Juicy, grilled pork tenderloin is set beside a party of flavour made of napa cabbage, sugar snap peas, matchstick carrots, lime juice, sesame oil and gingerroot.
This quick slaw is a fun departure from the standard mayo-slathered cabbage and carrot. It's crisp, fresh and bursting with favourite Asian flavours.
With vibrant slivers of red cabbage, red onion, sweet red pepper and carrot, this coleslaw is a colourful mix and a keeper that you can make ahead.
Hummingbird cake has the crushed pineapple, nuts and spices you'd find in carrot cake, but instead of shredded carrots, the batter is studded with diced bananas. A swirl of cream cheese icing is all you need on top, but if you really want to knock everyone's socks off, top your cupcakes with our Pineapple Flowers, attaching the banana chips and pecan halves with dabs of icing.
Instead of dried lentils, you can use 2 cans (each 19 oz/540 mL) lentils, drained and rinsed; simply simmer with the carrots (without cooking them first).
All these tasty sandwiches need are a few crunchy carrot sticks on the side. Mango sorbet with fresh blueberries makes a refreshing ending to the meal.
Tangy goat cheese and crispy kale adorn this velvety starter that's perfect for warming up on a cold day. Roasting the root vegetables brings out their natural sweetness, resulting in a more flavourful soup.
Serve with: Carrot, broccoli and rutabaga sticks. Crushed melba toasts make an especially crisp coating for chicken fingers. Sweet potatoes are a healthful change from regular potatoes.
Goldie Mercer submitted her fine burger recipe to the Kid Approved Cookbook. Serve with carrot sticks and corn on the cob when in season, or kernels when not.
These roasted vegetables are a guaranteed great side! With this recipe for roasted vegetables, you'll have zesty, full-bodied flavour in carrots and potatoes, without a lot of fat.
