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Carrots (2 lb)
Carrots are hardy vegetables that will keep longer than many others if stored properly. The trick to preserving the freshness of carrot roots is to minimize the amount of moisture they lose. To do this, make sure to store them in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel, which will reduce the amount of condensation that is able to form. They should be able to keep fresh for two weeks or more if stored properly.
Wash carrot roots and gently scrub them with a vegetable brush right before eating. Unless the carrots are old, thick or not grown organically, it is not necessary to peel them.
- Try combing shredded carrots, beets and apples, and eat as a salad.
- Steaming carrots retains flavor and vital nutrients. Cut 1/4 in thick and steam for 5 minutes for optimal nutrition and taste.
- For quick, nutritious soup that can be served hot or cold, purée boiled carrots and potatoes in a blender or food processor and add herbs and spices to taste.
They are an excellent source of vitamins and minerals especially vitamin A. 1/2 cup of carrots contains 266% of the Daily Value of Vitamin A and only 27 calories- so eat up!
Carrot RecipesQuinoa with Moroccan Winter Squash and Carrot Stew
This is probably our favorite carrot recipe of all time. You can also use up some of the butternut or honeynut squash you have hanging around
Pickled Carrot Sticks
The perfect winter pickle
Roasted Carrots and Beets
It doesn't get any simpler than this! Add your favorite herbs for extra flavor.
Carrot and Craisin Salad
- 1 pound carrots
- 1 cup water
- 2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/8 teaspoon red-pepper flakes (optional)
- 1/3 cup dried cranberries or other dried fruit like raisins, apricots, cherries or blueberries
- 1 tablespoon olive oil
1. Peel and coarsely grate 1 pound carrots (to yield 4 to 5 cups).
2. In a large skillet over high heat, bring 1 cup water, 2 tablespoons white vinegar, 1 teaspoon coarse salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground pepper, and 1/8 teaspoon red-pepper flakes to a boil.
3. Add carrots and 1/3 cup craisins; toss to coat. Reduce heat to medium; cover, and cook until carrots are crisp tender, tossing occasionally for 8 to 10 minutes.
4. Mix in 1 tablespoon olive oil. Transfer to a covered container and chill until ready to serve.
Veggie "Rainbow" Meatloaf
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 apples, shredded
- 1 large bell pepper, finely diced
- 2-3 carrots, shredded
- 5 cloves crushed garlic
- Kosher salt and freshly ground pepper
- 2 large eggs
- 2 pounds lean ground beef
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 3/4 cup ketchup
- 1/4 cup plus 2 tablespoons apple cider vinegar
1. Preheat the oven to 425 degrees. Heat the oil in a large sauté pan over high heat. Add the onions, bell peppers and carrots.
2. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
3. In the meantime, in a large bowl add the beef, apples, garlic, parsley, breadcrumbs, parmesan cheese, 1/2 cup ketchup and 2 tablespoons balsamic vinegar. Add the sautéed vegetables. Mix until just combined.
4. On a foil lined baking sheet, place the meat and form into a loaf.
5. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar in a small bowl; brush the mixture over the entire loaf.
6. Bake for 1 hour. Let rest for 10 minutes before slicing.