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.

Broccoli & Chard Pie

This is a great veggie pie you can make ahead and freeze. Bake from frozen by increasing cooking time by 15 minutes. Perfect with a fresh fruit salad.

For the pie filling:

1 bunch swiss chard, chopped
1 bunch baby broccoli, chopped
1 small yellow onion, diced
3+ cloves garlic, minced
2 TB olive oil
2 tsp red chili flakes

Add everything to a large skillet and saute over medium until veggies are tender. Set aside.

For the crust:

2 Cups rice flour
1 Cup shredded cheddar
1 tsp salt
3 TB olive oil
1/3-1/2 Cup water

Add flour, salt, and cheese to food processor. Pulse to grind cheese into flour. Slowly add oil. Pulse to make a fine crumb. Slowly add water to make dough come together.

Press dough into pie plate. No need to roll out like traditional gluten dough. Add vegetable mixture. Sprinkle with 1/2 Cup parmesan cheese.

Bake 350 degrees F for 40 minutes.

Parm and Parsley Pasta

Simple easy side dish that is sure to please! Try it as a pasta salad base recipe or top with grilled veggies, meat, or fish.

1 lb gluten-free fusilli

2 TB butter
2 TB olive oil
5+ cloves of garlic, minced
1/2 + Cup grated parmesan cheese
1 bunch parsley rough chopped
salt and pepper to taste

While pasta is boiling, heat a large skillet over medium heat. Add butter, oil, and garlic. Heat until just before garlic browns. Remove from heat.

Drain pasta well. Toss into hot butter-oil. Sprinkle in parsley and cheese, salt and pepper. Coat evenly. Serve hot as a side dish OR chill and add chopped raw veggies for an easy pasta salad.

3 Cheese Penne with Baby Broccoli

Baked pasta dishes are the eewy gooey food gluten-free folks seem to miss the most. In the “About Gluten Free” section (visit the right side menu bar) I explain pasta brands that are a best bet for fooling even you Italian guests.

Well what do you do with the wrong brand of mushy, never right gluten-free pasta? Bake it! Baked on sauces will transform gluey mess into gooey fabulous. This cheese sauce is so velvety smooth, it could hide anything.

16 oz gluten-free penne, cooked and drained, not rinsed

1 lb sweet baby broccoli

3 Cheese Sauce:

1 TB butter
1 TB olive oil
2 TB rice flour
2 Cups milk
1/2 Cup parmesan, divided
4 oz goat cheese
4 oz mozzarella

Make a roux with the butter, oil, and flour over medium heat. Cook 3 minutes until rice flour is no longer raw. Slowly whisk in milk. When smooth, add 1/2 the parmesan and all of the goat and mozzarella cheeses. Whisk until smooth and bubbly. Remove from heat.

Cut broccoli into bite sized pieces. I cut baby broccoli a little larger because it is tender and sweet. I like the broccoli to be as long as the pasta. Place the broccoli in the bottom of your strainer. Drain pasta water over the broccoli. This will flash cook the outside of the broccoli so that it will retain its color well while baking.

Stir drained pasta and broccoli into cheese sauce. Transfer to baking dish and top with remaining parmesan. Bake at 350 degrees F for 20-30 minutes, until golden brown delicious.

Skillet Lasagna

Ditch the Hamburger Helper and eat REAL food. It’s okay to cheat and use a jar of organic marinara since there are so many yummy ones on the market now. This is a quick meal that’s perfect for hungry families.

1 Cup diced red onion
1 lb ground beef
8 oz mushrooms, sliced
2 TB Italian seasoning (salt free)
13 oz can spinach drained OR frozen spinach
1 jar marinara sauce (26 oz)
1/2 Cup Parmesan Cheese, grated
1/2 Cup mozzarella cheese

1 lb cork screw or penne pasta cooked al dente and drained (Tinkyada makes a fab, firm gluten-free pasta)

 

In your largest skillet or chef’s pan, brown ground beef and drain. Add onion, mushrooms, and dry seasoning. Saute until onions are soft, about 4 minutes. Add spinach and marinara. Heat to bubbling, about 7 minutes, to let flavors combine. Toss in pasta and mozzarella until fully incorporated. Simmer 3 more minutes to season pasta. Topp with paremsan and serve.

Great with a green salad or a fresh fruit dessert.

Sub mushrooms or veggie crumble for a hearty vegetarian meal!

Turkey Broccoli Cheddar Bake

If your family is tired of turkey already, dress it up right. This simple casserole takes no time to prepare or can be made ahead and frozen for when the appetite for turkey returns.

2 Cups rice
5 Cups herbed broth
2 Cups chopped leftover turkey
1 1/2 Cups shredded cheddar
1/2 Cup grated parmesan
16 oz frozen chopped broccoli
kick it up and add in 1+ Cup leftover veggies (corn, carrots, roasted onions, etc), chopped

In a dutch oven or other large pot that is oven safe, heat rice and broth over medium-high. Use homemade turkey stock or other light stock. Toss in any of your left over fresh herbs from your stuffing (thyme, sage, or savory). Cover and simmer for 10 minutes. Toss in the turkey and heat until only a quarter of the fluid is left to absorb. Stir in broccoli, cheeses (reserving 1/2 Cup cheddar), and any left over veggies you choose.

Top with remaining cheddar and transfer to oven. Bake at 375 degrees F for 20-30 minutes, until hot and bubbly.

Serve with a green salad for a perfect, easy meal.

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