1 9 inch unbaked pie shell
1/2 cup packed brown sugar
1/4 cup butter, melted
4 cups Bolthouse Baby-Cut carrots, cut into 1 inch pieces
2 eggs
1 cup chopped pecans
1 14 oz. can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 pinch salt

Preheat oven to 375°F. To make topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside. To make carrot custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a blender or food processor and add eggs, condensed milk, pumpkin pie spice and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping. Bake in preheated oven for 45 minutes or until toothpick inserted comes out clean.

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5 apples
1 bag Bolthouse Farms® Matchstix™
5 ounces Bolthouse Farms® Blue Cheese Vinaigrette

Slice the carrots Match sticks in half. Remove the core and slice apples into thin strips to approximately match the size of the carrots. Mix carrots and apples in a bowl. Mix in the Blue Cheese Vinaigrette and serve.

(Serves 2)

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1 bag Bolthouse Farms® Whole Carrots
1/2 stick of Butter
1 table spoon Flour
12 ounces of Veggie broth

Slice the carrots into medium sized pieces and boil in hot water for 5 minutes. In a separate pan, heat the butter and add flour. When the flour turns brown, add the vegetable broth and any additional spices that you may want. Mix the sauce to form an even paste. Pour over the carrots and serve.

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6 large Russet Potatoes
1 bag of Bolthouse Farms® whole carrots
12 ounces of cheese
3 tablespoons of butter

Boil the potatoes. Steam the carrots till tender and cut into small cubes. Cut the potatoes in half and scoop out the inside. Cut the removed inside of the potatoes into cubes to match the carrots cubes. Mix well and add cheese and better. Fill the scooped out potatoes with the carrot-potato filling. Bake and serve.

(Serves 4)

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2 bags Bolthouse Farms® Matchstix™
2 ounces ginger
4 oranges (Juiced)
3 table spoons vinegar
10 table spoons grape seed oil
1 Table spoon honey
salt and pepper to taste
1/2 bunch cilantro finely chopped

Grate the ginger into bowl with carrots. Add chopped cilantro into the ginger and carrots. In a separate bowl, combine orange juice, vinegar, oil, honey and add salt and pepper to taste. Mix well and pour over the bowl of carrots. Marinate for about 20 minutes. Chill and serve.

(Serves 4)

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1 bag of Bolthouse Farms® Sweet Petites™
1 1/2 ounces butter
1 tablespoon flour
1 cup of milk
1/4 cup groundnuts
1 teaspoon honey
Salt
A dash of nutmeg

Add some butter in water and steam the carrots till until they are tender. Add flour and milk and stir well. Roast groundnuts and add them to the remaining butter. Add the honey and stir well. Mix this into the hot carrots. Add salt to taste and some nutmeg too.

(Serves 4)

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1 bag of Bolthouse Farms® Carrot Chips
Salt / Pepper
Cinnamon
Nutmeg

Place the carrots on a pan and bake in the oven at 350 degrees Fahrenheit for about 20 minutes. Remove the pan and sprinkle carrots with the spices. Get creative and add some more species that you like.

(Serves 2)

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4 potatoes
1 bag Bolthouse Farms® whole carrots
1 medium onion
2 tablespoon Oil
1/4 cup water
A dash of salt and sugar
1 teaspoon vinegar
1 sprig of Parsley

Cut onion, potatoes and carrots in cubes. Cook in oil for about 10 min. Add water and allow the vegetables to cook for about 7 min. Add vinegar, sugar and salt and chopped parsley. Serve.

(Serves 5)

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1 bag Bolthouse Farms® whole carrots
3 tablespoons Butter
1 table Spoon Sugar

Cut the carrots into strips and transfer into a cooking pot. Cover the carrots with water and bring to a boil. Cook only till the carrots are tender but still the crunch. This should take about 5 minutes. Remove the carrots from the pan. Heat some butter in the pan and add carrots. Sprinkle with sugar and stir constantly for 2 minutes. Serve.

(Serves 2)

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4 small Turnips
1 ounce of raisins
1/2 bag Bolthouse Farms® whole carrots
4 tablespoon crème fraîche (sour cream)
3 tablespoon butter
4 tablespoon veggie broth
Salt and pepper
Parsley for garnishing

Peel the turnips. Wash and scoop out the inside. Chop the scooped out turnips fine. Water the raisins. Wash carrots and chop into very small cubes. Dry the raisins and mix with carrot and turnip cubes and creme fraiche. Add salt and pepper to taste. Fill hollow turnips with the mixture. Spread butter in a 13x9 oven pan and set the turnips in the pan. Preheat oven to 375 degrees Fahrenheit and cook for 35-40 minutes. Remove and garnish with some creme fraiche and parsley.

(Serves 4)

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1 10-ounce package MATCHSTIX® Carrots
2 teaspoons Dijon mustard
Add the sauce from the roasting pan and cook 4 minutes, then add:
2 tablespoons butter, melted
1 teaspoon honey
Chopped fresh parsley (optional)

Simmer carrots in water (about 1 cup) until crisp-tender, 3 to 4 minutes.
Drain.
Blend mustard with melted butter and stir in honey. Toss carrots in butter mixture until evenly coated. Garnish with parsley, if desired. This recipe is microwaveable.

(Serves 3-4)

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2 medium onions, thinly sliced
2 tablespoons olive oil (or vegetable oil)
3/4 cup chicken broth
1 10-ounce package MATCHSTIX® Carrots
1 1/2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried)

Sauté onions in oil until tender, 4 to 6 minutes.
Add chicken broth, cover and simmer 6 minutes.
Add carrots and thyme.
Simmer (covered) 6 to 10 minutes, until carrots are tender.
Season with salt and pepper to taste.

(Serves 4)

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1 1/2 pounds all-purpose potatoes, peeled and cut into 2-inch pieces
(16 ounces) Bolthouse Farms® Baby-Cut carrots, cut into 1/4-inch-thick slices
1/2 cup low-fat milk (1%)
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper

In a 4-quart saucepan, heat potatoes, carrots, and enough water to cover to boiling over high heat. Reduce heat to low, cover and simmer 15 minutes or until potatoes and carrots are tender.

Drain vegetables well and return to saucepan. Cook 1 minute over medium heat, shaking pan constantly to dry out vegetables.

Remove saucepan from heat.
Add milk, olive oil, salt and pepper.
With potato masher, mash vegetables until almost smooth, heat through.

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6 cups peeled cubed potatoes
1/2 cup thinly sliced carrot
4 cloves garlic, peeled
3/4 cup nonfat buttermilk
1/2 teaspoon salt
1/4 teaspoon pepper
Dash of ground nutmeg

Combine first 3 ingredients in a saucepan; add water to cover and bring to a boil.
Cover, reduce heat and simmer 15 minutes or until very tender; drain well.
Combine potato mixture, buttermilk and remaining ingredients in a bowl; beat at medium speed of electric mixer 2 minutes or until smooth.

(Serves 6) (Serving size: 1 cup)

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1 cup frozen peas
3 medium-size carrots
1 small onion
1 tablespoon salad oil
1/2 teaspoon salt
1 tablespoon lemon juice
1 small head romaine lettuce, washed and drained well
Preparation Time: 15 minutes

In small bowl, place frozen peas; cover with boiling water and let stand 5 minutes.

Meanwhile, thinly slice carrots and onion. In nonstick 10-inch skillet over medium-high heat, in hot salad oil, cook carrots, onion and salt until vegetables are tender and lightly browned.

Drain peas; stir into vegetable mixture with lemon juice. Remove skillet from heat.

Cut enough lettuce leaves crosswise into 1/4-inch-wide strips to measure 4 cups loosely packed; reserve remaining lettuce for use another day. Toss lettuce with carrot mixture to mix well.

(Serves 4)

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3 1/2 cups (1/4-inch-thick) sliced carrots
2 tablespoons sugar
2 tablespoons Orange Juice
1 tablespoon margarine
Dash of ground cinnamon

Place carrots in a medium saucepan; add water to cover.
Bring to a boil.
Cover, reduce heat.
Simmer 20 minutes or until very tender.
Drain.
Place carrots in a large bowl; add remaining ingredients.
Mash to desired consistency.

(Serves 4) (serving size: 1/2 cup)

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1 pkg (16 oz.) fresh Bolthouse Farms® Baby-Cut carrots
1 cup water
1/2 tbsp. vegetable oil
1 tsp. sesame oil
1 large clove garlic, minced
1/4 lb. snow peas, ends removed
1 cup red sweet bell pepper strips
1/2 cup shelled fresh peas or frozen petite peas (no salt added), thawed
3 tbsp. white wine or reduced sodium chicken broth
Salt to taste (optional)

In medium saucepan, combine Bolthouse Farms® Baby-Cut carrots and water; bring to boil. Reduce heat; cover and simmer until carrots are just tender, about 8 to 10 minutes.
Drain.
In large non-stick skillet or wok, heat oils with garlic. Add snow peas, red pepper and peas; stir-fry over medium-high heat for 3 to 4 minutes. Add drained carrots and wine or broth and stir-fry until vegetables are just tender, about 3 minutes longer. Salt to taste.

(Serves 6) (Serving size: 4 cups)

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3 qts. water
1 cup dry orzo (rice-shaped pasta)
1 pkg. (10 oz.) fresh MATCHSTIX® carrots
1 cup shelled fresh peas or frozen petite peas (no salt added), thawed
1 medium onion, finely chopped
2 medium cloves garlic, minced
1 tsp. dried dill weed or Italian seasoning
1 tbsp. margarine
1/2 tbsp. olive oil
1/2 tsp. salt
White pepper to taste

In large saucepan, bring water to boil; add orzo pasta.
Gently boil for 7 minutes.
Add MATCHSTIX® and peas.
Bring back to boil and cook until pasta and vegetables are just tender, about 2 to 3 minutes; drain.

Meanwhile, in large non-stick skillet, saute onion and garlic and herbs in margarine and olive oil until vegetables are just tender.

Add pasta mixture to skillet.
Add salt and pepper.
Heat, stirring well.

(Serves 5) (Serving size 5 cups)

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1 pkg. (10 oz.) fresh MATCHSTIX® carrots
1 medium stalk celery, thinly sliced
1/2 cup raisins
1/2 cup low fat lemon yogurt

Combine all ingredients. Serve on salad greens, if desired.

(Serves 4)

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1 lb. unpeeled red potatoes (about 4)
3 to 4 medium (1/2 lb.) fresh Bolthouse Farms® California carrots peeled
cut into 1/4-inch diagonal slices
2 tbsp. chopped green onion
2 tbsp. chopped parsley
1 tbsp. margarine, melted
1 tsp. Dijon mustard
Salt (optional) and pepper to taste

Place a steamer rack in a 4-quart saucepan over 1 inch water (water should not touch bottom of rack).
Bring water to boil.
Arrange potato slices in bottom of steamer. Cover and steam for 10 minutes. Add carrot slices; cover and steam until vegetables are just tender, about 7 to 10 minutes longer.
Remove vegetables to serving bowl. Add remaining ingredients; toss gently to coat evenly.

(Serves 4) (Serving size: about 2-1/4 cups)

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1/4 lb. small, unpeeled pearl onions (about 20)
1 pkg (16 oz.) fresh Baby-cut peeled carrots
1/4 lb. green beans, ends trimmed, cut into 2-inch pieces (1cup)
1/2 tbsp. margarine
1/2 cup reduced sodium chicken broth
4 to 8 fresh thyme sprigs
Salt (optional) and pepper to taste

In small saucepan, parboil onions in boiling water for 2 minutes. Drain and cool. Trim ends and remove peels. To make each vegetable bundle, spray the center of an 18x12-inch piece of heavy-duty aluminum foil with butter-flavor no stick cooking spray.
Place 1/4 of the Baby-cut Carrots, onions and green beans in center of foil. Dot with 1/4 of the margarine. Add 2 tbsp. of the chicken broth and 1 or 2 thyme sprigs.
Salt and pepper to taste. Bring 2 ends of foil together over vegetables and tightly seal by folding down about 3 times.
Fold in sides in similar manner. Barbecue on grill 6 inches above glowing coals or on medium heat of gas barbecue for about 20 minutes, turning every 5 minutes.
To serve, carefully open foil packets.

(Serves 4)

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5 cups (1/2-inch-thick) carrot slices
2 garlic cloves, halved
2/3 cup fresh lemon juice
1/4 cup chopped fresh parsley
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon paprika

Combine carrot and garlic in a large saucepan. Cover with water; bring to boil. Cook 8 minutes or until tender; drain. Discard garlic.

Combine lemon juice and remaining ingredients in a medium bowl, and stir well. Add carrot to lemon juice mixture, tossing to coat. Serve salad at room temperature or chilled.

(Serves 8) (Serving size: 1/2 cup)

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1 pkg.(10 oz.) fresh MATCHSTIX® carrots
2 cups water
2 cloves garlic, minced
1/4 tsp. salt
3/4 cup low fat milk
1-2 tbsp. margarine
3 cups instant mashed potato flakes

In large saucepan, combine MATCHSTIX®, water, garlic and salt; bring to boil. Reduce heat; cover and simmer until carrots are just tender, about 4 to 5 minutes. Add milk and margarine; heat until mixture starts to boil. Remove from heat. Gradually stir in potato flakes. Salt and pepper to taste. Sprinkle with chopped parsley, if desired.

(Serves 6) (Serving Size: about 3-1/2 cups)

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3 cups cake flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups Matchstix™ Carrots, cooked and puréed to yield 1 cup purée
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
3/4 cup unsalted (sweet) butter, softened
4 large eggs
1 1/4 cups coarsely chopped pecans, walnuts, almonds or unsalted macadamia nuts


Cream Cheese-Citrus Frosting
1 8-ounce package cream cheese, softened
1/2 cup unsalted (sweet) butter
1 tablespoon fresh squeezed orange juice
1 1/2 teaspoons vanilla extract
1 16-ounce package confectioners' (powdered) sugar
Grated peel of 1/2 orange

Preheat oven to 350 degrees F. Grease three 9 x 1 1/2-inch round cake pans. Line bottoms with circle of parchment or wax paper. Grease paper and lightly flour pans. To purée carrots, bring carrots and 1 cup water to a boil in medium saucepan. Reduce heat; cover and simmer until carrots are very tender, about 15 to 20 minutes. Drain. Purée in food processor or mash.

Sift together flour, cinnamon, baking powder, baking soda, ginger and salt. Combine carrot purée, buttermilk and vanilla. In large bowl, combine sugars and butter. With electric mixer, beat at medium speed until light and well blended. Add eggs one at a time, beating well after each addition. At low speed, beat in flour mixture alternately with buttermilk-carrot mixture, beginning and ending with flour mixture. Stir in nuts. Pour batter into prepared cake pans (about 3 cups batter each). Bake for 30 to 35 minutes, or until toothpick inserted near center comes out clean and surface springs back when gently pressed with finger. Cool in pans on wire racks for 15 minutes. Run knife around sides of cakes to loosen. Turn cakes out (re-inverting each onto another rack) and cool completely, paper side down.

In medium bowl with electric mixer, beat together cream cheese, butter, orange juice and vanilla. Gradually add sugar, beating until smooth. Stir in orange peel.

To assemble cake: Peel paper off cake layers. Place one layer, top side down, on serving plate. Spread about 1 cup of frosting over cake layer. Repeat with second layer and frosting. Top with third layer, top side up. Spread remaining frosting over sides and top of cake in decorative swirls. Sprinkle top of cake with additional grated orange peel and 1 to 2 tablespoons finely chopped nuts, if desired. Refrigerate if necessary to set frosting. Makes one 9-inch, 3-layer cake. 12 to 16 servings.

Makes one 9-inch, 3-layer cake (Serves 12 to 16)

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2 cups whole wheat flour
2/3 cup ready-to-eat bran flakes
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp grated nutmeg
1 1/2 cups skim milk
1 1/2 cups shredded carrots
1/2 cup raisins
1/4 cup egg substitute
1/4 cup honey
2 tbsp canola oil
2 tbsp molasses

In a large bowl, combine the flour, bran flakes, baking powder, cinnamon and nutmeg. In a medium bowl, combine the milk, carrots, raisins, egg substitute, honey, oil and molasses. Stir the liquid ingredients into the dry ingredients until just blended, but don't over mix. Coat 12 muffin cups with nonstick spray.

Fill about three-quarters full with batterBake at 375 degrees F for 20 to 25 minutes.

(Serves 12)

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Filling and assembly:
2 cups pureed cooked carrots
1 1/2 cup evaporated milk
1/2 cup sugar
2 eggs
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1 unbaked pie crust (see below)

Pie Crust:
2 cup all-purpose flour
1/2 tsp salt
1 cup vegetable shortening
ice water

Filling and assembly:

Heat oven to 450 degrees F.
Mix all ingredients together at medium speed of electric mixer, blending thoroughly.
Pour into pie shell and bake at 450 degrees F for 5 minutes.
Reduce heat to 325 degrees F and continue cooking for 45 minutes, or until pie is set. Let cool about 10 minutes before serving.

Pie Crust:

1. Mix flour and salt together in a bowl.
2. Cut vegetable shortening into flour until mixture resembles course meal.
3. Sprinkle with ice water, 1 tablespoon at a time, mixing quickly with a fork after each spoonful.
4. Add only enough water so dough holds together and can be formed into a ball.
5. Divide dough into 2 equal portions and form each into a smooth ball, handling as little as possible.
6. Roll one portion out onto lightly floured surface.
7. Place rolled dough in a 9-inch pie place; trim and flute edges.

Makes one 9-inch, 3-layer cake (Serves 12 to 16)

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1 cup honey
1 cup vegetable oil
1 teaspoon vanilla extract
2 eggs
2 cups whole-wheat flour
2 teaspoons baking powder
1 teaspoon salt, or to taste
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2 cups old-fashioned oatmeal
1 cup chopped nuts
2 cups raisins
2 cups grated carrots

Preheat oven to 375 degrees F. In a mixing bowl beat together the honey, oil, vanilla and eggs. In a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, allspice and oatmeal and blend well. Then stir in the nuts, raisins and carrots. Add the liquid ingredients to the mixture and blend well. Drop by teaspoonfuls onto an oiled cookie sheet. Bake for 12-15 minutes or until the cookies are golden brown. Remove the cookies from the cookie sheet and cool them on a rack before storing. Yield: 7 dozen

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8 flour tortillas (8" diameter)
1 lb ground turkey
3/4 cup chopped green pepper
1/2 cup chopped onion
2 cups chopped Roma tomatoes
1/2 cup Bolthouse Farms® Matchstix™ Carrots
1/4 cup carrot salsa (check out the Colorful Carrot Salsa recipe listed)
3 tsp chili powder
2 tsp ground cumin
8 romaine lettuce leaves
1/2 cup shredded cheddar cheese

Lightly coat skillet with non-stick cooking spray. Add turkey, peppers and onions. Cook on medium heat, breaking up and stirring meat. Continue until turkey is thoroughly cooked and is no longer pink. Drain any excess fat. Stir carrots, carrot salsa, chili powder, cumin and 1 cup of the tomatoes in with the meat. Reduce heat, cover and simmer 10 minutes, stirring occasionally. Remove cover and continue to cook and stir until excess liquid is evaporated. Warm tortillas in microwave. (Cooking times may vary.) Slice lettuce leaves to fit into tortillas. Place a leaf onto center of warm tortilla and flatten. Spoon on 1/8th of the mixture over the leaf. Sprinkle some cheese and remaining tomatoes. Roll up and fold ends of tortilla to form burrito. Repeat with remaining tortillas. Recipe also works great with tacos or taco salad with shredded lettuce. For lower fat recipes, use fat-free tortillas and low-fat cheese.

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1/2 cup Bolthouse Farms® Matchstix™ carrots or finely chopped baby-cut carrots
4 diced Roma tomatoes
1/4 cup diced yellow bell pepper
1/4 cup diced green bell pepper
1 finely diced jalapeno pepper
1/3 cup diced onion
10 chopped sprigs of cilantro
1 finely diced garlic clove
1/2 tablespoon lime juice

Combine the carrots, tomatoes, all peppers and onion together in a bowl and stir together. Stir in cilantro and garlic. Season to taste with salt if you like. Add more or less jalapeno pepper depending on how hot you want to make it. Or add hotter peppers! Makes about 3 cups of salsa.

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1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup milk
1/4 cup grated Parmesan cheese
1/8 teaspoon ground black pepper
2 cups broccoli florets
1/8 teaspoon garlic powder
2 cups Bolthouse baby-cut carrots
1 diced bell pepper
1 1/2 cups farfalle pasta
2 boneless, skinless chicken breasts cut into strips

Cook pasta in boiling water until al dente. Drain. Cook chicken thoroughly in a medium saucepan. Meanwhile, prepare the cream sauce. In a medium saucepan mix together cream of mushroom soup, milk, Parmesan Cheese, pepper, broccoli, garlic powder, bell pepper and carrots. Bring to a boil over medium heat. Reduce heat and cover. Simmer for 10 minutes, or until vegetables are tender. Stir occasionally. Stir pasta and chicken into cream sauce, and heat through.

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1 pound lean boneless pork loin, cut into small pieces
1 teaspoon vegetable oil
2 cloves garlic, minced
11/2 cups shredded Bolthouse carrots
3/4 pound fresh snow peas
2 teaspoons sugar
2 teaspoons soy sauce
2 small red chile peppers, thinly sliced
1 teaspoon shredded fresh ginger
1 teaspoon sesame oil
1 teaspoon rice vinegar

Heat oil in a nonstick pan; add pork pieces and garlic and cook and stir until lightly browned. Add carrots and snow peas; stir-fry until the vegetables and pork are tender, about 5 minutes. Push the meat and vegetables to one side of the fry pan. Add sugar, soy sauce, red pepper and ginger; stir to dissolve sugar. Add sesame oil and vinegar. Stir to coat meat and beans. Serve immediately on a bed of steamed rice or shredded lettuce.

(Serves 4)

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