Category Archives: Carrot

Basil

It’s basil season on Edgecliff and we’ve got lots…

Posted in Basil, Carrot, garden, Garlic, Main Dishes, Parsley, Pasta, Side Dish, Squash | Tagged , | 1 Comment

Chicken Pot Pie

Williams Sanoma decadent! Pastry 1 ½ cups flour ½ t. salt 8 T. chilled, unsalted butter 4 oz. Cream cheese 1 T. water Combine flour and salt.  Add butter and cheese until coarse crumbs.  Add water and stir with fork.  … Continue reading

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Pot Roast Pasta

The New Basics 3 T. olive oil 2 lbs. beef bottom round roast (any kind of pot roast is fine) 1 ½ cups chopped onions 1 cup chopped carrots 1 cup chopped celery 4 cloves garlic, slivered, plus 1 T. … Continue reading

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White Bean Soup with Pasta and Rosemary Oil

(we usually skip the rosemary oil… but i’m sure it’s good) For Rosemary oil: 1/3 cup olive oil 2 T. finely chopped rosemary 2 cloves garlic, sliced. Warm simmer these ingredients in small saucepan, approx. 5 minute For soup: 2 … Continue reading

Posted in Carrot, Parmesan, Parsley, Pasta, Rosemary, Soup, Tomatoes | Leave a comment

Roasted Root Vegetable Soup

Mary Jo Boyd In roasting pan, place: 2 butternut squash, split, seeded, cavity-side up 1 acorn squash, split, seeded, cavity side up 2 sweet potatoes, halved, upside down 2 leeks, halved lengthwise 1 huge onion, in chunks 4-6 shallots 4-6 … Continue reading

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Mushroom and Barley Soup

Another Aunt Evie and Uncle Tom Lake Chautaqua classic! ½ cup pearl barley 2 T. butter 1 T. vegetable oil 1 lb. mushrooms, thinly sliced 6 carrots, peeled and cut into 1/8” thick rounds 1 medium onion, chopped 6 cups … Continue reading

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Mulligatawny Soup

8  servings 2 T. butter (1/4 stick) ½ cup chopped onion 4 t. curry powder 2 small green apples, peeled, cored and chopped ½ cup diced carrot ½ cup diced celery ½ cup diced green pepper 1/3 cup all purpose … Continue reading

Posted in Apple, Carrot, Cream, Curry, Lemon, Parsley, Rice, Soup, Tomatoes | Leave a comment