Food, Sides

Carrot Top Pesto

Dairy-free, Egg-free, Gluten-free, Ketogenic, Paleo, Vegan

Have you ever bought a bunch of organic carrots at the store and wondered why the grocer didn’t chop the greens off? Surely you can’t eat them! Turns out we were wrong: carrot greens are in fact edible and you can enjoy them in a variety of ways.

In our latest box from Misfits Market, we received two gorgeous bunches of rainbow carrots, each topped with substantial amount of fresh greens. Rather than turn them into compost as I had previously been doing, I decided to make carrot top pesto!

This simple pesto only calls for seven ingredients and it’s quick and easy to make. It transforms ordinary baked spaghetti squash or pasta into a delightful dinner and serves as an interesting dip for fresh vegetables. It also makes for a great conversation starter at parties (You made pesto with what?!).

Enjoy!

How to Make Carrot Top Pesto Using Carrot Greens

Ingredients

8 cups of carrot greens, chopped (about 2 bunches of carrots)
1 cup olive oil
1/2 cup sliced toasted almonds
2 cloves garlic
1 tsp cumin
1 tsp salt (adjust to taste)
1 tsp black pepper

Preparation

Prepare the carrot greens by washing them and removing the woody stems. Some stem is okay, but too if you leave too much stem attached the pesto is a little tough.

Place 4 cups of carrot greens in the food processor. Add remaining ingredients. Process until ingredients are combined.

Add in remaining greens and continue to process until the texture you desire is achieved. If you like a smoother texture you might want to remove the pesto from the food processor and continue blending with an immersion blender.

Sprinkle with sliced almonds and serve.

Note: This pesto should be refrigerated and used within 2 or 3 days.


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Entrées, Food, Sides

Curried Fish and Potato Patties

Dairy-free, Gluten-Free, Low-FODMAP*, Nut-free, Paleo

I had to get creative with dinner last night because our fridge was empty, save for a few stray apples and a lonely cucumber. Fortunately, when I checked the pantry, I found a couple potatoes and some canned mackerel and I decided I could make a meal with that.

I must confess though, I wasn’t looking forward to canned mackerel for dinner. It’s not something I enjoy eating and I can’t stand cleaning out the little fishy can afterward so that I can recycle it. (Anyone with me on that?) But, it is a cheap way get heart-healthy omega 3’s into our family’s diet so I buy it and cook with it anyway.

When I do use canned mackerel in my cooking, my favorite thing to do is … disguise it! And tonight I’d say my efforts were a success. These little potato cakes are delicious; crispy on the outside, tender on the inside, and packed with delicious spices. You can hardly tell I sneaked in two servings of mackerel! 🙂 Our family, the toddler included, actually liked them so much that I will be making them again soon!

If you’re following a gluten-free, low-FODMAP, or Paleo diet, these tasty little fish cakes make for a quick, healthy lunch or dinner when served atop a nice salad. They also work well for an easy snack on the go. Just be sure to omit the garlic and onion powder if you eat a low-FODMAP diet.

This recipe makes 10 patties.

How to Make Curried Fish and Potato Patties

Ingredients

2 4.375oz cans mackerel in oil
2 red potatoes, chopped
1 egg
1/4 cup fresh parsley, chopped
1 TBS powdered ginger
1 TBS powdered turmeric
1 TBS ground cumin
1 TBS ground coriander
1 tsp garlic powder
1 tsp paprika
1 tsp ground black pepper
1/2 tsp salt
coconut oil for frying

Preparation

Boil potatoes until tender. Drain the water and mash the potatoes.

Add the canned mackerel; be sure to include the oil. Add the egg and mash together thoroughly. Stir in parsley and spices.

Put 2 TBS of coconut oil in a fry pan and turn the burner onto medium heat.

Scoop a 1/4 cup of the mixture into your hand and form 1/2 inch thick patties. When the pan is hot, carefully place them in the hot oil. Add more oil as needed. Cook about eight minutes per side until golden brown and crispy.


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Entrées, Food

Beef and Potato Curry

Dairy-free, Egg-free, Gluten-free, Nut-free, Paleo

Check out the the size of these organic potatoes I got from Misfits Market. They’re as big as my feet and they weigh about a pound and a half…each!

Our family really likes Misfits Market because they help reduce food waste by rescuing food that’s too big, too small, or too oddly shaped to be sold at your local grocery store. Last year, Misfits Market saved over 10 million pounds of organic produce and sold it to subscribers like us who saved up to 40% off grocery store prices for fresh, though sometimes weird, produce. Double win! Check out this post here for a referral code.

Anyway, I know you’re here for Beef and Potato Curry so I’ll get right down to business; I’m a mom and I know that time is precious.

This fresh and flavor-packed recipe brings the tastes of India home for the whole family to enjoy. Seriously, even our toddler liked it! If you want to make it an even more authentic dish, you can exchange the ground beef for lamb. Either way, though, you’re going to love it! Not only does it taste delicious, it’s also perfect for a busy weeknight because it’s quick, it’s easy, it’s healthy, and it only requires one pan! Can’t beat that, right?

Enjoy!

How to Make Beef and Potato Curry

Ingredients

1 lb ground beef
1 TBS coconut oil
1 onion, chopped
1 green pepper, chopped
7 cloves garlic, chopped
2 in piece of ginger, chopped
4 tsp cumin
4 tsp coriander
1 tsp black pepper, ground
1 tsp ground turmeric
1 tsp salt
1/2 tsp ground ginger
1/2 tsp cayenne pepper powder
1 cup water
5 – 6 cups potato, chopped
to garnish: halved cherry tomatoes and fresh parsley

Preparation

Add oil to to a pan over medium heat, add the beef and break apart with a spoon.

Add in chopped onion, green pepper, garlic, ginger, spices and salt and mix until well combined. Stir occasionally until meat is browned.

Add the water and potatoes. Cover and allow the potatoes to cook for 15-20 minutes until tender. Stir occasionally.

Top with fresh parsley and cherry tomatoes and serve.


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Desserts, Food

Easy Vegan Apple Crisp

Dairy-free, Egg-free, Gluten-free, Vegan

What do you do when you’ve got a dozen apples and a rainy day? Make an apple crisp, of course! Apple crisps are an great way to take advantage of apple-picking season and to bring some fall flavor into your home…without rolling out any finicky pie crusts!

You’re going to love this apple crisp for a number of reasons: it’s easy to make, it’s allergy-friendly, and it’ll make your house smell great when you bake it! It also tastes better than your average apple crisp (and maybe your grandmother’s) because I’ve tweaked the traditional spice blend and reduced the sugar. The result is a sweet and tangy vegan apple crisp that’s sure to please the whole family.

Serve with a scoop of ice cream (or nice cream) and a drizzle of caramel sauce for a perfect fall treat.


How to Make Easy Vegan Apple Crisp

Ingredients

For the Filling:
10 medium-sized apples (any variety), cored and sliced
2 TBS golden or white sugar
1/2 TBS apple cider vinegar
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg

For the Oat Crumble Topping:
1 cup Bob’s Red Mill Gluten-free All Purpose 1:1 Baking flour
3/4 cup rolled oats
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup solid coconut oil

Note: For a coconut allergy, substitute coconut oil with butter.

Preparation

Place sliced apples in a large bowl. In a small bowl, mix together sugar and spices. Pour the dry ingredients and the vinegar into the bowl of apples and toss to coat. Arrange the apple slices on the the bottom of a 9 x 11 inch baking dish and set aside.

In a large bowl, combine dry ingredients for the oat crumble topping. Then cut in the solid coconut oil until pea-sized clumps begin to form. Spread the topping evenly over the apple filling.

Bake at 350 degrees for 40-45 minutes. You’ll know it’s done when the apples are tender, the juices are bubbling, and the topping is beginning to turn golden brown.


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Want to try another fun fall recipe that’s also dairy, egg, and gluten-free? Try my vegan Green Tomato Mock Apple Crisp!

Entrées, Food, Sides

Roasted Butternut Squash and Apple Soup

Autoimmune Paleo (AIP), Dairy-free, Egg-free, Gluten-free, Nut-free, Paleo, Vegan

Nothing says “Fall is here” like a bowl of sweet, creamy butternut-apple soup! This soup will delight everyone around your dinner table, from the toddler to the teen. Its sweet notes of apple, ginger and cinnamon are sure to stir up some festive fall spirit and brighten up any dreary day that fall might throw at us!

This recipe makes about 4 quarts of creamy deliciousness. It makes a lovely autumn-inspired side or entree and is very satisfying when paired with a hearty kale salad, topped with sliced almonds, and drizzled with balsamic vinegar and olive oil.

Ingredients

2 butternut squash, roasted
2 TBS coconut oil
1 red onion, chopped
2 in piece of ginger, chopped
1 apple, chopped
3 15 oz cans lite coconut milk
1.5 tsp ground ginger
1.5 tsp salt (add a little at a time, to taste)
1 tsp ground black pepper
1 tsp ground cinnamon

Preparation

Roast whole butternut squash at 375 degrees F for 40 mins to an hour until tender. Halve and remove the seeds. Set aside.

In a large pot, cook onion, ginger, and apple in coconut oil over medium heat until onion is translucent and apple pieces are soft. Stir in coconut milk and spices.

Scoop the butternut squash out of its skin and add it to the pot. Using an immersion blender, blend the ingredients together. Bring the soup to the desired temperature and serve.


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Entrées, Food

No-Noodle Eggplant Lasagna

Egg-free, Gluten-free, Nut-free, Paleo*

It’s eggplant season and these curvy purple fruits are coming in fast and furious. We got two this week in our Misfits Market box!

Lately I’ve been making them into casseroles with other summer veggies like yellow squash and zucchinis, but this week I tried something different. The end result was a fantastic no-noodle, gluten-free eggplant lasagna packed with seasonal veggies and bursting with flavor.

How to Make No-Noodle Eggplant Lasagna

Ingredients

2 eggplants, thinly sliced (1/4 inch)
coarse salt
1 lb ground beef
2 cups yellow onion, chopped
4 cloves garlic, chopped
3 cups frozen spinach
4 15 oz cans diced tomato
2 TBS dried basil
1 TBS oregano
1 tsp black pepper
1 tsp garlic powder
4-6 cups aged cheddar, shredded (more to taste)

Preparation

Arrange the eggplant slices on drying racks placed over towels. Lightly salt them and allow the eggplant slices to stand for at least half an hour while you prepare the filling. This step draws out the water, so unless don’t skip it unless you like lasagna soup.

Brown the meat together with the onions and garlic. When the onions are translucent and the meat is browned, stir in the spices, spinach, and diced tomatoes. Allow the mixture to simmer and reduce.

Next, use a paper towel to remove the moisture and salt from the eggplant slices. You can also use two fingers and squeeze the slices while moving your hand downwards. I find this second method works better.

When the slices are dry, line the bottom of a 9 by 13 baking dish with a single layer. Next add a layer of meat sauce and a layer of cheese. Continue alternating layers of eggplant, meat sauce, and cheese until your casserole dish is full.

Bake at 400 degrees F for 40 minutes. Remove and top with more shredded cheese. Return to the oven for another 10 minutes.


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Entrées, Food

Maple-Ginger Salmon

Autoimmune Paleo (AIP), Dairy-free, Egg-free, Gluten-free, Nut-free, Paleo

Here’s a new recipe that our family loves! It’s a sweet and savory salmon filet with a touch of spice.

Lately our family has been eating more fish. I used to take fish oil supplements to make sure that I was getting enough omega-3 fatty acids. These fatty acids are important for bone and brain health so I didn’t want to be missing out, especially while pregnant and nursing. But supplements are expensive!

After mulling it over, I decided that eating fish is better than taking omega-3 supplements for a couple reasons. First, instead of consuming a highly processed capsule, you are eating a whole food which contains other important nutrients like selenium, B vitamins, potassium, copper, magnesium, iron and zinc. Second, it’s cheaper. Instead of buying something extra, you’re just buying food – something you already do.

Now I know that fish can be expensive, but there are a couple ways to save money. One way is to choose frozen or canned fish over fresh. Another is to choose smaller fish, like Atlantic Mackerel or sardines, instead of larger fish like salmon.

If you decide to incorporate more fish into your meals, be sure to choose low mercury fish that are high in omega-3 fatty acids and aim for 2-3 servings per week. Here’s a list of the top 9 fish that meet these criteria.

This recipe features salmon, which is a great low mercury, high omega-3 fish. I hope you will enjoy this recipe as much as we did!

How to Make Maple-Ginger Baked Salmon

Ingredients

4 4oz salmon fillets
6 TBS avocado oil
2 TBS balsamic vinegar
2 TBS maple syrup
1 TBS powdered ginger
1 TBS dried thyme

Preparation

Preheat oven to 400 degrees F.

Mix together oil, vinegar, syrup, ginger and thyme in a gallon-sized ziplock bag.

Dry salmon fillets with a paper towel and place them in the bag to marinate for at least 15 minutes but no more than 30 minutes. Make sure that the fish is fully covered and refrigerated while it is marinating.

Place salmon with its skin facing down on a lined baking sheet and bake for 8-10 minutes until flesh is opaque and flakes with a fork.


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