March: Carrots + Snap Peas

Strawberry, Snap Pea and Mixed Green Salad

Prep Time: 15 minutes Prep Time: 15 minutes
  • 5-6 oz spinach or mixed greens
  • 1 cup Sugar Snap Peas
  • ½ lb fresh strawberries
  • ⅓ cup sunflower seeds or slivered almonds
  • 1/2 cup precooked chicken (optional)
  • 1/4 cup feta or gorgonzola cheese (optional)
  • Vinagrette Dressing - strawberry, pomegranate or balsamic

Equipment: Colander, Cutting Board, Knife, Large bowl/serving platter or 3-4 plates.

  1. Rinse and dry  greens and snap peas and place in a large salad bowl or platter.
  2. Rinse and slice strawberries and add to bowl/platter.
  3. Sprinkle with sunflower seeds or almonds just before serving.
  4. Add chicken and/or cheese, if desired
  5. Drizzle with vinagrette salad dressing.

Tropical Carrot, Mango & Ginger Smoothie

Prep Time: 15 minutes Prep Time: 5 minutes
  • 1 navel orange, peel and white pith removed
  • 1 large carrot, scrubbed, coarsely chopped
  • ½ cup frozen mango chunks
  • ⅔ cup coconut water
  • 1/2 - 1 T. flax seeds
  • 3/4 tea. grated & peeled ginger or 1/2 tea dry ginger
  • 1/2 tea. dried tumeric or curry (optional)
  • Pinch of Salt

Equipment: Measuring cups. measuring spoons, sharp knife, cutting board, box grater, 2 glasses

Using smoothie or ice crush setting, purée orange, carrot, mango, coconut water, flax seeds, ginger, turmeric or curry, and salt, and ½ cup ice in a blender until smooth.

Curry Carrots with Chive Yogurt Sauce

Prep Time: 5 minutes Cooking Time: 25 minutes Prep Time: 30 minutes
  • 1 1/2 lbs carrots
  • 1 T. olive oil
  • 1 tea. salt
  • 3 T. honey
  • 1 T. curry powder
  • 2/3 c. plain low-fat Greek yogurt
  • 1/4 c. snipped fresh chives

Equipment: Cutting board, sharp knife, measuring spoons, measuring cups, bowl, large baking sheet, serving bowl

  1. Preheat oven to 425 degrees. Clean and peel carrots. Halve large carrots lengthwise.
  2. Line a 15 x 10 x 1-inch baking pan with foil. Toss carrots with olive oil. Evenly spread carrots in prepared pan. Sprinkle with 1/2 tsp. salt. Roast carrots for 15 minutes. Meanwhile, in a small microwave-safe bowl, warm honey in microwave for 30 seconds. Whisk in curry powder; set aside.
  3. Remove carrots from oven. Drizzle with honey mixture; toss to coat. Roast 10 minutes longer, until carrots are glazed and tender when pierced with a fork. Transfer to a serving platter.
  4. For Chive Yogurt, in a bowl combine yogurt, chives, and remaining 1/2 tsp. salt. Serve with roasted carrots.