Yes, You Can Eat Carrot Tops

We’ve been eating a lot of carrots from the CSA recently. And they always come with the tops on. So I’ve started using them as I would any herb-a-licious green. Just make sure to wash the sand and soil out of them before you move them to your cutting board. Like spinach and other greens, they can pick up a great deal of grit.

Check out this Carrot Greens and Mushrooms pasta toss.

Cook some pasta (I used gluten-free fettuccine noodles) according to the package directions

In a saute pan add:
1/2 C olive oil
1 small yellow onion, diced
1 bunch carrot greens, rough chopped
8 oz mushrooms, I used beech mushrooms this time and broke up the colony by hand rather than slicing them
3+ cloves garlic, diced
*optional– add some sliced, precooked chicken sausage

Saute for about 8 minutes on medium high. The onions should be cooked through and the mushrooms should be juicy. The carrot greens will wilt considerably.

Drain hot pasta and toss. Add in

salt and pepper to taste
a little reserved starchy pasta water to thin sauce

Serve vegan as is or add a little grated parm.


Lazy Asian Pasta Toss

Sometimes, there is just no energy to cook. Between holiday entertaining, while studying for final exams, or just because it’s a busy day. Get some quality pre-made sauces and seasonings for these times.

2 Cups cut up cooked chicken (grab a rotisserie bird and shred, use left overs from a home roast, or quickly broil some yourself.)
14 oz can bamboo shoots
8 oz mushrooms, sliced
1 Cup carrots, in sticks
8 oz mung bean sprouts
1/3 Cup hoisin sauce
3 TB garlic chili paste
3 TB soy sauce
2 TB sesame oil

1 lb gluten free pasta, cooked and drained

Set pasta to boil.

Heat wok with sesame oil. Toss in mushrooms and carrots. Stir fry until crisp tender. Add bamboo and cooked chicken. Toss in hoisin sauce, soy sauce, and chili paste. Heat through.

Drain pasta. Toss with meat and veggies to coat thoroughly with sauce. Add mung bean sprouts. Stir gently to incorporate. Serve immediately.

**Switch to tempeh for an awesome veggie dish!

Gluten Free Traditional Stuffing

I use the drippings from our roasting turkey to give this stuffing a flavorful burst of tradition. The best thing about this stuffing is that it takes only a few minutes and can be prepped several days in advance.

Up to 5 days ahead prep these veggies and store in the fridge.

4 large carrots, diced
1 stalk celery with leaves, chopped
1 yellow onion, diced
8 oz mushrooms, any variety, rough chopped
8 oz walnuts, rough chopped
2 TB dried sage
1 TB black pepper
1 TB thyme

Prep bread crumbs well in advance. The best option is to save heels of gluten free breads you buy throughout the previous month. Cube the bread bits and store in a gallon size freezer bag. You want 8-10 cups total. You can also use gluten free corn bread. Bread crumbs store in the freezer for about 2 months.

When you are ready to assemble the stuffing, add 3 TB butter or turkey drippings to a heavy stock pot or large dutch oven. Heat over medium-high. Toss in the prepped bag of veggies and herbs. Saute for 7 minutes until onions are soft and the vegetables have sweated out some of their moisture. Heating the dry herbs with the fat will disperse the flavor and help it develop fully.

While veggies are softening, drain off 2 cups of fluid from your turkey roasting pan. Set aside for finishing stuffing.

Toss in the prepared bread crumbs and cubes. Drizzle in turkey drippings as needed for moisture. Cover stuffing and transfer to the oven to keep warm until serving. If you’ll be keeping the stuffing in the oven for more than 20 minutes, add an additional 1/4 Cup of turkey drippings to maintain moisture.

*For vegetarian stuffing, use veggie stock in place of turkey drippings. For vegan stuffing, use a quality butter substitute and vegan bread cubes.

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