by Toby Amidor in Food and Nutrition Experts, May 23, 2016
by Emily Lee in Healthy Recipes, April 21, 2016
Tiny smooth carrots – which are perfect for snacking and dipping – don’t actually grow that way. Find out how they’re made, and why it’s OK to munch on them.
Baby carrots were invented by a California carrot farmer, Mike Yurosek. In the early 1980s, Yurosek found that many of his carrots were not saleable because they were “ugly” — they weren’t the size or shape that could be sold at the grocery store. Instead of tossing these “ugly” carrots, he used an industrial bean cutter to shape them into what are now called “baby carrots.” The success of baby carrots was overwhelming. By 1987, carrot consumption had increased by 30 percent. Today, baby carrots consist of 70 percent of total carrot sales. Read more
by Emily Lee in Healthy Recipes, November 12, 2015
Crisp, versatile and exceptionally rich in vitamin A, carrots are a strong ally on busy weeknights, well worth utilizing all year long — not just in the throes of winter, when root vegetables dominate the produce scene. A few additional items like cheese, toasted nuts and fresh herbs can help to break the crunchy orange veggie out of its overplayed role as a garnish or crudite-platter staple and elevate it as the star component of flavorsome spring dishes. Whether glazed, roasted, pureed or shaved into ribbons, these quick carrot sides are great in a pinch, no matter what entree you’re planning to serve.
Carrot, Date and Feta Salad
Carrots add natural sweetness and, most importantly, antioxidants to this fresh, low-calorie salad. Toss the delicate orange ribbons with feta and chopped dates for a salty-sweet element, then let it rest so that the flavors marry while you prepare the main course. Don’t forget to toss in some toasted almonds, for crunch.
by Andrea Strong in Chefs and Restaurants, Dining Out, December 24, 2014
Thanksgiving is right around the corner, which means our opportunities for sampling fresh baked goods are about to quadruple. If you’re choosing between a mammoth slice of cake festooned with buttery frosting and a modest piece of carrot cake, the carrot cake is clearly the better choice. Carrots are in peak season right now, and when used in baking, this vivid orange vegetable offers wonderful texture and natural sweetness. Still, the usual embellishments — chopped nuts, dried fruit, cream cheese frosting — all present opportunities for refined sugar and added fat to sneak in. So whether you prefer your carrots in cake, cupcake or muffin form, follow these six tips for turning your favorite carrot desserts into health-minded fall treats.
by Andrea Strong in Chefs and Restaurants, Cookbooks, October 22, 2014
If you’ve ever thought, “How can I get my kids to eat more vegetables?” you might want to read on. Chef Erin Smith of Main Kitchen, a beautiful new restaurant in the JW Marriott Houston Downtown, turns fresh carrots into fluffy pancakes and serves them in a short stack for breakfast with maple syrup. Other than the pancakes’ slight orange hue, you’d never know carrots were the main ingredient. Smith uses carrots from local farms like Black Hill Ranch and Sustainable Harvesters, and makes her pancakes gluten-free by using chickpea flour from a local gristmill.
by Sally Wadyka in Healthy Tips, June 5, 2014
If you’ve cooked from Plenty, Israeli chef and London restaurateur Yotam Ottolenghi’s bestselling and award-winning cookbook, it’s probably dog-eared and food-stained from loving overuse. (Baked eggs with yogurt and greens, Brussels sprouts with tofu, and soba noodles with eggplant and mango, are personal faves.)
Now comes the hotly anticipated follow-up, Plenty More, in which Ottolenghi unapologetically celebrates the wonderful world of vegetables one cooking method at a time — braising, steaming, roasting, char-grilling and frying. In keeping with his signature inventive and vibrant style, Ottolenghi’s recipes in Plenty More feature rather exotic pops of flavor — yuzu in a dish of candy beets with lentils, sorrel and mustard in a bowl of fresh sweet peas, sweet labneh on a plate of warm baked rhubarb, and tahini on a sweet mess of honey-roasted carrots, featured below.
by Amie Valpone in Healthy Holidays, December 23, 2012
With the new season of the prison drama Orange Is the New Black set to debut this week, it seems like a good time to celebrate all things orange. But that’s not necessarily a nod to neon-orange processed food — like crunchy cheese curls — or even prison garb, for that matter. This is about the tasty orange stuff that grows on trees and plants, all of which is uniquely good for us.
“The reality is various types of orange produce are all very similar nutritionally,” says Mary Howley Ryan, MS, RDN, owner of Beyond Broccoli Nutritional Counseling, in Jackson, Wyo. “The carotenoids — especially beta-carotene that turns into vitamin A — not only give them their beautiful color but also provide big health benefits.” That said, there are literally hundreds of different carotenoid compounds to be found in orange fruits and vegetables, so it pays to try them all.
The antioxidant beta-carotene is found in such plentiful quantities in carrots that it was actually named after the vegetable. This nutrient is also widely studied — research in the Netherlands found that those who had higher levels of carrot intake had significantly lower risk of cardiovascular disease. And other compounds called polyacetylenes found in carrots have more recently been shown to inhibit growth of colon cancer cells in mice.
by Dana Angelo White in Healthy Tips, April 15, 2010
A Christmas meal isn’t complete without a “sweet” element — but who says the sweet stuff is just for dessert? This year, add some sweetness to your dinner table and have a not-so-traditional side dish: cranberry-glazed carrots. It’s as simple as taking cranberries and carrots and combining them together for one delicious dish.
Including orange juice and zest is also a way to kick up the flavor – in a way even the kids will enjoy! To ensure this dish is not-too-sweet, add fresh mint to help bring balance.
by Toby Amidor in Healthy Recipes, Healthy Tips, April 14, 2010
Eat your way to a more relaxed state — and no, we don’t mean pigging out on high-calorie junk food. While there isn’t a cure-all food to magically erase frustration, you can get some stress relief with a combo of exercising, eating small meals throughout the day and getting more of these 10 fresh goodies.
Get the top 10 »
by Dana Angelo White in In Season, September 14, 2009
- Spiced White Rice - Photo by Con Poulos/Food Network Magazine
We all have those days where we just can’t make it to the market. That’s where a freezer stocked with frozen veggies comes in handy. Here are our 5 favorites we keep at home — plus, some ways they can help jazz up a meal.
Recipes and more »
Carrots have a bad rep as “rabbit food,” but there’s nothing boring about them. With all their flavor and health benefits, they’re worth celebrating this time of year, and we’ve got recipes for the occasion — plus, the story behind baby carrots.
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