Roasted Carrot and Beet Labneh Topped with Gremolata

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Roasted Carrot and Beet Labneh Topped with Gremolata
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Servings
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Servings
6 People
Roasted Carrot and Beet Labneh Topped with Gremolata
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Servings
6 People
Servings
6 People
Ingredients
Carrots
Carrot & Beet Top Gremolata
Servings: People
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Instructions
  1. Beet Labneh: ·Pre heat oven to 400°F. ·Wrap cleaned beets in foil and place in oven. Bake time depends on the size of the beet. ·A paring knife should easily slide through the beet when fully cooked. Also, the skin of the beet should easily slide off. ·Let cool for 10 minutes. Then slide the skin of the beets off. ·Blend until smooth in a blender or food processor. Then add labneh, lime juice and salt and pepper to taste. Beet & Carrot Top Gremolata: ·Combine all ingredients into a bowl and mix well (if pre-chopped). Or process everything in a food processor, being careful to only pulse the machine to keep the mixture “chunky” Notes: ·Use orange zest instead of lemon in the gremolata. ·Use the gremolata over fish, pasta, or to top a salad. ·Extra carrots can be blended and made into a soup
Roast the Carrots
  1. Preheat oven to 400°F.
  2. Place unpeeled carrots on foil or parchment lined baking sheet.
  3. Drizzle EVOO over carrots and season with salt and pepper.
  4. Roast until a paring knife slides easily through the thickest part of the carrots.
Beet Labneh
  1. Wrap cleaned beets in foil and place in oven. Bake time depends on the size of the beet.
  2. A paring knife should easily slide through the beet when fully cooked. Also, the skin of the beet should easily slide off.
  3. Let cool for 10 minutes. Then slide the skin of the beets off.
  4. Blend until smooth in a blender or food processor. Then add labneh, lime juice and salt and pepper to taste.
Beet & Carrot Top Gremolata
  1. Combine all ingredients into a bowl and mix well (if pre-chopped). Or process everything in a food processor, being careful to only pulse the machine to keep the mixture “chunky”
Recipe Notes

Use orange zest instead of lemon in the gremolata.
Use the gremolata over fish, pasta, or to top a salad.
Extra carrots can be blended and made into a soup

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Creamed Swiss Chard With Bacon

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Recipe adapted from thespruceeats.com

Creamed Swiss Chard With Bacon
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Servings Prep Time
4-6 servings 10 mins
Cook Time
15 mins
Servings Prep Time
4-6 servings 10 mins
Cook Time
15 mins
Creamed Swiss Chard With Bacon
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Servings Prep Time
4-6 servings 10 mins
Cook Time
15 mins
Servings Prep Time
4-6 servings 10 mins
Cook Time
15 mins
Ingredients
Servings: servings
Units:
Instructions
  1. Gather the ingredients.
  2. Wash chard and cut off thicker stems. Thinly slice the stems and chop leaves into 1/2- to 1-inch pieces.
  3. Steam or boil the stems for about 5 minutes.
  4. Then add chard and cook until wilted, about 4 minutes longer.
  5. Drain well, squeezing out excess moisture if necessary.
  6. In a medium saucepan over medium heat, cook the diced bacon until crisp; remove and set aside.
  7. Add onion and garlic and cook until onion is tender.
  8. Stir in the cooked drained chard and the reserved bacon; set aside.
  9. In a saucepan over medium heat, melt butter. Stir in the flour until smooth and bubbly.
  10. Add the half-and-half or milk and nutmeg. Cook, stirring, until smooth and thickened. Add salt and pepper, to taste.
  11. Add about 1/2 of the sauce to the chard, stirring to blend.
  12. Stir in more or all of the remaining sauce mixture, as desired.
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Carrot Top Pesto

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Carrot Top Pesto
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Carrot Top Pesto
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Ingredients
Servings:
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Instructions
  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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Sweet Potato Quesadilla

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Recipe created by Chef Justin Kouri

SWEET POTATO QUESADILLA
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Servings
4
Servings
4
SWEET POTATO QUESADILLA
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Servings
4
Servings
4
Ingredients
Quesadilla
Topping
Servings:
Units:
Instructions
  1. Preheat oven to 350F.
  2. Half potatoes and scoop out potato flesh, mash with fork and place in medium bowl.
  3. Add chard, cheese, garlic and thyme to the sweet potato bowl. Mix until completely combined. Season with cayenne, salt and pepper.
  4. Lay out one tortilla on a lined sheet tray, spread out the filling on the tortilla, top with remaining tortilla.
  5. Place in oven until cheese begins to melt, about 10 minutes. Remove from oven and cool.
  6. Meanwhile prepare the topping by spooning sour cream into a small bowl, stir in juice, cilantro, salt and pepper.
  7. Once quesadilla is cool enough to handle, cut into 8 pieces. Serve sour cream topping on side. Great for school lunches! ENJOY!
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Whole Wheat Pasta with Swiss Chard

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Recipe adapted from Melissa Clark, New York Times

Whole Wheat Pasta with Swiss Chard
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Servings
4
Servings
4
Whole Wheat Pasta with Swiss Chard
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Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. In a large skillet over medium heat, melt the butter
  2. Add 3 anchovies to the skillet and mash them while you cook about 2 minutes, or until they have “melted”
  3. Add the garlic and cook 1 minute
  4. Stir in the breadcrumbs and cook until golden (3-4 minutes,) then transfer everything to a bowl. Wipe skillet clean
  5. In skillet over medium-high heat, add the olive oil, onion and pinch of salt. Stir and cook until caramelized (15-20 minutes)
  6. Chop 2 anchovies and add to the skillet along with chopped chard ribs, cook until anchovies melt
  7. Add chard leaves a handful at a time and cook until wilted (4 minutes) remove from heat and cover.
  8. Bring a large pot of water to a boil, add pasta and cook according to package directions. Drain.
  9. Toss with chard mixture and breadcrumbs
  10. Taste. Add salt, pepper, Parmesan and parsley. Then drizzle with oil and Enjoy!
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