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Delectable Carrot Fritters

Submitted by: Holly

We 'd like these for breakfast, lunch and dinner. So will you. Oodles of grated carrots are folded into a fabulous batter of flour, milk, shallots and thyme. This sets in the refrigerator for three hours, and then dollops are scooped into hot oil and frie

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Prawn and Pine Nut Risotto

Submitted by: phuong

Living In: Sydney, New South Wales, Australia

A delicious concoction of prawns and pine nuts with a hint of chile pepper. The addition of carrots give a little added crunch and color. If you take your time and stir constantly, you'll end up with the creamiest, tastiest risotto ever!

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Cat's Famous Coleslaw

Submitted by: ITSIE

Home Town: Belgrade, Central Serbia, Serbia

Living In: Nicosia, Nicosia, Cyprus

This is a very light yet amazingly tasty coleslaw. Instead of usual mayo this version uses Greek yogurt and the taste doesn't suffer in the least. Very refreshing.

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Wild Rice and Apple Dressing

Submitted by: Lisa

Home Town: Seattle, Washington, USA

Living In: Chicago, Illinois, USA

This recipe makes a dressing with rice and apple mixed in with the usual ingredients. Use a rice cooker for the rice and a food processor to grate or chop vegetables and you can cut the prep time in half.

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House Fried Rice

Submitted by: Lynda

Loaded with shrimp, ham, chicken, and veggies, just like in your favorite Chinese restaurant. This 'House' Fried Rice is delicious and an excellent use of leftovers! Feel free to substitute ingredients, depending on what you have on hand.

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Candied Carrots

Submitted by: Denyse

My family's favorite vegetable. They are great for the holdiays, too!

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Baked Vegetables I

Submitted by: Klara Yudovich

Potatoes, onions, broccoli and zucchini are mixed and plopped into a casserole dish. A bushing of olive oil and a sprinkling of dried soup finish it off.

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Maple Dill Carrots

Submitted by: Laura Spielman

Living In: Abbotsford, British Columbia, Canada

Melted butter, brown sugar, and dill complement the carrots while bringing out their natural flavor. This recipe is number 1 on the request list when friends come for dinner.

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Green Bean and Mushroom Medley

Submitted by: Michele

Fresh green beans and carrots are sauteed with mushrooms and onions, in a host of savory spices.

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Cafeteria Carrot Souffle

Submitted by: Tammy

Now you can make your favorite carrot souffle at home! This recipe combines mashed carrots with butter, sugar, flour, vanilla extract and eggs.

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Carrot Rice

Submitted by: Sowmya

Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro. You will be surprised to taste this delicious rice.

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Quinoa Tabbouleh

Submitted by: SYNEVA B

Quinoa, once a staple grain of ancient Incas, is tossed with lemon juice, tomatoes, cucumber, carrots, green onions and parsley. Serve with pita bread, if desired.

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Calico Squash Casserole

Submitted by: Meli

A rich and creamy squash casserole with garden favorites yellow and zucchini squashes combined with mushroom soup, water chestnuts, carrots and pimentos, baked in a buttery cracker crust.

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Honey Ginger Carrots

Submitted by: Linda

Carrots are gently simmered with butter, lemon, honey and a hint of ginger.

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Moroccan-Style Stuffed Acorn Squash

Submitted by: Truckerdoo

Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts - I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth.

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Carrots Au Gratin

Submitted by: Sharon

A rich and creamy carrot and cheese casserole with a buttery, crunchy topping. An excellent complement to honey glazed ham.

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Carrots in Dill Butter

Submitted by: Michele O'Sullivan

Carrots are gently simmered in butter and dill seed.

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Home-Style Brown Rice Pilaf

Submitted by: jen

While the brown rice is bubbling on the stove, onions, carrots, garlic, chickpeas, and mushrooms are sauteed in butter until cooked and the flavors are mingled. Eggs are swirled into the pan, the rice is added, and then a nice smattering of parsley and cashews.

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Honey Glazed Pea Pods and Carrots

Submitted by: Michele O'Sullivan

Home Town: San Diego, California, USA

Living In: Henderson, Nevada, USA

A touch of golden honey flavors these tender pea pods mixed with sweet carrots.

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Italian Summer Squash Polenta Bake

Submitted by: Melissa McGee

Even the name of this dish makes your mouth water. But we love polenta, and so will you after tasting the colorful vegetables that are first cooked in olive oil and then spooned over garlicky slices of pan fried polenta. Heaven, when it emerges from the oven.

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