Recipes for Thursday Jan 22nd, 2026

Delicious Recipes for Your Organic Fruit & Vegetable Basket

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Entrees

Sliced Carrot and Ground Beef Stir Fry

Ingredients

·         700 grams (1 1/2 pounds) small new carrots (weighed with the tops trimmed off, about 4 bunches of 10); regular carrots can be substituted

·         1 bunch fresh scallions

·         1 tablespoon olive oil or duck/chicken/pork fat

·         1 teaspoon ground cumin

·         1/2 teaspoon ground chili pepper, or more to taste

·         3/4 teaspoon fine sea salt

·         a splash of white wine or stock (optional)

·         200 grams (7 ounces) organic ground beef, thawed if frozen

·         1/2 fresh lemon or lime

·         fresh cilantro, roughly chopped (optional)

Instructions

·         Trim the tops off the carrots, leaving a 1-cm (1/2-inch) stem or trimming it off altogether depending on how fresh it looks. Wash in several baths of fresh water, rubbing the carrots together so they'll scrub one another's skin, and making sure you get the grit out of the stems as they can be sandy. (If using regular large carrots, simply peel and wash them.)

·         Cut the carrots lengthwise in halves or quarters, depending on their thickness, so they're all about the same thickness. (If using regular large carrots, cut them into sticks about 10 cm [4 inches] in length and 1 cm [1/2 inch] in width.)

·         Slice the scallions thinly, reserving white and green parts separately.

·         Heat the oil in a large skillet. Add the carrots and scallion whites, sprinkle with cumin, ground chili, and salt, and stir well to combine.

·         Add a splash of water, white wine, or stock, place a cover slightly ajar on the pan, and cook over medium heat for 15 to 20 minutes, stirring regularly, until the carrots are tender and the liquids are mostly evaporated.

·         Push the carrots to the sides to create space in the middle of the pan.

·         Add in the meat and crumble it with a wooden spoon, then combine it with the carrots. Add the scallion greens and cook for 5 more minutes, stirring regularly, until the meat is cooked.

·         Taste and adjust the seasoning.

·         Serve immediately, with a squeeze of lemon or lime juice and a sprinkle of fresh cilantro.

Spiced Carrot and Ground Beef Stir-Fry Recipe | Chocolate & Zucchini

Rice Bowl With Green Pepper Sauce, Roasted Carrots & Eggs

Ingredients

·         1 pound (450g) carrots

·         1/2 tablespoon olive oil

·         pinch of salt

·         5 large eggs

·         2 tablespoons olive oil, divided

·         1/3 cup diced yellow onion

·         1/2 pound (225g) Anaheim peppers, seeded and sliced into 1/4-inch strips

·         3 cloves garlic, sliced

·         1 bunch cilantro, about 60g

·         2 scallions, sliced

·         2 tablespoons lemon juice, about 1/2 a lemon

·         2 tablespoons white wine vinegar

·         1/2 teaspoon paprika

·         2 teaspoons honey

·         4 to 5 cups cooked jasmine rice*

·         1 15-ounce (425g) can black beans, drained and rinsed

·         salt and pepper, to taste

Instructions

·         Preheat oven to 400ºF (205ºC). Line a baking sheet with parchment paper or a silicone mat.

·         Prepare Carrots: 

o    Peel and slice carrots into 1/4-inch slices. I used small and thin rainbow carrots I found at the farmers market and just sliced them in half, lengthwise.

o    Toss carrots with 1/2 tablespoon olive oil and a pinch of salt.

o    Spread carrots onto a baking sheet and bake for 8 to 12 minutes, when the carrots can be easily pierced with a fork.

·         Prepare Eggs: 

o    To hard boil the eggs, fill a medium saucepan 3/4 full with water and bring water to boil.

o    Add eggs into boiling water and cook for 6 to 8 minutes for soft boiled eggs or 10 to 12 minutes for firmer yolks.

o    To steam the eggs, fill a small pot with 1 1/2 inches of water. Fit a steamer basket on the pot and bring water to boil. Add eggs and steam for 6 to 8 minutes for soft boiled eggs or 8 to 10 minutes for firmer yolks. Run eggs under cold water before peeling.

·         Prepare Sauce: 

o    Heat 1 tablespoon of olive oil in a large pan or skillet over medium-high heat. Add onions and cook for about 2 minutes, until they start to soften.

o    Add peppers and cook for 4 to 5 minutes, until they soften.

o    Add a pinch of salt and sliced garlic and cook for another minute. Turn off heat and let the vegetables cool in the pan for 10 minutes.

o    Transfer vegetables into a food processor. Add remaining tablespoon of oil, garlic, cilantro, scallions, lemon juice, vinegar, paprika and honey to a food processor.

o    Mix until you get a sauce, scraping down the sides if necessary.

o    Taste and season with salt, if necessary.

·         In a large bowl, mix sauce with rice. I used about 3/4 of the entire batch and left some extra to serve on the side.

·         If your rice is cold, heat it in the microwave for 1 to 2 minutes first.

·         Mix in the beans. You can also heat the beans in the microwave, if you like

·         Season with more salt and pepper to taste.

·         Serve rice with roasted carrots and eggs.

Rice Bowl with Green Pepper Sauce, Roasted Carrots & Eggs | Healthy Nibbles by Lisa Lin

Turmeric Chickpea Avocado Boats

By Christina Musgrave

Prep time:10min Total time:10min

Servings:6 avocado boats

Ingredients

• 1 can chickpeas, drained and rinsed

• 1 tsp. turmeric(if using fresh – finely grate 1 Tablespoon

• 1 tsp. garlic powder

• 2 Tbsp. mustard

• 2 Tbsp. tahini

• 2 Tbsp. Greek yogurt

• 1/2 cup celery, diced

• Pinch of salt

• Pinch of black pepper

• 3 ripe avocados, pitted and halved

Instructions

1. Add the chickpeas to a large bowl. Gently smash with a potato masher or fork.

2. Add the turmeric, garlic powder, mustard, tahini, Greek yogurt and celery. Mix until well combined.

3. Scoop the chickpea salad into avocados and serve.

https://www.heinens.com/recipes/turmeric-chickpea-avocado-boats/#:~:text=Turmeric%20Chickpea%20Avocado%20Boats%20are,%2C%20most%20importantly%2C%20big%20flavor.  

Shaved Fennel, Carrot, & Avocado Salad with Crispy Quinoa

Ingredients

For the crispy quinoa:

·         1/4 cup dried quinoa

·         2 tablespoons neutral oil

·         kosher salt

For the salad:

·         2 medium fennel bulbs, tops and core removed, sliced paper thin

·         2 medium carrots, peeled, sliced paper thin

·         1 avocado, on the slightly firmer side of ripe, sliced thin

·         leaves small handful of flat leaf parsley, stems removed and chopped

For the lime-sesame-soy vinaigrette:

·         1 tablespoon freshly squeezed lime juice

·         1 tablespoon rice vinegar

·         1 tablespoon soy sauce or tamari

·         2 1/2 teaspoons sugar

·         2 teaspoons citrus kosho or yuzu kosho, optional

·         1 teaspoon sesame oil

·         1/4 teaspoon sriracha, increase to 1/2 teaspoon if not using kosho

·         pinch of kosher salt

Instructions

·         At least an hour ahead of time, make the crispy quinoa. In a medium saucepan, cover the quinoa with a few inches of salted water, and bring to a boil.

·         Reduce heat to medium-low and simmer until quinoa is just tender. About 12-13 minutes.

·         Drain well through a fine mesh strainer and spread out in an even layer on a rimmed baking sheet to dry out for at least a half hour.

·         Heat oil in a large skillet until shimmering, add the quinoa and pan fry until it is completely dry and crisp, about 2-3 minutes.

·         Add a pinch of kosher salt and set aside to cool completely. Can be made up to five days ahead of time and stored in an airtight container at room temperature.

·         In a small bowl, whisk together the lime juice, rice vinegar, sugar, citrus kosho (if using), sesame oil, sriracha, and salt.

·         In a medium bowl, toss together the fennel and carrots and parsley until well mixed. Pour the vinaigrette over the salad. Add the avocado and toss gently to distribute.

·         Divide between plates, and sprinkle with crispy quinoa, to taste.

Shaved Fennel, Carrot, and Avocado Salad with Sesame Vinaigrette and Crispy Quinoa - Blossom to Stem

Sides

Carrot Arugula Salad With Fig, Goat Cheese & Avocado

Ingredients

·         For the carrots:

·         4 large carrots, cut in half vertically and stems/tops removed

·         1 tablespoon avocado oil

·         Freshly ground salt and pepper

·         For the salad:

·         5 ounces baby arugula

·         ¾ cup dried fig halves

·         ⅓ cup walnuts halves and pieces

·         ⅓ cup goat cheese crumbles

·         1 avocado, sliced

·         ½ cup roasted chickpeas (optional, for extra protein)

·          

·         Maple Tahini Dressing:

·         ¼ cup drippy tahini (I always use Soom Tahini)

·         2 tablespoons fresh lemon juice

·         1-2 teaspoons pure maple syrup

·         ½ teaspoon dijon mustard

·         ¼ teaspoon garlic powder

·         2-3 tablespoons warm water, to thin out a bit

·         ¼ teaspoon salt

·         Freshly ground black pepper

Instructions

·         Add vertically cut carrots to a large bowl or a platter and drizzle with avocado oil then season with freshly ground salt and pepper. Use tongs or clean hands to coat the carrots with the oil.

·         Preheat the grill to medium high heat (about 400 degrees F) and grill the carrots for 15-25 minutes total or until slightly tender, flipping halfway through. Please note, if you don’t want to grill your carrots, you can roast them at 400 degrees F for 30 minutes or until tender on a baking sheet lined with parchment paper.

·         Toast walnuts in a dry skillet over medium heat, stirring occasionally until toasted and fragrant, about 5 minutes. Set aside.

·         While the carrots are cooking you can make your dressing: in a medium bowl, whisk together the tahini, lemon juice, maple syrup, dijon, garlic powder, water (1 tablespoon at a time until you reach your desired consistency) and salt and pepper. Set aside.

·         Add arugula to a large platter (or you can keep it in a large bowl) and then layer with the toppings: grilled carrots, dried fig halves, toasted walnuts, goat cheese crumbles, avocado slices, and roasted chickpeas (if using).

·         Drizzle tahini dressing all over the top and season with freshly ground salt and pepper. Divide into bowls and enjoy! Salad keeps well for 2-4 days. Serves 4 as a main and 6 as a side salad.

Grilled Carrot Arugula Salad with Avocado | Ambitious Kitchen

Roasted Carrot & Green Pepper Soup

Ingredients

Roasting the vegetables

·         3 green peppers

·         8 baby carrots

·         1 teaspoon salt

·         1 pinch black pepper

·         1 tablespoon olive oil

The soup

·         3 quarts water

·         1 tablespoon olive oil

·         1bay leaf

·         2 sprig thyme

·         1 vegetable bouillon

Directions

Roasting the vegetables

·         Roast the peppers over stove until the skin is charred. Watch carefully. Once the skin is charred, remove charred skin, then cut into small pieces.

·         Roast the carrots in a baking pan, combined with salt, black pepper, and olive oil at 350* for about 30 minutes or until tender.

The soup

·         In your soup pot, add carrots and green peppers to olive oil then add in 3 quarts of water. Add in vegetable bouillon, thyme and bay leaf. Let simmer until carrots are tender.

·         Using an immersion blender if available, if not transfer to a blender and blend well.

·         And serve with toasted bread.

Roasted Carrots and Green Pepper soup

Grilled Bell Pepper Salad With Arugula & Feta

Ingredients

·         ¼ cup pine nuts

·         2-3 sweet bell peppers -any color, or a mix

·         1 tablespoon Balsamic vinegar

·         ¼ teaspoon Dijon mustard

·         1 pinch kosher salt

·         Freshly cracked black pepper to taste

·         3 tablespoons extra-virgin olive oil

·         6 cups loosely packed arugula

·         1 cup chopped cucumber

·         1 cup julienned carrots

·         ¼ cup crumbled feta cheese

Instructions

·         Add pine nuts to a cold skillet over medium heat. Stir every 30-60 seconds until they begin to develop some color, then stir and toss more frequently until they are browned and smell toasty and rich. Set aside to cool

·         Preheat your grill to medium high.

·         Toss the bell peppers with olive oil and add to the preheated grill.

·         Close the lid and cook for 6-8 minutes, until charred and blistered.

·         Flip and grill another 4-5 minutes (the timing may vary depending on the BTU and design of your grill).

·         Set aside to cool, then slice into strips.

·         Add balsamic vinegar, Dijon mustard, salt, and pepper to the bowl you plan to toss the salad in.

·         Whisk until the salt dissolves and the Dijon is fully incorporated. Slowly drizzle in olive oil while whisking to form an emulsion.

·         Keep whisking for 20-30 seconds after the emulsion comes together. This will help strengthen the emulsion and keep it from separating.

·         Just before serving, add the arugula, cucumbers, carrots, roasted peppers, and feta, and toss with the vinaigrette.

·         Top with a few cranks of black pepper and the toasted pine nuts (I leave the pine nuts on the top so they don't get lost on the bottom of the bowl).

·         Serve immediately.

Roasted Pepper Salad with Arugula and Feta

Chili Roasted Carrots With Avocado Cilantro Dressing

Ingredients

·         10 medium-large sized carrots

·         3 tbsp Extra Virgin Olive Oil

·         ½ tsp salt

·         1 tbsp prepared chili powder

o    Avocado Cilantro Dressing

o    2 cups packed cilantro leaves

o    1 large Hass avocado

o    4 tbsp freshly squeezed lemon or lime juice

o    ½ tsp salt

o    ½ tsp ground cumin

o    ¼-½ cup water

o    1 tbsp Extra Virgin Olive Oil

o    Instructions

o    Cut avocado in half, carefully remove the pit and remove the skin

o    Put avocado, cilantro, lemon or lime juice, salt, cumin, olive oil and ¼ cup water in a food processor or blender

o     Blend until smooth and creamy. Add more water to achieve desired consistency.

o    Store in a container in the fridge

Instructions

·         Pre-heat oven to 400F

·         Cut carrots in half lengthwise, and cut each half in 2-3 pieces depending on the thickness ensuring all the pieces are similar in size and thickness

·         Place carrots in a large bowl and add olive oil, salt, and chili powder

·         Mix well until all the carrots are well coated with the olive oil and the spices

·         Bake for 35 minutes or until tender

·         Drizzle Avocado-Cilantro dressing right before serving

Chili Roasted Carrots with Avocado Cilantro Dressing - May I Have That Recipe?

Avocado Cilantro Dressing May I Have That Recipe?

Roasted Carrot, Avocado, & Orange Salad With Herbs

Ingredients

·         1 lb carrots, peeled and cut into batons/sticks (about 2.5 in x 0.25 in x 0.5 in)*

·         2 navel oranges

·         2 ripe avocados

·         4 tablespoons olive oil

·         1 tsp ground cumin**

·         1 tsp ground coriander**

·         1/2 tsp cayenne

·         4 cloves garlic, peeled and minced

·         1 tablespoon fresh chives, chopped

·         2 tablespoons fresh parsley, chopped

·         Kosher salt

·         Fresh black pepper

·         Pinch of aleppo pepper or red pepper flake*** (optional)

·         Baking dish with lid OR 9" x 13" pan with foil

Instructions

·         Preheat oven to 400°F. 

·         Place the cut carrots in the baking dish.  

·         After mincing the garlic, sprinkle with a small pinch of flaky kosher salt. Applying downward pressure, and with the edge of the knife pointing away from you (make sure your fingers are clear from the blade), scrape the sharp edge and side of your knife over the pile of garlic and salt, essentially wiping the garlic against the cutting board to create a paste. Repeat this process, going back and forth in opposite directions until the consistency appears generally uniform. Set aside for now.  

·         In a small skillet, warm the olive oil over medium heat (don't skimp on the olive oil, it becomes a dressing for the salad later). 

·         Add the cumin, coriander, and cayenne to the oil and whisk together to flavor the oil and wake up the spices.  Cook about 1 minute. 

·         Remove the skillet from the heat and allow the oil to cool for a minute or two. 

·         Add the garlic to the oil and mix well.

·         Pour the oil mixture over the carrots in the baking dish and toss to combine. 

·         Arrange the carrots in a single layer in the dish if possible. 

·         Season with a small pinch of kosher salt and fresh ground pepper.  

·         Carefully pour about a 1/4 cup of water into the bottom of the dish around the carrots, cover with a lid or foil, and roast for 20 minutes.

·         Uncover and roast about another 20-30 minutes, until the carrots are tender and starting to brown.  I usually give the carrots a stir about halfway through this uncovered roasting time, but it's not critical to do this.

·         While the carrots roast, cut off the very top and bottom of the oranges to obtain a flat surface. Position the orange on your cutting board with a cut side down.

·         Place your knife on the top of the orange where the flesh meets the pith/peel.  Slowly move your knife downward, along the curve of the orange, to just remove the peel and white pith.

·         Repeat until all the peel and outer pith is removed. 

·         Turn the orange onto its side and cut into thin circles (about 1/8" to 1/4" thick). You can leave these as full circles, or cut in half to semicircles (if you want semicircles, after peeling, it's probably easiest to just cut the orange in half from top to bottom and then slice). 

·         Place the cut orange and any excess juice from your cutting board in a medium to large bowl and set in fridge. 

·         When the carrots are done roasting, allow them to cool slightly in the dish and then transfer the warm carrots into the bowl with the oranges. 

·         Scrape all of the oil, spices, and garlic into the bowl. 

·         Stir well to combine.

·          Put the bowl into the fridge for at least 10 minutes to chill and let the flavors mingle.  

·         Do ahead: If you're preparing this salad ahead of time, you can stop at this point and put the bowl into the fridge for up to an hour. (If you have it in the fridge much longer, the oil may start to solidify.  This isn't a problem but make sure to take the bowl out of the fridge with enough time to let the oil come up to room temperature and stir well before proceeding).

·         When you’re ready to serve the salad, prepare the avocado. 

·         Cut the avocados in half and remove the pit.

·         Scoop out each half with a spoon and cut into 1/4" slices. 

·         Add the avocado to the bowl with the carrots and oranges. 

·         Add the chives and parsley. 

·         Fold the ingredients in the salad together, being careful not to smash the avocado.

·         Taste for seasoning and adjust with salt and pepper as needed. 

·         Serve on individual salad plates and sprinkle with a small pinch of aleppo pepper, if desired.  

Roasted Carrot, Avocado, & Orange Salad with Herbs — Dining with McZ

Carrot Avocado & Orange Salad

Ingredients

·         4 medium garlic cloves, smashed and peeled

·         Maldon or another flaky sea salt

·         1 1/2 teaspoons cumin seeds, toasted and ground

·         1 1/2 teaspoons coriander seeds, toasted and ground

·         1 to 1 1/2 teaspoons crumbled dried pequin chilies or red pepper flakes

·         1/4 cup plus 2 tablespoons extra virgin olive oil

·         30 or so similarly sized (each about the size of your pointer finger) young carrots, not peeled, 1/2 inch of the green tops left on

·         3 tennis-ball-sized oranges

·         3 ripe Hass avocados, chilled

·         2 tablespoons freshly squeezed lemon juice

·         A handful of small, delicate cilantro sprigs

Preparation

·         Preheat the oven to 400°F.

·         Pound the garlic with a healthy pinch of salt in a mortar until you have a wet, fairly smooth paste. (You can also do this on a cutting board, chopping and mashing and chopping and mashing until you're satisfied.)

·         Put the paste in a large mixing bowl.

·         Add the cumin, coriander, chilies, and 1/4 cup of the olive oil and stir well, then add the carrots and toss well so they're coated with the oil and spices.

·         Sprinkle on 3 healthy pinches of salt, crushing the grains with your fingers as you add them, and toss again.

·         Put the carrots in a large shallow baking dish in one layer.

·         Scrape out the extra garlic, spices, and oil from the bowl and spread evenly on top of the carrots.

·         Pour 1/4 cup water into an empty spot in the casserole (you don't want to wash off the tasty oily stuff) and tilt the dish so the water spreads across the bottom.

·         Cover the dish tightly with foil and put it in the oven.

·         Cook the carrots for 25 minutes.

·         Take off the foil and keep cooking until the carrots are lightly browned, and about as tender and creamy as avocado flesh, but not so soft that they threaten to fall apart, about 35 minutes more.

·         While the carrots are roasting, segment the orange as you would a lemon. Squeeze the membranes into a small bowl to release the juice. Set it aside.

·         When the carrots are done, take the dish out of the oven and let it sit until the carrots have cooled a bit but are still warm.

·         Meanwhile, take the avocados from the fridge.

·         Halve them lengthwise, remove the pits, and peel the halves. Cut the flesh lengthwise into slices about the same size as the carrots — the slices should be sturdy enough that they don't break up when you toss them.

·         Put the avocado slices in a large mixing bowl and add the reserved orange juice, the lemon juice, the remaining 2 tablespoons olive oil, and a healthy pinch or two of salt.

·         Toss gently and well with your hands.

·         Push the avocado to one side of the bowl.

·         Add the carrots a handful at a time, scraping and tossing them in the beautiful green liquid in the bowl before adding the next handful.

·         Make sure to scrape out and add all the garlicky spices left in the baking dish. Toss it all together gently, being careful not to break the avocado slices.

·         Stack the carrots, avocado, and orange segments on a platter or in a serving bowl so they're facing this way and that.

·         Top with the cilantro and serve right away.

Carrot, Avocado, and Orange Salad Recipe | Epicurious

Deserts / Beverages

Banana Mango Sorbet With Lime

Ingredients

·         2 medium bananas (very ripe), frozen

·         1 cup frozen mango chunks

·         ½ cup Greek yogurt (I used nonfat plain; any variety will do)

·         3 tbsp. maple syrup (or other sweetener)

·         Juice of 1 lime

Directions

·         Peel bananas and cut each into 3-4 pieces. Freeze bananas for at least 8 hours.

·         Shortly before serving, place the frozen bananas in the bowl of your food processor.

·         Add the frozen mango, maple syrup, and lime juice.

·         Process until smooth.  Stop the processor as needed to break up large chunks of frozen fruit.  Try not to overprocess (you want the sorbet to be the consistency of a soft-serve ice cream or frozen yogurt).  If too thick, add a little milk or juice, but be careful not to add too much liquid, which will make the recipe more like a “smoothie” than a sorbet (it will still taste delicious!).

·         Berries and fresh mint are a terrific garnish for this dessert.

·         This sorbet will taste best if served immediately, but if you have leftovers store in your freezer and let stand until softened a bit after removing.

Banana Mango Sorbet with Lime - Sheila Kealey

Spiced Maple Bananas

Ingredients

·         4 clementines

·         1 lime

·         3/4 cup maple syrup (preferably golden syrup for its delicate flavour)

·         2 1/2 tbsp ginger, cut into pieces

·         2 sprigs fresh mint

·         1 star anise

·         1 pinch turmeric

·         2 large bananas, unpeeled

·         3 oz, more or less, to taste porto or Grand Marnier

Method

·         Wash the clementines and lime.

·          Peel the clementines and cut the peels into strips.

·         Zest the lime and set aside.

·         In a saucepan, blanch the clementine strips twice.

·         Empty the pan of water and put in half of the maple syrup.

·         Candy the clementine strips in this, over very low heat, for about 1 hour, taking care not to let it boil.

·         Squeeze 2 clementines and the lime and set the juice aside.

·         Supreme the 2 remaining clementines, removing all the white pith and slicing into sections. Place in the fridge.

·         Put the remaining half of maple syrup into a saucepan and bring to a boil. Remove from heat and add the citrus juice, stirring well.

·         Add the ginger, mint, star anise, and turmeric.

·         Cook 2 minutes over low heat to a caramel consistency.

·         Allow to infuse off the heat until it cools.

·         Filter the caramel through a sieve or strainer.

·         Pour half the caramel into a non-stick pan over medium heat.

·         Cut the bananas lengthwise with the peel.

·         Add the unpeeled bananas to the pan, caramelize on both sides, and set aside.

·         In the same pan, quickly cook the cold clementine supremes in the caramel. Drain and arrange on the flesh side of the banana halves.

·         Still in the same pan, add the remaining caramel and the lime zest.

·         Warm over low heat for 1 or 2 minutes, then stir in the port or Grand Marnier.

·         On a serving plate, place a half-banana, top with caramel-coated clementine supremes, and decorate with the candied clementine peels.

Spiced Maple Bananas | Maple from Canada

Hot Bananas In Maple Syrup

Ingredients

·         6 ripe bananas

·         1/4 cup of freshly squeezed lime juice

·         1/4 cup of apple juice

·         1/4 cup of unsalted butter

·         1/3 cup of maple syrup (preferably very dark syrup for its strong flavour)

·         1 teaspoon of ground cinnamon

Method

·         Preheat oven to 210 °C (425 °F).

·         Half each unpeeled banana lengthwise and line all of them in an ovenproof dish (peel down).

·         In a casserole, mix lime juice, apple juice, unsalted butter, mapple syrup and cinnamon.

·         Cook at high heat and bring to a boil.

·         Pour mixture over bananas. Bake for 10-12 minutes.

·         Serve by placing 2 banana halves on each plate and top with cooked juice mixture.

·         You can also serve it with a scoop of ice cream.

Hot Bananas in Maple Syrup | Maple from Canada