For our sixth meal, we made carrot muffins (using a carrot cake recipe). We used apple sauce, flour, baking soda, salt, cinnamon, nutmeg, vanilla extract, walnuts, eggs, canola oil, and carrots. 
We used almost all the carrots in our garden.

For our fifth meal, we made a Chipotle restaurant-style rice salad, made with steamed white rice seasoned with lime juice and cilantro, corn kernels seasoned with lime juice and pepper, chopped lettuce and carrots, salsa of diced tomatoes and red onions and cilantro, sour cream, and cheese. We also made a lettuce and fruit smoothie, blended with lettuce, strawberries, bananas, and ice.
We used lettuce, carrots, tomatoes, and cilantro from our garden.

For our fourth meal, we made a noodle soup, made with chicken broth, chopped carrots, celery, and green beans. We also used a number of herbs, such as green onions and basil.
We used carrots, beans, green onions, and cilantro from our garden

For our third meal, we made banh mis, which are Vietnamese-style sandwiches. Banh mis are typically made with baguettes, then topped with meat of some kind (typically pork), pickled radishes and carrots, and cilantro. We made our banh mis with deli rolls, and then topped the rolls with Japanese-seasoned beef, pickled radishes and carrots, and cilantro.
We used radishes, carrots, and cilantro from our garden.