CLEVELAND, Ohio (WJW) — Spring has sprung and that’s why our friends from The Chef’s Garden and The Culinary Vegetable Institute dropped by.
Farmer Lee Jones showed us what is in The Chef’s Garden “Easter Box.”
Chef Jamie Simpson shared a recipe using fresh carrots from the “Easter Box.”
They also talked about upcoming events at Farmer Jones Farm and The Culinary Vegetable Institute.
For more information, click here.
Roasted Carrots with Yogurt Honey and Tahini Dressing
Servings: 2
Source: The Culinary Vegetable Institute
Ingredients:
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1 lb Chefs Garden Carrots
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⅓ cup plain greek yogurt
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1 envelope of pea tendrils, cut in half
For the carrots: Preheat oven to 425ºF
Trim the carrots of any excess top before scrubbing them well with a vegetable brush or scouring pad until the skin is clean and free of soil. Optionally, you can opt to peel the carrots in place of scrubbing them before washing well and proceeding.
Cut the carrots to a uniform size of your choice.
Toss the carrots with just enough olive oil to lightly coat and place them on a parchment lined sheet tray in a single layer. Bake for about 20 minutes until a fork can pass through and pick up the carrot. Finish with salt to your preference and chopped pea tendrils. Stir to combine. (The bake time will change depending on the size of your carrots)
For the Sauce:
Combine the yogurt, creamed honey, and tahini with a whisk in a small bowl. Finish with the juice of one lemon and salt to taste.
To Assemble and Serve:
Transfer the hot carrots to a plate and dress liberally with the dressing.
Garnish with carrot leaves if you’ve got them or any herbs or flowers or sesame seeds you may have on hand.
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