Carrot Top Pesto by variation from basketeer Carolyn Reynolds 6072520 Ingredients 1 cup (20 grams) lightly packed carrot leaves (stems removed) 6 Tbsp. (90 milliliters) extra-virgin olive oil 1 large garlic clove ¼ tsp. kosher or fine sea salt 3 Tbsp. pine nuts, toasted (see Note) ¼ cup (30 grams) freshly grated Parmesan cheese, preferably Parmigiano-Reggiano Instructions In a food processor, combine the carrot leaves, oil, garlic, and salt, and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately, or cover and refrigerate up to 2 days. Notes Toasting pine nuts, almonds, walnuts, pecans, hazelnuts, cashews, and pumpkin seeds brings out their flavor. Spread the nuts or seeds in a single layer on a rimmed baking sheet, place in a preheated 350-degree oven, and toast until fragrant and lightly browned, 5 to 10 minutes, depending on the nut or seed. Alternatively, nuts and seeds can be browned in a microwave. Spread in a single layer on a microwave-safe plate and microwave on high power, stopping to stir once or twice, until fragrant and lightly browned, 5 to 8 minutes. Watch them closely so they don’t burn. Powered by Recipage
Carrot Soup with Sesame Seeds & Chives by adapted from Bon Appétit / April 2003 6072519 Ingredients 5 tablespoons butter 3 ½ cups chopped carrots 1 cup chopped leeks or sweet onion ½ cup chopped celery or fennel 6 cups low-salt chicken broth ½ cup whipping cream ½ cup sour cream 1 t. oriental sesame oil 2 cups ½ inch bread cubes (from day-old crustless French bread) 1 ½ T. toasted sesame seeds 2 T. chopped fresh chives Instructions Melt 2 T. butter in heavy pot over medium heat. Add carrots, leeks, and celery. Cover and cook until vegetables soften slightly, stirring occasionally, about 10 minutes. Add broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, about 25 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Whisk cream, sour cream, and ½ teaspoon sesame oil into soup. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Melt remaining 3 tablespoons butter with remaining ½ teaspoon sesame oil in heavy large skillet over medium heat. Add bread cubes and sauté until golden brown and crispy, about 4 minutes. Bring soup almost to simmer over medium heat. Ladle into bowls. Mound croutons in center of each. Sprinkle with sesame seeds and chives and serve. Serves 6. Powered by Recipage
Carlo’s Minestrone Soup from Cook.com Ingredients 1/2 lb. red beans 1 lg. or 2 sm. ham hocks 2 carrots, sliced 2 celery stalks or fennel bulbs 1 bunch Swiss chard or Beet Greens, chopped 1 c. green beans 1 onion, chopped finely 2 cloves garlic, minced 1 (8 oz.) can tomato sauce 2 c. cooked small elbow macaroni 1 bay leaf 1/2 tsp. salt 1/2 tsp. pepper 1 tbsp. Oil Instructions Rinse beans, cover and soak overnight. Drain beans and add with ham hocks and bay leaf to a large pot. Cover with 3-4 inches of water. Bring to a boil and then simmer 2 hours or until beans are practically done. Remove ham hocks, cut off meat, and return to pot. Add carrots, fennel, beet greens & green beans When they are almost cooked, add macaroni. In a small fry pan, add onion, oil and garlic. Cook on low until transparent. Add tomato sauce, salt and pepper. Cook 10 min, then add to large pot. Powered by Recipage
Moroccan-Style Spicy Carrot Dip by 6072516 Ingredients 2 lbs carrots (peeled and cut into rough chunks) 1 tbsp sugar kosher salt 1 tsp ground cumin 1/2 tsp ground coriander 2 cloves garlic (minced, about 2 teaspoons) 1 ginger (1-inch knob, grated on the medium holes of a box grater) 2 tbsps capers (drained) 1/4 cup pitted green olives (roughly chopped) 1/4 cup fresh parsley leaves or cilantro 2 tbsps harissa (or more to taste, see note above) I used mango chili paste 1/2 cup extra-virgin olive oil Instructions Place carrots in a large saucepan and cover with water by 1/2 an inch. Add sugar and 1 teaspoon salt. Bring to a boil over high heat and cook, stirring occasionally, until carrots are tender, liquid has evaporated, about 15 minutes. Continue to cook, stirring constantly, until sugar is a golden blond caramel color, about 5 minutes longer. Remove from heat and immediately add half a cup of water. Transfer carrots and caramel to the bowl of a food processor. Add cumin, coriander, garlic, ginger, capers, olives, parsley (or cilantro), and harissa. Pulse until the carrots are roughly chopped, 6 to 8 one-second pulses, scraping down the sides of the processor as necessary. With processor running, drizzle in most of olive oil, saving a couple tablespoons for garnish. Season to taste with more salt. Transfer to a serving bowl, drizzle with remaining olive oil, and serve with warm flatbrad, pita chips, or rice crackers Powered by Recipage
Baby Carrots and Turnips with Garlic Cloves by from Roger Vergé’s Vegetables in the French Style 6072515 Ingredients Cloves from 2 large heads of garlic (or, lots of green garlic) 9 ounces baby carrots 5 ounces baby turnips 3 tablespoons butter 1 teaspoon sugar Salt and freshly ground black pepper 3 tablespoons coarsely chopped parsley Instructions Peel garlic and put into a saucepan with 1 quart cold salted water. Bring to the boil and cook 2-3 minutes. Drain the garlic. (With green garlic, cut into clove-size pieces, and boil for 1-2 minutes.) Peel the carrots and turnips. Cut into pretty, bite-size pieces. Put into a heavy saucepan with ¼ cup water, a pinch of salt, 2 T. butter, and the sugar. Cover and cook over medium-low heat for 15 minutes. Remove the lid, raise heat to high, and completely reduce the cooking juices. Put the remaining tablespoon of butter in a skillet over medium heat; when it begins to turn golden, add garlic and sauté until lightly golden. Add the garlic to the carrots and turnips. Season with salt and pepper, sprinkle with parsley, and serve in a warmed serving dish. Powered by Recipage
“From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce,” from the Madison Area CSA Coalition, 1996 Roasted Turnips & Kohlrabi in Wine 6072220 Ingredients (Serves 4) 3-4 peeled and cubed turnips 1 cubed kohlrabi 2 cups red wine ½ cup honey chopped carrots optional Instructions Place turnips in saucepan Add remaining ingredients and enough water to barely cover. Simmer until tender. Pour into baking dish and bake at 350º for 30 minutes. Serve with rice &/or chicken. Powered by Recipage
A light and fresh salad adapted from Alice Waters’ The Art of Simple Cooking Kohlrabi, Carrot, and Apple Slaw by Tecolote Farm 6072218 Ingredients 1 medium or 2 small kohlrabi 1 carrot – I used two, and surely more are fine 1 crisp apple, your choice For the dressing 1½ t cider vinegar 1 t olive oil 1 t coarsely chopped parsley Salt and pepper to taste Instructions Peel kohlrabi and carrots. Thinly slice, cut into matchstick pieces, or grate kohlrabi and carrots. Core the apple and cut into quarters, then matchsticks or cut into small dice. Place kohlrabi, carrots and apple into a mixing bowl, and set aside. In a small bowl whisk (or shake in small jar with lid) together remaining ingredients, for the dressing. Pour over slaw mix and toss to incorporate. Powered by Recipage
Vegetable Potpourri Lettuce Wraps by Tecolote Farm 6072215 Ingredients Any vegetables you have laying around (mushrooms, carrots,etc.) 1 head of iceberg lettuce Teriyaki sauce Oriental dressing (optional) Garlic/seasoning (optional) 1 small lime (optional) Chinese noodles (Ramen, etc.) Instructions Cut up any veggies into bite-sized pieces and put in frying pan…crispier veggies work best. Eggplant adds a ‘meaty’ texture if you want that. Crumble a pack of noodles into the frying pan along with vegetables. Add garlic, onion, or your favorite seasoning. For the sauce, I’ve found the best combo to be teriyaki sauce and several spoonfuls of oriental dressing, but you can use just teriyaki, or soy sauce, or whatever you like. Add sauce to the pan with vegetable mix. Briefly stir-fry mixture until noodles are tender and spoon into large seperated lettuce leaves. For extra-soothing refreshment, squeeze fresh lime into mixture. Roll up the lettuce leaves and mixture like a taco, enjoy! Wonderful served cold also with the lime. Powered by Recipage
Yield : 6 to 8 servings Cooking Time : 40 minutes Ingredients 2 tablespoons extra virgin olive oil 1 onion, chopped 2 cloves garlic, minced One 1-inch piece ginger, peeled and minced 1½ teaspoons ground cumin 2 teaspoons ground turmeric Two 3-inch cinnamon sticks 1/3 cup chopped dried apricots (or dates, raisins, cranberries) 1 can (14 oz) sliced, stewed tomatoes (or about 1 pound fresh, preferably peeled and seeded) 2 cups vegetable stock 1 cup cooked or drained canned chickpeas 8 medium carrots, cut into bite-size chunks 2 zucchini (or other squash), cut into bite-sized chunks 1 kohlrabi, cut into bite-sized chunks 2-3 cups romano beans, cut into bite-sized chunks (I used the whole bag from our basket, not sure of exact measurement) Salt and freshly ground black pepper 1 cup whole wheat couscous Directions 1. Put the oil in a deep skillet (I used a 5 QT chili pot) with a lid over medium-high heat. Add the onion and garlic, cook until soft. Add the ginger, cumin, turmeric, and cinnamon; cook, stirring often, until fragrant, 2 minutes. 2. Add the dried fruit, tomato, stock, chickpeas, carrots, kohlrabi, romano beans and zucchini, a large pinch of salt, and a good amount of pepper; bring to a boil. Reduce the heat to a gentle simmer, cover, and cook until the vegetables are just tender. 3. Add the couscous (stir in slowly to make sure all couscous is submerged) and cover about 5 minutes. Couscous should absorb liquid. Remove from heat, fluff couscous mixture, serve hot by itself or with a dollop of plain yogurt. If you have leftovers, serve cold over spinach for a cool summer salad.
Adapted from the Splendid Table LIQUID 1 1/2 cups water 3/4 cup white vinegar 3/4 cup sugar 1 teaspoon table salt VEGGIES 3 c. grated carrots (about 8 carrots) 3 c. cups grated Daikon Combine the liquid ingredients in a saucepan and bring to a boil. Grate the veggies and transfer to a refrigerator container (I use glass to make sure it’s ultra-clean). Pour the liquid over the veggies, pressing if needed to submerge. Refrigerate for 24 hours before serving. Drain before serving.