Carrot Top Chimichurri

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Nothing motivates my daily cooking more than trying to find ways to use something before it goes to waste. I find a weird sense of satisfaction from cobbling together ingredients to make a meal. But damn if it isn’t close to impossible to find ways to use carrot tops. People go on and on about how they can be easily tossed into this or that but it tastes like rabbit food to me. It wasn’t until I started growing carrots myself (and therefore hated throwing the greens away that much more) that I became motivated to keep them out of the compost pile.

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Smoky Dill Hemp Seed Dressing

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dill is not an herb I would typically use often if it weren’t growing so prolifically in my garden. My uses were pretty limited to making dill pickles and potato salad. As my dill grows and grows (and seemingly won’t die, even though we have had some chilly nights) I get more opportunities to try it in new ways.

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Bellamy Blue Cheese Dressing

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I am not a salad lover. I am usually left feeling unsatiated and hate when I am hungry 2 hours after eating a meal. Don’t get me wrong, I love eating fresh produce, but I need a good dose of fat in a meal, salad or otherwise. That is why I love this dressing – it is really flavorful and provides just enough richness to balance everything out.

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