CARROT & FARRO SALAD:
Toss cooked farro with carrot ribbons, feta, parsley, dried cherries, hazelnuts, EVOO and lemon juice.
In a blender, mix cooked carrots, OJ, a banana and almond milk.
DOUBLE ORANGE SMOOTHIE:
Toss shredded carrots and cabbage with sliced fennel, lemon juice and EVOO.
TANGY CARROT DIP:
In a food processor, blend cooked carrots with Greek yogurt, lemon juice, EVOO, chopped garlic and parsley.
Roast whole carrots with maple syrup, EVOO and chopped rosemary.