Roasted Carrot Puree Ravioli

Roasted Carrot Puree Ravioli
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Roasted Carrot Puree Ravioli
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Ingredients
Basic Pasta Dough (yields 1 pound)
Roasted Carrot Puree
For Ravioli
Servings:
Units:
Instructions
Basic Pasta Dough
  1. Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse 2 to 3 ties to combine.
  2. In a medium bowl, whisk the eggs and olive oil until well blended. Pour egg mixture into the bowl of the food processor. Pulse 10 times or so to blend the egg mixture and flour together. Steadily process the mixture for a few seconds at the end if needed. If the mixture is too dry, sprinkle water in while pulsing a few more times.
  3. Turn the mixture out onto a well-floured surface. Knead to bring together and smooth the dough out. Place the dough in a bowl with a cloth bowl cover and let rest for at least 30 minutes or tightly wrap the dough in plastic wrap and place in the fridge for up to 1 to 2 days.
Roasted Carrot Puree
  1. Adjust oven racks so that one is on the top third level and the other is on the bottom third level. Preheat the oven to 400 degrees F.
  2. Cut the carrots in half lengthwise and divide between two sheet pans. Drizzle the oil over the carrots and sprinkle with salt, and pepper. Toss well and arrange the carrots on each pan into one layer.
  3. Place the carrots in the oven and roast for 25 to 30 minutes, until tender and starting to brown.
  4. Remove the carrots from the oven and set aside to cool. Once cool, transfer the carrots into the bowl of a food processor fitted with a metal blade. Add the goat cheese and blend until smooth.
  5. Purée can be stored in an airtight container in the fridge until ready to use as a filling. It can be stored in the fridge for up to 4 days or frozen for future use. Place in fridge overnight to thaw filling if you freeze it.
For Ravioli
  1. Make an egg wash by beating the egg in a small bowl with 1 tablespoon of water. Set aside.
  2. Working with 1/4 at a time, roll the pasta to desired thickness, then cut the pasta sheets into 4 ½-inch strips about 12-inches long.
  3. Place 1 teaspoon of filling on the pasta sheet, leaving about 1 ½-inches between each. Using a pastry brush or basting brush, brush the egg wash around the filling. Fold the top half of the pasta over the bottom, pressing out any air pockets. Using a pizza cutter or ravioli cutting wheel, cut out the ravioli and place on a well floured sheet pan. Toss the ravioli to lightly coat in flour to avoid sticking. Repeat with the remaining pasta and filling.
  4. Bring a large pot of generously salted water to a boil. Working in batches, cook the ravioli for 2 minutes, then, using a slotted spoon or spider, transfer to a colander set over a bowl. While hot, toss the drained ravioli with sauce that it will be served in. Be sure the sauce is warmed.
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Roasted Fennel and Carrot Salad

Roasted Fennel and Carrot Salad
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Prep Time
5 minutes
Cook Time
30 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Roasted Fennel and Carrot Salad
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Prep Time
5 minutes
Cook Time
30 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Ingredients
Servings:
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Instructions
  1. Pre-heat the oven to 400 F.
  2. Cut the fennel into two parts. Divide each part into 4 or 5 parts.
  3. Cut carrot into medium size sticks.
  4. Remove the skin of shallots.
  5. Mix all the seasoning, lemon juice, and olive oil together.
  6. Mix them well with fennel, shallots, and carrot sticks.
  7. Arrange them on a baking tray.
  8. Roast them at 400 F for around 20 minutes or till they look nice and caramelized.
  9. Serve them as a warm salad or mix them with some greens or grains. Enjoy!
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Far East Cauliflower Bowls

Far East Cauliflower Bowls
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Servings
4
Servings
4
Far East Cauliflower Bowls
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Heat a large sauté pan over medium-high heat
  2. Add the oil
  3. Add the broccoli, carrots, and green beans. Sauté 1 minute
  4. Add the cauliflower Sauté until just warmed through
  5. Pour soy sauce on and toss to coat
  6. Scoop onto a plate
  7. Sprinkle with extra sesame seeds
  8. Enjoy!
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Creamy Lentils with Turnip Greens

Recipe inspired by A Pinch of Yum

Creamy Lentils with Turnip Greens
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Servings
4
Servings
4
Creamy Lentils with Turnip Greens
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Heat a large Dutch oven over medium to high heat. Coat the bottom with olive oil, then add the onion, carrots, and celery and cook until crisp-tender.
  2. Add the lentils, potatoes and chicken or vegetable stock, starting out with about 6 cups. Stir in the wine. Add the bay leaf and thyme. Let come to a boil, then reduce heat to a simmer. Cook uncovered until lentils are tender and done, about 1 1/2 hours. *Be careful to watch the liquid level and add more stock as needed. Stir occasionally. Add salt and pepper to taste.
  3. When lentils are done, mash the potatoes against the side of the pan with a spoon then stir them. This will make it creamy. Stir in the turnip and mustard greens. Let come to a boil again, then simmer for about 30 minutes.
  4. Top with a scoop of brown rice and sprinkle with fresh parsley. Enjoy!
Recipe Notes

We suggest that replacing white rice with brown rice is a healthier option.

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Parsley Glazed Carrots

Recipe inspired by Pierre Franey, New York Times

Parsley Glazed Carrots
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Servings Prep Time
2-4 15 minutes
Servings Prep Time
2-4 15 minutes
Parsley Glazed Carrots
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Servings Prep Time
2-4 15 minutes
Servings Prep Time
2-4 15 minutes
Ingredients
Servings:
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Instructions
  1. Place carrots in a saucepan and add salt, pepper, honey, water, lemon juice and butter
  2. Cover tightly. Cook over moderately high heat, shaking pan occasionally
  3. Cook until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Keep an eye on them so they do not burn
  4. Sprinkle with parsley and enjoy!
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