I sure do like to roast vegetables and garlic. Pop a baking sheet in the oven, go out for a run and return to a fine-smelling apartment and a nice side dish. The little crumbles stuck to foil are really great. In the odd chance you have leftovers, they make a great crunchy topping for soup, pasta or a green salad.
Serves 2
Adding dried mushrooms, mushroom stock and roasted garlic makes this dish intense. You get the distinct textures of fresh and dried mushrooms, around a very pure flavor brightened by parsley. Portobellos shrink a ton while roasting — four is a good number for two people.
Serves 2
Carrot top pesto is in these days — even the New York Times is on top of it. Every time I buy carrots at the farmer’s market, I mean to bite the bullet and take that enormous bunch of greens home. Yesterday was the big day. Although I love cannellini, they are here mostly to thicken sauce and add some protein — the flavor is all about pesto. And nice knobby carrots.
Serves 2
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