Ingredients:
6 medium multicolored carrots (about 10 oz) peeled
4 small golden beets (about 8 oz) peeled 
1 fuji or flavor of choice apple
1/2 c full fat greek yogurt
1/4 c mayonnaise
2 Tbsp apple cider vinegar
2 tsp honey
3/4 tsp whole caraway seeds
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper, plus more to taste
5 leaves kale, thick stems removed, thinly sliced crosswise

Directions:
Using the coarse grater/largest holes grate carrots, beets and apple into a large bowl.

Whisk yogurt, mayo, vinegar, honey, seeds, salt and pepper in med bowl.

Add yogurt mixture to carrot mixture and add kale.  Toss to combine.  Season with salt and pepper.  Cover and chill until ready to serve.  This can be done ahead up to 8 hours.

This compliments pork quite well. 

www.epicurious.com

Ingredients:
1 1/2 lbs carrots peeled and cut into 1/2 inch thick slices
1/4 cup butter
1/4 cup brown sugar
1/4 teaspoon salt
1 tablespoon chopped parsley optional

Directions:

Place the carrots in a large pan and add 1 1/2 cups of water. Bring the carrots to a simmer
Cook for 8-10 minutes or until carrots are tender. Drain off any excess water.
Add the butter, brown sugar and salt to the pan. Stir to coat the carrots.
Cook for an additional 4-5 minutes, stirring occasionally, until a sauce has formed.
Sprinkle with parsley if desired, then serve.

This is a simple recipe that is easy to customize to suit your tastes.
Sweetener: You can substitute honey or maple syrup for the brown sugar if needed.
Vegetables: I sometimes add other root vegetables to this dish such as parsnips, thinly sliced sweet potatoes and even yellow beets.
Toppings: Finish your carrots with a sprinkle of nuts such as chopped pecans or toasted sliced almonds.
Add-Ins: Feel free to add other flavors such as a pinch of cinnamon or nutmeg, 1/2 teaspoon of fresh grated ginger, a squeeze of lemon juice or even a dash of vanilla extract.

​https://www.dinneratthezoo.com/glazed-carrots/

Ingredients:
2 Tbsp butter
4 tsp minced roasted garlic
2 tsp Italian seasoning
1 (9oz) package tortellini filled with your choice
6 c fresh vegetables cut into strips or chunks; red, yellow, orange, and/or green pepper, red, yellow or white onion, zucchini, yellow squash, green beans, mushrooms, carrot match sticks, asparagus)

Directions:
Preheat oven 450F.
Place butter in 9x13 pan, heat in oven until melted. 
Stir in veggies, garlic and seasoning.  Bake 12-15 min stir occasionally.

While preheating and doing other veggie steps get salted water boiling and cook tortellini according to package.

When all is done combine the veggies and pasta and enjoy!

This can be done without pasta and have a wonderful veggie side dish.
​This compliments pork quite well, but could be used as a side dish for nearly any protein.  

Ingredients:
1/2 head red cabbage
1/2 head green cabbage
1 onion
1-2 carrots
1 Tbsp honey
1 Tbsp oil
1 Tbsp apple cider vinegar
3 Tbsp favorite mustard
salt and pepper

Directions:
Slice the cabbages thin.
Slice onion as thin as you like.
Shred carrots.
Place cabbage, onion and carrots in a medium bowl.

Mix honey, oil, vinegar and mustard, whisk.  Pour over vegetables.  Salt and pepper to taste. 
​
Make a day ahead and it tastes even better.

Ingredients:
1 red bell pepper, trimmed, seeded and diced into 1” pieces
1 large carrot, peeled, sliced into rounds
1 yellow bell pepper, trimmed, seeded and diced into 1” pieces
3 c broccoli florets
½ -1 med red onion, sliced into 1” wedges
2-3 Tbsp olive oil                                                 
1-2 tsp salt or to taste
1 tsp ground black pepper                           
fresh parsley, optional
 
Directions:
1) Preheat oven to 425°F. Line a baking sheet with foil.
2) In this order add red peppers, carrots, yellow peppers, broccoli, red onion.  Keep them each in their own row to make the rainbow.
3) Drizzle oil over all the vegetables.  Then sprinkle salt and pepper. 
4) Bake for ~20 min or until veggies are crips-tender.  May need to stir each row during roasting to make for even cooking.
5) Optionally garnish with fresh parsley and serve immediately.

Could add minced garlic and Italian seasoning for more flavor.
 
Source: https://www.averiecooks.com/rainbow-roasted-vegetables/#mv-creation-1268-jtr
 
​

Ingredients:
1 large head romaine lettuce                             4 oz whipped cream cheese
1 c baby spinach leaves                                       8 large fresh basil leaves
Salt and pepper                                                       4– 10” flour tortillas
8 oz deli turkey                                                          ½ c roasted peppers, strips
1 c shredded carrots

Directions:
1) Pull the largest four romaine leaves from the outside of the bunch and wash and dry carefully, trying not to tear the leaves. Cut the leaves at the base where they were connected to the root; the pieces should be about 9-inches long. Using a vegetable peeler, shave the center rib so the leaves roll up more easily. Set aside.

2) Combine the cream cheese, spinach and basil in a food processor and puree until smooth. Season with 1/4 teaspoon kosher salt and a few grinds of pepper.
 
​Source: https://www.foodnetwork.com/recipes/food-network-kitchen/kids-can-make-roasted-turkey-and-basil-cream-cheese-pinwheel-sandwiches-3362682

Ingredients:
1 Tbsp vegetable oil                                             1 lb ground beef
1 Tbsp chili powder                                               salt to taste
3/4 c ketchup                                                          1 Tbsp light brown sugar
1 Tbsp apple cider vinegar                               ½ c frozen, crinkle cut baby carrots
½ c frozen baby corn                                            8 potato slider buns or 12 mini potato dinner rolls
1 c thinly shredded red cabbage                    ¼ c dill pickle chips

Directions:
1) Heat the oil in a large nonstick skillet over medium-high heat. Add the ground beef, and cook, stirring frequently, until the beef begins to brown, about 4 min. Stir in the chili powder and 1 teaspoon salt, and continue cooking until the meat is cooked through, 2 min more. Drain off any excess liquid, and add back 2 tablespoons of it. Reduce the heat to low, stir in the ketchup, sugar, vinegar and 1/2 cup water and simmer, stirring occasionally, until the sauce is slightly thickened, about 8 min. Stir in the carrots and corn, and cook, partially covered, until the vegetables are tender and heated through, 5 min.

2) Scoop some sauce onto 1 half of each slider bun, top with a handful of shredded cabbage and a pickle chip and serve.
 
Source: https://www.foodnetwork.com/recipes/food-network-kitchen/kids-can-make-sloppy-joe-sliders-3363890

​INGREDIENTS
2 package crescent rolls
8 oz cream cheese, softened
8oz carton Sour Cream
1 pkg. ranch-style dressing mix
4 cups chopped or sliced vegetables
· carrots, broccoli, cauliflower, celery, onion, radishes, tomato, bell peppers, etc.
2 cups shredded cheese( cheddar, mozzarella, Monterrey Jack– choose your favorite)

DIRECTIONS
Unroll the crescent rolls and pat into a 15x10 inch ungreased pan. Bake at 375 degrees for 12 minutes or until golden brown. Cool

Mix together the cream cheese, sour cream and dressing mix until smooth. Spread on top of the cooled crust.

Top with chopped vegetables. Sprinkle with cheese. Cut and enjoy.
 

INGREDIENTS
1/2 (16-oz.) package rigatoni pasta
1 small onion, chopped
2 tablespoons olive oil
3/4 cup chicken broth
2 teaspoons lemon zest
2 tbsp. fresh lemon juice
1 cup fresh  snow peas
1 cup matchstick carrots
2 tbsp. chopped fresh basil
2 tbsp. butter
1/2 tsp chopped fresh thyme
3/4 tsp salt
1/4 tsp pepper
 
DIRECTIONS
Prepare pasta according to package directions.
 
Meanwhile, sauté onion in hot oil in a large skillet over medium-high heat 3 minutes.  Reduce heat to medium.  Stir in chicken broth and next 4 ingredients; bring to a boil.  Cook 3 to 4 minutes or until liquid is reduced by half.
 
Stir in hot cooked pasta, basil, butter, and thyme.  Cook. Stirring occasionally, 2 minutes or until thoroughly heated.  Season with salt and pepper.
 

INGREDIENTS
1 lb. kielbasa, sliced into rounds
3 Tbsp. Olive oil
2 med. Yellow onions, chopped
2 carrots, chopped
2 tsp. Minced garlic
5 cups Kale, chopped
1 tsp. Kosher salt
1/4 tsp. Black pepper
28 oz. (2 cans) cannelloni beans, drained
1 bay leaf
7 cups chicken broth
 
DIRECTIONS
1. In a Dutch oven over medium heat, sauté kielbasa approximately five minutes. Remove kielbasa and set aside.
2. Add olive oil, and sauté onions and carrots 5 minutes. Add garlic and sauté 1 minute. Add kale,turn to low heat, cover and let kale steam for 4 minutes. Add salt and pepper, then stir to combine.
3. Add beans, bay leaf, broth and kielbasa. Bring to a boil, then turn heat to low and simmer 10 minutes.
 
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes