Type what you have

Ingredients

• ✓ carrot
• broccoli
• breast milk
• water

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots and broccoli, cover, and steam until tender, about 20 minutes.
2. 2 Transfer steamed carrots and broccoli to a blender or food processor. Add breast milk and water and blend until creamy. Strain mixture through a fine-mesh sieve to remove any lumps.
3. 3 Spread blended mixture into an ice cube tray, cover with plastic wrap, and freeze until solid, 2 to 3 hours.
4. 4 Transfer frozen cubes to a zip-top freezer bag and store in the freezer.

By Brenda Michelle Ratliff

Ingredients

• ✓ carrot
• white vinegar
• white sugar
• daikon radish
• cilantro
• thai chile pepper

Instructions

1. 1 Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.

By moosie

Ingredients

• ✓ carrot
• chicken breast tenderloin
• hot pepper sauce
• nori
• sushi rice
• celery
• mayonnaise
• fried onion

Instructions

1. 1 Combine chicken and hot sauce in a bowl; toss to coat.
2. 2 Place 1 nori sheet onto a bamboo sushi rolling mat. Spread 1 cup rice onto nori, leaving a 1/2-inch strip along 1 edge. Place 1/4 each chicken, carrot, and celery in a line near bottom edge of rice. Roll nori sheet around rice and fillings, using the mat to help. Moisten remaining nori edge with a finger dipped in water; press to seal. Repeat with remaining nori, rice, chicken, carrot, and celery.
3. 3 Slice each roll into 8 pieces using a sharp, wet knife. Top each piece with a dollop of mayonnaise and a small amount of onion.

By Bennyh614

Ingredients

• ✓ carrot
• whole wheat flour
• baking soda
• pumpkin pie spice
• salt
• vanilla yogurt
• vegetable oil
• honey
• vanilla extract
• orange juice
• raisin

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
2. 2 Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By abby

Ingredients

• ✓ carrot
• bacon
• cheddar cheese
• water chestnut
• celery
• mayonnaise
• chive
• popcorn

Instructions

1. 1 Gather the ingredients.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside.
3. 3 Combine 1 cup Cheddar cheese, water chestnuts, celery, mayonnaise, 1/2 cup bacon, carrots, and chives together in a large bowl; mix well.
4. 4 Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon; serve immediately.
5. 5 Enjoy!

By Paula

Ingredients

• ✓ carrot
• olive oil
• eggplant
• red bell pepper
• green bell pepper
• onion
• salt
• red pepper flakes

Instructions

1. 1 Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.
2. 2 Heat olive oil in a large skillet over medium high heat. Add eggplant, red and green bell peppers, onion, and carrot; stir to coat. Reduce heat to low, and cook for 40 minutes, stirring occasionally, or until mixture resembles the consistency of coarse jam. Season to taste with salt and red pepper flakes.
3. 3 Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.

By Karen Cooke

Ingredients

• ✓ carrot
• whole wheat flour
• milk powder
• beef bouillon
• salt
• ground pork
• shortening
• egg
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly oil two cookie sheets.
2. 2 Stir together whole wheat flour, milk powder, beef bouillon, and salt in a medium bowl. Add ground pork, carrot, shortening and egg; mix in to the flour mixture while gradually adding water to form a stiff ball of dough.
3. 3 On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Re-roll and cut scraps until no dough is left. Place cookies 2 inches apart onto the prepared cookie sheets.
4. 4 Bake in the preheated oven until the bottoms of the cookies are browned, 25 to 30 minutes. Allow cookies to set for a few minutes on the cookie sheet before removing to wire racks to cool completely.

By Joan

Ingredients

• ✓ carrot
• black decorating gel
• orange food coloring
• lemon juice
• confectioners' sugar
• vanilla extract
• cream cheese
• butter
• semisweet chocolate chip
• walnut
• cake flour
• pineapple
• egg
• vegetable oil
• white sugar
• salt
• baking powder
• baking soda
• cinnamon
• cake flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). (If using a countertop induction oven, preheat to 325 degrees F.) Grease 12 pumpkin-shaped cupcake molds (silicon molds work well).
2. 2 Sift 2 cups cake flour, cinnamon, baking soda, baking powder, and salt together in a bowl. Mix in sugar, oil, and eggs until combined. Stir carrots and pineapple into the batter.
3. 3 Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.
4. 4 Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.
5. 5 Bake in preheated oven (or countertop induction oven) until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes (or 15 to 20 minutes in the countertop induction oven). Cool to room temperature, 15 to 20 minutes; remove from molds.
6. 6 Combine butter, cream cheese, and vanilla extract in a bowl; beat with an electric mixer until well blended, 4 to 6 minutes. Mix in confectioners' sugar on low speed, 1/2 cup at a time, until frosting is smooth and spreadable. Add lemon juice and orange food coloring; stir until combined. Refrigerate until set, 15 to 20 minutes.
7. 7 Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.

By Ann Sayegh

Ingredients

• ✓ carrot
• butter
• brown sugar
• banana
• baby food squash
• egg
• all-purpose flour
• oat bran
• baking soda
• pumpkin pie spice
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 24-cup mini muffin tin or a 12-cup standard muffin tin.
2. 2 Beat butter and brown sugar together in a mixing bowl until smooth. Stir in bananas, baby food, carrots, and eggs. Stir in flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined. Spoon batter equally into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Cool in the tins for 10 minutes before removing to a wire rack to cool completely. Store at room temperature for up to 2 days, or freeze.

By Lori

Ingredients

• ✓ carrot
• milk
• egg
• applesauce
• vanilla extract
• all-purpose flour
• white sugar
• baking powder
• cinnamon
• salt
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 2 Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.

By clarinetlover

Ingredients

• ✓ carrot
• banana
• egg
• white sugar
• honey
• oil
• vanilla extract
• whole wheat flour
• all-purpose flour
• cinnamon
• baking soda
• baking powder
• salt
• zucchini
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 Mash banana in a large bowl; whisk in eggs, sugar, honey, oil, and vanilla extract.
3. 3 Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into banana mixture until batter is moistened.
4. 4 Stir zucchini, carrot, and chocolate chips into batter until evenly distributed; pour into the prepared pan.
5. 5 Bake in the preheated oven until a knife inserted into center comes out clean, 50 to 60 minutes.

By Kriti Puniyani

Ingredients

• ✓ carrot
• paprika
• parsley
• creole seasoning
• chile-garlic sauce
• mayonnaise
• vegetable oil
• cracker
• crabmeat
• egg
• thyme
• oregano
• dill weed
• black pepper
• basil
• creole seasoning
• parsley
• garlic
• green onion
• red bell pepper
• celery
• onion
• butter

Instructions

1. 1 Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. 2 Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
3. 3 Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
4. 4 Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
5. 5 Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
6. 6 Shape the crab mixture into 12 small cakes.
7. 7 Heat vegetable oil in the skillet over medium high heat.
8. 8 Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
9. 9 To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

By Tracy

Ingredients

• ✓ carrot
• raisin
• apple
• zucchini
• vanilla extract
• agave nectar
• coconut oil
• egg
• brown sugar
• yogurt
• sunflower seed
• almond
• flax seed
• quinoa
• clove
• ground ginger
• nutmeg
• salt
• baking powder
• baking soda
• cinnamon
• potato starch
• tapioca starch
• brown rice flour

Instructions

1. 1 Lightly grease 18 muffin cups.
2. 2 Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves together into a large bowl.
3. 3 Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; pulse until finely ground. Add ground quinoa mixture to rice flour mixture; mix well.
4. 4 Beat yogurt, brown sugar, eggs, coconut oil, agave nectar, and vanilla together in a large bowl until well combined; stir in rice flour mixture until batter is just blended. Fold in zucchini, carrot, apple, and raisins; divide batter between the prepared muffin cups. Rest batter at room temperature for 30 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

By swalker3

Ingredients

• ✓ carrot
• broccoli
• cauliflower
• green bell pepper
• cucumber
• salad dressing

Instructions

1. 1 Bring a large pot of salted water to boil. Place the broccoli and cauliflower florets into the boiling water for one minute. Drain and rinse florets.
2. 2 Combine broccoli, cauliflower, bell pepper, cucumber, carrot and Italian salad dressing in a medium size mixing bowl. Cover the bowl and refrigerate the vegetables for one hour.

By Chris

Ingredients

• ✓ carrot
• cabbage
• olive oil
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Combine cabbage, carrots, olive oil, vinegar, salt, and pepper in a bowl; toss well. Taste and add up to 2 tablespoons more olive oil and 1 1/2 tablespoons more vinegar as desired.
2. 2 Serve immediately or chill until ready to serve.

By Diana Moutsopoulos

Ingredients

• ✓ carrot
• chicken
• cucumber
• black olive
• feta cheese
• salad dressing

Instructions

1. 1 In a large bowl combine the chicken, carrots, cucumber, olives and cheese. Gently mix together. Add the salad dressing and mix well.
2. 2 Cover and refrigerate. Let flavors marinate for at least 1 hour. Serve on a bed of lettuce if desired.

By Lois

Ingredients

• ✓ carrot
• chicken
• salt
• onion
• celery
• water
• orzo pasta
• egg
• lemon

Instructions

1. 1 Place the chicken, salt, onion, carrots, celery, and water into a stock pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the chicken is tender, about 1 1/2 hours. Skim away any scum that forms as the chicken simmers.
2. 2 Strain and reserve the broth in a clean pot. Pick the meat from the chicken, discarding the bones, skin, and vegetables. Cut the meat into small pieces, and set aside. Bring the broth to a boil over medium heat and stir in the orzo pasta. Let simmer 20 minutes.
3. 3 While the orzo is cooking, beat the egg whites to stiff peaks, then whisk in the egg yolks until completely incorporated. Measure out 2 cups of the simmering broth, and combine it with the lemon juice. Slowly pour the lemon mixture into the eggs while whisking continuously until incorporated.
4. 4 When the orzo is nearly done, return the chicken meat to the soup, and cook until reheated. Stir in the egg mixture, stirring gently until incorporated into the soup. Serve immediately.

By deuxbebes

Ingredients

• ✓ carrot
• olive oil
• celery
• onion
• vegetable broth
• orzo
• egg
• lemon
• salt
• black pepper

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes.
2. 2 Add vegetable broth and bring to a boil. Cook for at least 20 minutes, until vegetables are tender, or longer for a more flavorful broth.
3. 3 Use a slotted spoon to transfer vegetable chunks to a food processor. Blend until smooth and return to the pot.
4. 4 Add orzo and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
5. 5 Meanwhile, whisk eggs and lemon juice in a bowl. Add a few tablespoons of hot broth to the lemon-egg mixture, whisking constantly to avoid curdling the eggs. Continue until lemon-egg mixture is hot, then add to the broth.
6. 6 Reduce heat and cook, without boiling, until soup thickens a bit, about 3 minutes. Allow soup to cool slightly before serving; it will become even thicker. Season with salt and pepper to taste.

By IEatWhatILike

Ingredients

• ✓ carrot
• cooking spray
• celery
• coriander
• vegetable broth
• red lentil
• lemon juice
• cashew
• spinach
• parsley
• salt
• black pepper

Instructions

1. 1 Grease a saucepan with cooking spray. Heat over medium-high heat. Saute carrots, celery, and coriander until vegetables are tender, about 5 minutes. Add vegetable broth and red lentils and bring to a boil. Reduce heat, cover, and simmer until lentils are tender but not mushy, about 15 minutes.
2. 2 Blend lemon juice and cashews together in a food processor or blender until smooth and creamy.
3. 3 Stir the cashew cream, spinach, and parsley in with the lentils. Season with salt and pepper and simmer until heated through, about 5 minutes more.

By AR Cook

Ingredients

• ✓ carrot
• elbow macaroni
• ground beef
• garlic
• zucchini
• oregano
• salt
• pepper
• tomato soup
• water
• feta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni for 8 to 10 minutes or until al dente; drain, and set aside.
2. 2 Brown ground beef with garlic in a large skillet over medium heat. Strain off fat, if necessary. When meat is lightly browned, add carrots and cook until tender, about 5 minutes. Stir in zucchini and oregano, and continue cooking another 5 minutes. Season to taste with salt and pepper.
3. 3 When vegetables are tender, stir in tomato soup, water, and prepared elbow macaroni, and cook for another 5 to 10 minutes. Serve with crumbled feta cheese on top, if desired.

By JoeTracy

Ingredients

• ✓ carrot
• chicken broth
• lemon juice
• onion
• celery
• chicken soup base
• white pepper
• margarine
• all-purpose flour
• egg yolk
• white rice
• chicken
• lemon

Instructions

1. 1 Combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper in a large pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender.
2. 2 Blend butter and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.
3. 3 Meanwhile, beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup, using a ladle to pour in a thin stream while whisking the egg yolks vigorously. Add egg mixture to the pot in same manner, and heat through.
4. 4 Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.

By Shelley Ross

Ingredients

• ✓ carrot
• great northern bean
• fava bean
• kalamata olive
• cucumber
• sweet onion
• parsley
• lemon juice
• olive oil
• salt
• black pepper
• feta cheese

Instructions

1. 1 Combine great northern beans, fava beans, Kalamata olives, cucumbers, carrots, onion, and parsley in a large salad bowl.
2. 2 Whisk lemon juice, olive oil, salt, and pepper together in a small glass measuring cup until it thickens slightly. Pour over the salad and mix well.
3. 3 Add feta cheese and toss to combine. Cover and refrigerate until flavors have blended, about 2 hours.

By Julie Galatocky

Ingredients

• ✓ carrot
• lentil
• vegetable oil
• onion
• garlic
• celery
• potato
• tomato
• parsley
• red wine vinegar
• cinnamon
• salt
• black pepper

Instructions

1. 1 Place lentils in a pot with water to cover; bring to a boil. Drain, reserving water.
2. 2 Heat oil in a skillet over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic; cook for 1 minute. Add celery and carrots; cook and stir until slightly tender, about 5 minutes. Add the partially cooked lentils, potatoes, tomatoes, parsley, vinegar, cinnamon, salt, and pepper; cover with water and bring soup to a boil.
3. 3 Reduce heat to low; partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.

By Constantina

Ingredients

• ✓ carrot
• white kidney bean
• onion
• celery
• tomato
• tomato paste
• oregano
• thyme
• olive oil
• water
• parsley
• salt
• black pepper

Instructions

1. 1 Rinse and strain soaked beans. Place in a large saucepan, and cover with water. Boil for 2 to 3 minutes. Drain, discarding the water.
2. 2 Cover the beans with 3 cups water, and bring to a boil. Add onions, carrots, celery, tomatoes, tomato paste, oregano, thyme, olive oil, and salt and pepper. Cover. Cook for about 50 to 60 minutes, until the beans are soft. Mix the parsley.
3. 3 If using a pressure cooker, cook all ingredients except parsley for 3 to 4 minutes under 15 pounds pressure. Stir in parsley.

By CORWYNN DARKHOLME

Ingredients

• ✓ carrot
• potato
• pea
• lima bean
• green bean
• celery
• small shell pasta
• water
• tomato sauce
• chicken broth
• ground beef
• onion
• salt
• basil
• pepper

Instructions

1. 1 In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
2. 2 In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.

By Allrecipes Member

Ingredients

• ✓ carrot
• olive oil
• red onion
• celery
• garlic
• chicken broth
• parsley
• oregano
• chicken
• orzo pasta
• egg
• lemon
• chicken bouillon powder
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.
2. 2 Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.
3. 3 Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.
4. 4 Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.
5. 5 Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.

By yoyomofo

Ingredients

• ✓ carrot
• brown lentil
• olive oil
• onion
• garlic
• water
• bay leaf
• oregano
• rosemary
• tomato paste
• salt
• black pepper
• olive oil
• red wine vinegar

Instructions

1. 1 Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain.
2. 2 Heat olive oil in a saucepan over medium heat. Add onion, carrot, and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Pour in lentils, then add 1 quart water, bay leaves, oregano, and rosemary. Bring to a boil. Cover and reduce heat to medium-low; simmer for 10 minutes.
3. 3 Stir in tomato paste; season with salt and pepper. Cover and simmer, stirring occasionally, until lentils have softened, 30 to 40 minutes. Add additional water if soup becomes too thick. Drizzle with olive oil and red wine vinegar to serve.

By Diana Moutsopoulos

Ingredients

• ✓ carrot
• chicken
• onion
• celery
• bay leaf
• salt
• oregano
• water
• onion
• olive oil
• arborio rice
• egg
• black pepper
• cayenne pepper
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken, 1 chopped onion, celery, carrot, bay leaves, salt, and oregano in a large pot. Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
3. 3 Transfer chicken to a large bowl to cool. Strain all vegetables from simmering broth, discard vegetables, and return broth to the pot.
4. 4 Chop chicken meat into bite-sized pieces and set aside.
5. 5 Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet over medium heat. Cook and stir onion mixture until onion is soft, sweet, and golden, 7 to 10 minutes.
6. 6 Stir onion mixture into broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt. Bring to a simmer; cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes.
7. 7 Whisk together eggs, black pepper, and cayenne pepper in a medium bowl; whisk in lemon juice until combined. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly.
8. 8 Whisk another 1 cup broth mixture into egg mixture, then pour egg mixture into the pot. Stir well.
9. 9 Add chopped chicken and cook until heated through, about 5 minutes more.
10. 10 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ carrot
• olive oil
• baking powder
• all-purpose flour
• nutmeg
• black pepper
• lemon zest
• parsley
• dill
• mint
• bread crumb
• potato
• onion
• flaxseed meal
• water
• salt
• zucchini

Instructions

1. 1 Shred zucchini into a colander and sprinkle with about 2 teaspoons salt. Allow to drain over the sink for 20 minutes.
2. 2 At the same time, mix water and flaxseed meal together until completely combined. Set aside and allow mixture to sit for about 10 minutes.
3. 3 Squeeze out liquid from onions and potatoes by wringing them in a clean tea towel over the sink. Set aside.
4. 4 Combine bread crumbs, mint, dill, parsley, lemon zest, pepper, and nutmeg in a large bowl. Add flaxseed meal mixture and mix to combine.
5. 5 Rinse shredded zucchini very lightly and ring out any liquid in a tea towel. Add zucchini, shredded onion, potato, and carrot to the bread crumb mixture and combine. Add flour and baking powder and combine everything once more with your hands. Set aside to rest for at least 10 minutes on the counter, or up to 3 days, covered in the refrigerator.
6. 6 Heat 3 tablespoons oil in a shallow frying pan over medium heat, making sure the oil doesn't burn.
7. 7 Scoop zucchini mixture in 1/3-cup portions and roll into balls your hands. Working in batches, add balls to the hot oil and gently pat into a patty. Cook until browned, 2 to 3 minutes; flip and continue to fry until crispy and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls, adding 2 tablespoons more oil to the pan between each batch. Serve.

By gus

Ingredients

• ✓ carrot
• parmesan cheese
• lemon
• spinach
• chicken breast
• lemon
• lemon juice
• chicken broth
• bay leaf
• black pepper
• salt
• oregano
• thyme
• garlic
• onion
• celery
• olive oil
• orzo pasta

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Stir in orzo and return to a boil. Cook pasta uncovered until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
3. 3 Meanwhile, heat olive oil in a large pot over medium heat. Add carrots, celery, and onion; cook and stir until vegetables begin to soften and onion becomes translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, bay leaf, salt, and black pepper; continue cooking another 30 seconds before pouring chicken broth into the pot.
4. 4 Bring broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until vegetables are just tender, about 10 minutes.
5. 5 Stir orzo, lemon juice, and lemon zest into broth; add chicken. Cook until chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until spinach wilts into broth and orzo is tender, 2 to 3 minutes.
6. 6 Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.
7. 7 Enjoy!

By ReneePaj