This week’s selection looks sooo goood. I chose to swap out the farmers choice lettuce mix and scallions for the cauliflower and fennel. I also chose to swap the farmer’s choice rainbow beets for standard red beets.
Anyway, look at how gorgeous that cauliflower is.
We’re in mid spring, and grilling season has certainly started. Those cauliflower will simply be seasoned with salt, pepper and olive oil, and prepared on the grill. I can’t wait.
And the carrots with their tops… I’ll make a risotto with them. Roasted carrots go into the risotto and a pesto made with the carrot tops is used as a delicious garnish.
Zucchini… This tells me that the summer vegetables are just around the corner!
And the first zucchini of the season I traditionally make a pizza. Start with a light coating of pesto or herbed or garlic olive oil on the crust. Next, a thin layer of cheese to act as glue. Starting at the center, layer the zucchini slices overlapping each other as they spiral outwards. Top with just a bit more cheese. Just enough cheese above and below to glue it all together. The pizza is visually stunning and delicious. I have some carrot top pesto leftover from making risotto last week. I’ll use that as the base.
Rounding everything out, we have the beets and fennel. It’s a big bunch of beets, and I think I can get two salads out of it. I’ll likely revisit the beet, fennel and mint salad , and also another favorite with arugula, roasted beets, chèvre and pistachios. And the beet greens will go into something, probably a stir fry.
Roasted Carrot Risotto with Carrot Top Pesto
A root to leaf risotto recipe utilizing both the roots and the tops of farm or garden fresh carrots. Brown rice ups the nutrition and utilizing the oven simplifies the risotto.
