Miso Glazed Carrots

How Many Does It Serve? 

4-6 People

What Do We Need? 
 

8 pounds carrots, peeled and halved lengthwise
10 strips Meyer lemon peel, plus 1 cup fresh Meyer lemon juice 2 tablespoons white or yellow miso
½ cup (8 tbsp) unsalted butter
4 tablespoon honey
Sea salt

How Do We Make it? 

 

  1. Combine carrots, lemon peel and juice, miso, butter, honey, and 1 cup water in a large skillet; season with sea salt.

  2. Bring to a boil, then reduce heat to medium, cover, and simmer until carrots are crisp-tender, 10 to 12 minutes. Uncover, increase heat to medium-high, and continue simmering, stirring occasionally, until carrots are tender and liquid is reduced to a glaze that evenly coats carrots, 8 to 10 minutes more.

  3. Serve!

Polenta With Leafy Greens, Sauerkraut Pesto and Smoky Chickpeas.

How Many Does It Serve? 

4-6 people

What Do We Need To Make Pesto? 

3 cups chopped mixed leafy greens (spinach, arugula, chard)
1/2 cup basil
1 cup sauerkraut
¾ cup olive oil
4 tablespoons sunflower seed
Pinch Salt
Pinch Black Pepper

 

What Do We Need To Make Chickpeas? 

4 tablespoon olive oil
5 cups chickpeas, drained and rinsed if using canned
4 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon sea salt

How Do We Make It? 

  1. Bring salted water or vegetable stock to a boil, add polenta slowly while stirring to prevent clumps. Lower heat and continue to stir polenta as it thickens. On the lowest heat possible, continue to stir occasionally and let polenta cook for about 20 minutes. If it starts to get too thick add more vegetable stock.

  2. While the polenta cooks, combine the ingredients for the pesto in the blender, running until everything is well combined. Set aside.

  3. To make chickpeas, heat olive oil over medium-low heat. Add the chickpeas, paprika, chili powder, and sea salt. Cook until chickpeas are hot, 5 to 6 minutes.

  4. To serve, add the pesto into the polenta to taste, top with cooked chickpeas, and serve any extra pesto on the side.

Preserved Lemons

What Do We Need? 

organic lemons
salt
black peppercorns
bay leaves
additional spices of your choosing

How Do We Make It? 

  1. Thoroughly wash organic lemons, enough to fit snugly into your jar. Cut into quarters and rub all cut sides with salt. Cover the bottom of your jar with salt and squish the first layer of lemons in. Cover with salt and repeat until you jar is full.  

  2. Press the lemons down to release more of their juices, add peppercorns, a bay leaf or 2 and any other desired spices.

  3. Squeeze juice from additional lemons to cover the contents of the jar.

  4. Cover jar and keep it in a cool, dark place (like a cabinet) for 3-4 weeks to allow fermentation to occur. Pull the jar out and shake it daily. You’ll know they’re ready when the rinds are tender to bite!

  5. When they’re ready, store in the refrigerator.  

  6. To use remove the lemon and give it a little rinse, you can use the pulp and the rinds in all sorts of recipes.

Roasted Broccoli with Preserved Lemon and Yogurt

How Many Does It Serve? 

 4-6 people

What Do We Need? 

8-10 small heads broccoli
1 cup extra-virgin olive oil
1 teaspoon crushed red pepper
1 teaspoon dried thyme (or herbs of your choosing)
Salt
Black pepper
1 pint Greek yogurt
6 tablespoons mayonnaise
1 small garlic clove, minced
1 teaspoon minced preserved lemon rind, plus julienned rind for garnish
¼ cup freshly squeezed lemon juice
½ cup freshly grated Parmigiano-Reggiano cheese

How Do We Make It? 

  1. Preheat the oven to 475°. Place a baking sheet in the oven and let it warm up. Meanwhile, cut the broccoli lengthwise into 1/3-inch-thick slabs that look like tiny flat trees. Keep any florets that fall off.

  2. In a large bowl, toss the broccoli, olive oil and crushed red pepper and herbs and season with salt and pepper.

  3. Very carefully arrange in a single layer, cut side down, on the HOT  baking sheet. Roast for about 20 minutes, giving  them a flip at half-time until tender and slightly bronzed.

  4. Meanwhile, in a small bowl, mix the yogurt, mayonnaise, garlic, minced lemon rind and lemon juice and season with salt and black pepper. 
Serve this sauce on the side.

  5. When the broccoli comes out top with grated cheese. Add yummy bits of julienned lemon rind on top.