Monica Pope’s Roasted Carrots with Dukkah Spice-Nut Mix

Monica Pope’s Roasted Carrots with Crunchy Dukkah Spice Mix

As taught by Chef Monica Pope at our Farm Share cooking class!

Ingredients

  • 3/4 cup hazelnuts or pistachios, blanched
  • 3/4 cup almonds, blanched
  • 1/4 cup sesame seeds
  • 1/4 cup coriander seeds
  • 3 Tablespoons cumin seeds
  • 4 teaspoons fennel seeds
  • 1 1/2 teaspoons black or white peppercorns
  • 2 teaspoons kosher salt
  • pinch of sweet or hot paprika or cayenne

Instructions

  1. Toast the nuts for 7 minutes in 300 degree convection oven. Set aside to cool. Then coarsely grind them in a robot coupe or cuisinart with off/on pulse.
  2. Toast the sesame seeds. Set aside.
  3. Toast the coriander, cumin, and fennel until you smell good aroma, about 5 minutes. Set aside.
  4. Grind the spices with the peppercorn. Add the salt and paprika or cayenne. Then combine the ground nuts and seeds.
  5. Serve with roasted carrots. Plate vegetables and sprinkle generously with spice-nut mixture.
http://plant-it-forward.org/monica-popes-roasted-carrots-with-dukkah-spice-nut-mix/

Cumin-Roasted Carrots with Greek Yogurt

Cumin-Roasted Carrots with Greek Yogurt

This yogurt dressing is good on other vegetables and salads as well.

Ingredients

  • 2 pounds small carrots (about 20 carrots), peeled
  • 1 ½ tablespoons extra-virgin olive oil
  • ½ teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ¼ cup parsley leaves, roughly chopped
  • ¼ cup Greek yogurt

Instructions

  1. Preheat the oven to 400°F. Place the carrots on a baking sheet and drizzle with the oil. Sprinkle with the cumin and salt and toss well. Spread out in a single layer on the baking sheet and roast until tender, about 40 minutes, shaking pan halfway through the cooking time.
  2. Place the carrots on a platter, sprinkle with the parsley and top with the yogurt.

Notes

http://plant-it-forward.org/cumin-roasted-carrots-with-greek-yogurt/

Roasted Carrot and Beet Salad with Oranges and Arugula

Roasted Carrot and Beet Salad with Oranges and Arugula

Total Time: 1 hour, 45 minutes

Yield: 6

Ingredients

  • 3/4 cup walnut halves (3 ounces)
  • 8 carrots (1 pound), peeled and sliced on the diagonal 1/2 inch thick
  • 3 beets (1 pound), scrubbed but not peeled
  • Salt and freshly ground pepper
  • freshly ground pepper
  • 1/3 cup plus 1 tablespoon extra-virgin olive oil
  • 1 rosemary sprig
  • 2 thyme sprigs
  • 2 garlic cloves
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon finely grated orange zest
  • 3 blood oranges or navel oranges
  • 6 loosely packed cups baby arugula (5 ounces)
  • 1 tablespoon snipped chives
  • 2 teaspoons lemon thyme leaves

Instructions

  1. Preheat the oven to 400°. Spread the walnuts in a pie pan and toast until fragrant, about 8 minutes. Place the carrots and beets in separate pie pans. Season the carrots with salt and pepper and drizzle with 1 teaspoon of the olive oil. Season the beets with salt and pepper, drizzle with 2 teaspoons of the olive oil and add the rosemary, thyme and garlic cloves. Cover both pans tightly with foil and roast the vegetables until tender, about 30 minutes for the carrots and 11/2 hours for the beets. Let cool. Discard the herbs and garlic.
  2. Meanwhile, in a small bowl, whisk the lemon juice and balsamic vinegar with the remaining 1/3 cup of olive oil. Stir in the orange zest; season with salt and pepper.
  3. Using a sharp knife, peel the oranges, making sure to remove all of the bitter white pith. Slice the oranges crosswise.
  4. Peel the beets and thinly slice them crosswise. Arrange the beet slices around the edge of a large platter. Scatter the oranges and carrots over the beets. Drizzle 1/3 cup of the vinaigrette over the beets, carrots and oranges.
  5. In a large bowl, toss the arugula with the remaining vinaigrette and season with salt and pepper. Mound the arugula in the center of the platter. Scatter the toasted walnuts, chives and lemon thyme around the platter and serve right away.

Notes

http://plant-it-forward.org/roasted-carrot-and-beet-salad-with-oranges-and-arugula/

Spicy Vegetarian Red Beans and Rice

Spicy Vegetarian Red Beans and Rice

Ingredients

  • 1 pound dried red beans, sorted through for stones
  • 2 tablespoons canola oil
  • 3 tablespoons minced garlic
  • 2 medium carrots, peeled, 1/2-inch dice
  • 2 celery stalks, 1/2-inch dice
  • 1 large sweet onion, 1/2-inch dice
  • 1 medium red bell pepper, 1/2-inch dice
  • Freshly ground black pepper
  • 6 cups lightly packed torn kale leaves, ribs removed
  • 2 canned chipotle chilies in adobo, minced
  • 1 tablespoon adobo sauce (from canned chipotles)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 2 teaspoons onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper, or as needed
  • 2 bay leaves
  • Kosher salt
  • Hot sauce, such as Tabasco
  • 4 cups steamed long-grain white rice
  • 1/4 cup sliced green onion, for garnish
  • 1 lemon, cut into wedges

Instructions

  1. Place the beans in a large bowl. Cover with water and soak overnight. Rinse and drain.
  2. Set a large heavy saucepan (Dutch oven works well) over medium heat. Add the oil and sauté the garlic, carrots, celery, onions and bell peppers, about 5 minutes. Season with pepper (do not add salt at this stage or the beans will get tough while cooking). Add the red beans, kale leaves, chipotles and sauce, Worcestershire, smoked paprika, onion powder, thyme, oregano and cayenne. Stir well to combine everything, and then add the bay leaves and 8 cups water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the bean mixture thickens, about 1 1/2 hours. Add more water as it cooks if necessary.
  3. Season well with salt once the beans are tender. When done, remove the bay leaves. Then carefully ladle out about 1 cup of the bean mixture into a food processor and puree (or mash with a fork). Return the puree to the pan, taste and season again with salt and black pepper. Add hot sauce to taste at this stage.
  4. Serve the red beans on top of steamed white rice and garnish with sliced scallions and a squeeze of fresh lemon juice. Serve with rice and cornbread
  5. http://www.foodnetwork.com/recipes/guy-fieri/spicy-vegetarian-red-beans-and-rice-recipe.html
http://plant-it-forward.org/spicy-vegetarian-red-beans-and-rice/

Chicken Stew With Coconut Milk, Herbs, and Mixed Greens

Chicken Stew With Coconut Milk, Herbs, and Mixed Greens

Ingredients

  • -Chef Gina Lopez, Corporate Chef at Bridgeway Software
  • 3 table spoons of olive oil
  • 1 lb. of chicken breast cut into bite size chunks (optional)
  • 1 ¼ cup of green onions chopped (use mostly white parts for stew and green parts for garnish)
  • 1 cup of potatoes (cut into 1 inch chunks)
  • 1 cup of baby carrots (halved)
  • 1 can of diced tomatoes
  • 1 cup of canned coconut milk
  • 3 cups of chicken broth or vegetable broth
  • 1Tbsp of cumin
  • 1 Tbsp. of curry powder
  • 1 cup of sweet potato greens (chopped)
  • 1 cup of Malabar spinach (chopped)
  • 1 cup of French sorrel (chopped)
  • Salt and Pepper to taste
  • ¼ tsp. of Tabasco to taste
  • ¼ cup of each Basil, Mint, and Arugula (chopped for garnish)

Instructions

  1. Heat oil in pan then add curry powder and cumin. Add chicken stir until slightly golden brown. Add tomatoes.
  2. Add coconut milk and broth. Add potatoes and carrots. Cook until potatoes and carrots are tender. Add greens at the last minute so that they don’t overcook. Add Tabasco, salt and pepper. Combine basil, mint and arugula.
  3. Serve stew in a bowl and garnish with herbs and arugula.
http://plant-it-forward.org/chicken-stew-with-coconut-milk-herbs-and-mixed-greens/

Chicken Pho Recipe

Chicken Pho Recipe

Ingredients

  • Chef Gina Lopez, Bridgeway Corporate Chef
  • Chicken Broth
  • 1 chicken
  • 5 quarts of water
  • 2 onions, halved
  • 1 3-4 inch chunk of ginger
  • 1 tsp. whole coriander seeds
  • 1 tsp. whole cloves
  • 4 whole star anise
  • 2 Tbsp. sugar
  • 2 Tbsp. fish sauce
  • 1 stick of cinnamon
  • Vegetables
  • Bok Choy quartered
  • Carrots sliced thin
  • Kale chopped
  • Radishes sliced thin
  • Beans whole
  • Noodles prepared according to package
  • Garnish
  • Sliced green onion
  • roughly chopped cilantro
  • jalapenos
  • mung beans
  • Thai basil
  • sliced limes
  • siracha

Instructions

  1. Place chicken in water and bring to a boil. Make sure to skim off stuff at the top of boiling water for a clear broth. Roast ginger and onions in oven until toasted. Place coriander, star anise, and cloves in dry pan and toast on low heat until fragrant. Place all spices in a cheese cloth and tie up. Place onions, ginger, and cheese cloth in boiling water. Let boil for about 2 to 3 hours. Remove chicken to debone and shred meat. Place water on low heat add vegetables put carrots in first and let cook till tender then add other vegetables about 3 min before serving. Place noodles and shredded chicken in bowl add vegetables and broth. Top with garnishes. Enjoy.
http://plant-it-forward.org/chicken-pho-recipe/

Salmon with French sorrel sauce and roasted vegetables.

Salmon with French sorrel sauce and roasted vegetables.

Ingredients

  • Sorrel Sauce
  • 2 cups Sorrel
  • 1 cup sour cream
  • 3 garlic cloves
  • ¼ onion

Instructions

  1. Salmon - Preheat oven to 350 degrees. Season salmon with olive oil, salt and pepper. Cook salmon at 350 degrees for 12-15 minutes or until fish flakes easily with a fork. (Do not overcook!)
  2. Sorrel Sauce - Add all ingredients to blender and puree. Salt and pepper to taste. This is great for fish, chicken, or to use as a spread for sandwiches.Roasted Veggies for topping. I like to use any vegetables and sauté them till there is a char on them. Purple Bok Choy –shred or slice thin Celery leaves Carrots- shred or slice thin. Prepare a pan with a little bit of olive oil heat and add carrots wait 7 minutes and Bok Choy sauté till roasted then add celery leaves, salt and pepper at the last moment. Place on top of fish and sorrel sauce.
http://plant-it-forward.org/salmon-with-french-sorrel-sauce-and-roasted-vegetables/

Sautéed Carrots and Mustard Greens

Sautéed Carrots and Mustard Greens

Ingredients

  • 1 tsp. olive oil
  • 1 bunch fresh carrots, trimmed and sliced ¼ inch thick on the bias
  • Coarsely ground pepper
  • Coarse salt
  • 1 bunch tender mustard greens, chopped, rinsed and drained (but not dried)
  • Pinch freshly grated nutmeg
  • 1 fresh lemon wedge

Instructions

  1. Heat oil in sauté pan over medium high heat. Add the carrots; sprinkle generously with pepper and a pinch of salt. Cook without stirring 2 to 3 minutes, then toss and cook until just fork-tender, 2-3 more minutes.
  2. Remove carrots from pan and set aside.
  3. Add greens to pan, stir, then cover and cook for 2 to 3 minutes, until just tender. Return carrots to the pan, sprinkle with a grating of nutmeg, add a squirt of lemon juice and toss to combine. Taste and adjust seasonings.
  4. Note: Do not overcook the mustard greens. Add a pinch of sugar to take out the bitterness.
  5. http://www.atlantamagazine.com/recipes/2012/11/07/sauteed-carrots-and-mustard-greens#sthash.JzFrhohB.dpuf
http://plant-it-forward.org/sauteed-carrots-and-mustard-greens/

Roasted Carrots with Carrot-Top Pesto

Roasted Carrots with Carrot-Top Pesto

Ingredients

  • 3 lbs. small carrots with tops (any color)
  • 2 Tbsp. vegetable oil
  • kosher salt, freshly ground pepper
  • 1 garlic clove
  • 3 Tbsp. macadamia nuts or pine nuts
  • ½ cup (packed) fresh basil leaves
  • ¼ cup finely grated parmesan
  • ½ cup extra-virgin olive oil

Instructions

  1. Preheat oven to 400°. Trim carrot tops, leaving some stems attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.
  2. Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25–35 minutes. Let cool.
  3. Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse puree forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.
  4. DO AHEAD: Pesto can be made 1 day ahead. Press plastic wrap directly onto surface; chill. Carrots can be roasted 4 hours ahead. Let stand at room temperature.
  5. Note: The carrot tops from 1 bunch of carrots is enough to double this recipe. Use the extra pesto on bow-tie pasta and serve along-side the roasted carrots.
  6. http://www.bonappetit.com/recipe/roasted-carrots-with-carrot-top-pesto
http://plant-it-forward.org/roasted-carrots-with-carrot-top-pesto/

Swiss Chard with Red Lentils and Carrots

Swiss Chard with Red Lentils and Carrots

Ingredients

  • 4 to 6 servings
  • 1 Tbsp. olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup vegetable stock
  • 1 cup carrots, sliced, reserve a few slices for garnish
  • 1 cup red lentils, cooked
  • 1 cup brown lentils, cooked
  • 2 cups brown rice, cooked
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • ¼ tsp. cayenne
  • 2 cups Swiss chard, chopped and steamed
  • ½ cup cherry tomatoes for garnish, sliced

Instructions

  1. Cook brown rice according to package directions. You will need 2/3 cups dry rice to yield 2 cups cooked. Cook lentils according to package directions. You will need ½ cup of each type of lentil to yield 1 cup cooked. Steam the Swiss chard on medium heat for about 10 minutes. Heat the oil in a large saucepan over medium heat and sauté the onion and garlic until the onion is translucent. Add the vegetable stock, carrots, lentils, rice, salt, pepper, and cayenne, and simmer, covered for 10-15 minutes. Place the lentil rice mixture into a mold (small bowl will work), invert onto plate forming a mound, and cover with Swiss chard. Garnish with carrots and tomatoes
http://plant-it-forward.org/swiss-chard-with-red-lentils-and-carrots/