These snappy little carrots are wonderful layered into sandwiches or burgers, or simply eaten straight from the jar!
3-4 carrots, peeled and julienned
½ cup sugar
½ teaspoon salt
½ cup distilled white vinegar
1. In a large bowl, stir the sugar and salt into the vinegar until completely dissolved. Add the julienned carrots and cover tightly with plastic wrap. Let the carrots marinate for at least 30 minutes at room temperature or refrigerate overnight.
Brilliantly green, this mustard greens pesto packs a bit of a kick and pairs beautifully with roasted turnips or potatoes!
1 bunch mustard greens, trimmed and chopped
½ cup chopped pecans
¼ cup pumpkin seeds
¼ cup sunflower seeds
6 cloves garlic, crushed
½ teaspoon sea salt
1½ cups extra virgin olive oil
1. Toss pecans, pumpkin seeds and sunflower seeds into a bowl, and cover them by 2 inches with warm water. Allow them to soak for 4 to 6 hours, drain and rinse well. (If you’re short on time, you can substitute roasted nuts and seeds.)
2. Place soaked pecans, pumpkin and sunflower seeds and garlic into your food processor. Pulse 3 to 4 times until just combined. Toss in mustard greens and sea salt and pulse for a few seconds.
3. Turn the food processor on and slowly drizzle olive oil into the seeds and greens until it forms a smooth and uniform paste. Serve immediately or transfer to mason jars, cap with additional olive oil and refrigerate for up to a month.
Whip up a batch at the beginning of the week, then enjoy these beauties tossed with roasted vegetables, incorporated into sandwiches or mixed into scrambled eggs all week long!
5 pounds yellow or red onions, or a mixture of both (about 5-6 onions total)
¼ cup olive oil
1 tablespoon salt
1. Preheat oven to 400°. Peel and trim onions, then half and cut into ¼-inch slices.
2. Place onion slices into a large stockpot or Dutch oven, then drizzle with the olive oil and sprinkle with salt, tossing to distribute. Cover and place in oven.
3. Bake onions for 2 to 2½ hours until golden brown, stirring the onions every 15 minutes or so, scraping the sides of the pot so that the onions do not stick. Store the caramelized onions in an airtight container in the refrigerator for up to 2 weeks.
Kissed with sweet honey and fragrant rosemary, these oranges are incredible served with ice cream for dessert!
1 (20-ounce) jar with a lid
4-6 small-medium sized Cara Cara oranges
2 tablespoons honey
Sprigs of fresh rosemary, washed and dried
Juice from 1 small Cara Cara orange
1. Peel the oranges by slicing about ½-inch off of each end. Then, standing them on one of their flat bases, use a paring knife to carefully cut just between the pith and flesh, moving the knife downwards and following the curve of the orange. Remove any excess pith, then cut the oranges horizontally into thin (approximately ¼-inch) round slices. Set aside.
2. Gently remove the leaves from one or two of the rosemary sprigs and set aside.
3. Add a few slices of the oranges into the 20-ounce jar, drizzle with about ½-teaspoon of the honey and a few of the rosemary leaves. Repeat this process until you’ve reached the top of the jar. If you’ve reached the top and still have a few orange slices left, gently press down of those already in the jar. Add a few rosemary sprigs to the jar, along the sides, between the sides of the oranges and the glass. Lastly, pour in the juice, then close the jar tightly and let the oranges marinate for at least 24 hours, and up to 5 days, in the refrigerator.