shredded carrots

Carrot Hummus

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carrot-snacks-hummus.jpg

PREP TIME: 5 mins | COOK TIME: 5 mins

Ingredients

  • 1 cup well-packed shredded carrots

  • 1, 15-ounce can chickpeas, drained

  • 1/2 cup lemon juice, about two lemons

  • 1/4 cup water

  • 1/4 cup tahini

  • 2 cloves garlic

  • 1/2 tsp. salt

  • 1/2 tsp. cumin

Directions

  1. Place all the ingredients in food processor and pulse several times to coarsely chop.

  2. Run the food processor for about 2 minutes until ingredients are smooth.

  3. Using a spatula, remove hummus from food processor ]and transfer to serving bowl.

  4. Serve with pita chips, celery sticks, or your favorite Grimmway Farms snack items like carrot chips and baby carrots.

Nutrition Information

102 calories; 5g total fat; 1 g saturated fat; 0 g trans fat; 2 g monounsaturated fat; 2 g polyunsaturated fat; 0 mg cholesterol; 306 mg sodium; 11 g carbohydrate; 3 g fiber; 4 g protein

Source: www.grimmway.com

Asian Vegetable Noodles with Spicy Peanut Sauce

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Ingredients

  • 8 oz. angel hair pasta

  • 1 Tbsp. sesame oil

  • 2 cups chopped bok choy, green and white parts

  • 2 cups chopped Napa cabbage

  • 5 oz. Grimmway Farms Shredded Carrots

  • 3 scallions, diced

  • 1 tsp. salt

  • 1 tsp. ground ginger

  • 1 tsp. rice wine vinegar

  • 2 Tbsp. diced cilantro, for garnish

  • 1/4 cup creamy peanut butter

  • 2 Tbsp. sesame oil

  • 2 Tbsp. hot sauce

  • 1 tsp. rice wine vinegar

  • 1/4 cup half and half

  • 1/2 tsp. sesame seeds

  • 1/2 tsp. hot chili flakes

Directions

  1. Bring a large pot of water to boil and cook the pasta.
    Meanwhile, in a skillet, heat the sesame oil over medium heat. Toss in the bok choy, Napa cabbage, carrots, scallions, salt, ginger and rice wine vinegar. Sauté, tossing frequently until the vegetables are slightly wilted, about 5 minutes. Set aside.

  2. Make the peanut sauce by combining all the ingredients in a small sauce pot and stir until well combined.

  3. To assemble the dish, toss the cooked pasta in a large mixing bowl with the sautéed vegetables. Add the peanut sauce and toss well until combined. Serve either warm or refrigerate and serve chilled. Garnish each serving with chopped cilantro.

Nutrition Information

297 calories; 14 g total fat; 3 g saturated fat; 0 g trans fat; 6 monounsaturated fat; 6 g polyunsaturated fat; 4 mg cholesterol; 608 mg sodium; 35 g carbohydrate; 3 g fiber; 9 g protein

Source: www.grimmway.com