Adjust oven rack to lowest position, and heat oven to 450 degrees. Place crust on a cookie sheet. Mix peanut sauce and peanut butter, then spread 2/3 of the sauce over the pizza crust; toss remaining 1/3 of the sauce with the shredded chicken. Spread chicken over pizza.
Bake until the crust is crisp and golden, 10 to 12 minutes. Remove from oven, and top with carrots, green onions, peanuts and cilantro. Cut into 6 slices and serve.
Cut the carrots diagonally in 1\" thick slices
ven to 375\u00b0F. Toss carrots, almonds, honey, and 2 tablespoons
utting board. Score the rind with a very sharp knife, cutting
For chicken, mix harissa with 1/2 tsp oil then coat chicken. Heat remaining oil, add chicken and sear for 8-10 mins, until cooked through, turning occasionally. Remove, let rest then slice.
For carrots, heat butter in a saucepan, add onion and saute for 3-4 mins, stirring. Add carrots, apple juice and ground coriander. Season, cover and simmer for 8-10 mins.
Meanwhile, cook bulgur in boiling, salted water for 10-12 mins, until just tender. Drain and mix with parsley. Season and serve with carrots and chicken.
Cook the carrots in boiling salted water for about 10 mins.
Pour the stock into a saucepan and stir in the hollandaise sauce. Bring to a boil while stirring and add the butter and chervil. Season the sauce with lime juice, remove from the heat and keep warm.
Heat the oil in a pan and fry the lamps chops for about 3-4 mins on each side. Sprinkle them with rosemary and season to taste. Serve the lamb chops, carrots and sauce on a plate, garnished with rosemary and parsley to taste.
ightly wrap the baking sheet with plastic wrap. Refrigerate until ready
or 2-3 mins. Add carrots and cook for 1 min
Cook carrots in boiling salted water for 10-15 mins. Drain. Melt butter in a separate frying pan, add carrots and saute briefly then sprinkle with parsley.
Meanwhile, heat oil in a frying pan and cook lamb for 3-5 mins on each side. Season with pepper steak seasoning, remove from pan and keep warm. Add cream and cheese and cook until melted. Serve lamb with carrots and sauce.
utter and carrots and toss to coat. Deglaze with orange juice and
loosely covered with foil, 5 mins.
Meanwhile, cook carrots in boiling
tock and serve with carrots, potatoes and sauce, garnished with parsley and lemon
Preheat oven to 475 degrees. Cut asparagus tops and place with carrots in a large bowl and cover with olive oil, toss to coat. Next sprinkle vegetables with ginger, sesame seeds and salt.
Place veggies in a single layer in a shallow baking dish and place in oven. Roast for 45 minutes or until veggies or brown and tender.
Heat oil in a pan and saute the onion for until softened. Add the chicken, cover with stock, bring to a boil and simmer for about 30 minutes.
Remove chicken from the pot and set aside to cool slightly. Pour the stock through a sieve, return to the pan, add the carrots and bring back to a simmer for 10 minutes, adding the peas after 6 minutes.
Cut the chicken from the bone and into pieces. Add back to the soup, season and add soy sauce to taste. Serve garnished with a sprinkle of parsley.
Preheat oven to 400\u00b0F. Combine potatoes and carrots, toss with oil and season. Bake for 30-35 mins, stirring occasionally.
Heat butter in a frying pan, season pork chops then sear for 2-3 mins per side. Meanwhile, mix creme fraiche (or sour cream, if using), sour cream, parsley and mustard, spread over pork chops then transfer to oven with carrots and potatoes. Raise oven to 450\u00b0F and bake for 10-15 mins until golden and bubbling.
dd to flour mixture along with carrots, chocolate and almonds. Transfer to
br>Return chops to dish with carrots. Cover and bring to boil
Preheat the grill to high. In a large bowl, whisk honey, mustard and oil and add pork, toss to coat. Grill for 5 mins each side, or until cooked as desired. Cover and rest for 5 mins.
Meanwhile, boil, steam or microwave carrots until just tender then drain. Cover to keep warm.
Meanwhile, to make salad, combine ingredients in a medium bowl and toss gently to combine.
Serve pork with carrots and salad.
Combine the olive oil and dry soup mix in a large ziplock bag.
Mix well until the soup mix has absorbed some of the oil.
Add the pork to the bag and let marinate for 30 minutes making sure the mixture has covered it.
Meanwhile, cut the peeled potatoes into small pieces (about an inch) and put them in a baking dish. Add the carrots.
After the pork has marinated place it on top of the carrots and potatoes and pour the excess marinate over the pork, potatoes, and carrots.
Bake at 375 until the potatoes are fork tender.
Combine the beef, celery, carrots, onion, garlic, mushrooms and