Show me recipes using:

 

RECIPES

Arugula Salad
Secretly Delicious Spinach Pie
Sauteed Mustard Greens with Maple and Mustard
Ground Nut Stew
Carrot Fennel Soup
Swiss Chard and Tahini Dip
RECIPE: Grand Green Bean Salad
Greek Style Roasted Red Pepper Pesto
Chocolate Beet Cupcakes with Superpink Frosting
Oven Roasted Parsnip Fries
Crispy Potato Skins
Potato and Turnip latkes
Honey-Glazed Carrots
Carrot Raisin Salad
Asian Carrot Slaw
Savory Sweet Potato Pie
Russian Vinaigrette Recipe with Beets and Sauerkraut
Curried Parsnip Soup
Sweet potato enchiladas
Enchilada Sauce
STRAWBERRY MUFFINS
CARROT SALAD WITH CUMIN
ROASTED FENNEL & ITALIAN SAUSAGE PIZZA
Squash Relish
Cantaloupe-Basil Salad
Squash Relish
Greek Potatoes
Locavores Bahn Mi Sandwiches
Carrot-Apple Muffins
Green Tomato Relish
Turnip Gratin
Carrot Muffins.
Plum-Crazy Carrots.
Roasted Sweet Potato Salad with Red Pepper Vinaigrette
Turnip Slaw
Grated Beet Salad
Wilted Spinach Salad with Bacon and Hard-boiled Eggs
Hakurei Rabe Pasta with Beans & Cheese (& optional pork sausage)
Turnip, Apple and Cheddar Salad
ORZO WITH WILTED SALAD GREENS
STRAWBERRY MUFFINS
Tuscan kale salad
Strawberry Mojitos
Fresh Strawberry Pie
Garlic Scape Pesto
BOK CHOY WITH GINGERY BUTTER
General ideas for cooking with greens
ZESTY COLESLAW
Chilled Kohlrabi
Garlicky Summer Squash
Zapple Bars
Green Bean Salad with Walnuts and Shaved Parmesan in Lemon Dressing
ARNIES CUCUMBER SALAD
tomato and bread salad
Salade Nicoise
Ginger Scallion Pork Meatballs
Sweet and Sour Eggplant
Diannes Tumbleweed Tomato Soup
BLT Pasta
Tomato Crostini
Arugula Pesto.
Caramelized Onions
Butter-Maple Roasted Carrots with Garden Thyme
Apple Cake
Garlicky Beet Delight
Mashed Rutabaga with Sour Cream and Dill
Asian Slaw Salad
Chorizo and Cornbread stuffing
Winter Root Beef Stew
Traditional French Turnip and Pumpkin Soup


 

Carrot-Apple Muffins


Delicious and full of healthy foods – my kids love these in their lunchbox. Modified from The Joy of Cooking (Rombauer et al., 1997).

 

Whisk together thoroughly:

  • 1 cup whole-wheat flour
  • ½ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt


Whisk together in a large bowl:

  • 2 large eggs
  • ¾ cup sugar
  • Stir in and let stand for 10 minutes
  • ¾ cup grated carrots
  • ¾ cup grated, peeled apples (with the juice)


Stir in:

  • 5 tablespoons warm melted butter      
  • ½ cup coarsely chopped walnuts or pecans
  • ½ cup raisins
     
 
  1. Preheat the oven to 400o F.
  2. 2.Grease a standard 12-muffin pan or line with paper cups.
  3. Add the flour mixture and fold just until the dry ingredients are moistened.
  4. Do not overmix; the batter should not be smooth.
  5. Divide the batter among the muffin cups.
  6. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 15-17 minutes.
  7. Let cool for 2-3 minutes
Recipe From: SGF Newsletter Week 20 of 2012