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.

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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

Wild Mayan Nacho Sauce

This is a fabulous cheese-free nacho recipe that all cheese lovers will appreciate. Take some super yum baked sweet potato and turn it into “cheese” sauce. Here’s how!

I made a huge tray of Nachos!

1 baked sweet potato, skin removed
1 Cup nutritional yeast
2/3 Cup filtered water
hot sauce to taste

Whisk together over medium heat until smooth. Let come to a soft bubble. Pour hot nacho sauce over any Latin delight.

My fav combo is seasoned black beans, tomatillo salsa, Wild Mayan Sauce, and chopped avocado– pictured above. This is also a great topping for bake enchiladas, toastadas, or to use as a “cheese” dip. It goes so well with black beans and looks beautiful.

Our Favorite Curry

This curry is so easy. The coconut milk is creamy and delicious. It keeps the chicken moist without letting the veggies lose their crunch. This meal is ready in minutes.

1 lb chicken thighs
8 oz mushrooms
8 oz carrots
4 oz sliced water chestnuts
3+ cloves garlic, minced
1 large avocado, cubed
14 oz coconut milk
1 TB sesame oil
2 tsp turmeric
1 tsp coriander
1 tsp cumin
1 tsp chili powder
1 tsp black pepper
cayenne to taste

Cut chicken and veggies into bite sized pieces. Heat wok on medium high. Add EVERYTHING but avocado pieces. Cook and stir occasionally, gently for 20 minutes until chicken is cooked through. Stir in avocado before serving. Serve over rice.

Watermelon Radish and Goat Cheese Salad

Watermelon radishes are awesome. This sweet find came in my CSA box so I turned it into a salad topping to swoon over.

Layer 1: 1 head green leaf lettuce, torn
Layer 2: 1 Cup sunflower seeds
Layer 3: 1 watermelon radish, shredded
Layer 4: 1 Cup goat cheese crumbles

Dress with:

1/4 Cup red wine vinegar
1/4 Cup olive oil
1 TB raw sugar
salt and pepper

Whisk together and sprinkle over salad. Serves 2 people like me.

Easy Beefy BBQ Sandwiches

This is so easy. Why not get a little help at the deli counter for a 10 minute meal the whole family will enjoy?

1 lb deli roast beef, sliced thin

12 oz canned tomatoes with chilies (hopefully you have some you canned this fall)

4 TB BBQ sauce, use your family’s favorite

queso fresco, sliced thin

sliced avocado

gluten free rolls or Cuban rolls depending on your diet

Slice roast beef into long skinny strips. Heat with BBQ sauce and canned tomatoes until bubbly and sauce thickens. Pile sandwich roll with BBQed beef, avocado, and cheese. Wonderful served with a crisp fruit salad!

Fusion Black Bean Springrolls

These Black Bean Spring Rolls use a Latin inspired filling in a very Asian rice wrapper. These are perfect at room temp. You can make them ahead and serve them as a unique party appetizer or as an amazing vegan lunch.

Filling:

1 cup black beans drained and rinsed
1 cup sweet corn kernels
1/2 cup diced white onion
1 cup diced avocado
1/2 cup diced tomato
1/4 cup red wine vinegar
1 chipotle chili in adobo sauce minced (minus seeds) plus 1 TB adobo sauce
salt and pepper to taste

Wrapper: circular rice wrappers, 8 inch diameter.

Mix up all the ingredients and chill for 4 hours or over night for flavors to blend.

The rice paper wrapping technique is simple to learn. I use a 9 inch pie plate to wet my wrappers. It helps me from making a mess. Soak rice wrappers in hot water for 10-15 seconds. Transfer to your work surface. I use my extra large wood cutting board. Also, keep a clean kitchen towel next to you in case you drip water.

Fill with 1/4 cup of filling and roll. Work one at a time and keep a clean towel handy to sop up drips. Rice wrappers require patience and technique, so if you’ve never used them before, they are scrumptiously delicate. You’ll get the hang of it after the 3rd one. Refrigerate them if you’re going to eat them later, but I think they are tastiest at room temp.

Chopped Turkey Salad

Make something fall-fresh with your leftover turkey– salad! Try serving this with butter lettuce. It is mild and crisp, making a perfect contrast to the rich flavor of roasted turkey. Also great as a wrap, cut and served as tea sandwiches, or dress up your after-holiday-party relish tray!

2 Cups chopped left over turkey
2 green apples, diced
1 Cup chopped pecans
1 Cup shredded cheddar, Organic Valley is awesome!
1/3 Cup mayo or plain yogurt
2 TB apple cider vinegar
1 tsp each dill, thyme, black pepper
salt to taste

Mix dried herbs with vinegar and mayo/yogurt. Set aside while you chop the other ingredients. This will give the dressing time to develop its flavors. Toss chopped ingredients together and mix dressing in well.

This can be served immediately or chilled.

*** Double the dressing and toss in 1 lb cooked penne or gluten-free pasta for an awesome pasta salad.

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.

Veggie Leftovers Samosas

Make Thanksgiving leftovers Indian! Go ahead and be “lazy.” Get pre-fab egg roll wrappers at the grocery store and skip making pastry. You can also use pre-fab pie crust, phyllo dough, or puff pastry! This is so fast and easy, you’ll have to tell all your friends.

Crispy Samosas

Mix 3 Cups of left over veggies: Chopped green beans, sweet potatoes, corn, peas, mashed potatoes, carrots, etc. Stir in 2 tsp curry powder. Adjust the spice according to your taste.

Place 2 TBSP veggie filling on wrapper pastry (egg roll wrappers are about 3 inches square). Fold into a triangle and seal edge with a mixture of 1 egg beat with 2 TBSP water. Crimp edge down with a fork.

Brush samosas with a little peanut or vegetable oil. Bake in 400 degree F oven for 12-15 minutes, until crispy brown. Samosas can also be deep fried 3-5 minutes.

Serve with dipping sauce made from equal parts left over cranberry sauce and sauteed onions. Simply saute chopped yellow onion in butter until caramelized them stir in an equal amount of cranberry sauce.

These make a great dinner, appetizer, or hors devour for your holiday entertaining. Use vegan pastry and veggies for a vegan version.

 

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