Wild Rice and Vegetable Casserole

 4 Tbsp butter
1 onion
2 cloves garlic
2 carrots
2 stalks celery
8 oz. button mushrooms
1/2 tsp salt
Freshly cracked pepper
1/4 tsp dried thyme
1/4 tsp dried sage
4 Tbsp flour
1 cup vegetable broth
1 cup whole milk
salt, to taste
4 cups cooked wild rice blend
3 oz. fried onions

Go here for the rest.

Spiced couscous and chickpea patties with carrot salad

2 tablespoons currants
2 teaspoons red wine vinegar
1 tablespoon boiling water
1/2 cup couscous
1/2 cup boiling water, extra
1 large red onion, halved
2 x 400g cans chickpeas, drained, rinsed
1/2 cup fresh flat-leaf parsley leaves
1 teaspoon ground cumin
2 teaspoons ground coriander
1 egg, lightly beaten
Vegetable oil, for shallow-frying
2 large carrots, peeled, halved lengthways, very thinly sliced
1 tablespoon extra virgin olive oil
Plain Greek-style yoghurt, to serve

Go here for the rest

Slow Cooker Rosemary Garlic Beef Stew

Ingredients

½ lb. (4 medium) carrots
½ sleeve celery
1 medium onion
2 lbs. red potatoes
2 Tbsp olive oil
4 cloves garlic, minced
1½ lbs. beef stew meat
Salt and pepper
¼ cup all-purpose flour
2 cups beef broth
2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
½ Tbsp brown sugar
½ Tbsp dried rosemary
½ tsp thyme

Go here for the rest.

Carrot Salad

grated carrots
lemon juice
oil
sultanas
salt & pepper

Optional: sunflower seeds, nuts, etc


Combine all ingredients in a bowl and mix well.