Entrées

GRILLED PESTO PIZZA
Everything on this pizza is in season right now (mid-July); the basil, pepper, tomatoes, artichoke, kale and squash all came from my garden.
SQUASH ASIAGO
Use soy cheese to make this summer dish vegan.
MEXI-VEGGIE WRAPS
These take less that 5 minutes to make, and a great way to beat the heat.
VEGGIE PATTIES
These meatless patties (not vegan however) are packed full of protein and flavor.
CHICKEN MARSALA
This sauce tastes great with potatoes, creamy polenta, pasta, or even just a hearty bread!
HALIBUT WITH SMASHED POTATOES
Use pesto sauce to really tie together all of the flavors of this dish.
BLACK BEAN AND TEMPEH TACOS
This taco filling is a healthy alternative to beef or chicken.
QUICHE
This is a great dish anytime of day.
KALE FALAFEL
This vegan friendly fritter can easily be made gluten-free by substituting the AP flour with oat flour.
CHANTERELLE PAPPERDELLE
This is a great family meal. We foraged mushrooms together and then came home to make pasta. Fresh and delicious.
CURRIED VEGETABLES WITH LENTILS
Warm up your fall evening with a spicy curry dish. Vegan-friendly.
SWEET POTATO BURRITOS
Vegan-friendly (without the cheese), extremely healthy and delicious!
FRIED RICE
Great meal to make up with left-over rice.
ROASTED CHICKEN
This is great served with winter squash, or even turned into soup.
SQUASH RAVIOLI
Brown butter and sage is a perfect compliment to this butternut squash dish.
GRILLED CHEESE AND TOMATO SOUP
Classic combo, with an Italian twist.
PESTO PASTA
Great for a quick lunch. Can easily be served with carrot sticks and apple slices.
Show More

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630