Slow Cooker Beef Bourguignon

2 center-cut bacon slices, chopped

2 lb. boneless lean chuck roast, trimmed and cut into 2" pieces

1/2 c. all-purpose flour

3 T. olive oil, divided

1 c. dry red wine

2 c. unsalted beef stock

3 c. carrots, diagonally cut

10 oz. fresh cremini mushrooms, halved

1 8-oz. package frozen peeled pearl onions

1 T. chopped fresh thyme

3 T. chopped fresh flat-leaf parsley

1 T. red wine vinegar

1-1/2 t. kosher salt

1/2 t. black pepper

12 oz. egg noodles

Cook bacon in a large skillet over medium heat, stirring often, until crisp, 5-6 minutes. Using a slotted spoon, transfer bacon to a 6-qt. slow cooker, reserving drippings in skillet. 

Increase heat to medium-high. Toss together beef and flour in a large bowl. Add one third of coated beef and 1 T. oil to skillet. Cook, turning occasionally, until browned, 7-8 minutes, then transfer to slow cooker. Repeat with 2 more batches of floured beef.

Add remaining coating flour from bowl to drippings in skillet and whisk until smooth. Stir in red wine and bring to a boil over medium-high heat. Add wine mixture, beef stock, carrots, mushrooms, pearl onions, and thyme to slow cooker. Cover and cook on LOW until meat is tender and sauce is thickened, about 8 hours. 

Cook noodles per package directions. Stir parsley, vinegar, salt, and pepper into beef mixture. Serve over hot noodles.

Serves 8.

Adapted from Cooking Light Slow Cooker, p. 51. 

Lentils Bolognese

4 c. halved fresh cremini mushrooms

2 c. chopped onions

2 c. chopped tomatoes

1-1/2 c. dried brown lentils, rinsed and drained

1-1/2 c. sliced carrots

1/4 c. tomato paste

3 cloves garlic, minced

2 t. dried Italian seasoning, crushed

1-1/2 t. salt

1/2 t. black pepper

1 4" x 1" Parmesan cheese rind (optional)

2-1/2 c. vegetable broth

1/2 c. dry red wine

1/4 c. heavy cream

1-1/2 t. chopped fresh rosemary

Hot cooked spaghetti

Shaved Parmesan cheese

In a 5 or 6-quart slow cooker, combine mushrooms, onions, tomatoes, lentils, carrots, tomato paste, garlic, Italian seasoning, salt, pepper, Parmesan rind, vegetable broth, and red wine. Cover and cook on low for 9-10 hours.

If Parmesan rind hasn't dissolved, remove and chop rind, then return it to the cooker. Stir in cream and rosemary. 

Serve lentils over spaghetti and top with Parmesan cheese.

*To prep ahead: Place mushrooms, onions, tomatoes, lentils, carrots, tomato paste, garlic, Italian seasoning, salt, pepper, and Parmesan rind in a plastic bag or storage container and refrigerate up to 3 days.

Serves 6.

Adapted from Slow Cooker: Bring on the Cozy BH&G magazine, p. 29.

Beef & Vegetable Stew

1 2-1/2 to 3-lb. boneless beef chuck roast, trimmed and cut into 2-3" pieces

2 carrots, cut into 1" pieces

2 stalks celery, cut into 1" pieces

1 c. thin onion wedges

12 oz. whole tiny new potatoes

1/4 c. fresh lemon juice

2 T. Dijon mustard

2 cloves garlic, minced

1 t. salt

1/2 t. black pepper

1/2 c. beef broth 

In a 4 or 6-quart slow cooker, combine all ingredients.* Cover and cook on low for 8-10 hours. 

Remove meat and coarsely shred into chunks using two forks. If desired, coarsely mash potatoes. Stir shredded meat into vegetables.

*To prep ahead: Place roast, carrots, celery, onions, potatoes, lemon juice, mustard, garlic, salt, and pepper om a resealable plastic bag or storage container and store in refrigerator for up to 3 days. 

Serves 6.

Adapted from Slow Cooker: Bring on the Cozy BH&G magazine, p. 27.

Woodstock Peace Salad with Tahini Dressing

Organic mixed greens (romaine, arugula, or spinach)

Diced cucumbers

Red peppers

Shredded carrots

Broccoli florets

Diced red onion

Shredded purple cabbage

Sprouts of your choice (sunflower and mung bean sprouts are recommended)

Avocado

Olives

Hemp seeds

Dressing:

1 c. tahini

1/2 c. lemon juice

1 garlic clove, minced

Purified water (for thinning)

Salt and pepper to taste

Prepare the salad ingredients and toss them together. Whisk together all dressing ingredients in a bowl until combined. Dress the salad and serve.

Adapted from Forks over Knives, p. 107.

Shrimp Banh Mi-Style Sandwiches

2 large carrots, peeled and shredded

2 T. vinegar

2 t. sugar

1 t. salt

1-1/2 lb. extra-large frozen peeled cooked shrimp, thawed, tails removed (26-30 count per lb.)

1/3 c. sriracha mayonnaise*

4 Vietnamese baguette-style rolls or hoagie buns, lightly toasted and split

1 c. cilantro 

In a screw-top jar, combine carrots, vinegar, sugar, and salt. Shake to dissolve sugar and salt. Set aside, continuing to shake occasionally.

In a medium bowl combine shrimp and mayonnaise. Divide mixture between rolls. Drain carrots. Top sandwiches with carrots. Add more mayonnaise if desired. Sprinkle with cilantro.

*To make sriracha mayonnaise, in a small bowl whisk together 1/3 c. mayonnaise, 2 T. sriracha sauce, 1 t. lime juice or rice vinegar, and 1 t. honey.

Makes 4 sandwiches. 

Adapted from Better Homes & Gardens magazine, April 2024, p. 36.

Balsamic Root Vegetables

1-1/2 lb. sweet potatoes

1 lb. parsnips

1 lb. carrots

Vegetable cooking spray

2 large red onions, coarsely chopped

3/4 c. sweetened dried cranberries

1 T. light brown sugar

3 T. olive oil

2 T. balsamic vinegar

1 t. table salt

1/2 t. freshly ground black pepper

1/3 c. chopped fresh flat-leaf parsley

Peel sweet potatoes, parsnips, and carrots, and cut inti 1-1/2" pieces. Lightly grease a 6-qt. slow cooker with cooking spray.

Combine parsnips, carrots, onion, and cranberries in slow cooker; layer sweet potatoes over the top.

Whisk together brown sugar, olive oil, balsamic vinegar, salt, and pepper in a small bowl; pour over vegetables (do not stir).

Cover and cook on HIGH 4-5 hours or until vegetables are tender. Toss with parsley just before serving.

Serves 6-8.

Adapted from a Southern Living magazine recipe.

Glazed Carrots

3 lbs. large carrots, cut diagonally into 1/4" slices

1/4 c. water

2 t. kosher salt 

1/2 c. sweet orange marmalade

2 T. unsalted butter, melted

1 t. finely chopped fresh sage

1/2 t. Dijon mustard

1/4 t. crushed red pepper

Place carrots, water, and salt in a 4-qt. slow cooker. Cover and cook on HIGH until carrots are very tender, 3-4 hours. Transfer carrots to a colander and let drain thoroughly. Return drained carrots to slow cooker.

Meanwhile, stir together marmalade, butter, sage, mustard, and red pepper in a small bowl until well combined. Pour marmalade mixture over warm carrots and gently fold in with a rubber spatula until carrots are evenly coated.

Serves 6.

Adapted from a Southern Living magazine recipe.

Skillet-Roasted Carrots

1 T. olive oil

1 lb. small rainbow carrots, trimmed into even sizes, halved if large

1/2 t. kosher salt

1/4 t. black pepper

3 T. apple cider vinegar

2 T. honey

Fresh thyme leaves

Heat olive oil in a large skillet over medium-high heat. Add carrots and sprinkle with salt and pepper. Cook, stirring occasionally, until carrots are browned in spots and tender-crisp, 6-8 minutes. Add vinegar and honey. Continue cooking, stirring often, until liquid is syrupy and carrots are evenly coated, about 1 minute. Remove from heat, sprinkle with thyme, and serve immediately.

Serves 4.

Adapted from Southern Living magazine, Sept. 2021, p. 14.  

No-Cook Peanut Chicken Noodles

7-8 oz. thin rice noodles
1/3 c. peanut butter
1/3 c. rice vinegar
1/4 c. low-sodium soy sauce
2 T. water
1 T. sriracha
1/4 t. salt
2 c. shredded cooked chicken breast or soy "chickun" (prepared per package directions)
1 c. frozen shelled edamame, thawed
2 large carrots, coarsely grated
1/4 c. fresh cilantro, chopped
Roasted peanuts, for garnish
Additional cilantro, for extra flavor

Place rice noodles in a large bowl and cover with boiling water. Let soak until tender, 7-9 minutes; drain.

Meanwhile, in another large bowl, whisk together peanut butter, rice vinegar, soy sauce, water, sriracha, and salt. Add noodles and toss to coat, adding more water 1 T. at a time if noodles seem too dry.

Fold in chicken, edamame, carrots, and cilantro; toss to combine. Top with roasted peanuts and more cilantro.

Serves 4.

Adapted from Good Housekeeping magazine, March 2020, p. 111.   

Moroccan Carrots

4 medium carrots, thinly sliced
1 c. fresh orange juice
1/4 c. water
1/2 t. ground coriander
1/2 t. cumin
1/4 t. cinnamon
Large pinch of sugar
1 T. unsalted butter
Salt

In a medium saucepan of boiling salted water, cook carrots for 1 minute. Drain.

In a large skillet, combine carrots with orange juice, water, coriander, cumin, and cinnamon; simmer over moderate heat, stirring occasionally, until just tender, about 10 minutes. Remove skillet from heat and stir in sugar and butter. Season with salt and serve.

Serves 4.

Adapted from Food & Wine Annual Recipes 2012, p. 258. 

Carrot Dogs

8 large carrots
1 c. low-sodium vegetable broth
1/4 c. cider vinegar
2 T. reduced-sodium soy sauce or tamari
2 T. maple syrup
2 t. smoked paprika
2 t. dry mustard
1/2 t. ground coriander
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. liquid smoke
Dash ground cloves
8 hot dog buns, toasted if desired
1/4 c. finely chopped red onion
Stone-ground mustard
1/2 medium cucumber, thinly sliced or spiralized

Peel carrots and trim to 6" long. Trim wide end to make a consistent thickness. Place carrots in a large saucepan; add water to cover. Cover pan and bring to boiling; reduce heat to low. Cook carrots 8-10 minutes, until just tender. Drain well. Place carrots in a large resealable plastic bag set in a shallow dish.

In a bowl, combine vegetable broth, soy sauce, maple syrup, paprika, mustard, coriander, garlic powder, onion powder, liquid smoke, and cloves with 1/2 c. water. Pour over carrots and seal bag. Chill 4-24 hours, turning occasionally. Drain and discard marinade.

Grill carrots, covered, over medium-high 5-8 minutes or until grill marks start to appear, turning occasionally. Or place carrots in a foil-lined baking pan and bake at 450 degrees for 8-10 minutes or until lightly browned on edges.

Place grilled carrots in buns. Top with red onion, mustard, and cucumber.

Makes 8 carrot dogs.

Adapted from Forks Over Knives, Summer 2019, p. 61.

Quick Carrot Pickle

1/2 c. thinly sliced cucumber
1/4 c. coarsely shredded carrot
3 radishes, thinly sliced
2 T. rice vinegar
1/3 t. pure cane sugar
1/4 t. sea salt

Combine ingredients, cover, and chill until ready to serve. Makes a great burger topping.

Makes about 1 cup.

Adapted from Forks Over Knives, Summer 2019, p. 59.

Carrot Cake Muffins

2 T. ground flaxseed
5 T. water
3/4 c. almond milk or other nondairy milk
3/4 c. unsweetened applesauce
1/2 c. maple syrup
1 t. vanilla extract
1-1/2 c. whole wheat flour
1/2 c. rolled oats
1 t. baking soda
1-1/2 t. baking powder
Pinch of sea salt
1 t. ground cinnamon
1/4 t. ground ginger
1 c. grated carrot
Vegetable oil spray or muffin liners

Preheat the oven to 350 degrees.

Place the ground flaxseed in a small bowl and pour the water over it. Mix with a fork to incorporate and let stand for 5 minutes. Add the almond milk, applesauce, maple syrup, and vanilla to the flaxseed mixture; mix well.

In a large bowl, combine the flour, oats, baking soda, baking powder, salt, cinnamon, and ginger. Mix well. Pour the flaxseed mixture into the large bowl with the flour. Mix until incorporated. Add the grated carrot and mix in.

Lightly spray a muffin tin with vegetable oil spray or use muffin liners. Evenly divide the batter into the muffin tin by filling up to 3/4 capacity. (An ice cream scoop works well for this.)

Bake for 25 minutes or until a toothpick inserted into a muffin comes out clean.

Makes 12 servings.

Adapted from The Vegan Starter Kit, p. 110.   

Roasted Root Vegetables with Balsamic-Maple Glaze

Cooking spray
1 lb. red onions, each cut into 8 wedges with the root intact
1 lb. purple sweet potatoes, cut into 3/4" cubes
1 lb. small multicolored carrots, including purple ones, cut on an angle into 2" pieces, divided
1/4 c. olive oil, divided
1 lb. turnips, each cut into 8 wedges
1 lb. parsnips, cut on an angle into 2" pieces
1 t. kosher salt
1 t. black pepper
6 T. balsamic vinegar
1/4 c. pure maple syrup
1 T. chopped fresh thyme leaves

Preheat oven to 450 degrees. Line 2 rimmed baking sheets with parchment paper and lightly coat with cooking spray.

Combine onions, purple sweet potatoes, purple carrots, and 2 T. olive oil in a large bowl; toss to coat and arrange in a single layer on prepared baking sheet. In the same bowl, combine turnips, parsnips, remaining carrots, and remaining 2 T. olive oil; toss to coat and arrange in a single layer on the other prepared baking sheet. (Keeping them separate helps the colors stay true.)

Sprinkle both sets of vegetables evenly with salt and pepper. Bake vegetables at 450 degrees, without stirring, until tender and lightly caramelized, 30-35 minutes.

While vegetables bake, combine balsamic vinegar and maple syrup in a small saucepan over medium-high heat. Bring to a boil, without stirring, and cook until mixture is thickened, 6-8 minutes. (There should be about 1/2 c.) Remove from heat and cool to room temperature; sauce will thicken to syrupy consistency upon cooling.

Arrange roasted vegetables on a platter and drizzle with balsamic syrup. Sprinkle with fresh thyme and serve immediately.

Serves 10.

Adapted from Cooking Light magazine, Nov. 2018, p. 109.

Chickpea, Arugula, & Pickled Carrot Salad

1 c. quinoa
2/3 c. white balsamic vinegar or white wine vinegar
1/8 t. black pepper
1 t. kosher salt, divided
3 large carrots, shaved into ribbons
2 pitas, split horizontally
1/4 c. olive oil, divided
1/2 t. za'atar or dried thyme
5 oz. baby arugula
1 15-oz. can chickpeas, drained and rinsed
1/3 c. roasted, salted pistachios, roughly chopped
2 T. chopped fresh dill
2 oz. feta cheese, sliced

Cook quinoa according to package direction; set aside.

Meanwhile, whisk vinegar, pepper, and 1/2 t. salt in a large bowl. Add carrots and let stand 15 minutes.

Preheat oven to 400 degrees. Brush pitas on one side with 1 T. oil and season with the za'atar or thyme. Place, seasoned side up, on a baking sheet and bake until crisp, 5 to 7 minutes.

Drain carrots, reserving 1/4 c. picking liquid. Transfer to a large bowl with arugula, chickpeas, and quinoa. add reserved pickling liquid and remaining 3 T. oil with 1/2 t. salt; toss to combine. Top with pistachios and dill, and serve with cheese and pita.

Serves 4.

Adapted from Real Simple magazine, p. 160.

Sage-Roasted Fall Vegetable Salad

Salad:
1 c. wild rice
3 c. water
1 t. salt, plus more to taste
12 c. peeled and diced fall vegetables (any combination of winter squash, carrots, beets, rutabagas, turnips, parsnips)
1 onion, diced
1 T. chopped fresh sage
3 T. extra-virgin olive oil
Freshly ground black pepper
2 c. sliced Belgian endive, radicchio, and other fall green

Cranberry Vinaigrette:
2 shallots, chopped
1 c. homemade or canned cranberry sauce
2 T. raspberry vinegar, other fruited vinegar, or red wine vinegar
2 T. fresh orange juice
3/4 c. walnut oil or extra-virgin olive oil
Salt and freshly ground black pepper

Combine the wild rice, water, and salt in a small saucepan. Cover and bring to a boil. Reduce heat and simmer until rice is tender and most of the grains have burst open, 40-60 minutes. Drain off any excess water. Let cool.

Meanwhile, preheat the oven to 450 degrees. Lightly grease a large shallow roasting pan or half-sheet pan with oil.

Combine the diced fall vegetables, onion, and sage in a large bowl. Add the oil and and toss gently to lightly coat the vegetables. Transfer to the prepared pan and arrange in a single layer. Roast for 30-40 minutes, stirring occasionally, until tender and lightly browned. Let cool.

To make the dressing, finely chop the shallots in a blender. Add the cranberry sauce, vinegar, orange juice, and oil; process until smooth. Season with salt and pepper.

Combine the roasted vegetables, sliced greens, and vinaigrette in a large bowl. Toss gently to mix. Taste and add salt and pepper if desired. Serve at room temperature.

Serves 6.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 464.

Maple-Roasted Carrots

1 lb. carrots, cut into thin 3" spears
1 T. canola oil, plus extra for greasing the baking sheet
Salt
1 T. butter
2 T. pure maple syrup
Chopped fresh parsley or cilantro, for garnish

Preheat the oven to 425 degrees. Lightly oil a baking sheet just large enough to hold the carrots in a single layer.

Put the carrots on the baking sheet. Drizzle with the oil and toss to coat. Arrange in a single layer.

Roast for about 15 minutes. Meanwhile, melt the butter in the maple syrup on top of the stove or in a microwave.

Drizzle the maple syrup mixture over the carrots. With a metal spatula, turn the carrots over. Roast for another 5-10 minutes, until the carrots are lightly browned and easily pierced with a fork. Stir with the spatula to coat the carrots with the glaze on the bottom of the pan and transfer to a serving dish.

Garnish with parsley or cilantro, and serve hot.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 364. 

Vegetable Crumble

For the crumble topping:
8 T. butter
1-1/2 c. whole wheat flour
1 c. cheddar cheese, grated
1/2 c. mixed nuts, chopped
Sesame seeds

Base:
1-1/2 lbs. mixed winter vegetables (parsnip, rutabaga, turnip, potato, carrot, etc.)
1 large onion
4 T. butter
1/4 c. whole wheat flour
1-2 medium tomatoes
1 c. vegetable stock
1/2 c. milk
3 T. parsley, chopped
Salt and pepper to taste

Rub butter into flour until mixture resembles fine crumbs. Add cheese, nuts, and sesame seeds.

Chop vegetables, then melt butter into a large saucepan and saute onion until transparent. Add prepared vegetables and cook over gentle heat, stirring occasionally, 10 minutes.

Stir in flour, then add remaining ingredients. Bring to a boil, reduce heat, cover, and simmer about 15 minutes, or until vegetables are just tender.

Transfer to an ovenproof dish. Press crumble topping over vegetables and bake at 375 degrees about 30 minutes or until golden.

Serves 6.

Adapted from Traditional Vegetarian Cooking: Recipes from Europe's Famous Crank's Restaurant,  p. 115. 

"Make Mine Moroccan" Couscous Salad

1 T. olive oil, divided
1/4 t. ground turmeric
1/4 t. ground ginger
1/4 t. ground cinnamon
1/4 t. ground cumin
1/4 t. cayenne pepper
1-1/2 c. couscous
1-1/4 c. water
1 c. apple juice
1 t. light brown sugar or a natural sweetener
Salt
1 15-oz. can chickpeas, drained and rinsed
1 8-oz. can sliced carrots, drained
1/4 c. chopped dried fruit
1/4 c. golden raisins
2 T. chopped unsalted peanuts

Heat 1/2 T. of the oil in a medium saucepan over low heat. Add the turmeric, ginger, cinnamon, cumin, cayenne, and couscous, and stir until fragrant, about 1 minute. Do not burn. Stir in the water and juice and bring to a boil. Reduce heat to very low, cover, and cook 5 minutes. Remove from heat and let stand about 5 minutes longer.

Transfer the couscous to a large bowl, using a fork to fluff it up. Stir in the remaining 1/2 T. oil, sugar, and salt to taste.

Add the chickpeas, carrots, dried fruit, and raisins. Toss gently to combine. Garnish with peanuts.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 149. 

Moroccan-Spiced Vegetable Stew

1/2 c. dried mixed fruit
1/4 c. raisins or currants
1 T. olive oil
1 garlic clove, minced
1 t. ground cumin
1 t. ground cinnamon
1 14-oz. can diced tomatoes, drained
1 15-oz. can chickpeas, drained and rinsed
1 T. dehydrated minced onion
1-1/4 c. vegetable broth
1 15-oz. can green beans, drained
1 8-oz. can sliced carrots, drained
Salt and freshly ground black pepper
Couscous, prepared per package directions

Place the dried fruit and raisins or currants in a small heat-proof bowl. Add enough boiling water to cover; soak for 15 minutes to soften.

In a large saucepan, heat the oil over medium heat. Add the garlic, cumin, and cinnamon, and cook, stirring, for 30 seconds. Add the tomatoes, chickpeas, onion, and broth; bring to a boil.

Reduce heat to low; add the green beans, carrots, and reserved fruit. Season to taste with salt and pepper, and simmer, stirring occasionally, until flavors are blended and desired consistency is reached, about 10 minutes.

Serve over couscous.

Makes 4 servings.  

Adapted from Apocalypse Chow!, p. 117.