FARM to TABLE Recipes brought to you by the University of Rochester Farmers Market
Carrot Raisin Slaw Ingredients
Salad: 1 pound matchstick carrots ½ cup seedless raisins 1/3 cup sliced almonds
Dressing: 3 tablespoons wine vinegar 3 tablespoons honey ½ teaspoon salt ¾ cup plain Greek yogurt ¼ cup mayonnaise
Directions
1. Combine carrots, raisins and nuts (if desired) in a mixing bowl. Set aside. 2. In a separate bowl, mix remaining ingredients together to make the dressing. 3. Toss carrot mixture with dressing, chill before serving.
Carrot Cake Smoothie Ingredients
2/3 cup chilled canned carrots, drained 2 tablespoons crushed pineapple in juice 1/3 cup fat free vanilla yogurt 2 tablespoons honey 1 cup fat free or low fat milk
2 ice cubes ½ teaspoon cinnamon ¼ teaspoon ground ginger 1/8 teaspoon ground allspice Optional: dash nutmeg
Directions
1. Place everything except nutmeg in a blender jar, blend for 30-40 seconds or until smooth. 2. Pour into two glasses. 3. Sprinkle with nutmeg, if desired.
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FARM to TABLE Recipes brought to you by the University of Rochester Farmers Market
TheVersatile Carrot Satisfy your snack craving with a crunchy, sweet carrot. Cut up whole carrots for a convenient and healthy snack. Try adding grated or shredded carrots to any recipe for a punch of nutrients and extra moisture.
A collaboration between Food & Nutrition Services and Well-U