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Vegetable centric cooking

Tag: carrots

Carrot top pesto w/ roasted garlic


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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Cedar-roasted carrots with tofu and carrot pesto

Cedar-Roasted Carrots With Tofu and Carrot Pesto

Adapted from Commonwealth Restaurant, San Francisco

Originally published in NYT under  Carrots Enjoy a Spike in Popularity by Florence Fabrikant, October 31, 2012

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Autumn slaw with za’atar

This is a hearty and well-seasoned cold-weather salad.   Although za’atar varies, it does usually include sumac, sesame seeds and a grassy herb like thyme.  You get a combination of earthy, nutty and sour — yum!  Use the knobby carrots they sell at farmer’s markets in purple, yellow and orange. Wash well, but don’t peel.

Serves 4

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