Please select a category from the options on the left.

1 banana
12 oz of Bolthouse Farms® Strawberry Banana
12 ounces of Milk

Toss all the Ingredients into a blender and blend until the banana is no longer solid. Serve chilled!

(Serves 1)

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1 cup Bolthouse Farms® 100% Carrot Juice
3 cups orange juice

Mix the orange juice and carrot juice in the proportions suggested. Serve Chilled

(Serves 1-2)

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1/2 cup of Regular Coffee (or 1/4 cup Expresso)
1/2 cup of Bolthouse Farms® Perfectly Protein® Vanilla Chai Tea
Ice

Chill the coffee and mix it with Vanilla Chai Tea. Add Ice and serve.

(Serves 1)

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2 cups of Limeade
1 cup of Bolthouse Farms® Green Goodness®
Ice (optional)

Mix all ingredients well and add crushed ice for a more refreshing feeling and texture.

(Serves 1)

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1 cup of Milk
1 cup of Bolthouse Farms® Berry Boost
Ice (optional)

Mix the milk with Berry Boost. For smooth mouth feel crush the ice in a blender before adding to the mixture.

*Milk can be substituted with Natural Yogurt for a richer flavor

(Serves 1)

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3 cups o Piña Colada Non Alcoholic Mix
2 cups of Bolthouse Farms® 50/50 Passion Juice
1 Slice of pineapple
Ice

Mix both the beverages in a blender. Slowly introduce crushed ice into the blender and continue blending. Serve in a glass with slice of pineapple for decoration!

(Serves 2)

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1 cup of Bolthouse Farms® 100% Carrot Juice
3 cups of orange juice
1/2 banana
1 drop Vanilla Extract
Crushed ice

Mix orange juice and carrot juice in a blender. Add the banana. Add a drop of vanilla concentrate and blend more. Add crushed ice and serve chilled!

(Serves 2)

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1 cup of Sprite
1 cup of Berry Boost

Pour Sprite in a glass. Add the Berry Boost on top of it. Stir as needed with a spoon!

(Serves 2)

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1 cup Bolthouse Farms® C-Boost
2 Strawberries
3 Slices of Peach
1/2 cup crushed Ice

Blend C-Boost juice with strawberries and peach slices. Add ice while blending. Serve chilled!

(Serves 2)

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1 cup Bolthouse Farms® Perfectly Protein® Vanilla Chai Tea
1/2 Sliced banana
Ice

Blend Vanilla Chai tea with the banana. Add ice cubes and serve cold!

(Serves 1)

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1/2 cup of Frozen Berries
1/2 cup of Pomegranate seeds
1/2 cup of Bolthouse Farms® 50/50 Passion Fruit
Ice

Blend the frozen berries with the pomegranate seeds and add the Bolthouse Farms® Passion Fruit Juice. Add 1/2 cup crushed ice and serve.

(Serves 1)

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1/2 cup of Frozen Strawberries
1 cup of Bolthouse Farms® C-Boost
1/2 cup of Crushed Ice

Blend the strawberries with orange juice. Mix C-Boost with crushed ice. Blend the two mixes until they thicken. Serve chilled!

(Serves 2)

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1 cup Bolthouse Farms® Berry Boost
1/2 cup of sliced frozen peaches
1/2 cup of limeade
1 cup crushed ice

Mix all ingredients in a blender on high speed. Serve chilled!

(Serves 2)

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1/2 cup of Bolthouse Farms® Berry Boost
1/4 cup of orange juice
1/2 cup of strawberry ice cream

Mix orange juice with Berry Boost in a blender. Add strawberry ice cream to the blender and blend till all ingredients have mixed well. Serve chilled!

(Serves 1)

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1/2 cup Bolthouse Farms® Mango Lemonade
1/2 cup of Bolthouse Farms® 100% Carrot Juice
1/2 cup of orange juice
Ice

Mix all the three ingredients together and serve with ice.

(Serves 1-2)

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1/2 sliced banana
1/2 cup of Bolthouse Farms® Green Goodness®
1/2 cup of limeade
1/2 cup of crushed ice

Mix Green Goodness® with Limeade and blend with the sliced banana. Add ice and serve!

(Serves 2)

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1 cup of Bolthouse Farms® Perfectly Protein® Vanilla Chai Tea
1/4 cup of Liquid Chocolate
Ice

Mix the liquid chocolate with Vanilla Chai tea and add ice to serve chilled.

(Serves 1)

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1 orange
1 banana
Finely sliced strawberries
1 cup of Bolthouse Farms® Green Goodness®

Slice oranges into squares. Slice banana into equally sized pieces. Mix the banana, oranges and strawberries in a bowl. Pour Green Goodness® over the mixed fruit and serve.

(Serves 1)

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1/2 cup Bolthouse Farms® Perfectly Protein® Vanilla Chai Tea
1/2 cup Natural Yogurt
3 teaspoons of Honey
Cubed Ice

Mix the Vanilla Chai Tea and the natural Yogurt. Add honey and mix well. Add the ice cubes and serve chilled.

(Serves 1)

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3/4 cup of Bolthouse Farms® Green Goodness®
1 Soft Pealed Avocado
3 teaspoons of honey
1/2 cup crushed Ice

Pour Green Goodness® into a blender. Add in the Avocado and honey. Blend until mixture is even. Add crushed ice for texture and smooth mouth feel.

(Serves 1)

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1/2 cup of Bolthouse Farms® 50/50 Passion Fruit Juice
1/2 cup of carbonated water
1 small lime (key lime)
4 teaspoons of honey

Mix Passion Fruit juice with lime juice and honey. Add carbonated water and serve with ice cubes for a refreshing drink.

(Serves 1)

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1 1/2 cups chilled Bolthouse Farms® Vedge® Vegetable Juice Blend
3/4 cup chilled cream
1 teaspoon grated onion
1/8 teaspoon salt
1/8 teaspoon celery salt
2 drops hot pepper sauce
1/4 cup cracked ice

Combine in pitcher:
Serve in chilled glasses with cream on top, if desired.

(Serves 1)

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1 1/4 cups Bolthouse Farms® Perfectly Protein® Vanilla Chai Tea
3/4 cup orange sherbet
1 cup fresh or frozen peaches
3/4 cup fresh or frozen mango chunks

Blend until smooth

(Serves 1)

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1 450 mL bottle Bolthouse Farms® Berry Boost
1 Banana
1 cup orange sherbet
1 cup fresh or frozen strawberries
1 cup ice

Blend until smooth

(Serves 1)

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1/2 cup Bolthouse Farms® Perfectly Protein® Vanilla Chai Tea
12 oz orange juice
1/2 cup fresh or frozen peaches
1 cup ice

Blend until smooth

(Serves 1)

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1 cup non-fat Vanilla Yogurt
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen strawberries
1/2 cup banana
1 cup Bolthouse Farms® Strawberry Banana Smoothie

Blend until smooth

(Serves 1-2)

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1 cup fresh or frozen raspberries
1 cup fresh or frozen blackberries
1 cup vanilla yogurt
1/2 cup Bolthouse Farms® Berry Boost®
1/2 cup Bolthouse Farms® Perfectly Protein® Vanilla Chai Tea
3 tablespoons honey
1 teaspoon vanilla extract
1 large pinch of ground cinnamon
1 teaspoon grated orange peel

Blend until smooth

(Serves 1-2)

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1 1/4 Cup Bolthouse Farms® Amazing Mango™
1 cup frozen Mangos
1 cup frozen Peaches
1 Banana
1/8 teaspoon Vanilla Extract
Generous pinch of ground cinnamon

Blend until smooth

(Serves 1)

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22 Bolthouse Farms® Baby-Cut Carrots
11 large pitted black olives
11 large pitted green olives (no pimentos)
3 (3.25 oz each) packages Jell-O Brand Lime Flavor Gelatin
1 cup thawed Cool Whip Whipped Topping*

Prepare gelatin as directed on the box. Pour into 13” x 9” pan. Refrigerate 4 hours or until firm. Use the white icing to draw the yard lines and sidelines on the gelatin*. With a sharp knife or X-Acto knife, cut the helmet shapes out of 11 black olives and 11 green olives. Place olive “helmets” onto the ends of the baby-cut carrots. Push the carrots into the gelatin. Add any additional decorations, such as goal posts, football, etc. Store in refrigerator until ready to serve. *Hints: For the white lines, 1 tube of white icing for cake decorating, or can of spray whipping cream can also be used. The whipping cream allows for greater control in making the lines, but melts fast.

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1/4 cup Balsamic Vinegar
1/4 cup Bolthouse Farms® Balsamic Vinaigrette Dressing

Mix the balsamic vinaigrette and the Bolthouse Farms® Balsamic Vinaigrette on medium high in a pan and stir constantly. Reduce the heat as the sauce thickens to a syrup-like consistency. Remove from heat. Pour over Chicken or Pork and serve!

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6 small grilled chicken breasts, sliced
12 tablespoons Bolthouse Farms® Caesar Parmigiano Yogurt Dressing
2 large tomatoes, sliced
2 cups garlic croutons, broken into small chunks
18 large lettuce leaves (bibb or wide leaf)
6 tablespoons grated parmesan cheese

Arrange lettuce leaves on cutting board. Top each with a few slices of chicken, a drizzle of dressing, tomato, croutons, and cheese. Carefully roll up and secure with toothpick. Arrange on party tray and serve.

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6 cups MATCHSTIX® carrots
1 cups pineapple, diced
1/2 cups raisins, soaked in hot water and drained
2 tablespoons pineapple juice
1 tablespoon sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
2 tablespoons apple cider vinegar
1 teaspoon salt
1/2 cup Bolthouse Farms® Original Coleslaw Dressing

Combine all ingredients well and refrigerate for at least 30 minutes before serving.

(Serves 2)

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3 large bunches of fresh broccoli
1 lb. bacon (cooked and crumbled)
1 medium red onion (sliced)
2 cups sliced almonds
1 cup raisins
1 cup fresh mushrooms (sliced)
1 cup Bolthouse Farms® Original Coleslaw Dressing

Finely chop all ingredients and mix well in a large container. Pour the Coleslaw dressing over the ingredients. Toss the salad till the dressing is evenly spread and allow the salad to chill for 2 to 4 hours before serving.

(Serves 4)

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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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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 bunch fresh spinach
2 pears
1/4 cup sliced Almonds
Bolthouse Farms® Chunky Blue Cheese Dressing

Clean the spinach and wash the pears thoroughly. Slice pears into extremely thin slices. Try and match the size of a spinach leaf. Add the cut pear into the spinach and add almonds. Add Chunky Blue Cheese Dressings over the spinach and pear and chill. Serve

(Serves 4)

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1 head of cabbage
3 fresh mangos
1 bag Bolthouse Farms® Matchstick® carrots
1/2 cup Bolthouse Farms® Coleslaw dressing

Cut the mangoes into thin slices. Cut cabbage finely. Mix cabbage, mangoes and Bolthouse Farms® MATCHSTIX™ carrots in a bowl. Add Coleslaw Dressing to the mixture. Mix well and serve.

(Serves 5)

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4 fruits of your liking
Lemon juice
Almonds
Bolthouse Farms® C-Boost Smoothie

Cut all the fruits and sprinkle with lemon juice. Add C-Boost Smoothie as dressing and sprinkle with sliced almonds before serving.

(Serves 2)

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2 Apple
1 bunch of Grapes
Bolthouse Farms® Blue Cheese Vinaigrette

Cut the grapes in half and chop apples into small chunks (approximate size of the grape halves).Mix in bowl. Add in the BH Blue Cheese Vinaigrette to taste. Serve!

(Serves 2)

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2 heads of butter leaf salad
1 head of red leaf lettuce
1/4 cup of chopped cilantro
3 hard boiled eggs
1 package of bacon, cooked, cooled and crumbled
2 green onion stalks
1/4 lb of crumbled blue cheese
2 diced tomatoes
Fresh basil
Thyme
Salt and pepper
Bolthouse Farms® Chunky Blue Cheese Dressing

Hard boil the eggs (about 10 minutes). Remove the eggs and cover with cold water and ice in a pan. Allow the eggs to become cold and place in the refrigerator.

Cook the bacon, cool and crumble. Set aside.

Wash and dry lettuce.

Tear the lettuce in small pieces. Place in a large bowl. Dice the tomatoes, chop the cilantro and fresh basil and chop the onions. Add these to the lettuce.

Add the cool bacon, chopped eggs and blue cheese. Add dashes thyme, salt and pepper.

Add dollops of Bolthouse Farms® Blue Cheese dressing. Toss and serve with in ten minutes of tossing.

(Serves 4)

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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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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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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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2 cups Bolthouse Farms® MATCHSTIX® carrots
4 cups macaroni, uncooked
salted water for cooking pasta
2 tablespoons flour
2 tablespoon butter
1 cup milk
1 1/2 cup shredded cheddar cheese
pinch nutmeg
salt and pepper to taste
1 cup breadcrumbs

Preheat oven to 350. In large pot, cook pasta until al dente. Add carrots to pasta during last two minutes of cooking time. Drain and keep warm. Meanwhile, melt butter in medium saucepan. Whisk in flour and cook over medium heat for about 5 minutes, stirring often. Slowly whisk in milk and bring to simmer. Slowly whisk in cheese and season with salt, pepper, and nutmeg. Stir into pasta and carrot mixture and pour into medium baking dish. Top with breadcrumbs and bake until browned and crispy, about 10 minutes. Remove from oven and let sit for about 5-10 minutes before serving.

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18 large shrimp, peeled and deveined
2 cups Bolthouse Farms® Tropical Mango Dressing
salt and pepper

Marinate shrimp in 1 cup dressing overnight. Grill on hot grill until just cooked through. Season with salt and pepper. Serve with 1 cup dressing as dip.

(Serves 6)

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6 pieces Skinless Boneless Chicken breasts
8 ounces Yogurt
4 ounce Bolthouse Farms® Caesar Parmagiano Dressing
1 ounce Grated Cotija Cheese

Set the chicken aside in a bowl. Mix yogurt, grated Cotija cheese and the Caesar Parmagiano Dressing. Add this mixture to the chicken. Refrigerate and allow the chicken to sit in the Caesar Yogurt Dressing for a few hours. Place the chicken on a baking pan and cover it with grated Cotija Cheese. Bake in an oven at 350 Degrees for 35 min. Check if chicken is done and tender before removing from the oven. 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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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 Creme Fraiche (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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2 cups cooked rice
1/2 cup steamed peas,
1-2 cup diced Bolthouse Farms® Whole Carrots
1/2 cup corn
1/8 cup yogurt
1/4 cup Bolthouse Farms® Classic Ranch
Salt & Pepper to taste

Steam the diced carrots for 5 minutes. Add peas and corn then steam for an additional 4 minutes. Mix vegetables with rice in large bowl. Add yogurt and Classic Ranch Dressing. Serve.

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Bolthouse Farms® Chunky Blue Cheese Dressing
Buttermilk or egg hamburger buns –toast on the grill
2 lbs ground sirloin –for grilling
1 red onion –sliced thin
1 garlic clove
6 large mushrooms sliced thin
1 small bunch of cilantro
Kosher dills slice (optional)
1 package of cooked bacon
1/4 lb of crumbled blue cheese
1 sliced tomatoes (very thin0
Fresh basil
Salt and pepper

Step 1 Prep. Mix ground sirloin, salt, pepper and a 1/8 cup of diced onions in a bowl. Form patties and place on wax paper. Cover and store in the fridge. Cook the bacon and cool. Set it aside. Wash the lettuce, basil and cilantro and dry. Place sliced tomatoes, lettuce and cilantro on a plate for later use (if you opted for pickles these can be sliced and placed on the plate also). Place crumbled blue cheese in a small bowl.

Step 2 Toppings. Start the topping 15 minutes before the hamburgers are likely to be ready. Heat 2 table spoons of olive oil in a large sauté pan. Heat pan on a medium heat. Add onions and chopped garlic. Cook slowly until clear and add 1/8 cup of butter. Add the mushrooms and cook with the onions till all is caramelized. Set aside for placing on the hamburger meat.

Step 3 – Build the hamburgers (yeah!) Take the toasted hamburger bun and add Bolthouse Farms® Blue Cheese dressing on one half. Be generous! Add lettuce, fresh basil and cilantro on this half of the bun too. Drizzle loads of Bolthouse Farms® Blue Cheese Dressing (to taste) on the vegetables. On the other half of the bun, place the bacon and onion topping. Add crumbled blue cheese and hamburger patty. Enjoy!

(Serves 4)

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4 pieces of Tilapia or Mahi Mahi
Bolthouse Farms® Tropical Mango Vinaigrette Dressing
1 jalapeño pepper (seeds removed)
1 dash of lime
Touch of salt
Cilantro

Clean the jalapeño pepper and chop finely. Chop up cilantro leaf and mix with jalapeño pepper in a bag. Apply a dash of salt to the fish. Insert into the bag. Generously apply mango dressing to cover the fish in the marinade bag. Marinade for about 20 minutes and bake at 350 F for 10-15 min, note that thicker pieces of fish will take longer to cook.

(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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3 1/2 cups (1/4-inch-thick) sliced carrots
2 tablespoons sugar
2 tablespoons Bolthouse Farms® Orange Clementine 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 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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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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1 10-ounce package MATCHSTICK® carrots
3/4 cup thin-sliced celery
1/2 cup thin-sliced green onion
2/3 cup Bolthouse Farms® Original Coleslaw Dressing.
1/3 cup raisins (optional)

Combine vegetables in serving bowl. Add dressing and raisins (if desired). Toss gently.

(Serves 4)

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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 (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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1 # Bolthouse Farms® MATCHSTIX® carrots
2 cup flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon allspice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
4 eggs
1/2 cup yogurt
1 cup vegetable oil
frosting (optional)

Preheat oven to 325. Butter or spray mini muffin pans and line bottoms with parchment. Butter the parchment and dust pans with flour. In a bowl, whisk flour, baking powder, soda, spices and salt. In another bowl, whisk oil, buttermilk, and vanilla. In an electric mixer, whisk eggs and sugar until thick and foamy, about 5 minutes. Beat in liquid ingredients. Beat in dry ingredients until just combined and moist. Mix in carrots. Carefully drop spoonfulls of batter into muffin pans. Bake for about 35-45 minutes, or until firm to the touch and a toothpick comes clean. Let cool on rack for at least 30 minutes, remove from pans, remove paper, and cool for another 30 minutes. Top with frosting if desired. Refrigerate until serving.

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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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1 scoop vanilla ice cream
1/4 cup Bolthouse Farms® Perfectly Protein® Mocha Cappuccino
Whipped cream
Chocolate sprinkles
Maraschino cherries

Scoop the ice cream in a bowl and pour 1/4 cup of Mocha Cappuccino over it. Garnish with whipped cream chocolate sprinkles and cherries.

(Serves 1)

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2 cup of vanilla Ice Cream
1/4 cup Bolthouse Farms® Berry Boost
1 cup of mixed berries

Heat up the Bolthouse Farms® Berry Boost in a sauce pan. Pour over the ice cream and top it with mixed berries.

(Serves 2)

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1 Lemon Cake Mix
1 Sm. box of Instant Lemon Pudding
3/4 cup oil
1/4 cup sugar
4 eggs
11 oz. Bolthouse Farms® Passion Fruit Apple Carrot Juice

Passion Fruit Dip

• 1 jar of Marshmallow Creme
• 8 oz. Cream Cheese
• 5 tbsp. Bolthouse Farms® Passion Fruit Apple Carrot Juice
• Fruit of your choice cut into sections
• Mix marshmallow crème, cream cheese, and Bolthouse Farms® Passion Fruit Apple Carrot Juice. Dip fruit into mixture and enjoy. Try apples or strawberries for a refreshing snack or dessert.

Mix all ingredients. Spray bundt pan with non-stick cooking spray. Bake at 350 degrees for 60 minutes. (Cake is done when toothpick comes out clean). Cool in pan for 10 minutes. Invert over serving plate.

• Very moist cake. May be served plain, with a powder sugar glaze, or with whipped topping.

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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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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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2 # Bolthouse Farms® carrots, chopped
2 oz ginger root, peeled and sliced very thin
1 onion, sliced very thin
2 tablespoons butter
2 tablespoons olive oil plus extra for garnish
5 cups water or vegetable stock
pinch nutmeg
pinch cayenne
salt and pepper
8 tablespoon sour cream (optional)

In large pot, melt butter and olive oil and add carrots, onion and ginger. Sautee over medium heat for about 10 minutes, stirring often, until vegetables are soft. Add water or stock and spices and bring to boil. Turn down heat to simmer, cover, and cook for about 15 minutes. Puree soup in batches in blender. Check seasoning and add salt and pepper as necessary. Serve in bowls and garnish with a drizzle of olive oil and sour cream (optional).

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2 artichokes
1/2 cup Bolthouse Farms® Caesar Parmagiano Dressing

Cook the artichokes in a pot of boiling water for 30 minutes or until Artichoke leaves are tender. Remove from the water and serve with Caesar Parmagiano Dressing on the side as a dipping Sauce.

(Serves 5)

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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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1 / 4 lbs Mozzarella (Buffalo)
2 Tomatoes
2 sprigs Fresh basil
Bolthouse Farms® Classic Balsamic Dressing

Cut mozzarella and tomatoes into slices. Sprinkle whole basil leaves and pour classic balsamic dressing over it.

(Serves 2)

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1 thinly sliced apple
2 broiled pieces of chicken
Dried cranberries
Feta cheese
Pecans
Bolthouse Farms® Original Coleslaw
Endive

Clean Apple and slice thinly; use as a cracker foundation. Add a small piece of broiled chicken, feta, cranberries and pecans on top. Use Bolthouse Farms® Original Coleslaw Dressing to make it all stick together. Decorate crackers with endive to add flair. Serve!

(serves 6-8)

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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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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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4 apples
1 teaspoon cinnamon
10 g raisins
20 g ground hazelnut
1/4 cup balsamic vinaigrette
1/4 cup Bolthouse Farms® Balsamic Vinaigrette Dressing

Remove apple cores and set the apples in a 13 x 9 pan. Mix cinnamon, raisins and hazelnut and stuff the mixture with apples. Preheat oven to 400 degrees Fahrenheit and broil apples on the middle oven rack for 10 -15 minutes.

In a small pan mix the balsamic vinaigrette and the dressing on medium high and stir constantly. Reduce the heat as sauce thickens to a syrup-like consistency. Remove from heat.

Pour reduction over apples when removed from oven.

(Serves 2)

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5 oz Bolthouse Farms® Perfectly Protein® Vanilla Chai
1 oz Rum
Pinch of Cinnamon

Combine Bolthouse Perfectly Protein® Vanilla Chai with rum, add pinch of cinnamon and serve over ice

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5 oz Bolthouse Farms® Perfectly Protein® Mocha Cappuccino
1 oz Peppermint Schnapps
5 Mint leaves

Combine Bolthouse Mocha Cappuccino with the mint leaves and a 1 oz of peppermint schnapps, then serve over ice.

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5 oz Bolthouse Strawberry Banana Smoothie
2 oz light rum
2 sliced fresh strawberries

Combine Bolthouse Strawberry Banana Smoothie with rum and strawberries. Serve over ice.

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5 oz Bolthouse Amazing Mango™
2 oz light tequila
fresh lime.

Combine 5 oz Bolthouse Amazing Mango™ with 2 oz light tequila and fresh lime. Serve over ice.

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5 oz Bolthouse Berry Boost
2 oz vodka
Ice

Combine 5 oz Bolthouse Berry Boost with 2 oz vodka and serve over ice.

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3 oz Bom Dia™ Açaí with Pomegranate
2 oz Bolthouse Farms® C-Boost Smoothie
1 oz dark rum
orange slice

Combine Bom Dia™ Açaí with Pomegranate with Bolthouse Farms® C-Boost Smoothie and dark rum. Serve over ice and garnish with orange slice.

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4 oz Bolthouse Pear Merlot
2 oz dark rum
1 cinnamon stick

In small pot, combine 4 oz Bolthouse Pear Merlot with 2 oz dark rum and 1 cinnamon stick. Warm over low heat and serve in warmed glass.

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1 part Tequila
2 parts Bolthouse Farms® 100% Carrot Juice
1 cup of ice

Mix all ingredients in a blender and serve chilled.

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3 part Vodka
3 part Bolthouse Farms® Perfectly Protein® Vanilla Chai Tea
1 part coffee Liqueur
Ice

Mix all ingredients over ice in a tall glass and serve.

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2 part Bolthouse Farms® Perfectly Protein® Vanilla Chai Tea
1 part Bailey's
Ice

Mix Bolthouse Farms® Perfectly Protein® Vanilla Chai Tea with Bailey's in a glass with ice. Serve chilled.

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2 shots Bolthouse Farms® Mango Lemonade
2 shots Gin or Vodka

Mix in a shaker and serve.

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