I was recently given a huge amount of carrots (we’re talking about the size of a small toddler) from a couple farmer friends of mine.  The carrots had surprisingly survived the winter and I got to be one of the lucky recipients.  My family loves carrots…in a major Bugs Bunny sort of way.  So aside from packing them in lunches, I’ve been coming up with recipes that feature these lovely, orange-gold vitamin A-packed veggies.  I’ve made a Spinach, Carrot and Brussels Sprout Pizza, Indian-spiced Carrot and Black Bean Stew, and Carrots and Brussels Sprouts with Penne and Peanut Sauce.  We might be starting to turn orange at this point…I guess we’d fit in with the tanning-for-spring-break crowd.  And yet, we just can’t get enough.