Recipe: April Bloomfield's Roasted Carrots with Carrot Top Pesto and Burrata

 

“I’m known for all things porcine, but I really love my vegetables," says JBF Award winner April Bloomfield. "They are so beautiful and versatile.” During her JBF Taste America cooking demo in New Orleans, she proved her claim by whipping up a stunning and delicious dish of roasted carrots with carrot top pesto and burrata. “Always taste your vegetables first,” cautioned Bloomfield. “If they aren’t perfect, use whatever’s in season. This salad would also work really well with lovely roasted beets and beet greens, or sweet fennel with fennel fronds.” Known for her nose-to-tail approach to pork, Bloomfield applies the same principles to vegetables. “I love to use the whole thing, without... Read more >

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Waste-Less Recipe: Amanda Cohen's Beet Greens Pesto

 

Our latest mantra: think before you toss! Chances are you can stretch your market haul into many more meals by just reimagining items you’d normally chuck in the trash (or, for bonus points, compost). Here, vegetable maven Amanda Cohen of New York City's acclaimed Dirt Candy recommends combining the oft-discarded beet greens (rich in vitamins A, C, and folate) and addictive pistachios into a rich, vibrant pesto. This simple, delicious recipe makes creative use of a kitchen staple you’re probably already buying, and in turn, does wonders for your wallet—and the environment.

 

Get the recipe.

 

We're focusing on solutions to fight food waste all... Read more >

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Sustainability Matters: July 17, 2015

 

Shoot for sustainability with this fresh recipe for pea shoot–mint pesto. [Saveur]

 

Modern Farmer re-emerges with a down-to-earth approach. [NYT]

 

Winegrowers have a rough road ahead of them as climate change persists. [Huff Post Taste]

 

Yogurt purveyor, the White Moustache, has hit on a waste-saving solution by creating an all-natural whey tonic beverage. [Edible Brooklyn]

 

Contrary to popular belief, meat consumption... Read more >

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In Season: Cranberry Beans

cranberry beans

Also known as borlotti, pink-flecked cranberry beans are available fresh in the late summer and fall. Creamy and flavorful, they’re delicious in soups or stews or can be tossed with olive oil and herbs for a simple side dish (though they lose their gorgeous coloring once cooked). If fresh cranberry beans are no longer available in your area, buy dried ones and soak overnight before cooking.

How to Store: Fresh, unshelled cranberry beans can be stored in a plastic bag in the refrigerator for three to four days. Dried cranberry beans stored in a cool, dry area will keep for up to a year.

How to Cook: Fresh cranberry beans are very easy to shuck. One pound of beans in the pod yields about 1 1/3 cups shucked beans, or enough for about two to three people. To cook, shell the beans and put them in a medium saucepan. Cover with cold water, bring to a boil, and cook until tender, about 20 to 25 minutes. To cook dried

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Staff Recipe: Phyllis's Sauteed Corn with Pesto and Robiola

Corn When Phyllis Isaacson told us about her deliciously simple pesto the other night, we knew we had to share the recipe. “The inspiration for combining Robiola with pesto comes from the gastronomic superstore Peck in Milan,” she told us. The combination of the garlicky pesto, creamy Robiola, and fresh corn makes for the perfect end-of-summer weeknight dinner.

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Staff Recipe: Phyllis's Sauteed Corn with Pesto and Robiola

Corn When Phyllis Isaacson told us about her deliciously simple pesto the other night, we knew we had to share the recipe. “The inspiration for combining Robiola with pesto comes from the gastronomic superstore Peck in Milan,” she told us. The combination of the garlicky pesto, creamy Robiola, and fresh corn makes for the perfect end-of-summer weeknight dinner.

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