April 2018 Farmers Market Demo
You've heard of nose-to-tail cooking for animals, so why not root-to-tip for vegetables? April's demo was filled with amazing tips on how to use the entire vegetable, including greens that often get thrown away. Cooking your vegetables root to tips is an easy way to reduce food waste and also add flavor to your vegetable dishes.
Gremolata-Crusted Cauliflower Steak
1 large cauliflower, sliced into 3/4-inch slices
1 c Italian parsley, chopped
3 garlic cloves, minced
1/3 c olive oil
1 1/2 Tbsp lemon zest, chopped
2 Tbsp lemon juice
1/4 tsp salt pepper to taste
- Pre-heat oven to 425F.
- Make the gremolata: Combine parsley, garlic, olive oil, lemon zest, and lemon juice. Alternatively, throw everything unprepped into a food processor and go to town.
- Slice Cauliflower into 1/2-inch to 3/4-inch-thick slices. Arrange on a parchment lined baking sheet and brush both sides with olive oil and sprinkle generously with kosher salt and a little pepper.
- Roast in the oven, uncovered until golden and tender, about 30 minutes.
- When cauliflower is tender, arrange on a platter, and drizzle gremolata aggressively over top.
Beet Green Hash
1/2 pound red or Yukon potatoes, cut in small dice about 1/2 inch
1 bunch beets, roasted, peeled and cut in small dice about 1/2 inch
1/2 pound bunch of beet greens, stemmed and cleaned in 2 changes of water
2 Tbsp extra-virgin olive oil blended with 2 Tbsp of vegetable oil
1/2 small red onion, chopped or minced
2 garlic cloves, minced
1/4 pound your favorite mushrooms, sliced
1 tsp fresh thyme leaves
1/2 Tbsp red wine vinegar
Freshly ground pepper
Note: You may blanche or steam the potatoes and beet greens (separately) prior to pan cooking to decrease pan cooking time, but it is unnecessary if you are patient.
- Heat the oil blend over medium heat in a large, heavy nonstick skillet. Add the potatoes, turn the heat to medium-high, and cook, stirring from time to time, until the potatoes are lightly browned.
- Stir in the mushrooms, lightly season the mix with salt and pepper, and cook, stirring until mushrooms soften.
- Stir in the garlic, onions, greens, thyme, salt and pepper. Cook, stirring often, until the beet greens are wilted.
- Incorporate the vinegar, then add the roasted beets. Taste, and adjust with salt and pepper
Oven-Roasted Carrots with Carrot Top Pesto and Burrata
For the Carrot Top Pesto
4 c lightly packed washed carrot tops, roughly chopped, a small handful reserved
1/2 c basil leaves or your favorite leafy herbs (parsley or cilantro)
1 oz grated Parmesan cheese
1 medium garlic clove, halved lengthwise 1 teaspoon kosher salt
1/2 c extra-virgin olive oil
Fresh ground pepper
Directions for pesto:
Combine the carrot tops and basil in a food processor, pulse, then add the cheese, garlic, and salt. Pulse again, and then with the machine continuously running, add the oil in a thin stream. Scrape down the sides a few times. Taste and adjust for seasoning.
For the Carrots
20 small carrots, scrubbed and tops trimmed but stems left on
2 tablespoons extra-virgin olive oil, plus extra for drizzling Kosher Salt
Directions for carrots:
Toss the carrots in oil, salt, and pepper. Oven roast at 400 degrees until cooked through with beautiful brown and caramelized spots.
To finish: Toss the cooked carrots very gently with the prepared pesto, using more or less based on your taste. Transfer the coated carrots to a platter, and top with the burrata. Garnish the dish with additional pesto and salt on the burrata. Dress the reserved handful of carrot top sprigs with a squeeze of lemon, a drizzle of olive oil, and a small pinch of salt, then top the carrots and burrata with the greens. Serve with toast for mopping up the cheese and bread, if you like.