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root to frond

Roasted Rainbow Carrots with Carrot Top Chimichurri

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Roasted Rainbow Carrots with Carrot Top Chimichurri

As I mentioned in my recipe for Kale Stem Pesto, I’m big into food waste now.  Having realized how much GOOD food I had been throwing away over the years, I’m trying to compensate by making recipes with the “scraps” and sharing them with all of you!

I was first inspired by a recipe on the blog, Love & Lemons, which is a beautiful plant-based food blog.  If you haven’t had a chance to check it out, I highly recommend it.  They make a carrot top pesto, which I will also have to try!  But I figured, if it can be made into a pesto, it can also be made into a chimichurri sauce.

Traditional chimichurri is made with parsley as the green, so here I just substituted carrot top greens.    Everything else about a traditional chimichurri, stays the same- oregano, olive oil, vinegar, etc.

Of course this recipe can be made with any kind of carrot but I thought rainbow carrots would be a great way to brighten up the dinner table.  This dish was vibrant in both color and flavor.

Give it a try and next time you are about to throw away food scraps, stop and ask yourself, can this become something delicious?  Not sure?  Ask me!  I would love to learn and experiment and create great recipes from what would otherwise be garbage.

 

Roasted Rainbow Carrots with Carrot Top Chimichurri

2 bunches of rainbow carrots

1 cup finely chopped carrot top greens

3 tsp dried oregano

¼ tsp cumin

1 tsp paprika (sweet or smoked is fine)

½ tsp crushed red pepper flakes

1 garlic clove minced

¼ cup olive oil

¼ cup white wine vinegar (red will work as well)

salt and pepper to taste

 

  1. Preheat the oven to 450 degrees
  2. Peel the carrots and on a roasting pan lightly coat with olive oil
  3. Roast the carrots for 30-40 minutes
  4. While roasting, combine the remaining ingredients in a bowl
  5. Drizzle the sauce over the carrots and save some for dipping!

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Kale Stem Pesto

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Kale Stem Pesto

Food waste is a hot-topic within the health and wellness community.  Sadly, a lot of food is regularly thrown away because people don’t know the proper cooking applications to make it into something not only edible, but also delicious.

Chef Dan Barber coined the term root to frond cooking, which is “turning ingredients that we don’t think of as edible, into something that’s coveted.”  Root to frond is the practice of using the WHOLE plant (stalks, tops, peels, you name it). 

Most of us are guilty of food waste. Not because we’re trying to be irresponsible with our food, but there is simply a lack of knowledge.  It wasn’t until my culinary nutrition course at the Natural Gourmet Institute, that I became aware of this issue.  Here are a few suggested cooking techniques for the food parts most commonly discarded.

I had no idea that kale stems were not destined for the garbage!  Now realizing how much kale I eat, I know I created a ton of waste over the years.  Well I am trying to make up for it now by sharing this kale stem pesto recipe with all of you!

I’ve used this kale stem pesto as a“pasta” sauce on spaghetti squash or zoodles, or massaged into a kale salad.  It’s really versatile!

 

Kale Stem Pesto

1 cup chopped kale stems

½ cup kale leaves (these can also be greens that you would normally discard such as wilted kale leaves)

½ pine nuts

¼ cup olive oil

2 tbsp water

salt and pepper totaste

 

  1. Add the kale, kale stems and pine nuts to a food processor.
  2. While grinding in the food processor, slowly add the olive oil and water
  3. Once combined add salt and pepper to tast

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