Side Dishes

Roasted Brussels Sprouts

Quantity
8
Skill Level
INGREDIENTS

1 ½ lb brussel sprouts
¼ cup olive oil 
1 teaspoon salt
2 teaspoons black pepper

DIRECTIONS

Preheat the oven to 375 degrees. Line a baking tray with parchment paper.

Remove the stems and outer leaves from the brussels sprouts and cut in half lengthwise.

In a large bowl, toss the brussels sprouts with olive oil, salt and pepper then lay them out evenly on the baking tray.

Bake for 25 minutes until veggies are dark and crunchy on the outside. 

Roasted Carrots with Carrot-Top Pesto

Quantity
8
Skill Level
INGREDIENTS

3 bunches carrots with leafy tops (about 2 pounds total with tops)

2 tbsp. olive oil

Salt and pepper to taste

FOR THE PESTO:

2 cups loosely packed basil leaves

2 cups loosely packed carrot tops

4 cloves garlic, halved

¼ cup olive oil Juice of 1 lemon

Salt to taste

DIRECTIONS

Wash all vegetables and herbs before beginning this recipe.

Using a peeler, peel the skin layer off the carrots.

Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use

Heat a large skillet over medium-high. Cut carrots in half lengthwise and toss carrots in a large bowl with olive and salt and pepper.

Add carrots to hot pan in a single layer. Cook without stirring for five minutes. Stir, and arrange in a single layer; cook without stirring for five more minutes. Test carrots for done-ness by sticking a fork through their center. If fork easily goes through, they are tender and ready. Carrots should also appear golden-brown on the outside. Let cool when finished.

While carrots are cooling, pulse olive oil, lemon juice, garlic, basil, and reserved carrot tops using a food processer or immersion blender. Process until a purée forms. Season with salt to taste

Top cooked carrots with pesto. Toss to combine.

Wash all vegetables and herbs before beginning this recipe.

Using a peeler, peel the skin layer off the carrots.

Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use

Heat a large skillet over medium-high. Cut carrots in half lengthwise and toss carrots in a large bowl with olive and salt and pepper.

Add carrots to hot pan in a single layer. Cook without stirring for five minutes. Stir, and arrange in a single layer; cook without stirring for five more minutes. Test carrots for done-ness by sticking a fork through their center. If fork easily goes through, they are tender and ready. Carrots should also appear golden-brown on the outside. Let cool when finished.

While carrots are cooling, pulse olive oil, lemon juice, garlic, basil, and reserved carrot tops using a food processor or immersion blender. Process until a purée forms. Season with salt to taste

Top cooked carrots with pesto. Toss to combine.

Herby Pesto with Spring Vegetable Medley

Quantity
6
Skill Level
INGREDIENTS

For the Pesto:

1 cup loosely packed mixed leafy herbs (try parsley,
cilantro, basil, mint or a mix)

1 cup loosely packed spinach leaves

¼ cup olive oil

1 clove garlic, roughly chopped

Juice of ½ lemon

Salt and pepper to taste

For the Vegetable Medley:

1 bunch radishes

1 bunch scallions

1 bunch asparagus

1 pint snow peas, snap peas or
green beans

1 tbsp olive oil

Salt and pepper to taste

DIRECTIONS

1. To prepare the pesto, combine all ingredients and blend with an immersion blender, standard blender or food processor. If pesto is too thick or chunky, drizzle in a little more oil and blend. Adjust salt and pepper to taste. Pesto can be stored in the fridge for a week.

2. Preheat oven to 400 degrees and wash all vegetables. Trim leaves off of radishes and chop into quarters. Trim roots off of scallions and discard, and then chop into ½- inch pieces.

3. Toss radishes and scallions with olive oil and spread out in a single layer on a tray. Put in the oven and roast for 15 minutes, or until the radishes and scallions are softened and browned at the edges.

4. If the asparagus is woody at the bottom, trim the bottom or use a vegetable peeler to peel off the tough outer layer. Chop asparagus into 1-inch pieces. Snap the stems off of peas and chop them into 1-inch pieces.

5. Fill a medium sized bowl with ice water and set aside. Fill a medium pot with water, salt it so that it tastes like the ocean, and bring to a boil. Once water is at a boil, carefully add the peas and asparagus. Boil for about 3 minutes, or until the color of the vegetables intensifies to a bright green.

6. Strain the vegetables, and then immediately add them to the ice water. Let them chill to stop cooking for one or two minutes. This process (briefly boiling and then chilling) is called blanching, and it’s a great way to lightly cook your vegetables while keeping their fresh flavor and nutrients intact!

7. Combined roasted and blanched vegetables, toss with pesto and enjoy!

Farmer Emmanuel’s Early Summer Salad

Quantity
8
Skill Level
INGREDIENTS

1 ½ Tbsp olive oil

1 bunch scallions, cut into bite sized pieces using both white and green parts

2 medium zucchini, cut into small pieces

6 medium radishes, sliced into bite sized pieces

2 cups snap peas, sliced into three or more pieces

1 large handful of green beans, chopped small

1 pint hulling peas

Dressing:

Juice of half a lemon

1 tablespoon red wine vinegar

Salt and Pepper to taste

DIRECTIONS

1. Preheat oven or toaster oven to 375 Degrees F. Be sure to wash all of your vegetables prior to chopping and dicing.

2. Generously toss scallions in a large mixing bowl with 1 tablespoon olive oil and season with salt and pepper. Spread scallions on a sheet pan lined with parchment paper. Place in oven and roast for 10 to 15 minutes or until
the scallions begin to brown.

3. While the scallions are in the oven, sprinkle salt over the chopped zucchini. Set salted zucchini aside for 10 minutes. This will remove all excess water from the vegetable. After 10 minutes, rinse the zucchini under cold running water to remove the excess salt, set aside.

4. Place the washed radishes on your cutting board. Cut the radishes in half followed by slicing them thinly into half moons. Set aside. Cut the snap peas into three pieces of equal size, set aside.

5. Set a small pot of water on the stove to boil. Season with salt so that the water tastes like the ocean. Shell the hulling peas by pinching them with your thumb and pointer finger. Remove the peas and set aside, discard the shell casing. Once the water starts to boil, toss the shelled peas and the chopped green beans in the boiling water. Allow to cook for 1 minute. Remove the peas and the green beans from the boiling water, pour into a strainer, and then immediately place the strainers into a water bath with a handful of ice. This will stop the peas and green beans from cooking further.

6. Remove the scallions from the oven. Set aside.

7. To finish the salad, add the cooked scallions, sliced radishes, salted zucchini, snap peas, green beans, and peas into a large mixing bowl. Drizzle remaining olive oil into bowl with 1 tablespoon of red wine vinegar and juice of half a lemon. Season with salt and pepper to taste. Serve salad immediately or store vegetables without the dressing in refrigerator for 3 days.

Roasted Summer Vegetable Salad

Quantity
8
Skill Level
INGREDIENTS

1 ½ Tbsp olive oil

1 bunch scallions, cut into bite sized pieces using both white and green parts

2 medium turnips, cut into small pieces

2 medium zucchini, cut into small pieces

2 cups snap peas, sliced into three or more pieces

1 bunch swiss chard, stems chopped small and greens sliced into ribbons

Salt and pepper to taste

Juice of half a lemon

1 tablespoon red wine vinegar

DIRECTIONS

1. Preheat oven or toaster oven to 375 Degrees F. Be sure to wash all of your vegetables prior to chopping and dicing.

2. Generously toss scallions and turnips in a large mixing bowl with 1 tablespoon olive oil and season with salt and pepper. Spread scallions and turnips on a sheet pan line with parchment paper. Place in oven and roast for 15 to 20 minutes or until the turnips begin to brown and a fork is easily inserted and removed.

3. While the turnips and scallions are in the oven, sprinkle salt over the chopped zucchini. Set salted zucchini aside for 10 minutes. This will remove all excess water from the vegetable.

4. Add the chopped snap peas, swiss chard stems, and the ribbons of the greens into one large mixing bowl. Remove the zucchini from the salt and rinse gently in a colander. Add the rinsed zucchini into the mixing bowl with the peas and swiss chard, toss to combine.

5. Remove the turnips and scallions from the oven, add into the bowl with the snap peas, swiss chard, and zucchini.

6. Lastly, add the lemon juice, red wine vinegar, and remaining olive oil. Season salad with salt and pepper. Serve warm day of or cold the next day.

Spicy Greens and Zucchini

Quantity
8
Skill Level
INGREDIENTS

2 Tbsp olive oil

1 teaspoon crushed red pepper flakes

1 clove garlic, smashed and chopped small

1 bunch collard greens

1 bunch swiss chard

1 bunch kale

1 zucchini, chopped small

½ cup water or stock

Salt and Pepper to taste

DIRECTIONS

1. In a large bowl, run cold water over the leafy parts of the collard greens, kale, and swiss chard. Allow the greens to sit in the cold water for 5 minutes. Remove the greens, set aside, and discard the dirty water. Complete this step three times before using the greens to ensure all dirt and grit has been removed. Meanwhile, rinse the zucchini under cold running water.

2. Remove the stems from the greens by holding each of the stems with your non writing hand. Make a circle with the hand in which you write with and pinch the base of the leafy part of the green while pulling it away from the stem. Tear the leafy greens into bite sized pieces and set aside into a large mixing bowl. Place the stems on a cutting board and chop small with a medium sized knife. Set aside.

3. Cut the zucchini in half, creating two equal sized logs. Cut each log into three equal sized planks. Cut the planks into four equally sized rectangles. Cut the rectangles into small squares and set aside.

4. Heat a large sauté pan over medium heat for 1 minute. Add half of the olive oil to the pan followed by the chopped stems, chopped zucchini, garlic, and crushed red pepper flakes. Season the stems with salt and pepper. Cook for 5 minutes, stirring occasionally, or until the ingredients have begun to soften.

5. Add the torn greens to the sauté pan with the stems. Carefully pour the ½ cup of liquid of your choosing over the greens as there may be some spatter. Season once more with salt and pepper. Place a lid on top of the pan and allow the greens to cook for an additional 10 minutes. The greens will become a brighter shade of green and begin to soften. Drizzle remaining olive oil over the greens and stir to incorporate. Season with salt and pepper to taste.

Spicy Greens with Turnips & Radishes

Quantity
8
Skill Level
INGREDIENTS

2 tablespoons olive oil

1 small white onion

1 teaspoon crushed red pepper flakes

3 medium turnips

4 medium radishes

1 bunch of greens (collards, Swiss chard, or kale)

Salt and Pepper to taste

½ cup water or stock

DIRECTIONS

1. In a large bowl, run cold water over the leafy greens. Allow the greens to sit in the cold water for 5 minutes. Remove the greens, set aside, and discard the water. Complete this step three times before using the greens to ensure all the dirt has been removed. Be sure to rinse the turnips and radishes as well! Meanwhile, preheat an oven or toaster oven to 375 degrees F.

2. Remove the leafy greens from the stems, tear them into bite sized pieces, and set aside into a large mixing bowl. Place the stems on a cutting board and chop into small pieces. Set aside.

3. On a cutting board, cut the washed turnips and radishes in half. Cut the turnips into four equally sized pieces followed by once more in half to make eight equally sized pieced. Cut the radishes into four equally sized pieces. Toss the chopped turnips and radishes in a large mixing bowl with 1/3 of the olive oil and salt and pepper. Add the turnips and radishes to a parchment lined sheet pan and place in the oven for 20 minutes until the corners of the turnips have become brown and a fork is easily inserted and removed.

4. Heat a large sauté pan over medium heat for 1 minute. Add 1/3 of the olive oil to the pan followed by the chopped stems and the crushed red pepper flakes. Season the stems with salt and pepper. Cook for 5 minutes, stirring occasionally, or until they’ve softened.

5. Add the torn greens to the sauté pan with the stems. Carefully pour the ½ cup of liquid (water) of your choosing over the greens as there may be some spatter. Season once more with salt and pepper. Place a lid on top of the pan and allow the greens to cook for an additional 10 minutes. The greens will turn a bright color and begin to soften. Add the roasted turnips and radishes to the greens. Drizzle remaining 1/3 of olive oil over the greens and stir to incorporate. Season with salt and pepper to taste.

Pico de Gallo

Quantity
10
Skill Level
INGREDIENTS

1 ½ pounds ripe tomatoes, diced into ¼- to ½ -inch pieces

1 teaspoon salt

½ large white onion, finely diced (about ¾ cup)

1 to 2 jalapeño peppers, minced (seeds and membranes removed for a milder salsa)

½ cup cilantro, stems removed and leaves minced

1 tablespoon lime juice

DIRECTIONS

Season tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes. Discard liquid.

Combine drained tomatoes with onion, jalapeño, cilantro, and lime juice. Toss to combine and season to taste with salt.

Enjoy on top of fajitas, tacos, as a dip, or otherwise!

Veggie Tots

Quantity
40
Skill Level
INGREDIENTS

1 head of cauliflower, grated

2 medium zucchini, grated

1 cup green onion, thinly sliced

3 garlic cloves, minced

2 eggs

1 cup Parmesan cheese

1 teaspoon salt

½ teaspoon black pepper

1 ½ cups breadcrumbs

DIRECTIONS

1. Placed grated cauliflower and zucchini together in a large bowl. Season with ½ teaspoon of the salt and let stand for 5 minutes.

2. Using a colander or strainer, press out as much liquid as possible. Transfer veggies back to the larger bowl.

3. Add sliced green onion, minced garlic, eggs, Parmesan cheese, remaining salt, pepper, and breadcrumbs to the grated veggies. Mix to combine.

4. Preheat griddle to 300 ̊ F. Meanwhile, shape the veggie tots by portioning and rolling the mixture into 1-inch balls and then pressing into patties. Continue forming tots until no veggie mixture remains.

5. Lightly spray the preheated griddle and cook patties for 10 minutes, flipping halfway through to ensure the tots are browned on all sides and cooked through.

6. Enjoy warm on their own or with your choice of dipping sauce.

Chapati

Quantity
12
Skill Level
INGREDIENTS

1 ½ cups unbleached flour, plus extra for kneading

1 ½ cups whole wheat flour

1 teaspoon kosher salt

¼ cup vegetable oil, plus more for cooking

½ cup plus ½ cup water

DIRECTIONS

1. Whisk the flours and salt together in a large mixing bowl.

2. Drizzle the oil across the surface and mix until shaggy clumps form. Pour ½ cup water across the flour and stir until no liquid is visible. Add the second ½ cup water and, using clean hands, mix together by folding and kneading the mixture until it forms a ball of sorts. The mixture will be pretty sticky, but do your best to scrape off any dough that sticks to your hands and bowl to add back to the mixture.

3. On a lightly floured workspace, work the mixture into a single ball by squeezing and pushing. Once it comes together, knead for 5 minutes, sprinkling additional flour on your work area and hands, as needed, until the dough is smooth, soft, and not at all lumpy.

4. Using a rolling pin, roll the dough into a large 14-inch square. Cut the dough into ¾-inch or 1-inch long strips and then roll each strip into a coiled spool. Pat each coil flat with your hands and then roll out as thinly as possible.

5. Heat a griddle or large skillet to medium high or 375⁰ F. Brush one side of the dough with oil and place it oiled side down on the hot griddle or pan. Fry for about two minutes or until you see light brown spots when you peek underneath. Flip to cook the other side.

6. Enjoy warm with your favorite stews, dips, and beyond!

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