Carrot-Beet Juice Shrub Cocktail For Fall Drinking!

Ladies! I have a new cocktail recipe to share with you. I developed this Carrot-Beet Juice Shrub recipe for a vinegar-spike cocktail post I wrote for Good Housekeeping this week—eeks!—and it turned a test kitchen full of veggie-cocktail skeptics into believers.

21 Fabulous Carrot Recipes For Spring—Morning, Noon & Night!

True baby carrots—you know, the ones with beautiful long stems and frilly leaves, not the gnarled bits that come bagged in super markets—are hitting their prime! I cannot wait to grab a bunch (or three!) at the farmers' market. With carrots on the brain, I thought it would be fun to round up the most enticing carrot recipes from around the web. Take a look, get some inspiration and dream up a carrot-cooking strategy for this weekend—that's what I'm going to do :) Your eyes and beautiful skin will thank you for it! xo Erin

Above, Carrot-Lemon Risotto from Martha Stewart Living! (I'm thinking of making boyfriend a special, lazy lunch on Saturday featuring this and a bottle of funky white wine—thoughts?)

Mm! Obsessed with these Carrot Muffins with Coconut Whipped Cream by the brilliant (brilliant!) Jeanie and Jack of Love & Lemons. By the way, you must start following this blog if you aren't already...

Smoky Carrot Hummus by The Year In Food (love)! Such a fabulous, springy alternative to regular hummus, right?

Gorgeous Carrot Tart with Ricotta and Honey by Voyage Gourmande (in French, paste into Google Translate) that teeters between sweet and savory, plus a flavor-packed Carrot-Pineapple Smoothie by Real Simple magazine.

Carrot Cake Doughnuts with Cream Cheese Frosting by Lauren of Lauren's Latest (no eggs needed)!Carrot Cake Cheesecake Bars by Kristy of Sweet Treats and More (super simple recipe that uses carrot cake mix as a bar base)!

Carrot Ginger Dressing from the late Whole Living magazine—I don't know about you but I'm always more inclined to eat salad when there's carrot-ginger dressing on it!

I'm hankering to try this Carrot Pie by Christine of Pies & Aprons (super cute blog)!

For slathering or for gifting, how about Carrot Marmalade by the beautiful Fig & Fauna?

Loving these teeny Carrot Cake Truffles by Kylie of Yeah...Imma Eat That! As well as these Miracle Carrot Muffins by Sunset Magazine!  

I mean, come on! Cheddar-Carrot Macaroni and Cheese by Slender Kitchen (only 5 ingredients)!Carrot Cake Cookies by Sam Henderson of Today's Nest that would be perfect for a picnic! Also, Zesty Lemon Carrot Cake by Zerrin of Give Recipe!Morning Carrot-Orange-Banana Smoothie by Sweet Potato Chronicles, loaded with vitamin A! The recipe for Momofuku's pickled carrots on The Delicious Life blog!Carrot-Parsnip Puree by Civilized Caveman Cooking Creations, yum!I'm so intrigued by this Jamaican Carrot Drink on The Lovely Pantry! It's made with carrots, reduced-fat evaporated milk, sugar, ice and a little nutmeg—sounds amazing! Also this Carrot-Date Bread via Carrol Luna smeared with some salted butter.And last but certainly my all-time favorite, Carrot Layer Cake by the ever-fabulous Melissa of The Faux Martha!

[Carrot-lemon risotto photo from Martha Stewart Living / Carrot Muffin photo by Love and Lemons/ Carrot Hummus photo by The Year In Food / Carrot Tart photo by Voyage Gourmade / Carrot-Pineapple Smoothie photo by Grant Cornett from Real Simple / Carrot Cake Doughnut photo by Lauren's Latest / Carrot Cake Cheesecake Bar photo by Kristy of Sweet Treats and More!/ Carrot Ginger Dressing photo by John Jernick for Whole Living / Carrot Pie photo by Christine of Pies and Aprons / Carrot Marmalade photo by Fig and Fauna / Carrot Cake Truffle photo by Yeah...Imma Eat That! / Miracle Carrot Muffin photo by Annabelle Breakey for Sunset magazine / Carrot Mac and Cheese photo by Slender Kitchen / Carrot Cake Cookies photo by Sam Henderson of Today's Nest /  Zesty Lemon Carrot Cake photo by Give Recipe / Carrot Smoothie photo by Sweet Potato Chronicles / Pickled Carrot photo by The Delicious Life / Carrot Puree photo by Civilized Caveman Cooking Creations / Jamaican Carrot Drink photo by The Lovely Pantry  / Carrot-Date Bread photo by Carrol Luna /  Carrot Cake photo by Melissa of The Faux Martha]

Simple Supper: Springy Carrot Vichyssoise (Cold Potato-Leek Soup)!

Good morning, lovely friends! Tell me about your Easter. Did you do anything special to celebrate? Boyfriend and I spent the day with my family—mom threw a big ol' Easter lunch! 

To my surprise, my mama traded in her go-to spring classics for a new selection of recipes this year. My favorite was this creamy Carrot Vichyssoise, which she set out in dainty demitasse cups. How beautiful is that!? The recipe's from the July/Aug '97 issue of Martha Stewart Living and it couldn't be simpler (you can make it the night before a party, then portion/garnish it right before serving). I'm definitely going to serve this to dinner guests this spring with a pile of snipped chives on top. Oo! Or maybe chive blossoms (love those)! Okay, here's how you make it...

CARROT VICHYSSOISE

(recipe from July/Aug '97 issue Martha Stewart Living)

SERVES: 6

3 large leeks (1 1/2 pounds), white and light-green parts trimmed

1 medium clove garlic minced

4 small Yukon Gold potatoes (1 1/2 pounds), peeled

5 carrots (9 ounces), peeled

2 1/2 cups low-sodium chicken broth

1 1/2 teaspoons salt

1/8 teaspoon freshly ground black pepper

2 cups whole milk

3 tablespoons snipped fresh chives

Olive-oil cooking spray

1.Coarsely chop leeks; place in bowl of cold water. Let stand 5 minutes to rid them of dirt and sand; lift out of water; drain in colander.

2. Spray bottom of small stockpot with olive-oil spray; place over low heat. Add leeks and garlic; cover and cook, stirring occasionally, until leeks are wilted, about 12 minutes.

3. Cut 2 potatoes into small chunks; add to leeks. Slice 3 carrots into 1/4-inch-thick rounds; add to vegetables along with stock, salt, pepper, and 2 cups water. Cover partially, raise heat to high, and bring to a boil. Reduce heat to medium low; cook until vegetables are tender, 15 to 20 minutes. Remove from heat, stir in milk, and puree in blender until smooth. Let stand until cool; refrigerate until cold.

4. Meanwhile, finely julienne remaining 2 potatoes and 2 carrots; place in a small pot of boiling water. Boil until just tender, 2 to 3 minutes. Drain; transfer to ice-water bath until cool. Drain; add carrots and potatoes to pureed soup. To serve, divide soup among six bowls, and garnish each with snipped chives.