Saturday, July 16, 2016

Don't throw those veggie tops away! On CBC's Weekend Morning Show

Don�t Throw It Away 2.0
This morning, on CBC's Weekend Morning Show with host Terry MacLeod, I presented the following recipes with items that many people throw out.

Last year, I encouraged cooks and people who love things from the garden and farmer�s markets to not throw radish leaves away. I have a couple of recipes for them on my blog. Now, I see people throwing carrot and beet tops away. These delicate leaves are delicious and so easy to make into many dishes.

Carrot Top Pesto

1 bunch carrot top greens, chopped (today from Almost Urban Farms at St. Norbert�s Farmer�s Market)

2-3 bunches basil (or chives, cilantro, etc.) (Fresh today from Reimer�s at St. Norbert�s Farmer�s Market)
3-5 cloves garlic
�- � cup parmesan reggianno or Padano
� cup walnuts (or almonds or pine nuts, or, pumpkin seeds)
1 (+/-) ground black pepper
Olive oil

In a food processor or blender, grind up garlic and nuts, and cheese if cut and not grated. Add chopped carrot greens and basil or other herbs and pepper. Drizzle in olive oil as it blends until a smooth paste or the consistency that you desire.

Use on pasta, fish, seafood, as a compound butter for steaks, in sauces, etc.

I�m serving it today on linguine from Nature�s Pasta.

Stuffed Beet Leaves

1 lb ground beef (or lamb) (I used Wildfire Farms ground beef, available at St. Norbert�s Farmer�s Market)

1-3 shallots, sliced

2-3 cloves garlic, chopped
1-2 tbs Turkish Baharat (or your favourite seasonings)
� finely chopped pepper (optional)
2 tbs chopped fresh dill
1 tbs good tomato paste (Available at Millad�s)
2 tbs pomegranate molasses (optional, available at Millad�s)
Salt, to taste
� cup bulgur (can use cooked rice, quinoa, etc.)
� cup stock (I used chicken stock that I make and freeze)
1 bunch beet leaves
Chicken stock for cooking

Preheat oven to 350F.

Saut� the shallots until soft and add the ground beef. After browned, add vegetables, seasonings and cook until soft. Add tomato paste and pomegranate molasses. Stir in the bulgur and add stock. Simmer until the bulgur is softened. Set filling aside.

Line a baking dish with a few beet leaves. Stack the beet leaves for stuffing. You can soften the rib by gently running your finger along it, to make rolling the leaves easier.

Fill each leaf with the meat filling and roll like a small burrito or dolma. Place each roll in the baking dish on top of the leaves. Add chicken stock to the baking dish and bake for 30 minutes, or until soft.

Serve hot, cold, or warm. Top with yoghurt tahini sauce or a cream sauce with dill.

Enjoy!


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