Open Thread 191

Welcome to this week's Open Thread at The Kitchn! We're concentrating on eating lighter and healthier this month. Questions? Great recipes? Good ideas? Discuss them here.

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(Top image: Faith Durand, from this recipe: Israeli Couscous with Chard)

Categories: Discussion

Posted by Faith Durand

Faith Durand is the executive editor of The Kitchn and the author of Bakeless Sweets: Pudding, Panna Cotta, Fluff, Icebox Cake, and More No-Bake Desserts. She lives in Columbus, Ohio.
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Comments (3)

I've got a couple of pounds of carrots that are about to go bad. They're not that great to eat raw anymore, even when shredded. What should I cook to use them all up?

If you want something sweet, try a carrot souffle (easier than normal souffles) or a savory carrot soup.

Carrot quick bread or cake perhaps.