Smoked Carrot Snacks “Bacon/Jerky”

Smoked Carrot Snacks “Bacon/Jerky”
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Smoked Carrot Snacks “Bacon/Jerky”
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Instructions
  1. Scrub medium-size carrots, skin on, and dry.
  2. Toss lightly with oil and salt and place on a parchment lined sheet tray.
  3. Roast in 325F oven for 45 minutes to an hour. The outside should like wrinkled, caramelized and thin end should feel hollow and the thick end should be fully cooked (soft). If the tip gets crunchy or burnt, just break it off.
  4. Remove the carrots from the oven, allow to cool slightly.
  5. In a bowl, season with the ‘bacon salt’ and toss evenly. Place back onto the lined sheet tray in the oven and turn oven off leave the carrots overnight to slowly dehydrate.
  6. The next day, setup a mini smoker with foil and wood chips. Light your wood chips until a flame holds, allow to burn slightly and then gently extinguish. Cover securely.
  7. In ten minute, increments, re-light the wood chips 3 more times or until desired smokiness is reached. When carrots are done, remove from the “smoker” and place between two pieces of parchment. With a heavy ‘mallet’ smash the carrots flat.
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Carrot Pancakes

Carrot Pancakes
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Carrot Pancakes
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Carrot Buttermilk
  1. Blend 150 g raw carrots with 500g milk until mostly smooth. Strain through a fine mess strainer. Mix carrot milk with 2T lemon juice and let sit for 10-20 minutes. Measure 3/4 cup for pancake batter.
Carrot Pancake Batter
  1. Mix 1 g of salt with 125 g shredded/chopped carrots until moisture begins to draw out. Let sit for at least one hour. Squeeze liquid out of carrots through a kitchen towel until dry.
  2. In a bowl mix flour, sugar, baking powder, spices, salt, and 2 T brown sugar. Add the salted carrots to the dry and coat evenly.
  3. Mix the egg, carrot buttermilk, vanilla extract, and oil together and add to the dry carrot mix. Mix as little as possible to combine.
  4. Heat a skillet or non-stick pan over medium-high heat. Add one tablespoon of butter. Spoon pancake batter into the pan. Cook on one side until tiny bubbles start appearing on top of the batter. Flip. Cook on the other side until cooked through.
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Carrot Top Pesto

Carrot Top Pesto
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Carrot Top Pesto
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  1. Combine carrot tops, basil leaves, arugula, garlic, lemon juice, and almonds in a food processor fitted with a steel blade. Pulse until finely chopped.
  2. Add red pepper flakes, season with kosher salt and black pepper. Pulse to incorporate.
  3. While food processor is running, slowly add olive oil in a streaky stream.
  4. Transfer to bowl and stir in parmesan and lemon zest.
Recipe Notes

Use pesto on pasta, sauteed vegetables, or in scrambled eggs!

Pesto can be stored in an air-tight container in the refrigerator for up to 1 week.

Try freezing pesto in ice cube trays for already portioned single servings to use all season. Frozen pesto will keep for up to 1 month.

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Mini Green Frittatas

Mini Green Frittatas
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Servings
4
Servings
4
Mini Green Frittatas
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Servings
4
Servings
4
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Instructions
  1. Preheat oven to 350F.
  2. Spray a standard muffin tray with pam. Set aside.
  3. Whisk together eggs, milk, salt and pepperoni medium mixing bowl. Set aside.
  4. Heat olive oil in a large skillet over medium high heat. When oil begins shimmer, add shallot and chopped broccoli. Sauté until shallot is translucent, about 3 minutes.
  5. Add greens to the skillet and toss until green just begins to wilt.
  6. Remove from heat and spoon 2 tablespoons of greens mixture to each muffin slot.
  7. Pour egg mixture into each slot so that it fills each slot 3/4 of the way.
  8. Pop tray into the oven and cook for the 20-25 minutes, or until the egg coagulates.
  9. Remove from oven and allow to cool for 5 minutes. Remove mini frittatas from the tin and serve. Enjoy!
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Baked Eggs with Creamy Greens

Recipe adapted from The Editors, The Feed Feed

Baked Eggs with Creamy Greens
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Servings
4-6
Servings
4-6
Baked Eggs with Creamy Greens
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Servings
4-6
Servings
4-6
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  1. Preheat oven to 400°F. In large cast iron skillet, heat oil over medium heat. Add garlic and onion and cook, stirring often, until caramelized
  2. Stir in kale, sweet peppers, crushed red pepper, 2 tbsp of water and heavy pinch salt
  3. Add mustard greens and 2 tablespoons water. Cover and cook until slightly wilted
  4. Slowly stir in the cream. Make 5 wells in the vegetable mixture and crack an egg into each.
  5. Bake for 5 minutes, until the whites are just set. Season with salt accordingly
  6. Garnish with grated lemon zest and Parmesan. Enjoy!
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