The summer always makes me think of bright beautiful colors like rainbows, sunflowers and oh-so-delicious food!
I feel like I have always had a love affair with pretty food. The more colorful – the more I want to eat it!
When I was younger, it was mostly bright fruits and crayola-colored icing that got my attention, but as I came into my twenties, I really started turning my attention to vegetables. I started noticing the deep purple eggplant, those sunshine yellow spaghetti squash and those bright orange bell peppers.
As I entered my thirties I learned about the health benefits of eating a wide variety of colored foods and that just made me fall even more in love with food!
I choose to create most of my recipes these days by what inspires me in the produce section and today’s recipe is no different. I saw these gorgeous rainbow carrots and I knew I just had to make something with them!
Since I have a picky 4 year old, I decided to make something resembling a little patty or meatball (because straight-up carrots are just not on the menu these days).
These TOTALLY did the trick!
Ingredients
- 2-3 organic rainbow carrots
- 1 small onion
- 2 garlic cloves
- 1 pound ground chicken
- 1 pound ground bison
- 2 eggs
- 1 teaspoon thyme
- salt and pepper, to taste
- 2-4 Tablespoons extra virgin olive oil
- Optional Garnish: Marinara Sauce
Instructions
- Peel carrots, chop into quarters and place in food processor.
- Quarter onion and place in food processor with carrots, then add garlic cloves.
- Pulse until carrot, onion, and garlic is chopped into small pieces.
- In large bowl, mix together all ingredients except oil and form into large balls and place on platter.
- Heat oil in large pan over medium heat.
- Add carrot ball into pan and flatten with spatula. Continue to add until pan is full.
- Turn and flip every few minutes until cutlets are cooked through then repeat with more batches until all are cooked.
- Serve warm over bed of greens and top with a spoonful of marinara sauce.
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