SPRING ONION FLATBREAD W/ ARUGULA + ROSEMARY PESTO

A final ode to the lovely spring produce Lox Farm has blessed us with this season! I combined their arugula and rosemary to make (my personal favorite variation of) pesto, served alongside spring onions for a savory flatbread. Enjoy! xx -Kate McCabe

Flatbread ingredients:

• Fresh pizza dough
• 1-2 bunches Lox Farm spring onions
• 1 tbsp extra virgin olive oil
• Pinch of Himalayan salt
• Flour/cornmeal to spread on prep and baking surfaces

Pesto ingredients:

  • 4 garlic cloves, peeled

  • 1 cup roasted + unsalted pistachios, shelled

  • 3 cups Lox Farm arugula, lightly packed

  • 5 tbsp fresh Lox Farm rosemary, roughly chopped

  • 1/2 cup grated parmesan or 5.5 tbsp nutritional yeast (to keep dairy-free and

    vegan)

  • 2 tbsp fresh lemon juice

  • 1 tsp ground pepper

  • 1/2 tsp Himalayan salt

  • 2/3 - 1 cup extra virgin olive oil (if using nutritional yeast, you may need slightly

    more as this will thicken the mixture)

    To make pesto:

    1. Add all ingredients into a Vitamix or food processor, and pulse until desired consistency is met.

    2. I usually start out with about 1/2 cup olive oil and drizzle more in as the mixture combines.

    3. Additional salt + pepper can be added to your taste.

    4. Pesto lasts up to a week in the refrigerator.

    To make flatbread:

1. Preheat oven to 425 F.

  1. Sprinkle prep surface with flour or cornmeal (to prevent sticking) and begin to roll dough out into your flatbread size and thickness of choice.

  2. Spread pesto onto the dough and place in oven on a flour/cornmeal dusted pizza stone or baking tray for about 5 minutes.

  3. To prepare the spring onions, trim or cut off the roots. Trim the green tops, leaving about 6 inches intact. Cut the onions in half lengthwise.

  4. Massage the onions with a bit of olive oil and a sprinkle of salt.

  5. Remove the flatbread from oven and arrange your spring onions on top.

  6. Place flatbread back into oven and allow to bake for about 15 minutes - until

    dough is golden brown and the onions are slightly charred.

  7. Cut into squares to serve, and enjoy! 

Summer Lox Salad

Summer Lox Salad by Chef Linda Tate @vitaminlinda

Ingredients

  • 2 cups arugula, chopped
  • 2 cucumbers, halved and thinly sliced
  • 1 pint cherry tomatoes, halved
  • 2 oz feta cheese
  • 1 T evoo
  • 1 t balsamic 
  • 1/2 lemon juice 
  • 1/2 t sumac
  • 1/4 t salt
  • 1/4 t pepper
  • 1/4 t turmeric

How to:

  1. Prepare and assemble vegetables in a bowl.
  2. Add feta cheese. Mix to combine.
  3. Add each liquid and evenly coat.
  4. Finish off with spice mix and mix.
  5. Serve with micro green garnish.

Garlic + Dill Pickles

For The Brine:

  • 1½ quarts water
  • 2 cups apple cider vinegar
  • ½ cup canning salt
  • ⅓ cup instant minced onion
  • 1½ tablespoon peppercorns
  • ½ tablespoon mustard seeds
  • 1 teaspoon crushed red pepper flakes

For the Pickles:

  • Cucumbers, scrubbed, cut to your liking: length-wise either in half,  quarters, or chips
  • 12 garlic cloves, peeled, crushed 
  • 6 heads fresh dill 

How to:

  1. Start with sterilizing your jars by immersing them in boiling water.
  2. Remove from the boiling water and place on a clean, dry towel.
  3. In a large, nonreactive pan, place the water, vinegar, salt, minced onion, peppercorns, mustard seeds and crushed red pepper flakes.
  4. Bring the brine to a boil to dissolve the salt, then allow to cool.
  5. Slice cucumbers lengthwise into quarters or If you prefer chips; I recommend using a mandolin. Then pack cucumbers into the sterilized jars along with the dill and garlic cloves.
  6. If you are using more than one jar, strain the solids from the brine by pouring the brine into another large pan, using a fine-mesh colander to trap the seasonings.
  7. Stir the seasonings in the colander to mix well, then using a spoon evenly distribute them between the jars you are using.
  8. Pour the cooled brine over pickles.
  9. Put the lid on the jar, and shake the jar a few times to evenly spread the seasoning through the pickles.
  10. Allow to sit on the counter for three days, shaking or turning them occasionally,
  11. They are ready to open on the fourth day! Place all pickles in refrigerator.

BLACK GARLIC + COCONUT CARROT CURRY SOUP 

Makes 4 servings

A simple soup with a TON of flavor. Though summer is upon us, I love making this soup during the spring/summer season, as the local carrots are so fresh, and it truly makes a noticeable difference in the dish. The addition of coconut and cilantro lend a tropical feel, so I usually refer to this as my “carrot summer soup”.

I used two cloves of black garlic because it adds such an unique flavor (think sweet roasted garlic, but with more complexity), but feel free to sub this out for four cloves of raw garlic (aka the normal stuff). You can easily find black garlic at Whole Foods, or make it yourself! I highly recommend it.

Ingredients:

• 1 medium yellow onion, diced
• 3 cups diced Lox Farm carrots
• 1 tsp grated fresh ginger
• 1/2 tbsp curry powder (I used Hawaj - a Yemeni curry/spice blend) • 1 cup unsweetened full-fat coconut milk, plus more to garnish

• Handful of fresh cilantro, chopped for garnish • 1-2 cloves black garlic, kept whole
• 3 cups broth
• Unrefined coconut oil

• Red pepper flakes, to taste
• Salt and ground black pepper, to taste

Prep:

Heat a spoonful or two of your coconut oil over medium in a large stock pot. Add in the onions and carrots, sautéing for about 5-7 minutes (until onions are soft and translucent).

Add in the fresh ginger and curry powder, stirring to combine. Allow to cook for another 7-10 minutes, adding a bit more coconut oil if veggies are sticking/ browning. *If using raw garlic, dice and add into soup with the fresh ginger.

 

Add in the broth and bring mixture to a boil, uncovered. Once boiling, reduce to a simmer and stir in the coconut milk and whole black garlic cloves. Allow mixture to simmer uncovered until carrots are soft, about 20 minutes.

Remove soup from heat and allow to cool slightly. To puree, add soup to your blender, blending until smooth and creamy. Depending on the size of your blender, you may need to work in batches.

Option to add in more broth if you like a thinner soup, or more coconut milk to yield a creamier consistency.

Add salt and pepper to taste, and garnish with fresh cilantro, a dollop of coconut milk, and red pepper flakes. 

Korean BBQ Ribs and sauce

Korean BBQ Ribs and sauce

  •  1 cup organic ketchup
  • 1/2 cup organic soy
  • 3/4 cup organic rice vinegar
  • 1 tbsp roasted Asian chili paste 
  • 2 tbsp sesame oil 
  • 1/4 cup organic Florida cane sugar 
  • 2 cloves garlic
  • 1/2 bunch green onion
  • 1/2 tsp black pepper
  • 1/3 cup fresh ginger 
  • 8 beef short ribs (fried or steamed tofu can substituted)
  1. Combine sauce ingredients in blender
  2. Preheat oven 250 degrees
  3. In a baking pan spread 1/2 cup BBQ sauce evenly and place ribs meat side down.
  4. Cover pan with foil, place in oven 3 hours
  5. Remove cover
  6. Broil for 5 minutes 

Seminole pumpkin 5 spice Fried Rice:

  • 2 cups cooked rice
  • 1/4 soy sauce
  • 3/4 chicken or vegetable stock
  • 1 tbsp organic Florida cane sugar
  • 1 Seminole pumpkin roasted, scooped, and rough chopped
  • 1 bunch thin sliced heirloom carrot
  • 1/2 bunch green onion
  • 1 tbsp Chinese 5 spice powder 
  • EVOO for cooking
  1. Heat EVOO in large skillet or wok, sauté onion, carrot and pumpkin until carrot, add egg and stir fry, add Chinese 5 spice, add half fried rice sauce and cooked until absorbed, add rice, stir,  add remainder of fried rice sauce

Spicy Florida Orange Balsamic pickled Daikon radish

  1. Combine radish and brine ingredients cover and put in fridge for 1 hour.
  2. When serving toss micro greens with excess brining liquid to serve with pickled radishes.

Garlic Zest Bok Choy

 

Serves 4

  • 1 T evoo
  • 2 garlic cloves, minced
  • 4 scallions, whites minced
  • 1 lb bok choy, trim leaves and slice into thirds
  • 1 T tamari
  • 1 T lemon + 1T lemon zest
  1. Heat oil in a large skillet over medium heat
  2. Add garlic and scallions can cook till fragrant, 1 minute
  3. Add bok choy, tamari, lemon and 2 T water, cook 1 minute. 
  4. Uncover and toss, cook 3 more minutes and add lemon zest, bok choy should be tender
  5. Enjoy!

 

Roasted Eggplant and Tomato Pasta

2 collection of different sized eggplants (roughly the amount of two large eggplants)

 

4 cups sweet tomatoes

1 small-medium onion, diced

6 large cloves garlic, peeled + sliced

a big handful fresh basil (leaving some for garnish)

fresh oregano and thyme (optional, but recommended)

1-2 tablespoons sherry vinegar

olive oil (optional)

salt + pepper

your favorite pasta

 

How to:

-set oven to broil

-slice eggplants in half, lengthwise and place on roasting sheet

-place in oven and broil until completely blackened (see photo below)*

-while eggplants are roasting, place your tomatoes on tray. quarter larger tomatoes, if using. add half your garlic to tray, and a few leaves of basil. drizzle in olive oil, salt and pepper, and toss around, coating everything well.

-now the fun part, with a large spoon or fork, begin scooping out the eggplant flesh. It's okay if a bit of skin makes it's way into the dish, but you want o make sure you're getting as much of the very soft, tender eggplant as you can. The longer you roast the eggplant, the creamier it will be! So don't be afraid to 'overcook' it a bit! Scoop it all up and leave on see until ready to use. discard skins.

-add to oven and broil until tomatoes and tender, blistered, and juicy. 

-heat a large heavy bottom pot on medium heat 

-begin sautéing onions, stirring frequently to not burn

-once onions are softened, add the remaining garlic, and fresh herbs, and give the pot a stir. 

-add your eggplant to the pot, and approximately 1 cup of water, 1/4 cup at time. Stirring and continuing to soften the eggplant even more. 

-this is where t's a bit more lengthy, but easy-- you want to connote stirring and cooking your eggplant for another 10 minutes or so, then lower heat, add lid to top and steam for another 5 minutes or so.

-add tomatoes, garlic, and roasted basil to pot, stir.

-add salt + pepper to taste

-add in 1 to 2 tablespoons of sherry vinegar. This will add an extra kick of sweetness and acid to the dish. I'd add one tablespoon first, mix and taste and the decide if you want to add more or not! Acid levels are very person to your taste buds! :) 

-add a handful of fresh chopped herbs

-and toss with favorite pasta! 

 

Voila!

Pickled Radishes and Pickled scallions.

  • 2 dikon radish
  • 1 bunch of spring onions
  • 2 cups apple cider vinegar
  • 1 cup water
  • 2 cups sugar
  • 1 tablespoon coriander 
  • 1 tablespoon black pepper
  • 1 tablespoon chiliflakes 
  • 2 ea. Star anise
  • 1 ea. Cinnamon stick
  •   2ea. 1 quart glass jars 

How to:

  1. Chop or slice radish and onions to your desire cut. 
  2. Mix all ingredients and bring to a boil, place vegetables in jars.
  3. Make sure the jars have been washed. 
  4. While the liquid still hot pour in jars and and close with lid tightly. 
  5. You can use any type of vegetable with this recipe, it is a great way of preserving this produce at the peak of the season

Charred Market Gazpacho by Chef Sammy Diaz

Ingredients

  • Parsley leaves, 3/4 bunch 
  • Red pepper, chopped
  • Cucumber, peeled chopped
  • Spring onion, separate bottom from top
  • Romaine, split in half and char center, chop
  • Sprouts 1 tbl
  • Cherry tomato, chop 3/4 of container
  • Red onion, chopped
  • Breakfast radish 1-2 small sliced
  • Bread, 2 slices, toast in oven on low
  • Sherry vinegar, 1 cup
  • Extra virgin olive oil
  • Garlic, 3 cloves chopped
  1. Heat up a sauté pan, in the hot sauce pan sear the inside of the romaine till you get a dark color.
  2. Once romaine is seared, chop and mix all chopped ingredients together with vinegar and oil.
  3. Let it sit at room temperature for 4hrs, stir occasionally.   
  4. After gazpacho has sat, blend in mixer until purée is smooth, pour through a strainer.
  5. Season with salt to taste.
  6. Top with  parsley, sprouts, and radishes.

Lox Farm Green Beans with Blood Orange + Tahini Dressing

"Greens beans are one of my favorite vegetables, but I don’t often get creative with them. A little lemon juice and a pat of butter usually do it. But I felt super inspired to create something a bit more out-of-the-box with these Lox Farm beans, yet still simple and delicious. This Blood Orange + Tahini Dressing is a play on the classic preparation of lemon and butter. The combination of blood orange and lemon juice lend a sweet citrus flavor, which pairs perfectly with creamy tahini. In addition to be delicious and playful, this recipe is also filled with the plant based proteins, healthy fats, and complex carbohydrates we need for elevated energy, weight management, glowing skin, immune support, and brain health."- Kate McCabe

Blood Orange + Tahini Dressing

Ingredients:

  • 4 tbsp fresh squeezed blood orange juice (or any variety of fresh squeezed orange juice)
  • 1 tbsp fresh squeezed lemon juice
  • 4 tbsp tahini
  • 1 tbsp extra virgin olive oil
  • 1 tbsp raw honey
  • Salt + pepper to taste

Dressing Prep:

 Add all ingredients in a bowl and whisk to combine. Add salt and pepper to your taste preference.

To Assemble:

 Prepare your green beans in any way you choose (I steamed mine), and toss with your dressing. Enjoy as is, or over a bed of greens and citrus. 

Shepards Pie

 

Ingredients for filling:

    • 1.5 lb ground lamb (vegan sub minced portobello)
    • 1 large onion grated or bunch purple scallion finely minced
    • 2 medium lox farms carrots grated
    • 1.5 Tbsp tomato paste
    • 2 Tbsp fresh minced thyme
    • 2 Tbsp fresh minced rosemary
    • 2 large cloves minced garlic
    • 2 cups red wine
    • 1 cup chicken stock
    • 1 Tbsp Worcestershire sauce 
    • Himalayan Pink Salt or Sea Salt (to taste)
    • Cracked black pepper (to taste)
    • 4 Tbsp butter
    • 16 oz package frozen peas

Ingredients for Mashed Potatoes:

  •  1.5 lbs Yukon gold potatoes , peeled and quartered (can sub lox farms turnips)
  • 1 Tbsp sea salt for boiling potatoes
  • 1 cup heavy cream
  • Dash white pepper
  • ½ cup butter
  • ¼ cup grated Gruyere
  • ½ cup grated Irish white cheddar
  • ½ cup grated parmigiano
  • 6  pasture raised egg yolks
  • Himalayan pink salt or sea salt (to taste)

Prepare Meat Filling :

  1. Heat EVOO in a cast iron skillet at medium high heat. Brown lamb meat and season with salt and pepper to taste
  2. Add onion, carrots, tomato paste, garlic and fresh herbs. Sauté until caramelized
  3. Add red wine and Worcestershire sauce stirring gently in order to deglaze the pan. Cook down and reduce to 1/2 liquid.
  4. Stir in frozen a peas
  5. Add chicken stock and cook down and stir occasionally until thickened ( about 3/4 reduced liquid)
  6. Add butter and stir until melted.

Prepare Mashed Potatoes

  1.  Boil potatoes in salted water then drain
  2. Add cream, pepper,  butter, and cheese allow to cool slightly
  3. Mix in egg yolks

Assembly :

  1.  Grease 8×12 pan with EVOO 
  2. Layer meat evenly on the bottom
  3. Later mashed potatoes on top
  4. Bake 400° for 20 minutes or until top is golden brown
  5. Remove from oven and allow it to rest 5 minutes
  6. Cut evenly with spatula, scoop out portions, garnish with fresh minced thyme, cracked pepper salt and a finishing drizzle of EVOO

Rosemary Wax Bean Sauté

  • 2 scallions, chopped whites
  • 1 bag yellow wax beans, trimmed and quartered
  • 1 bunch french breakfast radish, trimmed and sliced
  • 1 T EVOO
  • 1 t turmeric 
  • 1 spring Rosemary, minced
  • 1/2 lemon, juice (1t) 
  • Salt, to taste
  • Pepper, to taste
  • Garnish with sunflower sprouts

1.  Heat EVOO over medium heat and sauce scallion whites till lightly browned in a pan. 
2. Add sliced radish and sautétee another 5 minutes. Notice the light crisping around the edges.
3. Add the yellow wax beans, turmeric, rosemary, lemon, salt and pepper. 
4. Cook another 5-10 minutes. Beans should be a nice sauté with crisp bite.
5. Garshish with sunflower sprouts, eat and enjoy!

Roasted Baby Eggplant with Coconut Onion Risotto

Baby Eggplant Ingredients

  • 4 ea baby eggplant, cut in half length way
  • 2 TBS Coconut Oil
  • 1 tsp Curry Powder
  • 1 tsp Brown Sugar
  • Salt and pepper

Risotto Ingredients

  • 1/2 cup Arborio rice
  • 1 cup Vegetable stock
  • 1/2 cup Coconut milk
  • 1/2 cup Bottom white part of onion cut in julienne strips
    1/2 cup Green top of onion cut on bias
  • 3 TBS Coconut flake, toasted
  • 3 TBS Coconut oil
  • Salt and pepper

How To:

  1. Toss eggplant with last 4 ingredients.
  2. Roast in 375 oven for 8 to 10 minutes.
  3. Remove and allow to rest 2 minutes.
  4. In a heavy bottom pot heat oil over medium heat. Add in onions and cook for 6 minutes.
  5. Add in arborio rice and cook for 1 minute more.
  6. Combine stock and coconut milk together.
  7. Add in the liquid mixture 1/3 at a time letting the rice absorb the liquid in between additions.
  8. Once all liquid is absorbed add in green tops of the onions and coconut flakes, check seasoning.
  9. Plate the risotto in the center of plate. Add roasted eggplant on top of the risotto with any juice from the pan and garnish with nasturtium flowers.

Spicy Greens Salad with Oil Free Carrot Ginger Sauce

CSA Share

  • 1 part spicy mustard greens mix 1 part spring mix (or all spring mix if you prefer less of a spicy kick)
  • A few small turnips or one large turnips
  • A few small bulbs of radish
  • 3 to 4 small carrots
  • A small handful of radish sprouts

Additional Ingredients 

  • Half thumb on ginger (large thumb for more spiciness)
  • About a tablespoon of lemon
  • A splash of apple cider vinegar or rice vinegar
  • Salt and pepper to taste 

How to:

  • Soak/wash your root veggies. 
  • Toss your greens together in a large bowl
  • Thinly slice your turnips and radishes and arrange on top, then add your radishes to salad
  • With peeler create thin carrot curls for your salad (with about one carrot)
  • With remaining 2 (or 3) carrots, chop and place in a high speed blender
  • Peel and chop half thumb of ginger and add to blender
  • Add remaining ingredients to blender (lemon juice, vinegar, a pinch of salt and pepper)
  • Add about a tablespoon of water to blender and begin to blend, slowly adding more water as necessary. Give your sauce a taste and add a splash more of lemon or vinegar or a pinch more of salt if necessary.
  •  Serve as is, or place in fridge for about an hour for a cold dressing. Add to salad, give it a toss and serve. Enjoy your healthy, living food!

Roasted Root Vegetables with Sesame Starfruit Vinaigrette

CSA Ingredients

·      Carrots, peeled

·      Turnips, washed

·      Cherry Tomato, halved

·      Sunflower sprouts

·      Arugula

·      Star Fruit, center cored  

·      Spring Onion, sliced thin

 

Additional Ingredients  

·      Ginger, fresh  

·      Garlic, cloves

·      Sesame oil

·      Honey

·      Soy Sauce/Tamari, gluten free soy sauce

·      Olive oil for cooking

·      Salt. Kosher

·      Sesame seeds  

Roasted Root Vegetables

All        Carrots CSA, peeled and tops removed

½ all    Turnips CSA, washed and tops removed

            Sesame oil

·      Preheat oven 350’F

·      Add some sesame oil carrots and turnips and season with salt 

·      Place carrots and turnips in separate aluminum foil, place in oven to roast

·      Cook for about 45 min in oven-turnips may cook quicker than carrots “approximately 30 min”

·      Once vegetables are cooked set aside to cool, cut to desired shape and or size

 

Sesame Star Fruit Vinaigrette

1ea      Star fruit, center cored and sliced thin 

1TBL    Ginger, peeled and grated

3ea      Garlic, chopped thin

3/4c     Honey

1/4c     Water

·      Place ingredients in pot and reduce on medium heat  

1/8c     Sesame oil

1/8c     Soy Sauce/Tamari

1TBL    Honey

1/4c     Water

  1. Once ingredients are reduced by half, place mixture into conventional blender
  2. Add remaining ingredients and blend together
  3.  Set sauce aside

Roasted Root Vegetable with Sesame Starfruit Vinaigrette

yield 4 portions

  • Carrots, roasted and cut- refer to recipe
  • Turnips, roasted and cut- refer to recipe
  • Turnips, sliced raw thin
  • Cherry tomato, sliced in half
  • Sunflower sprouts
  • Arugula, rinsed
  • Spring Onion, sliced thin
  • Sesame star Fruit Vinaigrette- refer to recipe  
  • Sesame seed, 2TBL
  •  
  1. Heat up sauté pan on medium heat
  2. Add cooking oil just enough to cover bottom of the pan, once oil is hot add root vegetables (roasted carrots and Turnips)
  3. Once the veg begins to have a golden brown color turn heat off
  4. In semi hot pan add vinaigrette to glaze the veg
  5. Add arugula and mix until wilted add sesame seed
  6. Once arugula starts to wilt begin to plate
  7. Garnish roasted vegetables with sliced raw turnips, Spring onion, tomato, sunflower sprouts and sesame vinaigrette

 

ROASTED CARROT HUMMUS & CARROT TOP PESTO

ROASTED CARROT HUMMUS

Ingredients:

  • 3 medium/large roasted carrots, roughly chopped

  • 1.5 cup cooked garbanzo beans

  • 2 garlic cloves, peeled

  • 1/4 cup high-quality extra virgin olive oil

  • 2 tbsp fresh lemon juice

  • 1 tsp ground cumin

  • 1 tsp ground turmeric

  • 1/2 tsp mineral salt

  • Black pepper, to taste

  • Water, to thin

Prep:

  1. Preheat over to 410 F
  2. Add carrots to a lined tray and bake 25 - 30 minutes, or until golden and cooked through. Remove and allow to cool completely.
  3. Once carrots are cooled, add all ingredients to a food processor and pulse until well combined, stopping to scrape down the sides as needed. If the hummus is too thick, add some water or extra olive oil a tablespoon at a time until the desired consistency is gained.
  4. Taste the hummus and add a little extra salt and/or pepper if needed.

CARROT TOP PESTO

Ingredients:

  • 1.5 cups carrot greens, roughly chopped

  • 1/4 cup shelled pistachios

  • 1 garlic clove

  • 1 tbsp fresh lemon juice

  • 1/4 - 1/3 cup extra virgin olive oil

  • 1/2 tsp raw honey

  • 1/4 cup grated parmesan OR nutritional yeast (to keep dairy-free)

  • Mineral salt and black pepper, to taste

Prep:

  1. Add all ingredients to a food processor or high-speed blender and pulse until well combined, stopping to scrape down the sides as needed. If the pesto is too thick, add more extra olive oil a tablespoon at a time until the desired consistency is gained.
  2. Be careful not to over-process - the consistency should be chunky.
  3. Taste the pesto and adjust seasonings to taste. If too bitter for your preference, add more honey.

 

Potato Gnocchi with Arugula Pesto, Herb Roasted Mushrooms and Micro Greens

Ingredients:

  • EVOO for cooking
  • 16 oz potato gnocchi 
  • 1 bag lox farms arugula
  • 1 cup Trampolini Novello EVOO
  • 3 cloves of garlic chopped in large chunks 
  • 1/2 cup grated pecorino Romano or parmigiano reggiano cheese
  • 8 oz sliced mushrooms
  • 2 tbsp fresh minced oregano
  • 4 mini heirloom tomatoes cut into quarters
  1. Preheat oven to 350°F.
  2. Using an immersion or conventional blender combine the arugula, garlic, novello evoo, and grated cheese, blend until smooth. Set aside.
  3. Begin boiling water for gnocchi .
  4. In a cast iron or oven proof sauté pan heat some EVOO, add sliced mushrooms and oregano and gently stir 2 minutes until mushrooms brown slightly, transfer pan to pre heated oven.
  5. Begin cooking gnocchi according to package instructions and cooking time once cooked strain the pot into a colander, lightly coat pot with cooking EVOO add gnocchi and half of pesto sauce(save the rest for another time), gently stir until sauce is fully incorporated. 
  6. Take mushrooms out of oven, combine mushrooms and micro greens in a mixing bowl and gently toss them together.
  7. Lay the gnocchi on the plate first, top with mushrooms and microgreens, garnish with 4 tomato quarters, grated cheese, black pepper and a final drizzle of Trampolini Novello EVOO to seal the deal. 

Roasted Rosemary Roots by Linda Tate

Roasted Rosemary Roots

I have been loving incorporating the different roots in with my cooking, whether turnips or radish, they take a nice consistency similar to potatoes and carrots. I love making a big batch of these and having on hand as a side dish for the week! Enjoy!
  • 1lb carrots (6-8 medium carrots), roll or rough cut
  • 1lb purple top turnips (4-6 small turnips), trimmed and halved
  • 2T Extra Virgin Olive Oil 
  • 3 springs rosemary, chopped
  • 1/2t turmeric
  • 1/2t paprika 
  • 1/2t garam masala
  • maldon salt to taste
  1. Preheat over to 375degrees. Prep baking sheet with parchment paper. 
  2. Coat carrots and turnips with EVOO, chopped rosemary, turmeric, paprika and garam masala. 
  3. Spread carrots and turnips evenly on baking sheet. Cook for 15 minutes, shift on pan to ensure even cooking, then cook another 15 minutes till golden roast shows. 
  4. Garnish with remaining rosemary and enjoy! 

Serves 4