Food, Recipes, Summer

Carrot Top Pesto with Roasted Carrots

July 26, 2014

Carrots with the tops still on.

If you can get carrots with the tops still on, you should. They are much sweeter that way. These beauties were part of our CSA pick-up on Friday.

However, don’t store carrots with the tops on; they won’t last as long.  But don’t throw the tops out either.  Instead, try this — mix them up with some basil, walnuts, Parmesan cheese and olive oil for a delicious pesto.  In fact, the pesto goes great on roasted carrots!

here’s what I did…

Roasted Carrots

I started with about a pound of carrots. I gave them a scrub under running water rather than peel them (I didn’t want to lose that gorgeous color.)

Then I coated them with olive oil and roasted them in a 350 degree oven for about 35 – 40 minutes.  (Test for doneness with a sharp knife.) This simple method really brings out their sweetness.

Carrot Top Pesto

 You’ll need…

  • 2 cups of carrot tops
  • 1 cup fresh basil
  • ¼ cup toasted walnuts (put in a dry skillet over low heat for about 5 minutes until you can smell them)
  • ½ cup Parmesan cheese
  • about ½ cup extra virgin olive oil

Here’s what you do…

  1. Put all of the ingredients, except the olive oil, into a food processor or blender
  2. Pulse until well incorporated
  3. Turn the blender on and slowly pour in the olive oil until you get to the consistency you want.

Pour over your roasted carrots and enjoy!

Roasted carrots topped with pesto.

Food, Recipes, Summer

Ratatouille

July 21, 2014

Ratatouille
If you can get over the heat and humidity that usually accompanies this time of year, you have to admit that summer is a great season  for food. When you get eggplants, peppers, summer squashes, onions and tomatoes all in season at the same time, life is good. What do you do with all these gorgeous veggies? Make ratatouille of course. (Swap out the eggplant and squash for a cucumber or two and you have gazpacho, but that’s another post).

This is really easy to make, all of the veggies stand out and the splash of vinegar at the end adds a wonderful brightness. You can serve this a main course or next to a piece of grilled fish or chicken.

This recipe will serve about six people. And keep in mind that what follows is a guideline. Adjust accordingly for your own preferences.

Bowl of ingredients.What you will need

  • 1 medium eggplant sliced lengthwise
  • 2 zucchini, yellow squash or combination sliced lenthwise
  • 2 large bell peppers any color cut in half and remove the seeds
  • 1 large red onion or sweet onion cut in thick slices
  • 1 pint cherry tomatoes quartered
  • 1-2 tablespoons red wine vinegar or to taste
  • salt to taste

How to make it

Coat the vegetables, except the tomatoes,  with olive oil and grill until tender. We did this on a charcoal grill, but a stovetop grill would work as well.

When the veggies are tender roughly chop them and mix them together in a bowl with the tomatoes.

Add the vinegar and salt to taste and you are done.

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