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.

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.