Carrot Top Chimichurri

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Carrot Top Chimichurri
Course Main Dish, Salad
Cuisine South American
Servings
Ingredients
Course Main Dish, Salad
Cuisine South American
Servings
Ingredients
Instructions
  1. Add all ingredients to a medium mixing bowl and whisk to combine. Add salt and pepper to taste. Transfer to an air-tight container and refrigerate.

Fresh Carrot, Turmeric & Ginger Dressing

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Fresh Carrot, Turmeric & Ginger Dressing
A fresh, flavorful dressing great with salad, rice bowls or wraps!
Course Main Dish, Salad
Cuisine Japanese
Prep Time 10 minutes
Servings
cup
Ingredients
Course Main Dish, Salad
Cuisine Japanese
Prep Time 10 minutes
Servings
cup
Ingredients
Instructions
  1. Add all ingredients into your blender, starting with only 2 teaspoons of honey, and blend until fully combined, about 1 minute, stopping to scrap down the sides of the blender if necessary. Taste and adjust seasoning as needed. Transfer to an air-tight container and store in the refrigerator for 1 week or store in the freezer for up to 6 months.
Recipe Notes
  1. If you haven't used fresh turmeric before, I would recommend starting with half of the amount I recommend and then adding more little by little. The flavor can easily overpower the other ingredients so it is best to start small and add more to taste.
  2. I used white miso because it is mild but you could try red miso for a funkier flavor (this might be closer to the Korean soybean paste).

Shiitakes Preserved in Oil

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Shiitakes Preserved in Oil
Tangy mushrooms with just a hint of tarragon, mustard and lemon.
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 3 hours
Servings
cups
Ingredients
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 3 hours
Servings
cups
Ingredients
Instructions
  1. Place the mushrooms in a medium mixing bowl and toss gently with the salt. Place a plate on top of the mushroom and weigh it down with a heavy object. Let the mushrooms sit for an hour. Drain, spread them on a clean towel and pat them dry.
  2. Bring the vinegar to a boil in a medium saucepan over medium-high heat. Add the mushrooms, return to a boil, and boil until they have softened slightly but still have a nice meaty texture, 3-5 minutes. Drain and spread the mushrooms out on a clean towel and pat them dry. Let them dry until they are no longer damp, about 2 hours.
  3. Combine the oil, mustard seeds, tarragon and lemon zest in a small saucepan over medium heat. Heat, stirring from time to time, to just below a simmer (look for small bubbles to appear). Remove from the heat and let cool slightly.
  4. Place the mushrooms in a wide mouth pint-sized canning jar. Pour the infused oil over the mushrooms, adding more oil to submerge completely if necessary. Cover and refrigerate. To serve, bring to room temperature and remove only what you plan to use. Top the jar with oil as necessary to keep the remaining mushrooms submerged. Eat within 3 months.

Fennel Infused Olive Oil

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Fennel Infused Olive Oil
Oil infused with sweet fennel flavors highlighted with notes of citrus and spiciness.
Course Main Dish, Salad
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Servings
cups
Ingredients
Course Main Dish, Salad
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Servings
cups
Ingredients
Instructions
  1. Add all ingredients to a medium saucepan and press as much of the fennel below the oil as possible (the oil will barely cover everything at first but it will cook down later). Bring to a simmer over medium heat, cover, and reduce to low to maintain a very low simmer. Cook for 1 hour, stirring occasionally, or until the flavor the oil has reached your liking. Remove from heat and strain through a fine mesh strainer set over a medium mixing bowl. Allow to cool to room temperature, transfer to an air-tight container and store in the refrigerator.
Recipe Notes
  1. I tried a batch using only a few orange zest strips and didn't get a lot of orange flavor. The next batch I increased it to 6 strips and the orange flavor was pronounced. Hopefully that helps you decide how many to use.
  2. I tried a batch using 1/2 teaspoon red pepper flakes and didn't get much of any heat. The next batch I increased it to 1 teaspoon and while not spicy, there is a little kick on the finish.
  3. I haven't tried cooking the oil any longer than 1 hour as I assumed all of the fennel flavor has been extracted at that point. But I would love to know the results if you cook it longer!

“Salvaged Tomato” Tomato Stock

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"Ugly Tomato" Tomato Stock
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Instructions
  1. Heat oil in a medium saucepan and over medium heat until shimmering. Add the garlic and anchovy paste and cook, stirring frequently, until fragrant, about 30 seconds. Add the remaining ingredients and bring to a boil. Cover, reduce heat to medium-low, and simmer for 30 minutes. Remove from heat and pour liquid through a fine mesh strainer set over a large bowl. Transfer to several small air-tight container (I use canning jars) and cool to room temperature. Transfer to the refrigerator if you plan to use within a few days; otherwise, store in the freezer for up to 6 months.
Recipe Notes

I call for anchovy paste only because that is what I had on hand. You can substitute a couple minced whole anchovies or leave them out all together if you prefer.

Carrot Falafel

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Carrot Falafel
Makes 20 patties
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. Drain the chickpeas, discarding the soaking liquid. Process all of the ingredients except for the oil in a food processor until smooth, about 1 minute, scraping down the bowl as needed. Form the mixture into 1 tablespoon-sized disks, about 1/2 inch thick and 1 inch wide, and arrange on a parchment paper-lined baking sheet. (The falafel can be refrigerated at this point for up to 2 hours.)
  2. Add enough oil to a cast iron or non-stick skillet to barely cover the bottom, about a couple of tablespoons depending on the size. Heat oil over medium heat until shimming and add enough falafel to cover the skillet without crowding. Fry for 3-5 minutes, or until brown and crispy and then flip and fry on the other side, adding more oil if it looks dry. Transfer to a paper-towel lined plate to drain and continue to cook the remaining falafel.

Parsnip & Celery Root Soup with Truffle Oil

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Parsnip & Celery Root Soup with Truffle Oil
Course Main Dish
Prep Time 25 minutes
Cook Time 25 minutes
Servings
hungry people
Ingredients
Course Main Dish
Prep Time 25 minutes
Cook Time 25 minutes
Servings
hungry people
Ingredients
Instructions
  1. Heat oil in a large saucepan over medium heat until shimmering. Add onion and cook, stirring occasionally, until soft and starting to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add parsnip, celery root, potato and 6 cups liquid and bring to a boil. Reduce heat to a simmer and cook uncovered until vegetables are soft, about 15 minutes. Remove from heat and allow to cool for a few minutes.
  2. Puree soup either by transferring to a blender (do not fill blender more than 1/2 full and process in batches) or puree in the saucepan using an immersion blender. Adjust the thickness by adding an additional 1-2 cups of liquid and mix to combine. Add the cream, sugar, vinegar, salt and sugar and adjust seasoning as needed.
  3. To serve, portion soup into individual bowls and drizzle with truffle oil, toasted bread crumbs and a few leaves of parsley. Serve.

Bellamy Blue Cheese Dressing

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Bellamy Blue Cheese Dressing
Makes about 1/3 cup
Prep Time 15 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. In a small mixing bowl, whisk together all ingredients expect the blue cheese until fully combined. Fold in the blue cheese, making sure to leave some pieces in larger chunks for added texture. Taste and adjust seasoning, adding more salt, sugar or acid to balance your particular cheese.
Recipe Notes

This has a nice garlic kick at the end which I love with the other flavors. If you don't like the lingering taste of raw garlic, replace it with a little minced shallot.

Cherry Tomato Miso Sauce

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Cherry Tomato Miso Sauce
Makes about 4 cups
Course Main Dish
Cuisine Japanese
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish
Cuisine Japanese
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Heat the olive oil in a 12" skillet over medium heat until shimmering. Add the shallot and cook, stirring frequently, until softened, about 2-3 minutes. Add half of the cherry tomatoes, and cook, stirring frequently, until they have softened and have just started to break open, another few minutes. Remove from heat and carefully transfer to a blender. Add the remaining ingredients, including the other half of the cherry tomatoes and starting with just 1 teaspoon of white wine vinegar. Blend on high until a smooth sauce forms, about 1 minute. Taste and add another teaspoon of white wine vinegar if the sauce needs a little extra zing. Transfer sauce to a freezer safe container, leaving at least 1" headspace if planning to freeze, and cool to room temperature. Store in the refrigerator for 1 week or the freezer for up to 1 year.

Turmeric & Honey Compound Butter

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Turmeric & Honey Compound Butter
Makes about 1/4 cup of butter
Prep Time 15 minutes
Servings
Ingredients
Prep Time 15 minutes
Servings
Ingredients
Instructions
  1. Place all ingredients in a medium mixing bowl and smash together with the back of a spoon. Taste test it by adding a small amount to a piece of plain bread or cracker. Adjust seasoning as desired and do another taste test. To store, form into a log using plastic wrap and store in the freezer until ready to use.
Recipe Notes

If you need to quickly bring cold butter to room temperature, cut it into 1" pieces and place evenly on a dinner plate. Cook in the microwave in 30 second increments at 20% power. The butter should be soft to the touch but not runny.