RECIPE: Rutabaga and Carrot Mash

A Scandinavian specialty, this is a great sweet and savoury mash that goes great with lamb and other meat dishes. 

1/4 rutabaga, chopped

1 carrot, chopped

1.5 tbsp. butter

1/4 cup cream

Peel the rutabaga and carrot and cut into 1/2 inch pieces. 

Place the vegetables in the pot with salted water. Cook until the vegetables are soft, about 10-15 minutes.

Drain and place back in the pot. Add the butter and cream to the pot and mash together, taste with salt and pepper.

RECIPE: Mustard Crusted Fish with Sautéed Fall Vegetables

Sautéed root vegetables are paired with a flavourful mustard crusted fish for this fall inspired dish

Ingredients for one Person

5 oz. pike or cod fillet (or similar white fish)

1 tbsp. Dijon mustard

Salt and Pepper to season

1/4 cup corn starch

1 tbsp. olive oil

1 tbsp. butter

1/2 tbsp. olive oil

2 small stalks celery, chopped

2 carrots, chopped

1 small onion, chopped

1 clove garlic, chopped

1/4 cup vegetable stock

2 tbsp. heavy cream

Kitchen equipment needed:

Non-stick skillet

Wine pairing suggestion:

A Sauvignon Blanc or a big Chardonnay would both go well with both the fish and the mustard.

Preparation

Chop the celery, carrots, onion and garlic and set aside.

Cooking Instructions

Heat the olive oil and butter in the skillet over medium heat. When hot add the vegetables and sauté, stirring constantly for 2-3 minutes. Add some salt and cook for another minute. Add the stock and cook, uncovered for another 10 minutes, until the vegetables are softer, but still firm. If the liquid evaporates too quickly add some water 1/4 cup at a time.

While the vegetables are cooking prepare the fish.

Pat the fish dry with a paper towel. Then spread the Dijon mustard on one side, and season liberally with salt and pepper. Turn and spread the mustard on the other side and again season with salt and pepper.

Place the corn starch on a plate, but do not coat the fish until you are just about to cook it, as it will not become as crisp otherwise.

When the vegetables are done, stir in the cream, take out and set aside.

Rinse out the pan and place it back over medium-high heat. Add the olive oil back to the pan. When hot coat the fish on each side with the corn starch, by dipping the fish in the mixture and shaking off the excess.

Then fry until the fish is flaky, about 3-4 minutes on each side.

Serve on top of the vegetables

RECIPE: Hummus Collard Wraps

Easy and healthy hummus collard wraps with crunchy carrots, cucumbers, cabbage and roasted asparagus.

Ingredients:

2 collard leaves

1/2 cup hummus

10 asparagus spears, roasted or raw

1/2 cup cucumber, peeled and sliced into short thin strips

1-2 carrots, peeled and sliced into short thin strips

1/2 cup zucchini, sliced into short thin strips

1/2 cup radish, sliced into short thin strips

1/2 cup red cabbage, sliced thin

1/2 avocado

micro greens, sprouts or baby greens

Directions:

Wash and dry collard leaves and then use a paring knife to shave down the stems. This will make them much easier to fold.

Place collard leaves on a flat surface, spread 1/4 cup of hummus near the top/middle of each leaf, fill each leaf with the remaining veggies, splitting each amount between the two wraps. Wrap the leaves as you would a burrito. Cut each wrap in half and enjoy.

RECIPE: Easy Quick Pickling those left-over veggies

1 cup vinegar (white wine, rice, red wine)

1 cup water

2 Tablespoons sugar

2 teaspoons kosher salt

1 lb vegetables - cucumbers, radishes, cauliflower, carrots, green/purple peppers, garlic, and anything else that sounds delicious to you!

Trim and chop vegetables and pack in mason jar in preparation for pickling.

Heat all ingredients except the vegetables in a small pot over low-medium heat.  Stir and cook until sugar and salt dissolve.  Immediately pour over vegetables.  Let it cool and then cover and put in fridge for 1 day before eating.  Veggies will be best between 1 to 4 weeks.

Photo credit to Sam Mah

RECIPE: Carrot Top Soup

INGREDIENTS - 6 small to medium carrots with tops and roots - 2 tablespoons butter - 3 tablespoons white rice - 2 large leeks, white parts only - 2 thyme or lemon thyme sprigs - 2 tablespoons chopped dill, parsley, or celery leaves - salt and freshly ground pepper - 6 cups vegetable stock, chicken stock, or water

PREPARATION Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons salt and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.

RECIPE: Easy Vegetable Soup

This soup is perfect when you have veggies in your fridge but CSA pickup day is tomorrow!  Throw it all in a pot and make a delicious and nutritious soup.

Ingredients:

- At least one onion, chopped (more are better)

- All your other CSA veggies chopped into bite-size pieces, including summer/winter squash, carrots, hearty greens, kohlrabi, cauliflower, celery, …

In a large pot, heat 4T olive oil on medium-high heat.  Add chopped onions (and carrots and celery, if using) and some salt and allow them to cook till light brown.  Add other vegetables that you think taste better browned, like squash, kohlrabi, cauliflower, and allow them to brown in the pot.  After they are brown, add at least 8 cups water, or more if the pot and amount of veggies will accommodate it. Add the rest of the veggies (like the hearty greens: kale, collard greens, etc).  Bring to boil and reduce to simmer. Cook for 30-60 minutes depending on size of veggies. Veggies will be tender when soup is done. Add salt and pepper to taste.

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RECIPE: Beet-Apple Salad

Ingredients:

2 large RAW beets (or about 1 lb), peeled and roughly chopped

2 large carrots (or about 8 oz), roughly chopped

2 apples, cored and roughly chopped

Zest & juice of 2 lemons (or about 1/4 cup)

1 tbsp olive oil

3/4 tsp sea salt

1/2 tsp black pepper

1/2 tbsp honey

1. Shred the beets, carrots, and apples. You can use a food processor fitted with a shredding blade or a box grater.  Place the shredded beets, carrots, and apples into a very large bowl.

2. Zest the lemons, and add it to the bowl. Add the juice of the lemons to the bowl as well.

3. Add the olive oil, salt, pepper, and honey.

4. Toss the salad well until everything is evenly combined.

*Keeps in the fridge for up to 3 days.

RECIPE: Veggie and Fruit Muffins

Ingredients

•1/2 cup – flour, whole wheat

•1/2 cup – flour, all-purpose

•3/8 teaspoon – baking soda

•1/4 teaspoon – salt

•1/8 teaspoon – nutmeg

•1/8 teaspoon – cinnamon

•1/4 cup – sugar

•2 tablespoon – butter, unsalted

•1 large – egg

•1/2 teaspoon – vanilla extract

•1/2 medium – zucchini

•3/4 medium – carrot

•1/4 medium – apple

•1/2 medium – bananas

•1/16 cup – apple juice

•1/8 cup – applesauce, unsweetened

•1/8 cup – yogurt, plain / buttermilk

Directions

1.Preheat oven to 350 degrees F.

2.In a medium size bowl, mix together flours, salt, nutmeg, and cinnamon. Set aside.

3.Soften butter.

4.In a mixer or another bowl, mix the sugar, butter, eggs and vanilla. Beat well.

5.In a food processor, combine zucchini, apple, apple juice and applesauce.  Pulse until thoroughly mixed.

6.Shred carrots.  If you don’t want the shreds in your muffin, combine your carrots with the rest of the fruits and veggies in the food processor.

7.Combine the fruit and veggie puree, carrots (unless you already added them with the puree), and yogurt, into the wet ingredient mixture and beat until mixed.

8.Finally, add the dry ingredients and mix just until combined and wet.

9.In a muffin tin, place muffin papers or spray with cooking spray.

10.Scoop the mixture into a prepared muffin pan.

11.For mini muffins: Bake in a 350 oven for 15-20 minutes for mini-muffins

12.For regular size muffins: Bake in a 375 degree oven for about 20-25 minutes.

13.Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.

These freeze great! Put them in a freezer-safe bag and freeze for up to 3 months.

RECIPE: Spicy Stir-Fried Cabbage

Ingredients:

3 garlic cloves, minced
2 teaspoons minced ginger
½ teaspoon red pepper flakes
1 star anise, broken in half
2 teaspoons soy sauce (more to taste)
2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons peanut or canola oil
1 small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds
1 medium carrot, cut into julienne
 Salt to taste
2 tablespoons minced chives, Chinese chives or cilantro

1. Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
2. Heat a flat-bottomed wok or a skillet over high heat until a drop of water evaporates within a second or two when added to the pan. 
2. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. 
3. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. 
4. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. 
5. Cover and cook over high heat for one minute until just wilted. 
6. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. 
*Serve with rice or noodles.

RECIPE: CARROT TOP SOUP

YIELD: 4 bowls

ACTIVE TIME: 15

TOTAL TIME: 25

INGREDIENTS

·       6 small to medium carrots with tops and roots

·       2 tablespoons butter

·       3 tablespoons white rice

·       2 large leeks, white parts only

·       2 thyme or lemon thyme sprigs

·       2 tablespoons chopped dill, parsley, or celery leaves

·       salt and freshly ground pepper

·       6 cups vegetable stock, chicken stock, or water

PREPARATION

Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons salt and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.

Super-Moist Carrot-Almond Coffee Cake

Super-Moist Carrot-Almond Coffee Cake

Serves 16

Ingredients:  

• 1/2 teaspoon fine sea salt

• 3 cups grated carrots or parsnips (or a combination), divided

• 1/2 cup expeller-pressed canola oil, divided, plus more for the pan

• 1 3/4 cups almond flour, divided

• 1 teaspoon pure vanilla extract

• 1 1/4 cups all-purpose flour, divided

• 1/2 teaspoon baking soda

• 1 cup light brown sugar, divided

• 1/2 cup light sour cream

• 1 1/2 teaspoons baking powder

• 3 eggs

Preheat the oven to 350°F. Oil an 8x8-inch pan and line the bottom with parchment paper.  In a medium bowl, make the crumb topping by combining 1 cup carrots, 1/4 cup almond flour, 1/4 cup all-purpose flour, 1/4 cup sugar and 1 tablespoon oil; set aside.

In a large bowl, whisk together remaining 1 1/2 cups almond flour and 1 cup all-purpose flour, baking powder, baking soda and salt. In a second large bowl, whisk together sour cream, vanilla, eggs, remaining 3/4 cup sugar and remaining oil. Add flour mixture to the large bowl and whisk again until incorporated; fold in remaining 2 cups carrots. Transfer to the prepared pan and scatter crumb topping over the top. Bake until cake springs back in the middle when pressed, and is deep golden brown, 50 to 60 minutes.

Set aside to let cool until warm, then transfer to a plate, discarding parchment paper. Cut into squares or wedges and serve.

Quinoa Fried Rice

Quinoa Fried Rice

Serves: 4 or 6-8 side portions

Ingredients

1 cup quinoa (or 2½ to 3 cups leftover cooked quinoa)

1 ½ cups water or low-sodium chicken stock

¼ small onion, chopped

2 carrots, peeled and chopped

3 scallions, chopped and divided

3 garlic cloves, minced

½ teaspoon fresh ginger, minced

1 tablespoon olive oil

2 eggs, lightly scrambled (still raw)

½ cup frozen peas, thawed

Sauce:

1 ½ tablespoons teriyaki sauce

2 ½ tablespoons soy sauce

¾ teaspoon sesame oil

Instructions

1.Rinse quinoa a few times in cold water.

2.Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.

3.Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.

4.Cool and store in the fridge, preferably overnight.

5.Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.

6.Heat ½ tablespoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes. Add sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve.

Kale x 3

Artichoke, Kale & Ricotta Pie

serves 4 to 6

Olive oil
4 eggs, beaten
8 ounces ricotta cheese
4 ounces Parmesan, grated
1 cup canned artichokes, chopped
1 bunch (3 to 4 large stalks) nero cavola kale, rib removed and leaves roughly chopped
Salt and freshly ground black pepper

Preheat oven to 400°F. Grease a 9-inch cake pan lightly with olive oil.

In a large bowl, whisk together the eggs, ricotta cheese, and Parmesan. Roughly chop the artichokes and thinly slice the kale leaves and add to the cheese and egg mixture. Season lightly with salt and generously with black pepper Stir until combined.

Pour contents of bowl into the greased cake pan and drizzle with olive oil. Cook until custard is set, about 40 to 50 minutes. Cool on a wire wrack for 5 to 10 minutes and serve.

 

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Kale Salad with Apricots, Avocado, and Parmesan

Serves one

6-8 ounces of kale (Tuscan or dino kale are particularly fantastic)
6-8 dried apricots
1/3 or so cup cooked beans (I love Good Mother Stallard beans, but also try cannellini or pinto beans)
1/4 or so cup almonds
8-10 flakes of Parmesan cheese
1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 avocado
salt and pepper

Fold a piece of kale in half lengthwise and use your fingers to tear out the tough inner stem. Repeat with the other leaves of kale (you can save the stems to use in stir-fries, sauces, or soups). Tear all the leaves into bite-sized pieces and put them in a medium-sized mixing bowl.

Cut the apricots into little bits and add them to the bowl with the kale, along with the beans, the almonds, and the cheese. Whisk together the oil and vinegar (or shake it in a small canning jar). Pour the vinaigrette and a healthy pinch of salt over the salad and use your fingers to toss and rub everything together. Transfer the salad to a bowl or a lunch container (if eating later).

Just before eating, slice the avocado into cubes and spoon them over the salad. This salad will keep for about 24 hours, preferably refrigerated.

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Kale Slaw with Peanut Dressing

serves 6 to 8

2 large bunches curly or lacinato kale, about 2 pounds
2 red bell peppers, cleaned and cut into fine strips
1 large carrot, peeled
3/4 cup roasted, salted peanuts, divided
1/3 cup vegetable oil
3 tablespoons cider vinegar
1 tablespoon packed light-brown sugar
1/2 teaspoon coarse salt
Pinch red pepper flakes (optional)

Fold each leaf of kale in half lengthwise and slice out the center rib. Discard ribs. Roll a stack of the leaves up and slice in half lengthwise, then crosswise into very fine ribbons. You will have 10 to 12 cups of finely chopped kale in the end. Wash and rinse thoroughly in a salad spinner.

Toss the kale with the sliced bell peppers. Slice the carrot very thin, either by creating curls with a peeler, or by running the halved carrot lengthwise down a mandoline. Toss with the kale, red pepper, and 1/2 cup of the peanuts.

In a chopper or small food processor, briefly puree the remaining 1/4 cup peanuts, oil, vinegar, sugar, salt and pepper flakes. Pulse it just a few times; the peanuts should be partially pureed, but with some nibs and nubs still left in the dressing. (The texture difference between the whole peanuts, ground peanuts, and pureed peanuts in the sauce is one of the things that makes this slaw so wonderful.)

Toss the dressing with the slaw and let it sit for at least a few minutes before serving.

Raw Beet, Carrot and Apple Salad With Ginger-Lime Dressing

Raw Beet, Carrot and Apple Salad With Ginger-Lime Dressing

•  to 4 tablespoons fresh lime juice (from 1 or 2 limes)
• 1 tablespoon honey (may substitute coconut nectar)
• One 2 1/2-to-3-inch piece peeled ginger root, finely grated (1 tablespoon)
• 1 to 3 tablespoons extra-virgin olive oil
• 2 to 3 medium golden or red beets, peeled and grated (1 3/4 cups)
• About 3 medium carrots, scrubbed well and grated (1 3/4 cups)
• 2 medium Gala apples, peeled, cored and grated 1 3/4 cups)

Whisk together the lime juice (to taste), honey and ginger in a liquid measuring cup. Gradually drizzle in the oil (to taste), whisking constantly to form an emulsified dressing.

Toss together the beets, carrots and apples in a mixing bowl. Pour in the dressing and toss to coat and distribute evenly.

roasted carrots with carrot top pesto

roasted carrots with carrot top pesto

3 pounds small carrots with tops (any color) 

2 tablespoons vegetable oil 

Kosher salt, freshly ground pepper 

1 garlic clove 

3 tablespoons macadamia nuts or pine nuts 

1/2 cup (packed) fresh basil leaves 

1/4 cup finely grated Parmesan 

1/2 cup extra-virgin olive oil

Preheat oven to 400°F. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use. Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25-35 minutes. Let cool. Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purée forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.

RECIPE: Carrot Kohlrabi Slaw

Difficulty Level: Easy

Prep Time: 15 minutes

2 bulbs kohlrabi
4 carrots
3 Tbsp. vegetable oil
2 Tbsp. cider vinegar
1 Tbsp. whole grain or Dijon-style mustard
1/2 tsp. sea salt
Freshly ground black pepper to taste

Peel kohlrabi and carrots. Be sure to cut off all of the tough outer peel of the kohlrabi. Set them aside.

In a salad bowl, whisk together the oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.

Using the large holes on a standing grater or a mandoline set up for fine julienne, grate the kohlrabis and the carrots into the salad bowl. Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper, if you'd like.

RECIPE: Cooked Carrot Salad

Difficulty Level: Intermediate

Ingredients:

·  1 1/2 pounds carrots

·  3 1/2 cups cold water
·  1 1/2 cups white vinegar
·  2 tablespoons honey
·  1/4 cup pine nuts
·  1/4 cup golden raisins
·  1/4 teaspoon salt
·  1 to 2 tablespoons extra-virgin olive oil
·  1 1/2 tablespoons finely shredded fresh mint leaves

1. Peel and trim the carrots and cut them into 3-inch lengths. Slice each length lengthwise into wedges about 1/3-inch thick.

2. Pour the water and vinegar into a 3- or 4-quart saucepan and set over high heat. Stir in the honey. When the water’s boiling, drop in the carrot wedges and cook, uncovered, at a good bubbling boil for approximately 25 minutes, until cooked through but with some bite. Don’t let them get mushy.

3. Meanwhile, toast the pine nuts in a dry skillet over medium heat tossing them frequently until light gold; spill them onto a plate to cool.

4. When the carrots are cooked, lift them out of the pan with a slotted spatula and let them cool and drain in a colander placed in the sink. Keep the carrot cooking liquid at a boil. Drop in the raisins and cook until plump, about 5 minute, then lift them out and let them cool and drain, too. Keep the pan of carrot cooking liquid at a boil.

5. Boil the vinegar liquid vigorously and let reduce until only 1/4 cup or so of thick syrup remains in the pan, about 5 minutes. Watch the pan carefully and lower the heat as the liquid level nears the pan bottom. Immediately pour the carrot cooking liquid into a cup or small bowl before it burns.

6. Put the carrots in a bowl, toss with 2 tablespoons syrup and several pinches salt, and let them marinate briefly. Before serving, toss the carrots with 1 tablespoon olive oil, the pine nuts, the raisins, and the shredded mint leaves. Taste and add more salt or oil or syrup if needed. 

RECIPE: Moroccan Ratatouille

This is a great recipe for using up a lot of produce at once. The recipe is very flexible so feel free to add in additional vegetables as you see fit.

Difficulty Level Easy
Time: Aprox 30 minutes

1 TBS butter

2 Cloves garlic
1 Onion
1 eggplant
2-3 zucchini
2 carrots
1 bell pepper
1 rutabaga
1 can tomato paste
1 cup water or vegetable stock
1 TBS cumin
1 tsp paprika
Salt and Pepper

1.     Chop vegetables into small, bite sized pieces that are approximately the same size

2.     Heat butter in a pot and add onions once hot

3.     After a minute or two when the onions begin to get translucent add pressed garlic

4.     Once Garlic has browned add the chopped vegetables starting with the carrots and rutabaga as they will take longer to cook

5.     Allow the veggies to brown for approximately 5 minutes, this will bring out a more robust flavor

6.     Add tomato paste and a the water or stock to form a sauce like consistency

7.     Season with spices and allow the sauce to simmer for approximately 20 minutes until the sauce is significantly reduced and the vegetables are tender

8.     Season with salt and pepper to taste

9.     Serve over couscous or as a side!

RECIPE: Greek-Style Roasted Vegetables

 Difficulty Level: Easy
 Servings: 6 (as a side dish)
 Time: 60-70 minutes

 The perfect recipe for clearing out your produce drawers!

 Ingredients:

 1 medium onion

 2 small carrots
 1 zucchini
 1 eggplant
 2 small potatoes
 1 small tomato (or 6 cherry/grape tomatoes)
 1 red or yellow pepper
 2 cloves of garlic
 Salt & pepper to taste
 2 tsp. dried oregano (or to taste)
4-5 Tbs. olive oil (or more to taste)

 Instructions:

 1. Preheat oven to 375°. Quarter and slice the onion thinly. Dice all the vegetables into pieces that are approximately the same size (no larger than 1/2 inch).

 2. Pile the vegetables into a 9x13 baking dish so that the vegetables lie a few inches thick. Season with salt, pepper & dried oregano, and the pour the olive oil over the vegetables. Mix thoroughly, but gently. Veggies should be well-coated and glistening with oil. If needed, add more oil.

 3. Roast the vegetables for 45 minutes to an hour. Halfway through the roasting process, remove the dish from the oven and gently stir the vegetables, so that the ones at the bottom come to the top. Stir one more time towards the end of the roasting time. Let cool slightly, check for seasoning & serve.

RECIPE: Italian Kale Soup

Level: Easy

Ingredients:

1 bunch kale
1 onion
3 garlic cloves
2 medium carrots
1 medium zucchini 
1 can chopped tomatoes
6 cups chicken stock
1 tbs butter or olive oil
1 Parmesan cheese rind (optional)
2 bay leafs
1 tsp of basil
1 tsp of oregano

 

1.     Prepare vegetables by dicing onions, pressing the garlic and chopping zucchini, carrots and kale into bite-sized portions

2.     In a stockpot or Dutch oven, brown onions and garlic in butter or olive oil

3.     Once fragrant, add chopped carrots and zucchini

4.     Once the carrots and zucchini have had a chance to brown, add the stock, chopped tomatoes, Parmesan cheese rind (optional), kale and spices. The kale will seem like a lot, but do not worry, it cooks down

5.     Reduce heat, cover, and simmer for 15 minutes or until carrots are tender.