Peel and chop them into small cubes about 1cm in size.
Grate the zest off the orange and then take off the white pith and slice into the segments so you get the flesh without any of the membrane. Reserve any juice you can.
Put all the ingredients into a pan and heat slowly to dissolve sugar. Raise heat to boiling then lower to a simmer and cook for approximately an hour until all fruit is soft. Use a potato masher to break it down.
Remove bay leaf and cinnamon stick.
Spoon into sterilized jars and pop on the lids.
Once opened it will keep for up to a month in the fridge.
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
Preheat oven to 400°F.
Place unpeeled carrots on foil or parchment lined baking sheet.
Drizzle EVOO over carrots and season with salt and pepper.
Roast until a paring knife slides easily through the thickest part of the carrots.
Beet Labneh
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”
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
Place the hulled and sliced strawberries in a bowl and add the sugar.
Mix until combined and let the strawberries sit at room temperature for 30 minutes.
MARINATED TOMATOES
Combine the cherry tomatoes, extra virgin olive oil, balsamic vinegar, fresh basil, and minced garlic in a bowl and season to taste with salt and pepper.
Mix until combined and let the tomatoes sit at room temperature for 10-15 minutes.
WHIPPED RICOTTA
Add the ricotta, olive oil, honey, and salt to a food processor.
Blend until completely smooth and creamy, 1 to 2 minutes.
Spread or pipe the ricotta on a piece of toasted sourdough bread and add your toppings.
Toss lightly with oil and salt and place on a parchment lined sheet tray.
Roast in 325F 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.
Remove the carrots from the oven, allow to cool slightly.
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.
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.
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.
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
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.
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.
Mix the egg, carrot buttermilk, vanilla extract, and oil together and add to the dry carrot mix. Mix as little as possible to combine.
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.
