Mini Taco Cups

By Kiley Rath | October 1, 2024

These perfectly portioned individual taco cups put a creative twist on taco nights, making entertaining easy and dinners quick during a busy week.

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California Veggie Sandwiches

By Kiley Rath | July 23, 2024

This combination of fresh cucumber, crisp lettuce, creamy avocado, and mozzarella, paired with the punches of flavor from pickled veggies and garlic mayo, makes this healthy lunch truly crave-able, not to mention super filling. The Carrot Seed carries several gadgets to make your life easier when prepping this recipe and storing the remaining ingredients. Check…

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Greek Orzo Bowl

By Kiley Rath | July 9, 2024

Flavorful and filling, this delicious recipe is one you’ll crave over and over. Using just a tinch of fresh lemon, and don’t know what to do with the rest? Preserve its freshness with Reusable Citrus Savers! Found at your favorite local kitchen store: The Carrot Seed Kitchen Co.

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Hot Dog Focaccia

By Kiley Rath | June 25, 2024

This recipe features a homemade no-knead focaccia bread topped with hot dogs and smothered in all your favorite toppings.

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Baked French Toast Casserole

By Kirsten Gjesdal | February 18, 2022

It’s no secret that we love Cottleston Bread here at The Carrot Seed! We’ve carried Cottleston’s Italian loaves, buns, flatbreads, and baguettes since 2017, arriving fresh every Monday, Wednesday, and Friday. They bake in a kitchen right across the street from The Carrot Seed, so it’s really truly local food. Besides eating the bread with…

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Norwegian Meatballs with Gjetost Gravy

By Kirsten Gjesdal | January 27, 2022

Michael Johnson from The Pheasant Restaurant & Lounge created this fantastic recipe for a 1/25/22 cooking class in partnership with the Brookings Arts Council. It is filling and savory. Perfect for a cold winter day! The direct translation is “meat cakes” instead of “meatballs”. It’s okay if they are a little flat and not perfectly…

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