Tag Archive: carrots

6 chicken cutlets (sliced into pieces)
1/2 lb. medium size shrimp (tails removed and cleaned)
2 cups carrots (sliced thin)
2 cups zucchini (sliced thim)
2 cloves of garlic (chopped)
4 tbs. olive oil
salt and pepper
1. In a skillet put 2 tbs. of olive oil. Cook chicken pieces and remove to the side.
2. Next, add 2 tbs. of olive oil to the skillet. Cook garlic for a minute and then add carrots and zucchini. Sprinkle with salt and pepper. Stir frequently.
3. When carrots and zucchini appear tender, remove from skillet.  Add shrimp to same skillet. Stir and cook for about 3 minutes. Return chicken and vegetables to skillet and cook for an additional  minute to heat through.
*optional: add 1/4 cup of white wine when you add in cooked chicken
Serve hot.




1 lb. piece of fresh tuna

1 cup canned chick peas (drained)

1/4 cup red onion (chopped)

1/2 cup fresh carrots (chopped)

1/4 cup sun dried tomatoes in olive oil (chopped)

sea salt and black pepper

2 tbsp. olive oil

1 tbsp. white wine vinegar


1. Sprinkle a pinch of sea salt and black pepper on tuna.

2. With a little olive oil, brush a heated grill and grill tuna until desired taste.

3. In a skillet, put olive oil. Heat for a minute and add chick peas, red onions, carrots and sundries tomatoes.

4. Sprinkle with pinch of sea salt and black pepper. Mix well.

5. After 3 minutes, add white balsamic vinegar. Cook for an additional minute.

6. When serving, pour over grilled tuna and serve hot.

Serves 2.


1 lb. brussel sprouts (cut in half)

1 lb. carrots (sliced)

1 lb. asparagus (ends trimmed)

3 tbs. olive oil

2 tsp. sea salt

1 tsp. black pepper

1 cup vegetable stock


Preheat oven to 350 degrees.

1. In a large baking pan, put all vegetables. Add olive oil and toss vegetables. Sprinkle with salt and pepper.

2. Add vegetable stock.

3. Place pan in oven and bake for about 40 minutes. Stir vegetables every 10 minutes.

4. Remove when vegetables are tender.

Carrots With Walnuts and Cranberries


1 1/2 lbs. carrots (shredded)
1 cup dried cranberries
1 cup of walnuts (cut into pieces)
3 cloves of garlic (chopped)
2 tsp. sea salt
3 tbs. olive oil (plus extra if needed)
1. In a large skillet put olive oil. Brown garlic for a minute and then add carrots. Stir well.
2. Add 1 tsp. of sea salt and stir. Stir frequently so carrots don’t burn. If it seems a little dry, add another tbs or two of olive oil.
3. When carrots become tender, add cranberries, walnuts and 1 tsp. of sea salt. Stir.
4. Cook for another 3-4 minutes and serve.
Serve hot.

White Tuscan Bean Soup


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2 (10 oz.) cans white cannellini beans (rinsed and drained)
2 scallions (chopped)
2 garlic cloves (finely chopped)
2 large carrots (diced)
1 cup of spinach (washed and chopped)
5 cups of vegetable stock
sea salt and pepper to taste
1 small lemon (juice squeezed)
3 tbs. of olive oil
1. In a deep pot, put olive oil, scallions, carrots and garlic. Let cook for 2 minutes and add beans. Stir beans gently. Add a pinch of salt and pepper. Add vegetable stock. Let cook on a medium heat for about 15 minutes.
2. After 15 minutes, add lemon juice and spinach. Stir gently. Reduce to a low heat for 5 minutes and serve. Sprinkle with your favorite grated cheese. (optional)

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2 lbs. large scallops

1 lb. red roasted potatoes (cut into quarters)

1/2 lb. carrots (sliced thin)

4 cloves of garlic (chopped)

2 tsp. sea salt

1 tsp. black pepper

olive oil


Preheat oven to 350 degrees.

1. In a large baking pan, put potatoes, carrots and garlic. Sprinkle sea salt and black pepper on top.

2. Drizzle olive oil on top. (about 4 tbsp.) Stir together.

3. Bake in oven about 40 minutes or until potatoes and carrots are tender. (check at 30 minutes)

4. In a skillet, put 1 tbsp. of olive oil. Cook scallops on each side for a total of 6 minutes. (3 minutes on each side.)

5. Add scallops to potatoes and carrots and serve hot.

Homemade Brown Fried Rice




3 cups brown rice

3 cups vegetable stock

3 cups water

3 cups carrots (sliced very thin)

2 cups mushrooms (sliced)

1 cup leeks (sliced thin)

olive oil

sea salt


1. Put brown rice, vegetable stock and water in a big pot. Bring to a boil. Lower to a medium heat. Let liquids absorb. (about 10-12 minutes.)

2. Meanwhile in a large skillet, put 2 tbsp. of olive oil. Add leeks and cook for 2 minutes. Add carrots and mushrooms. (maybe a drop more olive oil if needed)  Stir. Add about a tsp. of sea salt. When vegetables are tender, add cooked rice to the pan. Mix well together. Sprinkle with a little more sea salt.

Serve hot.

8 thin pork chops
2 cups carrots (sliced thin)
1/2 cup leeks (chopped)
2 cups oyster mushrooms (chopped) *you can use other mushroom
1 cup heirloom tomatoes sliced
olive oil
sea salt and black pepper
1. In a large skillet, put 2 tbsp. of olive oil and cook pork chops on both sides. Sprinkle with sea salt and black pepper. Cook approximately 10 minutes in total. Pork chops should be white in the center when sliced. Remove pork chops and set to the side.
2. In the same skillet add 1 tbsp. of olive oil. Add leeks, carrots and mushrooms. Stir. Add another tbsp. of olive oil while cooking. Add a pinch of sea salt and black pepper. When carrots are tender, add tomatoes. Stir.
3. Add pork chops back to the same pan. Heat for another minute and serve.
Serve hot.

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Homemade Spring Rolls


Edible Rice Paper (You can use romaine lettuce as your wrap.)

Romaine Lettuce (shredded)

2 large avocados sliced

1 cup sliced carrots (paper thin)

1 cup sliced cucumber (paper thin)

1 cup large boiled shrimp (sliced) (see photo)


  1. Open a piece of rice paper or a romaine lettuce leaf. Add carrots, cucumber, avocado, romaine lettuce and sliced shrimp.
  2. Roll up. (See photo)      *Serve with your favorite Asian dipping sauce.


Split Pea and Carrot Soup



2 1/4 cups dried split peas  (rinsed)
8 cups water
1 large onion, chopped (about 1 cup)
2 medium celery stalks, finely chopped
1/4 tsp. black pepper and spindled sea salt (to your taste)
1 ham bone *optional
3 medium carrots, cut into 1/4-inch slices


1 Heat peas and water to boiling in 4-quart pot. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
2 Stir in onion, celery, sea salt and black pepper. Add ham bone. Heat to a boil and then reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
3 Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces. (*ham bone is optional)
4 Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

*Put a dollop of sour cream on top.

*You can make split pea soup without the ham bone.