When you buy bunches of carrots with the tops still on, that means they are super fresh. While most people just toss the tops, there are lots of ways to incorporate those gorgeous greens in your dishes. This roasted carrot recipe is simple, beautiful, and is truly “root-to-stem” cooking thanks to the carrot top + pistachio gremolata. Gremolata is traditionally made with chopped parsley, lemon zest, and minced garlic, but I love substituting carrot tops for the parsley and adding pistachios for an extra pop of color and crunch to the dish. This recipe was created in partnership with Imperfect Produce, my favorite company that’s changing the world by embracing “ugly” vegetables, reducing food waste, and making fresh produce accessible for folks all across the country.
If your goal is to make a photogenic dish that will kill it on instagram – well, I’m very sorry, but this is not the recipe for you. Alas. If you want to whip up a meal that will warm your bones and have you licking your bowl clean (not exaggerating, I lick the bowl clean every. damn. time.) then this IS the recipe for you. Braised cabbage is quite possibly the least sexy dish in the history of the world, but it’s also the one thing that I always crave on dark, dreary winter days. To braise simply means to cook something (whether it’s meat or vegetables) low and slow, usually tightly covered in a dish with some liquid. In this case, the end result is cabbage that has been utterly transformed into a caramelized, luxurious heap… my friends, this is the cabbage of your wildest dreams. I like to serve braised cabbage topped with a fried egg, a side of creamy polenta, and a bright green salad with a zippy vinaigrette.
Crunchy, colorful, and downright delicious – these roasted beet chips topped with herbed goat cheese make memorable appetizers, especially around the holidays. If you don’t have beets on hand, this dish is just as fabulous with other root vegetables like carrots, sweet potatoes, turnips, and parsnips.
This soup is a burst of sunshine that brightens up dreary winter days. The natural sweetness of the carrots is balanced by warming spices and ginger, and fresh orange juice lends just the right amount of acidity. This soup comes together in a flash and the vibrant orange color is seriously stunning, especially when garnished with a dollop of yogurt and jewel-toned pomegranates (and even a few carrot top fronds, as I’ve done here, if you’re feeling extra).
These little bundles of joy make beautiful gifts for the holidays, not to mention they make your house smell like literal Christmas. I recommend visiting your local grocery store that sells bulk spices, where you’re likely to find high quality spices + you can purchase exactly the amount needed. The recipe below is for one individual spice bundle, so multiply the quantities by the number of bundles you plan to whip together.
Broccoli Stem Hummus recipe from Farmbelly.Read More
I’m digging into my North Carolina roots with this recipe, also known in my family as Aunt Shirlee’s Sweet Potatoes. This dish has graced our thanksgiving table EVERY year since I’ve been alive, and I love keeping the tradition going. There are no fancy bells and whistles, just good sweet potatoes, a little butter, a pinch of pumpkin pie spice, and a whole lotta love.
In my humble opinion, the perfect Thanksgiving meal involves a LOT of sweet potatoes, in as many iterations as possible. Yep. I’m that girl who shows up to Thanksgiving carrying a giant sweet potato casserole, a sweet potato pie (or two) with homemade whipped cream, aaaaaand this Roasted Sweet Potato and Brussel Sprout dish. Garam masala is the secret spice blend that kicks the roasted veggies up a notch, along with tart pomegranates and crunchy toasted hazelnuts. Top it all off with an irresistible Miso-Tahini sauce, and you’ve got a Thanksgiving side dish that has everyone coming back for seconds (..or thirds)!
There are a few secrets to making top notch granola. First things first, use olive oil as the liquid fat (as opposed to butter or coconut oil), as olive oil adds a touch of savory to the otherwise sweet, salty, crunchy mix. Next, make sure you don’t overcrowd your baking sheet, or else the granola won’t crisp up properly. Third, make the granola your own! Feel free to use this recipe as a basic guide, and incorporate your favorite nuts, seeds, and spices. This recipe is a mash-up of my two favorite granola recipes: Nekisia Davis’ granola (where I learned the trick to use olive oil), and Flagstone Pantry (where I learned the irresistible combination of orange zest and cardamom). See below for the full recipe.
This 100% plant based dip is super creamy and full of warm pumpkin spices, bright citrus, a touch of sweetness, and a hint of heat from the cayenne pepper. Slather it on toast, crackers, apples or (if you’re anything like me..) just eat it straight from the bowl with a spoon.