Take your tops off!

Thursday, March 18, 2021

...off of your veggies, that is! You can make some fun things with those root veggie tops. Carrots, radishes, beets, turnips... all their tops can be put to a good use, which means you can make some creative, new dishes while reducing food waste. It's a win-win in our book!

Each recipe makes enough for 2 servings.

CARROT TOP CHIMICHURRI

INGREDIENTS:

• 3 Tbsp carrot tops
• 1 Tbsp fresh mint
• 1 lime
• 2 Tbsp minced shallot
• 1/4 tsp minced garlic 
• 1/8 tsp red pepper flakes 
• 1/4 cup olive oil
• salt & pepper

INSTRUCTIONS:

• Mince carrot tops and mint
• Zest and juice half of lime
• Combine herbs, zest & juice of lime, shallot, garlic, red pepper flakes, olive oil, and salt & pepper to taste
• Set chimichurri aside for 15–20 min before serving to let flavors marry
• We suggest serving atop steak & roasted veggies!

RADISH TOP PESTO PASTA

INGREDIENTS:

• 1 1/2 cups radish tops
• 1 lemon
• 3-4 Tbsp olive oil
• 3 Tbsp parmesan
• 3 Tbsp pecans
• 4 oz dry linguine noodles
• salt & pepper

INSTRUCTIONS: 

• Boil water for linguine
• Roughly chop radish tops
• Zest and juice lemon, keeping separate
• In a food processor or blender, combine radish tops, lemon juice, olive oil, parmesan, pecans, salt & pepper
• Add linguine to boiling water and cook according to package instructions
• When pasta is done, drain and stir in pesto, then top with lemon zest
• Add pan-seared chicken, or any other meat or veggies you’d like!

BRAISED BEET TOPS

INGREDIENTS:

• 4 cups beet (or turnip) greens
• 1/4 cup diced onion
• 1/2 tsp sugar
• 2 Tbso apple cider vinegar
• 1/4 tsp red pepper flakes
• salt 

INSTRUCTIONS:

• Slice greens into ribbons
• Heat 1 Tbsp oil in a sauté pan over med heat
• Add onions and cook 3 min, until lightly browned
• Add greens and sauté 3 min
• Add sugar, apple cider vinegar, red pepper flakes, 1/4 cup water & salt to taste, then cook 4–5 min
• These make a great side to just about any homey dish, whether that's a casserole, or a glazed holiday ham