Posted on February 17, 2022 at 2:31 pm. Written by Leigha
Carrot Top Pesto
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Carrot Top Pesto
Votes: 1 5
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Combine carrot tops, basil leaves, arugula, garlic, lemon juice, and almonds in a food processor fitted with a steel blade. Pulse until finely chopped.
Add red pepper flakes, season with kosher salt and black pepper. Pulse to incorporate.
While food processor is running, slowly add olive oil in a streaky stream.
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.
Tags: almonds , arugula , basil , carrot , carrot tops , evoo , garlic , hope farms , lemon , pesto , Recipe for Success Foundation , sauce , vegetarian recipes , vegout!
Posted on November 28, 2021 at 7:48 pm. Written by Mary
Roasted Fennel and Carrot Salad
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Roasted Fennel and Carrot Salad
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Pre-heat the oven to 400 F.
Cut the fennel into two parts. Divide each part into 4 or 5 parts.
Cut carrot into medium size sticks.
Remove the skin of shallots.
Mix all the seasoning, lemon juice, and olive oil together.
Mix them well with fennel, shallots, and carrot sticks.
Arrange them on a baking tray.
Roast them at 400 F for around 20 minutes or till they look nice and caramelized.
Serve them as a warm salad or mix them with some greens or grains. Enjoy!
Posted on September 17, 2021 at 4:07 pm. Written by Mary
Recipe developed by Chef Justin Kouri
Caponata Grilled Chicken Sandwich
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Caponata Grilled Chicken Sandwich
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Heat a large sauté pan over medium-high heat. Add the oil.
Add the eggplant, zucchini, onion and celery. Sauté 5-7 minutes, until soft.
Add tomatoes, garlic, olives and capers. Sauté for an additional 2-4 minutes.
Stir in the basil, red wine vinegar and honey.
Evenly disperse grilled chicken between both bottom buns.
Divide caponata and place on top of chicken.
Top with remaining buns. Enjoy!
Posted on September 12, 2021 at 4:47 pm. Written by Mary
Recipe created by Chef Justin Kouri
SWEET POTATO QUESADILLA
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SWEET POTATO QUESADILLA
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Half potatoes and scoop out potato flesh, mash with fork and place in medium bowl.
Add chard, cheese, garlic and thyme to the sweet potato bowl. Mix until completely combined. Season with cayenne, salt and pepper.
Lay out one tortilla on a lined sheet tray, spread out the filling on the tortilla, top with remaining tortilla.
Place in oven until cheese begins to melt, about 10 minutes. Remove from oven and cool.
Meanwhile prepare the topping by spooning sour cream into a small bowl, stir in juice, cilantro, salt and pepper.
Once quesadilla is cool enough to handle, cut into 8 pieces. Serve sour cream topping on side. Great for school lunches! ENJOY!
