Roasted Carrots with Beet Greens, Kale and Manchego

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 This simple dish is another successful use of excess carrots. It is so easy and uncomplicated and pretty–my favorite kind of mid-winter (that feels like summer) dish.

Roasted Carrots with Beet Greens, Kale and Manchego

 5-6 small carrots, halved vertically, and sliced at an angle
Olive oil
Sea salt and pepper
Dried thyme
Handful of kale, chopped
Handful of beet greens
Manchego cheese, sliced
lemon juice

Oven 425. Roast the carrots with oil, salt, pepper and a sprinkle of thyme until they are browned and shrunken some in size. Stir them occasionally. When the carrots look like they are done, add the greens, drizzle with salt, pepper, oil and lemon juice, and bake for another few minutes. For the last bit of roasting, add the manchego and roast until the greens are crisp and the cheese has melted.

Roasted Potato and Carrot Paratha

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My vegetable drawer is filling up with carrots and sometimes I get in a carrot rut where I don’t really know what I want to do with them. Today I was determined to find a way to enjoy eating carrots in different ways because I have so many. You could serve these paratha on their own or as the side dish with some kind spicy Indian dish. They are not overwhelmingly carroty, the potatoes and spice balance them and the ginger adds a little heat.

Roasted Potato and Carrot Paratha

Paratha:
2 cups white whole wheat flour
1 tsp sea salt
3 tbsp olive oil
water, as needed

Filling:
5 small potatoes, chopped and roasted with salt and pepper at 425 until browned, about 40 minutes, you can also boil the potatoes
2 cups grated carrots
1 ½ tbsp fresh ginger, finely chopped
Handful of chives, chopped
2 tsp ground coriander
1 tsp garam masala
sea salt and pepper

Butter
Coconut oil
Plain yogurt
Lemon juice

Method:

Mix the flour, salt, oil and water and knead briefly and then cover under a damp towel.

Add some oil to a cast iron skillet, add the ginger and chives, and then after a few minutes add the carrots. Finally add the potatoes and the rest of the spices and mix thoroughly.

On a floured surface, roll out a small piece of dough to about a 3” circle, then add the filling into the middle, close the dough in at all sides, and then roll out again to a 6” circle.

Place a skillet on high heat and add some coconut oil and butter. Fry the paratha on each side until slightly browned and crisped.

 Serve with a drizzle of plain yogurt, a squeeze of lemon juice, a handful of chives, sea salt and pepper and your favorite chutney, I used a plum chutney my mom made that was incredible.

Squash Soup with Crisp Sunchokes, Bacon, Queso Fresco and Rosemary

Squash Soup with Crisp Sunchokes, Bacon, Queso Fresco and Rosemary

IMG_0523I had so many different squash around the house I decided to mix them all into one delicious soup. For this recipe, you can definitely just use one type, but I like the multi-squash mix, it gave the soup another dimension and flavor profile. But, really, this soup is all about the toppings. The soup is sweet and spicy and the toppings are salty and rich and if you don’t have the toppings I used on hand you can always add some crisped shallots, garlic and kale or goat cheese or prosciutto or sauteed mushrooms or small crisped pieces of apples, really there are so many toppings for squash soup.

Squash Soup with Crisp Sunchokes, Bacon, Queso Fresco and Rosemary
1 carnival squash
1 kombocha squash
¼ banana squash
2 tbsp butter
1 red onion, chopped
3 cloves garlic, minced
2 ½ cups chicken broth
½ jalapeno, diced
sea salt
pepper
½ cup heavy cream

Method

Oven 425. Halve each squash, or cut into a few pieces, place in a pan with a thin layer of water and roast in the oven for about 45-55 min, or until soft. Allow the squash to cool, and then scoop the flesh out into a blender.
While the squash cools, saute the onion in the butter until it becomes translucent, then add the garlic and the jalapeno. Cover and saute for a few minutes and then add 1 cup of the chicken broth.
Pour the broth mixture into the blender and add the remaining chicken broth, sea salt and pepper and if you need to, blend in two batches. When you blend hot liquids, be careful, cover the lid of the blender with a towel or two so you don’t burn your hands. When the consistency is smooth place the soup on low heat in a saucepan. Add the splash of heavy cream, taste and add spice as needed.

Toppings
4 mini purple potatoes, chopped
2 sunchokes chopped into small pieces
½ cup cooked lentils
2 slices of bacon, chopped (I had bacon ends on hand from the pigs we raised at our ranch)
A few twigs of rosemary
sea salt
pepper
1 tbsp butter
queso fresco

Heat the butter in a cast iron, then add the chopped potatoes. Cook on high heat, stirring every few minutes and then add the sunchoke pieces. Cook until the pieces start to brown, then add the chopped bacon and the lentil. Cook until everything browns and then add the rosemary, salt and pepper.
Garnish each soup bowl with a few spoonfuls of the toppings and a sprinkling of queso fresco.