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Recipes & Nutrition Analysis for Carrots

Students LOVE carrots with the tops on!  It is a great way to show students how carrots look like, and let them taste the tops that are also edible.  Be it a part of the Fresh Fruit and Vegetable Program, be it an Farm to School Lunch, carrots with the tops on will grab students' heart!

Even without tops, carrots are one of the most poplular vegetables among students. Explore the recipes listed below and share with us how your students like it.

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Asian Salad with Brown Rice and Seasame Ginger Dressing - HUSSC

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Baked Carrots

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Beef Stir-Fry

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Black Bean Vegetable Wrap - USDA

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Brown Rice Pilaf with Carrots & Dill

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Brussels Sprouts Fennel Carrot Salad

A fancy twist of coleslaw with vanilla infused vinaigrette, created by Chef John Fisher with Renton Technical College Culinary Art. The salad goes well with grilled chicken or salmon, and you can make a wrap sandwich that would surely be a hit as a grab-and-go item. Brussels Sprouts can be substituted with a mix of green cabbage and kale.

*1 cup serving provides 1/2 cup vegetable (1/8 cup red/orange vegetable)

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Carrot & Raisin Salad

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Carrot Cake

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Carrot, Parsnip & Beet Salad

This crunchy and colorful salad is an excellent source of vitamin A, vitamin C, and calcium. Try adding chopped fresh herbs like cilantro, scallion, or Italian parsley for added nutritional benefit!

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Carrots with Cheese Sauce

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Chicken Stir-Fry

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Chicken Tetrazzini with Carrots

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Confetti Turkey Pocket

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Creamy Coleslaw - USDA

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Glazed Carrots

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Kale and Quinoa Medley - HUSSC

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Kale Sunshine Soup - HUSSC

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Macaroni Salad with Carrots

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Minestrone - USDA

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Moroccan Carrot Salad

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Orange-Glazed Carrots

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Pancit - Filipino noodle dish

One of Highline School District's ethnic entrée dishes from the Philippines. It's a noodle dish using fresh carrots and cabbages from Washington farms!

This recipe is highlighted at “School Lunch - Let’s Grow Healthy,” at School Nutrition Association.

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Parsley-buttered Carrots

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Pork Street Taco with Green Chickpea Guacamole, Beans & Veggie Salsa, and Cilantro Chipotle Lime Cream Sauce

Wenatchee's Winter Taste Washington Day 2015 menu - student approved mock guacamole is sure to please not just your students but also your food service budget :)

Recipes courtesy of Wenatchee School District - also presented by Kent Getzin, food Service Director during the Farm to School Demo Luncheon at the WSDA Farm to School Summit held in Wenatchee, WA (April 15-16, 2015)

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Rainbow Salad with Lemon-Honey Dressing

This colorful salad is a Monroe Public School students' favorite - you can swap vegetables based on the seasonality and availability. The lemon honey dressing is simple and versatile, and can be made in batches.

Robot Coupe with julienne attachment would save a lot of time/labor depending on how many you serve, as well as choosing processed products (shredded cabbages, match-stick carrots etc.)

Recipes courtesy of Monroe Public Schools - also presented by Dana Daniel, Director of Dining Services during the Farm to School Demo Luncheon at the WSDA Farm to School Summit held in Wenatchee, WA (April 15-16, 2015)

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Salad Noodle Wraps

a creative, healthy and tasty recipe by Arla Sutton, the winner for Washington State of the Healthy Lunchtime Challenge 2012.

Arla is also a two-time Student Chef winner of the Farm to Cafeteria/Orcas Isaland School District Chef Competition event: in 2010 for her favorite Orange-Almond Granola, and in 2011 when she teamed up with her friend, Millie Kau, for the now national-contest-winning Salad Noodle Wraps.

Other States' winner recipes are available at URL: http://www.epicurious.com/images/pdf/TheEpicuriousHealthyLunchtimeChallengeCookbook.pdf

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Steamed Carrots

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Veggie Wrap with Cucumbers

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