Don’t throw away the carrot tops this week! Try out the carrot top pesto recipe. It will also be used in pasta salad recipe. Hope you enjoy this week’s bounty! There is also a new item called the strippeti squash. It’s a hybrid between spaghetti squash and delicata squash. We look forward to hearing how you like it.
- 1 spaghetti squash
- 3-4 cloves of garlic minced
- 2 tablespoons olive oil
- 1 small onion chopped
- 1/4 cup water
- salt & pepper to taste
- 2 tbsp Celery leaves for garnish chopped
Cut squash in half, lengthwise. Scoop out seeds, being careful to preserve as much of the inside as possible. In a casserole dish, place squash face-down, then add 1/4 cup of water.
Bake at 375 for 25 minutes, then turn squash over and cook for another 25 minutes or until soft.
Alternatively, you can also put the halves in an Instant Pot for 1 minute on steam.
As squash is cooling, saute garlic and olive oil in a pan. Add in chopped onions.
Using a serving fork, scrape squash out and into the pan with the garlic and olive oil.
(Using long strokes, the fork should make the squash come out in long, thin, spaghetti-like strands.
Cook for another 3-5 minutes. Add salt and pepper. Garnish with chopped celery leaves.
This serves 2 people as a main course, 4 as a side dish.
Recipe and photo from: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=165089
- 1 bunch of carrots cleaned with tops removed
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- flaky sea salt to taste
- crumbled goat cheese optional
- carrot tops from one bunch of carrots approximately 2-3 lightly packed cups
- 1 medium clove garlic chopped
- 1/3 cup toasted pine nuts chopped walnuts may be substituted
- 1/3 cup grated parmesan cheese
- 1/2 cup olive oil
- flaky sea salt to taste
Pre-heat oven to 400F.
Line a baking sheet with parchment paper.
Place carrots in a bowl- drizzle carrots with olive oil, balsamic vinegar & honey, tossing to coat
Spread carrots on parchment lined baking sheet and sprinkle carrots with sea salt
Roast carrots for 20-25 minutes (depending on size) stirring occasionally until evenly browned & tender.
*Often times, carrots from the farmers market are not uniform in size. If some carrots are larger than others, slice them in half lengthwise as needed to make them similar in thickness, so they all cook evenly.
While the carrots are roasting, make the pesto.
Remove the carrot top leaves from the stems.
Add carrot leaves, garlic, pine nuts, parmesan, a couple pinches of sea salt, and olive oil to the bowl of a food processor.
Pulse contents, occasionally scraping the sides of the bowl, until smooth- taste and adjust seasoning if needed.
When carrots are done roasting, remove from the oven and allow to cool slightly.
Place carrots on a serving dish, top with spoonfuls of pesto and then add crumbled goat cheese.
Recipe and photo from: Hither and Thither
- 1 white cucumber
- 1 pint cherry tomatoes
- 1/2 small red onion sliced thin
- 1 tbsp olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp sea salt
- fresh ground black pepper
Chop the cucumber and tomatoes into bite-size pieces. Mix together in a bowl with red onion slices.
Drizzle a stream of olive oil over all. Sprinkle on red wine vinegar. Add sea salt and some black pepper. Stir, taste and adjust seasonings.
You can also add in 1 avocado, cubed and/or 1 garlic, minced.
Photo and recipe adapted from: https://eatathomecooks.com/cucumber-and-tomato-salad/
- 1 lb farfalle or other pasta
- 1 lb green bell peppers diced
- 1 lb tomatoes quartered
- 1 bunch kale stemmed and shredded
- Fresh mozarella cubed, optional
- 3-4 tbsp carrot top pesto more if desired
Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Drain well.
Toss the pasta with the bell peppers, tomatoes, and kale. Stir in the carrot top pesto and mozzarella, until combined. Serve warm or at room temperature.
Carrot top pesto recipe:https://weeklyfig.com/recipe_box/roasted-carrots-with-carrot-top-pesto/
Photo and recipe adapted from: https://joanne-eatswellwithothers.com/2015/07/tuscan-kale-bell-pepper-zucchini-and-tomato-pasta-salad-with-basil-pesto-vinaigrette.html
- 1 pound fresh okra uncut
- 1 pound fresh green beans
- 1 cup water more if needed
- 1 can 6 ounce size tomato paste
- 4 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- salt and freshly ground black pepper
Wash okra pods, trim stems, do not remove caps. Rinse well and drain.
Wash the green beans and cut into 3 inch lengths.
Combine water, tomato paste, olive oil, onion, garlic, salt, and pepper in a sauce pan and mix well. Heat, stirring frequently, until mixture comes to a boil.
Add okra and beans and additional water if necessary to almost cover vegetables. Reduce heat to low, cover and simmer gently until vegetables are crisp-tender, 20 to 30 minutes.
Photo and Recipe from: https://www.cdkitchen.com/recipes/recs/689/Okra-And-Green-Beans112751.shtml
- ½ small onion chopped
- 1 garlic clove minced
- 1/2 lb poblanos peppers
- 1/2 cup cream or for creamier sauce use 1 block of cream cheese
- 1 tablespoon butter
Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.
Heat 1 tablespoon butter in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream or cream cheese.
Puree in blender; add water if too thick. Season with salt and pepper.
Serve over your favorite protein, veggies, enchiladas and more.