carrot

White Beans Au Vin

unsalted butter

carrots,

medium shallots, chopped (about 1 cup)

Kosher salt and black pepper

cremini mushrooms,

thyme

garlic cloves, minced (about 1 tablespoon)

dry red wine,

tomato paste

cannellini

low-sodium vegetable broth

Cognac

parsley,

balsamic vinegar

The actress Natalie Portman was seeking a good vegan matzo ball soup, and the result is this recipe: soft matzo balls that hold together thanks to a little help from chickpeas. Matzo meal, potato starch, a little olive oil and lots of ginger, dill and cilantro lend plenty of flavor, while chickpea water (known as <a href="https://www.nytimes.com/2016/05/11/dining/aquafaba-vegan-egg-substitute.html">aquafaba</a>) provides binding that would otherwise come from eggs. You can use the liquid from canned chickpeas, but the liquid from dry chickpeas soaked, then cooked in water works best. Ginger and nutmeg are characteristics of German-Jewish matzo balls, while the Yemenite addition of cilantro and dill adds even more brightness and flavor. Natalie is right: “It’s a very sad world without good matzo balls.” 

Vegan Matzo Ball Soup

matzo meal

potato starch

parsley

cilantro

ginger,

dill

nutmeg

baking soda

baking powder

olive oil

chickpea cooking liquid (from home-cooked chickpeas

vegetable broth

celery,

kohlrabi,

leek,

yellow

garlic cloves, chopped

herbs

Zhug

Make the matzo balls: In a medium bowl, mix the matzo meal, potato starch, parsley, cilantro, ginger, dill, nutmeg, baking soda and baking powder with 2 teaspoons salt and 1/4 teaspoon pepper. Add the olive oil and enough chickpea liquid to make a slightly sticky mixture that’s not too wet or loose, about the texture of oatmeal. (The matzo meal will absorb lots of the liquid.) Refrigerate for about 30 minutes.

Make the broth: In a large pot, bring the broth to a boil. Add the carrots, celery, kohlrabi, leek, onion, olive oil and garlic. Season with salt and pepper. Simmer, covered, until the vegetables are crisp-tender, about 10 minutes, then remove from heat.

When the matzo mix is cold, return the broth to a low simmer. Dip your hands in cold water and form 1 1/2-inch matzo balls, about the size of a large walnut. You should have about 20 matzo balls.

Carefully drop the matzo balls into the broth, cover and simmer without disturbing them until tender but firm, about 20 minutes. Divide among bowls. Garnish with lots of fresh herbs, and, if you want more punch to your soup, serve with some zhug or harissa.

In this simple side dish, carrots and parsnips are simmered in a few pats of butter and a splash of water until tender, then hit with a dash of lemon juice and a sprinkling of fresh herbs. Use the smallest carrots and parsnips you can find; the smaller, the sweeter.

Stovetop-Braised Carrots and Parsnips

carrots, peeled,

parsnips, peeled,

butter olive oil

lemon juice

Chopped fresh parsley, dill, mint, basil

Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a quarter cup of water. Bring to a boil, then cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary.

Cook until the vegetables are tender and the liquid is almost gone, about a half-hour. Uncover and boil off remaining liquid if necessary, then taste and adjust seasoning, adding lemon juice as needed. Garnish and serve hot, warm or at room temperature.

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in  cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Old-Fashioned Beef Stew

all-purpose flour

pepper

beef

vegetable oil

red wine vinegar

red wine

beef broth,

bay leaves

onion,

potatoes,

salt

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.

Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.

Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Meefun is a stir-fried rice noodle dish very common in Taiwan, and many cooks always claim that their version is the best. Traditionally, meefun has dried shrimp, but this vegetarian rendition gets its umami from dried shiitake mushrooms and gains a little heft from eggs. It’s delicious when first made, but can also be served at room temperature, so it will travel well to a picnic or gathering.

Taiwanese Meefun

rice vermicelli

shiitake mushrooms

eggs, lightly beaten

shallots,

Kosher salt

carrot,

green cabbage, shredded (about 2 1/2 cups)

soy sauce

white pepper

cilantro,

Chile oil,

In a medium bowl, cover rice vermicelli in cold water and soak until softened, 5 to 10 minutes. Drain and set aside. Soak dried shiitake mushrooms in warm water until hydrated and softened, about 10 minutes, then drain and slice 1/4-inch thick.

Heat 2 tablespoons oil in a large, deep skillet over medium. Add beaten eggs, swirl to create an even layer, and cook until eggs are set and cooked through, about 1 minute. Transfer the cooked eggs onto a cutting board. Let cool slightly, then cut into matchsticks. Set aside.

Return the skillet to the stove and raise heat to medium-high. Add remaining 3 tablespoons vegetable oil, the shallots and shiitake mushrooms. Season with salt. Cook, stirring frequently, until the edges of shallots begin to brown, 3 to 4 minutes.

Add carrot, season with salt, and cook, stirring frequently, until softened but still crisp, 1 to 2 minutes. Add cabbage, season with salt, and cook, stirring frequently, until slightly wilted, 1 to 2 minutes.

Add tofu, soy sauce, drained rice vermicelli and 1 cup water, and cook, stirring frequently, until the noodles absorb the water, 5 to 6 minutes. Season with salt and white pepper, and stir in reserved eggs to combine. Serve topped with cilantro and chile oil.

Pork Chops and Padrón Chiles en Escabèche recipe | Epicurious.com

pork

kosher salt, divided

coriander seeds

small Padrón chiles

garlic cloves, thinly sliced

carrots

Tbsp. red wine vinegar

Tbsp. sherry vinegar or red wine vinegar

Tbsp. honey

paprika

Tbsp. extra-virgin olive oil, divided

Tbsp. oregano

Typically made with ground pork, this plant-based version swaps in shiitake mushrooms for a lighter dinner option with just as much umami flavor.

Slow Cooker Vegetarian Mapo Tofu

rice vinegar or apple cider vinegar

black bean garlic sauce

red chili garlic paste, to taste

Sichuan pepper

brown sugar

cooking oil

garlic,

ginger

shiitake mushrooms, soaked, drained, and sliced

cornstarch

green peas

sesame oil

rice,

Add the tofu to the bottom of the slow cooker. In a small bowl, combine the soy sauce, vinegar, tomato paste, garlic sauce, chili paste, Sichuan pepper, sugar and 1 cup of the water.

Heat the oil in a skillet over medium-high heat. Sauté garlic, ginger and mushrooms for about 2 minutes, or until fragrant. Add the sauce and bring to a boil. Remove from the heat and pour the mixture into the slow cooker, covering the tofu. Cook on low for 3 to 4 hours or on high for 1 to 2 hours.

About 30 minutes before serving, whisk together the cornstarch and remaining 2 tablespoons water in a small bowl and stir into the slow cooker along with the peas and carrots. Turn the heat to high and cook for an additional 30 minutes or until the sauce thickens.

Stir in the sesame oil and serve with cooked rice.

Arugula Salad with Carrot and Yellow Pepper recipe | Epicurious.com

white-wine vinegar

arugula, course stems discarded and the leaves rinsed and spun dry

yellow bell pepper

Authenticity is not the goal of this banh mi. Nor is coming up with a newfangled variation. This is a sandwich that, with quick work, maintains the porky-pickled-fiery essence of a classic banh mi with easy-to-find ingredients.

Shortcut Banh Mi With Pickled Carrots and Daikon

Persian, Kirby or European cucumbers

daikon radish

unseasoned rice wine vinegar

sugar

mayonnaise

scallions

sriracha

garlic cloves, finely chopped

Asian fish sauce

black pepper

basil

lime

hero rolls

Fresh jalapeño, thinly sliced and seeded,

Mint sprigs,

Cilantro sprigs,

To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.

Meanwhile, make the pork. In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside.

Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture.

Fill bread with pork mixture. Press the jalapeño, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.

Crispy skillet chicken is cooked in a flavorful lemon broth and served on a bed of Swiss chard, potatoes, and carrots. This bistro-style oven braised chicken with vegetables has everything you love about cozy comfort food. 

Skillet Chicken Thighs with Potatoes, Carrots, and Greens

(3 pounds) bone-in, skin-on, chicken thighs

baby carrots

Swiss chard

chicken stock

Dijon mustard

lemon

Preheat the oven: Preheat the oven to 400˚F.

Trim and season the chicken thighs: With scissors or a sharp knife, cut off excess flaps of skin and fat from the thighs. Sprinkle with salt and pepper on both sides.

Prep the chard stalks and leaves: Tear or cut the stalks from the leaves. Cut the stalks into 1-inch pieces. Slice the leaves into 2-inch-wide strips. Keep the stalks and leaves separate.

Brown the chicken and par-cook the potatoes and carrots: In a large (12- to 13-inch) ovenproof skillet set over medium-high heat, add the oil. Once the oil shimmers, add the chicken with the skin side down. Cook on the skin side only for about 5 minutes without disturbing it, or until the skin lightly browns.
Transfer to a plate. (If the chicken doesn’t fit in one skillet, cook in batches or use two smaller skillets and divide the ingredients between them.)
Add the potatoes and carrots to the skillet and cook for 5 minutes, or until they brown lightly.
 
 5 Prep the braising liquid: In a bowl or measuring cup, whisk the chicken stock, mustard, and lemon zest to combine.

Braise the chicken: Add the chard stalks, smashed garlic and braising liquid to the skillet with the vegetables. Set the chicken pieces on top and sprinkle with the thyme.

Transfer to the oven: Transfer the pan to the oven. Roast, uncovered, for 30 minutes, or until the chicken is cooked through and the vegetables are tender. Remove the pan from the oven.

Add the chard leaves: Transfer the chicken thighs to a plate. Taste the broth and add more salt, if you like. Set the skillet over high heat and bring the liquid to a boil. Stir the chard leaves into the skillet and cook for 2 to 3 minutes, or just until wilted. Remove the garlic cloves.

Serve: Set the chicken on top of the vegetables. Squeeze the lemon over the chicken and sprinkle with the parsley. Serve from the skillet, or transfer to a large serving platter. Serve as is, or with a salad.

"Amazing! My husband is on a specific diet. I made his with carrots only and a side of mashed rutabaga. He loved it! I made our son it with potato &amp; carrot. I made extra braising sauce &amp; extra chicken . They're excited to eat left overs!"

"Was great. Did not have Swiss chard so I subbed celery and spinach where the recipe called for stalks and leaves."

"Loved this.  Didn’t have chicken stock though, so used white wine. It was wonderful."

"Loved this recipe! There are only two of us, so I cut the recipe in half. It worked beautifully. I did cut the cooking time in the oven down to 25 minutes and I used spinach at the end."

"Wonderful recipe!  Delicious and you instructions make it easy to prepare.  And thank you for the make ahead tips!"

<p>Soothe your body and get your skin glowing with this warming and detoxifying roasted carrot and butternut squash soup recipe! </p>

GLOW Getter Roasted Carrot Butternut Squash Soup

(about

½ cup shallots, sliced

Tablespoons avocado oil

vegetable stock

full-fat coconut milk

Tablespoon fresh ginger, grated*

milk

Cilantro

chickpeas

Place the carrots, butternut squash and sliced shallots on a parchment-lined baking sheet.

Drizzle with avocado oil and sprinkle with salt.

Roast for 30 minutes, or until carrots and squash are fork tender.

Once cooled slightly, transfer to a blender along with the vegetable stock, coconut milk, ginger, salt and pepper. You might need to do this in two batches if you have a smaller blender.

Blend until smooth and creamy, adding additional stock or water to thin if needed (you could also use a hand immersion blender for this).

Garnish with a drizzle of coconut milk, fresh cilantro and roasted chickpeas.

Thank you for sharing this recipe.  I've been looking for a good butternut squash soup (tried two this fall that didn't turn our right). Never would have thought about adding the sweet flavor of carrots, or ginger and tumeric.  I can't wait to try this!

Ok this sounds SO delicious!! I need to make ASAP.

Butternut &amp; Chickpeas?!?!?! OH MAN, two foods I CANNOT STOP EATING - TOGETHER!!!

Your photos are beautiful and the recipe looks great too haha.

This looks perfect for weekday lunches. I love prepping meals in advance so I can just grab and go. Thanks for sharing!

I had this for lunch today snuggled with my blanket on the sofa finishing up some projects.  What a treat this was!!!  Thank you Carly!  I love your recipes!

This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make. There's not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender. Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture. It really makes this soup sing.

Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon

clove

chickpeas,

rosemary, plus 1 teaspoon finely chopped leaves

garlic cloves,

extra virgin olive oil

salt,

Parmesan rind, Parmesan

celery stalks, sliced 1/4-inch thick

Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.

Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.

Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.

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