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.

Pasta with Baby Greens and Mushrooms

Greenhouses are producing wonderful greens all over the south and two of our favorite things are sprouting: arugula and spinach! I thought this would be a great opportunity to use the truffle-infused oil I got over the holidays.

Pasta, I used gluten free spaghetti, but any shape will do

1 bunch baby spinach
1 bunch aruluga
1 pint mushrooms
3+ cloves garlic
1/3 C olive oil or flavored olive oil, I used truffle infused oil
salt and pepper to taste

Cook pasta according to directions.
Saute mushrooms in oil with minced garlic. Saute on medium-low heat to avoid burning the garlic. While mushrooms are cooking through, rough chop spinach and arugula. Make sure it was well washed as spinach is often grown in sandy soil.

Drain pasta and toss with hot mushrooms and oil. Remove from heat. Toss in greens and allow to wilt. Season with salt and pepper. Dress with more olive oil if desired.

Warm Quinoa and White Bean Salad

Quinoa is used in many Latin influenced dishes. This is more of a Mediterranean flavor inspired dish. It’s also very quick and easy. It’s a budget friendly dish that would be great to serve at a luncheon. It’s also low fat, high protein, and high fiber.

I used garlic stuffed olives!

1 1/2 C dry quinoa
3 C water or stock
12 oz white beans, cooked, drained & rinsed
1 pint grape tomates
1 small spanish onion, chopped
1/3 C vinaigrette (your favorite home made or farmer’s market blend will work great)

salad greens and olives for serving

In a large stock pot or chef’s pan, add everything and heat on medium-low. Stir well to incorporate all ingredients one time. Cover. Keep covered. After 20 minutes, remove from heat. Let stand 5 minutes. Fluff with a fork. Serve over greens. Garnish with olives.

You can also make this in a rice cooker!

*** You can use any Italian vinaigrette you have on hand or make a simple one using

1 C vinegar
2 C olive oil
3 TB dried Italian seasoning blend (or make your own unique mix of oregano, marjoram, parsley, basil, dried garlic, red pepper flakes, saffron)
1 TB sugar
1 tsp salt
2 tsp black pepper

Spinach Lemon Pesto

We’re getting more fresh spinach from our CSA than basil. After last years seemingly unending basil harvest, I’m shocked that I miss basil. This should cure your winter pesto woes. This is a raw pesto. It can be heated with pasta or served with raw veggie noodles.

Served with Gluten-Free Pasta!

In your food processor

1/2 lb baby spinach, washed and dried
1/3 Cup evoo
1/4 Cup lemon juice

handful of pine nuts or walnuts, about 1/3 Cup

1-2 tsp salt
fresh ground black pepper to taste

Blend until smooth. It is easier to add the spinach in stages because it is so bulky. This keeps well in the fridge for a little over a week because of the high vitamin C content.

Published in: on February 12, 2010 at 8:57 am  Comments (4)  
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