Type what you have

Ingredients

• ✓ carrot
• tomato juice
• water
• instant yeast
• vegetable oil
• honey
• parsley
• green onion
• garlic
• salt
• bread flour

Instructions

1. 1 Gather the ingredients.
2. 2 Heat tomato juice and water in a saucepan over low heat until warm to the touch; pour into a large warmed bowl. Add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy, about 10 minutes.
3. 3 Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface.
4. 4 Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size, about 1 hour. Grease two 9x5-inch loaf pans.
5. 5 Punch down dough and turn out onto a lightly floured surface; divide dough in half. Form two loaves and place in prepared loaf pans. Allow to rise until loaves have doubled in size, another 45 minutes.
6. 6 Preheat the oven to 400 degrees F (220 degrees C). Bakes loaves in the preheated oven until golden brown, about 30 minutes. Remove loaves from pans and transfer to a wire rack to cool.

By Jerry La Cross

Ingredients

• ✓ carrot
• cooking spray
• whole wheat flour
• rolled oat
• baking soda
• baking powder
• cinnamon
• sea salt
• egg
• applesauce
• maple syrup
• vanilla extract
• zucchini

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray or line with paper liners.
2. 2 Stir flour, oats, baking soda, baking powder, cinnamon, and salt together in a large bowl.
3. 3 Beat eggs, applesauce, maple syrup, and vanilla in another bowl. Pour egg mixture into flour mixture and stir until evenly combined. Stir in carrot and zucchini. Spoon batter into the prepared muffin tins, filling each cup 2/3 full.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 15 to 20 minutes. Cool in the muffin tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes, before serving to hungry toddlers.

By AmyGail

Ingredients

• ✓ carrot
• all-purpose flour
• sugar
• baking powder
• baking soda
• cinnamon
• salt
• egg
• vegetable oil
• milk
• coconut
• maraschino cherry
• raisin
• walnut

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
2. 2 Sift flour, sugar, baking powder, baking soda, cinnamon, and salt together in a large bowl.
3. 3 Combine eggs, oil, and milk in a separate bowl; stir into flour mixture until well blended.
4. 4 Stir in carrots, coconut, cherries, raisins, and walnuts.
5. 5 Pour batter into prepared loaf pan.
6. 6 Bake in the preheated oven until a toothpick inserted into center of the loaf comes out clean, about 50 to 60 minutes. Let cool on a wire rack for 10 minutes before removing from the pan to cool completely.

By PAMSTER2

Ingredients

• ✓ carrot
• all-purpose flour
• salt
• baking soda
• baking powder
• cinnamon
• nutmeg
• egg
• sugar
• buttermilk
• vegetable oil
• vanilla extract
• zucchini
• pineapple
• walnut
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl; set aside.
2. 2 Beat eggs together with the sugar, buttermilk, vegetable oil, and vanilla extract in a bowl until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until evenly combined. Divide the batter between the prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Allow bread to cool in pans for 10 minutes, then remove and finish cooling on a wire rack before slicing.

By Christine

Ingredients

• ✓ carrot
• walnut
• raisin
• crystallized ginger
• apple
• vanilla extract
• egg
• applesauce
• greek yogurt
• maple syrup
• nutmeg
• salt
• ginger
• cinnamon
• baking soda
• baking powder
• rolled oat
• whole wheat flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
2. 2 Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
3. 3 Divide batter evenly between 16 prepared muffin cups, filling each to the top.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By Kim

Ingredients

• ✓ carrot
• green bell pepper
• garlic
• tomato puree
• tomato
• herb seasoning
• basil
• red pepper flakes
• olive oil

Instructions

1. 1 Place green bell pepper, carrot, and garlic cloves into a food processor and pulse a few times until the vegetables are very finely chopped.
2. 2 Transfer chopped vegetables into a large saucepan. Stir in tomato puree, crushed tomatoes, Italian seasoning, basil, and red pepper flakes; bring to a boil. Reduce heat to low and simmer uncovered until sauce has thickened, about 30 minutes. Stir in olive oil and simmer 1 to 2 more minutes. Sauce may be refrigerated up to 1 week.

By 1st Grambo

Ingredients

• ✓ carrot
• olive oil
• onion
• celery
• garlic
• button mushroom
• red wine
• tomato
• salt
• black pepper
• sage
• bay leaf
• basil

Instructions

1. 1 Heat olive oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrot, celery, and garlic; cook until soft, about 3 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in red wine; cook until wine has almost evaporated, about 3 minutes.
2. 2 Add tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil.

By Fioa

Ingredients

• ✓ carrot
• turkey sausage
• onion
• garlic
• chicken broth
• tomato
• celery
• ketchup
• red wine
• cheese tortellini
• zucchini
• parmesan cheese

Instructions

1. 1 Heat a Dutch oven or large skillet over medium-high heat. Cook and stir sausage in the Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is tender, 5 to 10 minutes.
2. 2 Stir chicken broth, tomatoes, carrots, celery, ketchup, and red wine into sausage mixture; bring to a boil. Reduce heat, cover, and simmer until carrots and celery are tender, about 30 minutes. Add tortellini and zucchini to the soup and cover; simmer until zucchini are tender, 25 to 30 more minutes. Ladle soup into serving bowls and top with Parmesan cheese.

By alands18

Ingredients

• ✓ carrot
• pork sausage
• celery
• onion
• chicken broth
• spinach
• rice sides herb and butter
• parmesan cheese

Instructions

1. 1 Shape ground sausage into 1/2-inch mini meatballs. Heat a large non-stick skillet over medium to medium-high heat. Cook sausage balls until no longer pink in the center, 8 to 12 minutes. Transfer meatballs to a paper-towel-lined plate. Drain all but a tablespoon of the grease from the skillet.
2. 2 Place carrots, celery, and onion in skillet and cook over medium heat until vegetables are tender, about 10 minutes. Add chicken broth, baby spinach, and Knorr® Rice Sides™ - Herb & Butter. Cook according to package instructions.
3. 3 Transfer meatballs back to skillet; cook until heated through, about 5 minutes. Serve topped with Parmesan cheese.

By Ms Chef Esh

Ingredients

• ✓ carrot
• rotelle pasta
• broccoli
• tomato
• black olive
• pepperoni
• parmesan cheese
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotelle at a boil until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Combine rotelle, broccoli, carrots, tomatoes, olives, pepperoni, and Parmesan cheese in a large bowl; pour ½ dressing over salad and toss to coat. Cover the bowl with plastic wrap; refrigerate, 8 hours to overnight.
3. 3 Pour remaining ½ dressing over salad when ready to serve; stir.

By cdastolip9

Ingredients

• ✓ carrot
• olive oil
• eggplant
• ground turkey
• onion
• parmesan cheese
• egg
• garlic
• basil
• parsley
• oregano
• salt
• black pepper
• almond flour
• marinara sauce

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Grease foil with olive oil.
2. 2 Arrange eggplant halves cut-sides-down onto the prepared baking sheet. Pierce skin of eggplant several times with a fork.
3. 3 Roast eggplant in preheated oven until soft, 30 to 40 minutes. Remove from oven and set aside to cool completely.
4. 4 Scoop the flesh from the eggplant halves onto a cutting board; chop into small chunks and put into a large mixing bowl.
5. 5 Mix ground turkey, carrot, onion, Parmesan cheese, egg, garlic, basil, parsley, oregano, sea salt, and black pepper with the eggplant chunks until ingredients are somewhat evenly mixed together. Gently mix almond flour into the eggplant mixture; scoop with an ice cream scoop onto the prepared baking sheet.
6. 6 Reduce oven heat to 350 degrees F (175 degrees C) and bake meatballs in oven for 15 minutes, flip the meatballs, and bake until browned and no longer pink in the center, about 10 minutes more.
7. 7 While the meatballs bake, heat marinara sauce in saucepan over medium-low heat until hot; add baked meatballs to the sauce and stir to coat.

By Cindy Anschutz Barbieri

Ingredients

• ✓ carrot
• sausage
• potato
• onion
• tomato
• salt
• black pepper
• oregano

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Remove casings from sausages and cut into 1-inch pieces. Place these into a 10x15-inch roasting pan. Layer the potatoes, carrots and onions over the sausages. Then pour the tomatoes over all. Season with salt, ground black pepper and oregano.
3. 3 Cover and bake at 375 degrees F (190 degrees C) for 60 minutes, then uncover and bake for 15 to 20 more minutes.

By Michele O'Sullivan

Ingredients

• ✓ carrot
• celery
• green bell pepper
• red bell pepper
• yellow bell pepper
• basil
• oregano
• thyme
• salt
• black pepper
• olive oil
• onion
• garlic
• tomato
• red wine
• cornstarch

Instructions

1. 1 Mix celery, green bell pepper, red bell pepper, yellow bell pepper, carrot, basil, oregano, thyme, salt, and black pepper together in a bowl until the vegetables are evenly coated in seasonings.
2. 2 Heat olive oil in a skillet over medium-low heat. Cook and stir onion and garlic in hot oil until onion is soft and garlic is light golden brown, 5 to 10 minutes. Add vegetable mixture to the skillet; cook and stir until hot, 3 to 5 minutes. Remove skillet from heat.
3. 3 Combine tomatoes and 1/4 cup red wine in a large pot over low heat. Cook, stirring occasionally, until the tomatoes begin to soften, 15 to 20 minutes.
4. 4 Pour tomato mixture into a blender with remaining 1/4 cup red wine and cornstarch to no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
5. 5 Return blended tomatoes to pot over medium-low heat. Stir vegetable mixture through tomato sauce; bring to a simmer and cook until thick, about 1 hour.

By MartyRiv

Ingredients

• ✓ carrot
• all-purpose flour
• salt
• black pepper
• veal shank
• butter
• olive oil
• onion
• celery
• garlic
• tomato sauce
• water
• basil
• thyme
• parsley
• bay leaf

Instructions

1. 1 In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
2. 2 Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
3. 3 Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.

By Amy Augustyniak

Ingredients

• ✓ carrot
• brown lentil
• olive oil
• onion
• bay leaf
• vegetable broth
• buckwheat groat
• baby spinach
• olive oil

Instructions

1. 1 Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.
2. 2 Heat 1 tablespoon olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onion and carrot; cook until soft, 3 to 5 minutes. Add lentils and bay leaves; stir until coated with oil. Pour in 3 cups vegetable broth, stir, and bring to a boil. Cook at a slow boil for 10 minutes.
3. 3 Reduce heat to a simmer; add buckwheat groats. Simmer until lentils are soft but not mushy and buckwheat is cooked through, about 25 minutes. Add remaining 1 ½ cups broth if needed. Off heat, stir in spinach until wilted. Remove bay leaves.
4. 4 Drizzle each serving with ½ tablespoon extra-virgin olive oil.

By Buckwheat Queen

Ingredients

• ✓ carrot
• water
• sugar
• black pepper
• salt
• thyme
• oregano
• rosemary
• basil
• olive oil
• bay leaf
• garlic
• red bell pepper
• green bell pepper
• zucchini
• onion
• broccoli
• tomato paste
• tomato

Instructions

1. 1 In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.

By April

Ingredients

• ✓ carrot
• olive oil
• orzo pasta
• garlic
• zucchini
• vegetable broth
• lemon
• thyme
• parmesan cheese

Instructions

1. 1 Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.

By LitleLisa1

Ingredients

• ✓ carrot
• spinach
• pasta sauce
• skim milk
• lasagna noodle
• ricotta cheese
• egg
• mushroom
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.
2. 2 Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
3. 3 Combine pasta sauce with milk in a medium bowl. Mix well.
4. 4 Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
5. 5 Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.

By Juanita

Ingredients

• ✓ carrot
• penne pasta
• olive oil
• asparagus
• cherry tomato
• garlic
• parmesan cheese
• heavy cream
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
2. 2 Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
3. 3 Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

By gretchen

Ingredients

• ✓ carrot
• ground beef
• egg
• bread crumb
• parmesan cheese
• basil
• onion powder
• chicken broth
• escarole
• orzo pasta

Instructions

1. 1 Combine ground beef, egg, bread crumbs, Parmesan cheese, basil, and onion powder in a bowl.
2. 2 Shape beef mixture into 3/4-inch balls and place on a parchment-lined tray.
3. 3 Heat broth in a large pot over medium-high heat until boiling. Stir in escarole, orzo, carrot, and meatballs and return to boil. Reduce heat to medium and cook at slow boil, stirring frequently to prevent sticking, until pasta is tender yet firm to the bite, about 10 minutes.
4. 4 Serve hot and enjoy!

By Star Pooley

Ingredients

• ✓ carrot
• broccoli
• cauliflower floret
• butter
• salt
• seashell pasta
• salad dressing
• cucumber
• tomato
• cheddar cheese

Instructions

1. 1 Steam broccoli and cauliflower florets until tender. Place broccoli and cauliflower in a large bowl, toss with butter and salt.
2. 2 Bring a large pot of salted water to a boil. Stir in the macaroni and return the water to a boil. Let cook until the noodles are al dente, drain well.
3. 3 In a large mixing bowl, mix the Italian dressing with the hot macaroni. Next, mix in the carrots, cucumbers, tomatoes, broccoli, and cauliflower. Cover the bowl and refrigerate for 30 minutes.
4. 4 After the pasta and vegetables have been chilling for 30 minutes, stir in the cheese. Return the bowl to the refrigerator for another 30 to 45 minutes before serving.

By Tennille Nelson

Ingredients

• ✓ carrot
• turkey sausage
• onion
• celery
• chicken broth
• tomato
• cabbage
• basil
• bow tie pasta
• garlic salt

Instructions

1. 1 Cook and stir sausage in a soup pot over medium heat until crumbly and no longer pink.
2. 2 Add onions, celery, and carrots. Cook, stirring occasionally, until onions are soft, about 5 minutes.
3. 3 Add broth, tomatoes, cabbage, and basil; bring to a boil. Stir in pasta; cover and simmer until pasta is tender, about 10 minutes. Season with garlic salt.

By Behr

Ingredients

• ✓ carrot
• kale
• heavy cream
• mushroom
• olive oil
• green bean
• potato
• green chile pepper
• tomato
• chicken soup base
• water
• dill weed
• rosemary
• thyme
• parsley
• bay leaf
• garlic
• celery
• onion
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.
2. 2 Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
3. 3 Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.

By nuttyflower

Ingredients

• ✓ carrot
• parmesan cheese
• olive oil
• black pepper
• salt
• italian seasoning
• parsley
• garlic
• onion
• potato
• corn
• green pea
• black-eyed pea
• kidney bean
• cannellini bean
• tomato sauce
• ditalini pasta
• water

Instructions

1. 1 Bring water to a boil in a large soup pot and stir ditalini pasta into the boiling water. Cook, stirring occasionally, for 12 minutes.
2. 2 Stir tomato sauce, cannellini beans, kidney beans, black-eyed peas, frozen green peas, corn, potato, carrots, onion, garlic, parsley, Italian seasoning, salt, and black pepper into pasta. Bring soup to a boil, reduce heat to low, and simmer to blend flavors, 30 to 45 minutes.
3. 3 Serve topped with olive oil and Parmesan cheese.

By Joy Seymour

Ingredients

• ✓ carrot
• cooking spray
• potato
• onion
• balsamic vinegar
• butter
• thyme
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
2. 2 Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
3. 3 Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
4. 4 Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

By Cindy Davis

Ingredients

• ✓ carrot
• turkey sausage
• garlic
• beef broth
• tomato
• salt
• black pepper
• great northern bean
• zucchini
• spinach

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a stockpot or Dutch oven over medium-high heat. Add sausage and garlic; cook and stir until browned, 5 to 7 minutes.
3. 3 Stir in broth, tomatoes, and carrots; season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes.
4. 4 Stir in beans with liquid and zucchini; cover and simmer another 15 minutes, or until zucchini is tender.
5. 5 Remove soup from heat and add spinach; replace the lid and allow spinach to wilt.
6. 6 Stir until warmed through. Serve and enjoy!

By Karen Marshall

Ingredients

• ✓ carrot
• red potato
• green bell pepper
• vidalia onion
• garlic
• spinach
• gouda cheese
• mozzarella cheese
• cheddar cheese
• salt
• pepper
• vodka marinara sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
2. 2 In a medium bowl, toss together the carrots, bell pepper, onion, garlic, and spinach. In a separate bowl, blend together the Gouda cheese, mozzarella cheese, and sharp Cheddar cheese. Set aside.
3. 3 Place two layers of sliced potatoes in the bottom of the prepared casserole dish. Season the potatoes with a little salt and pepper. Top with a layer of the spinach mixture, and pour about 1/2 cup of sauce over all. Sprinkle with some of the cheese blend. Repeat layering with remaining potatoes, vegetables, sauce and cheese, ending with cheese on the top.
4. 4 Bake covered for 35 minutes in the preheated oven. Remove the lid, and bake for 10 more minutes until the top is browned.

By PIKKLE

Ingredients

• ✓ carrot
• ground beef
• egg
• bread crumb
• parmesan cheese
• basil
• onion
• chicken broth
• spinach
• seashell pasta

Instructions

1. 1 In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. 2 In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

By Eileen Mintz

Ingredients

• ✓ carrot
• white bean
• turkey leg
• onion
• bay leaf
• celery
• tomato
• italian seasoning
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Place beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight.
2. 2 Drain and rinse beans; place into a large soup pot. Add turkey legs, onion, and bay leaves to the pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low; simmer for 3 hours.
3. 3 Remove bay leaves and discard. Remove turkey legs from broth, separate meat from the bones and tendons, and return meat to broth.
4. 4 Stir in celery, carrots, diced tomatoes, Italian seasoning, salt, and pepper; simmer until celery and carrots are tender, about 1 hour.
5. 5 Serve soup in bowls and sprinkle each serving with about 1 teaspoon Parmesan cheese.

By Maureen O'leary

Ingredients

• ✓ carrot
• vegetable stock
• olive oil
• celery
• onion
• arborio rice
• red wine
• radicchio
• gorgonzola cheese
• walnut
• balsamic glaze
• parmigiano-reggiano cheese

Instructions

1. 1 Bring vegetable stock to a boil in a saucepan; reduce heat to low and keep simmering.
2. 2 Heat 2 tablespoons olive oil in a stockpot over medium heat; cook and stir carrot, celery, and onion until onion is translucent, about 2 minutes. Add remaining 2 tablespoons olive oil; stir in rice. Cook and stir until rice is coated with oil and warm, 1 to 2 minutes. Pour in red wine and stir until rice is coated and wine is absorbed, 2 to 3 minutes.
3. 3 Pour 1 ladleful of warm vegetable stock into the rice mixture; cook, stirring continuously, until stock is absorbed, 2 to 3 minutes. Continue adding stock, 1 ladleful at a time, cooking and stirring after each addition until liquid is absorbed and risotto is easily broken when chewed, 10 to 15 minutes.
4. 4 Stir radicchio, Gorgonzola cheese, and walnuts into risotto until cheese is completely melted, 2 to 3 minutes. Add more stock and cook until risotto is tender yet firm to the bite, about 5 minutes more. Remove from heat and cover stockpot for 1 minute.
5. 5 Spoon risotto onto plates and top with balsamic glaze and Parmigiano-Reggiano.

By Buckwheat Queen