From June to late October, my family receives a CSA (community-supported agriculture) pick-up of veggies each Monday. Supporting our local farm (Old Path Farm of Sauquoit, NY) helps us eat seasonally while also keeping local farms afloat.

This week’s bounty brought cabbage, kale, Bibb lettuce, cucumbers, squash, zucchini and of course beautiful baby carrots with tops! Utilizing all parts of our produce ensures that food waste is kept to a minimum.

Mix this simple dressing into a salad, roasted vegetables, or pasta to add another layer of flavor. You can also dress up shrimp skewers, marinate chicken or use it as a dipping sauce for your favorite raw veggies.

Don’t throw away those beautiful carrot tops!!  Here’s what I did instead:

Carrot Top Pesto Dressing

Yield: 2 cups

1 cup carrot tops (or parsley)

½ cup fresh basil leaves

1 teaspoon fresh lemon zest

Juice of one lemon

½ tsp salt

½ tsp pepper

¼ cup grated Parmesan cheese

¾ cup olive oil (sub: grapeseed oil, avocado oil)

2 cloves fresh garlic

1 Tablespoon Dijon mustard

¼ cup water

 

Directions:

  1. Combine all ingredients besides the oil in a blender. Blend for 30 seconds or until ingredients begin to combine.
  2. Keeping the blender on low, slowly stream in the oil and blend for 1-2 minutes or until the dressing becomes emulsified and creamy.

Keep in a jar or Tupperware in the refrigerator for up to 2 weeks!

Yield: 2 pizzas (about 12 in long, 6 in wide) or can be made into 4 individual pizzas

Ingredients:

1 tablespoon Active Dry Yeast

2 tablespoons honey

1 ½ cups warm water (between 105-115 degrees F)

1 tablespoon olive oil

1 teaspoon salt

2 cups quinoa flour

1 cup all purpose flour (sub: whole wheat, or gluten-free mix)

 

Toppings of choice:

I used leftover roasted asparagus, caramelized red onions, fresh grated Parmesan and a drizzle of balsamic vinegar before serving.

Some other ideas: (average 1 ½- 2 cups of vegetables for topping and ½-1 cup cheese for sprinkling)

  1. Sundried tomatoes, goat cheese, fresh rosemary
  2. Ricotta, roasted carrots, pesto
  3. Fresh basil, olive oil, balsamic
  4. Goat cheese, honey, pistachios

 

Directions:

  1. Mix yeast and warm water in a glass bowl, set aside for at least 5 minutes or until mixture is foamy and doubled in size.
  2. After 5-10 minutes (or when yeast is activated), add the honey, olive oil, salt and flours. Mix in a stand mixer fixed with a dough hook for at least 10 minutes or until the dough separates from the bowl and a ball starts to form.
  3. Place a dishtowel over the bowl and let the dough rest for at least 30 minutes or until the dough has doubled in size.
  4. Punch down the dough and place onto a floured surface. Knead for about 5 minutes by hand and then place on a sprayed baking pan for cooking.
  5. Once toppings are added, bake for 25-30 minutes at 375 degrees or until the crust is lightly browned and cheese is melted.
  6. Serve warm & enjoy!

These bars are perfect for the on-the-go, 9-5 ers or even that little something to curb late-night cravings. This recipe is a base line for any granola bar: add other dried fruits, nuts, or a sprinkle of flakey sea salt to make them your own!

Here’s what I did for mine:

Oat flour- this can easily be made in a Magic Bullet, Nutribullet, blender or food processor. Place 1/2 cup of oats in your chosen machine, pulse for 1-2 minutes or until a sand-like consistency has formed/ oat pieces are ground and voila!

Ingredients-

2 Tablespoons ground flax seed

1 Tablespoon chia seeds

7 Tablespoons warm water

1/4 cup melted coconut oil

1/3 cup maple syrup (honey, agave or brown rice syrup also work)

1/2 cup nut butter (I like sunflower, almond, cashew or peanut best)

2 scoops collagen peptides (my favorite brand is Further Food)

2 teaspoons vanilla extract

1/2 cup oat flour

1 1/2 cups oats

1/2 cup unsweetened coconut flakes

2 teaspoons ground cinnamon

1/2 teaspoon salt (who really measures this, it’s one large pinch)

1/2 cup dried cranberries (sub: raisins, or dried and chopped apricots/figs)

1/4-1/2 cup dark chocolate chunks (I use a 75-85% dark cocoa bar cut into small pieces)

Directions-

  1. Line a 9×9 baking pan with parchment paper and set aside.
  2. In a large bowl, mix ground flaxseed, chia seeds and warm water. Allow to sit for 5 minutes or until the water has been absorbed into the seeds (this will resemble an egg-like consistency).
  3. Add the coconut oil, maple syrup, nut butter, collagen & vanilla, stirring until combined.
  4. After that is mixed, add in the oat flour, oats, coconut, cinnamon, cranberries and dark chocolate chunks (here’s where you can get creative: add in your favorites like raisins, cashews, pumpkin seeds or pistachios).
  5. Mix this together until the dry ingredients are coated thouroughly. Spread the mixture onto the prepared baking pan and freeze for 45 minutes-1 hour before cutting into rectangles.
  6. Once cut, individually wrap each bar in plastic wrap or place into plastic bags.

These bars are best enjoyed cold, keep them in your freezer or refrigerator until you are ready to eat.

Store for up to 1 month (in freezer), 2-3 weeks (in fridge).