freshly grated ginger

3 cloves garlic, peeled and minced

½ tsp. dried chile flakes

1 Tbsp. sea salt

4 Tbsp. whey (if not available, use an additional 1 Tbsp. salt)

Place vegetables, ginger, garlic, red chile flakes, sea salt and whey in a bowl and pound with a wooden pounder or a meat hammer to release juices.  Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage.  The top of the vegetables should be at least 1 inch below the top of the jar.  Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.  Taken from Nourishing Traditions, by Sally Fallon.


Radish & Carrot Nibbles with Creamy Dip

8 oz. cream cheese, softened

1 to 3 Tbsp. milk

1 Tbsp. finely chopped fresh dill

1 tsp. honey

10 to 12 radishes

4 medium-size carrots

Make the dip by putting the cream cheese, 1 Tbsp. milk, dill, and honey in a small mixing bowl and mixing with a fork until smooth.  If the dip seems too stiff, add more milk (as much as 2 Tbsp.).  Wash the radishes and carrots and drain them.  Cut the green tops off the radishes, but leave about 1 inch of stem on each radish to use as a handle when you dip it.  Cut the carrots in half crosswise; then cut into long strips.  Serves 4 as a snack.

Taken from Blue Potatoes, Orange Tomatoes by Rosalind Creasy.

Pioneer Dinner

A great slow cooker meal! You can substitute the regular potatoes in this recipe for sweet potatoes.

4 large carrots, peeled and chopped into 2-inch chunks

1 yellow onion, peeled and coarsely chopped

4 brown baking potatoes, chopped in 2-inch chunks (I don’t usually peel) – (sweet potatoes work too!)

4 Italian-flavored sausage, sliced in 1-inch pieces

1 cup beef broth

Use a 6-quart slow cooker. Layer the ingredients into your cooker in this order: carrots, onion, potatoes, and sausage. Pour the broth over the top. Cover and cook on low for 6 to 8 hours, or until the vegetables have reached desired tenderness.
Recipe from More Make It Fast, Cook It Slow by Stephanie O’Dea

Kohlrabi with Honey Butter

1 pound kohlrabi (4 to 5 small), peeled and cut into ¼-in. strips

1 med. carrot, cut into 1/8-in. strips

1 Tbsp. minced chives

1 Tbsp. lemon juice

1 Tbsp. butter, melted

2 tsp. honey

¼ tsp. grated lemon peel

1/8 tsp. pepper

4 lemon slices

In a large skillet, bring 1 in. of water, kohlrabi and carrot to a boil.  Reduce heat; cover and simmer for 6-10 min. or until crisp-tender.  In a small bowl, combine the chives, lemon juice, butter, honey, lemon peel and pepper.  Drain vegetables and transfer to a serving bowl.  Add honey butter and toss to coat.  Garnish with lemon slices.  Yield: 4 servings.

Recipe from Taste of Home: The Market Fresh Cookbook.

KFC Cole Slaw

If you want to clone KFC Cole Slaw, the recipe below is pretty close.

1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)

Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth. Add the cabbage, carrots, and onion, and mix well. Cover and refrigerate for at least 2 hours before serving.

Serves 10 to 12.

Recipe from

French Cabbage Soup

Makes a large amount for a small family.  I suggest either halving the recipe or making it and freezing extra for another meal.  Enjoy.

1 ½ sticks butter

1 c. flour

2 c. onions, chopped

2 c. carrots, chopped

4 quarts chicken broth

2 c. diced potatoes

1 large head of cabbage, chopped

½ lb. polish sausage

Salt and pepper

Melt butter with flour.  Simmer 3-5 min., until butter begins to brown.   Saute chopped onions and carrots in ¼ c. butter.  Add chicken broth, potatoes, cabbage, and sausage to onion and carrot mixture.  Mix in rue.  Add salt and pepper.

Recipe taken from The Farmer’s Daughter Cookbook