It Only Looks Fancy

Tell me I’m not the only one who went into Marshall’s last month in search of Father’s Day gifts and walked out with a 2 lb. bag of sunflower seeds. No? Only me? Oh well. I had a purpose in mind for the sunflower seeds – a Thai-inspired sauce – but I’m so taken with this recipe for Baby Carrots with Carrot-Top Pesto that I haven’t managed to find time to work on that other recipe.

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The carrot recipe comes from Saladish: A Crunchier, Grainier, Herbier, Tastier Way with Vegetables by Ilene Rosen with Donna Gelb, and I can’t stop/won’t stop cooking from it. All the recipes can be made beforehand, put in the fridge, then taken out, and are all still fantastic. My own take on this cookbook is that it’s a lot like Ottolenghi’s vegetable platters but not as ridiculous in their finishing details.

 

20180708_164536.jpgI made these carrots again tonight with my CSA carrots. I’ve also enjoyed the Rice Noodles with Lots of Asian Herbs and Lime Dressing, Roasted and Pickled Cauliflower, and tossed the Basil Dressing with a farro salad with summer squash and fresh corn. There are a ton more things I’m looking forward to making before this book has to go back to the library. Honestly, it’s looking more and more likely that I will actually buy this book, it’s that good.

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Although this looks like a fancy dish, it takes less than a half hour to put together, and most of that time is carrots roasting. While the oven preheats, I cut off the greens tops and plop them in a huge bowl of cold water to give them a clean. I scrub the carrots in cold water with a vegetable brush instead of peeling them. Although her recipe calls for 2 bunches of carrots, I used one with no negative results.

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Ilene suggests using the carrot top pesto as “a spread for crostini with anchovies, pickled carrots and sliced radishes; as a dressing for a wedge salad of iceberg or romaine hearts with crumbled blue cheese, spiralized or grated carrots, or as a garnish swirled into warm or chilled carrot soup.” Or you can put them on top of the roasted carrots themselves, with the aforementioned sunflower seeds, which you can get at Marshall’s while picking up presents for your next birthday/Father’s Day/Mother’s Day, etc.

Baby Carrots with Carrot-Top Pesto from Saladish by Ilene Rosen

Ingredients

1 bunch baby carrots, scrubbed, tops attached

2 to 3 tablespoons flavorless vegetable oil

Kosher salt and freshly ground black pepper

Carrot Top Pesto

About 2 cups loosely packed green carrot tops (stems discarded), from carrots above

¼ cup sunflower seeds, toasted (I didn’t toast mine)

1 small garlic clove

1 ½ teaspoons Dijon mustard

1 ½ tablespoons white wine vinegar or fresh lemon juice

1 ½ teaspoon honey

½ cup plus 2 tablespoons flavorless vegetable oil

Kosher salt and freshly ground black pepper

Fruity olive oil for thinning the pesto

3 tablespoons queso fresco, crumbled

2 tablespoons canned or jarred pickled jalapenos, minced (I did not have any on hand)

Directions

Preheat the oven to 400F

Trim the carrots, leaving ½ inch of the green tops attached. Reserve about 2 cups of the remaining frilly tops for the pesto, plus several of the nicest-looking tops for garnish. Cut any fatter carrots lengthwise in half so they are all about the same thickness and place them on a sheet pan. Toss with enough oil to coat, spread them out in the pan, and season with salt and pepper. Roast the carrots for 18 to 25 minutes (depending on the size), turning occasionally, until nicely browned and tender.

Meanwhile, make the pesto: Put the carrot tops, 3 tablespoons of the sunflower seeds, and the garlic in the bowl of food processor or in a blender and grind to a paste. Add the mustard, vinegar, and honey and blend throroughly. With the motor running, slowly drizzle in the oil and process until the pesto is thick but still retains some texture. Season to taste with salt and pepper. (You’ll have some pesto left over; store it tightly covered in the refrigerator, and use it within the next day or two, while the color is still bright.)

Arrange the carrots on a serving dish. Thin the pesto with olive oil until it can be drizzled. Spoon some pesto lightly over the carrots, and transfer the remaining pesto to a small serving bowl. Top the carrots with the cheese, followed by the jalapenos (if using), and finally the remaining 1 tablespoon sunflower seeds. Serve the remaining pesto on the side.

 

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Change of Schedule

I truly thought my next post was going to be about fruit, or the next few posts, when I really think about it. With three sour cherry trees out back, countless blueberry bushes, and brambles of thick black raspberry bushes, a fruit post only made sense.

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But life moves pretty fast. Tonight I texted Rich, “I hope you’ll be home any minute, because dinner is amazing and I’m worried there won’t be any left by the time you get home.” I thought it best to share the dish with you all, if only so I have a record to go back to.

The dish in question is Radishes with Tonnato, Sunflower Seeds, and Lemon. It’s from Joshua McFadden’s Six Seasons: A New Way with Vegetables, a book I’d read about and finally got from the library last week. When I saw this recipe, I knew it was a keeper. Honestly, this whole book is a keeper. I was on page 46 out of 396 when I remarked out loud, to no one in particular, that I thought I was going to need to actually purchase this book, rather than keep it out until the library hunted me down. I still have to make the Caper Raisin Vinaigrette, and since I’ve already earmarked this week’s CSA summer squash for a summer squash cake for Tot Shabbat, the Squash and “Tuna Melt” Casserole will have to wait until next week.

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Today’s recipe is technically in the Spring section, even though I think we are now in Midsummer. But considering that asparagus keeps growing in my front yard, I think I get a pass. Tonnato is a tuna sauce, and here it’s spiked with fresh lemon, then tossed with fresh radishes and toasted sunflowers. The recipe also calls for a small handful of fresh mint. I didn’t have any on hand, but I’m thrilled with the dish, as is.

I’m a tuna fanatic, be it on a bed of sushi rice or mashed with mayo in a salad with celery, bread and butter pickles and handfuls of fresh herbs, but this here might be my new favorite way to enjoy it. Last year I’d gotten into buying tuna in oil, to toss with fresh pasta and chopped olives and capers, so I’d had a can in the house. Although the basic tonnato recipe calls for two cans of tuna, the radish salad says to use half the recipe, so the one can I had on hand was perfect.

I served this alongside this fresh cherry and herb salad. I actually couldn’t find the hot pepper I swore I had in my crisper, so I used a pinch of Aleppo pepper in its place. The whole dinner felt fresh and amazing — the first of many to come with all the fresh fruits and veggies coming my way.

Radishes with Tonnato, Sunflower Seeds, and Lemon by Six Seasons: A New Way with Vegetables Six Seasons: A New Way with Vegetables by Joshua McFadden

Serves 2 as a main dish, 4 as a side

Ingredients

½ recipe Tonnato (to follow)

Juice of ½ lemon

2 bunches radishes, greens trimmed off and reserved for another dish, radishes halved or quartered

1 small handful of mint leaves

Kosher salt and freshly ground black pepper

¼ cup sunflower seeds, lightly toasted

1 small handful sunflower sprouts, optional

Directions

Put the tonnato in a large bowl, squeeze in a couple of tablespoons of lemon juice, and stir to mix. Add the radishes and toss to coat.

Add the mint and season well with salt and pepper. Taste and adjust with more salt, pepper or lemon juice.

Add half the sunflower seeds and sprouts (if using). Toss, then top with remaining seeds and sprouts. Serve soon.

Tonnato

Makes about 1 ½ cups

Two 5-ounce cans oil-packed tuna, drained

¼ teaspoon kosher salt

About 1/3 cup good quality mayonnaise (such as Hellmann’s or Best Foods)

¼ cup extra-virgin olive oil

About 1 tablespoon fresh lemon juice

Directions

Put the tuna and salt in a food processor and pulse until it’s blended. Add 1/3 cup mayonnaise and pulse until the ingredients are getting creamy. With the processor running, drizzle in the olive oil and lemon juice and process until the tonnato is very smooth and creamy.

Taste and add more mayonnaise, olive oil, lemon juice, or salt. Store in the fridge for up to 1 week.

More Ways to Use It:

Use as a dip for any raw, grilled or roasted vegetables.

Spread of slices of veal.

Thin it out with more lemon juice and toss with boiled and smashed new potatoes or add it to a romaine salad.

Spoon it on bread and top it with Soft-Cooked Eggs, tomatoes and capers.

Use it in a charred broccoli dish.