Recipes

Cooking Times

Ready in: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients

• 1 tbsp. olive oil
• 4 medium Red Bunch Carrots
• 1 tsp. cumin seeds
• 1/2 Cal-Organic Farms red onion
• 2 garlic cloves, minced
• 2 tbsp. red wine vinegar
• 1 lemon, juiced and zest
• 1 tsp. honey
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly cracked black pepper
• 1/4 tsp. red pepper flakes
• 1 (15.5 oz.) can cannellini beans, rinsed and drained
• 1 cup frozen green peas, thawed
• 1 cup jarred quartered artichoke hearts
• 1/4 cup Cal-Organic Farms dill
• 2 tbsp. mint leaves

Directions

1. Halve red carrots and cut into 1-inch pieces. Thinly slice red onion, roughly chop dill, and tear fresh mint leaves.
2. Heat a large skillet over medium-high heat, add olive oil, then carrots. Cook, tossing frequently until carrots start to brown, about 3 minutes, then add onions, garlic and cumin seeds. Stir constantly and cook until very aromatic, about 2 minutes.
3. Remove from the heat, stir in vinegar, lemon juice, zest, honey, salt, pepper and red pepper. Stir until all the vegetables are coated. Transfer to a large serving bowl. Add the beans, peas and artichoke hearts; toss until completely coated. Fold in half of the dill and mint, then sprinkle the rest on top. Serve immediately.