Difficulty: Easy
Time: 10 mins prep, 30 ~ 40
oven
Servings: 4 to 6
This week we’re doing pesto & high heat roasting. The pure flavor from the veggies is
complemented by the umami flavors of roasted fruit & spinach pesto. Serve w/ your favorite protein. This one goes gangbusters w/ roasted
salmon.
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
1
|
Head
|
Celery
|
Large
dice
|
1
|
Medium
|
Onion
|
Large
dice
|
1
|
Pound
|
Rainbow carrots
|
Roll
cut or large dice
|
1
|
Large
|
Lemon
|
Juice
& zest
|
1
|
Large
|
Navel orange
|
Juice
& zest
|
1
|
Pound
|
Yellow summer squash
|
Large
dice, optional
|
¼ ~ 1/3
|
Cup
|
Garlic cloves
|
Whole,
peeled, about 1 head garlic
|
¼
|
Cup
|
Evoo
|
Butter,
or coconut oil
|
½
|
Teaspoon each
|
Sea salt & black pepper
|
I
love flavored sea salts. More
flavors in every shaker
|
Set the oven to 550.
Cut the vegetables into large dice. I like a hearty chunky vegetable roast. You can find peeled garlic cloves at
your local market.
Squeeze in the
lemon juice, add the zest, salt & pepper and evoo. You can use butter or coconut oil or
coconut milk if you’d like. If you
choose coconut milk, use about 2/3 cup.
If you’re not using the orange juice and zest, add a little water, broth
or dry vermouth or sherry.
If you are using the orange and the yellow squash, add them
in. Stir well. You don’t need any extra liquid if
using both the orange and the lemon since the veggies will create their own
simmering liquid w/ the salt and citrus.
I used lavender sea salt in this.
Tuck in any favorite flavorings like bay leaves, hot chili, thyme, sage,
cloves, etc. I kept it
simple. I like the clean flavor of
the fresh veggies in citrus marinade.
Stir well and pop into the hot oven, uncovered, on a rack in
the upper 2/3 for the most heat.
Set a timer for 20 mins.
Stir well and taste. Set a
timer for another 10 mins. Stir
and taste again. When the veggies
are almost as tender as you’d like them, remove from the oven. Remember they will continue to cook in
the hot dish.
GARNISH
½
|
Cup
|
Watermelon or favorite
radish
|
Thinly
sliced
|
Edible petals
|
Garden
herbs
|
Serve in a large dish garnished w/ Gala Spinach Pesto,
sliced watermelon radish, edible petals.
To serve w/ wild caught Alaskan salmon, cut the salmon into
single serving sizes, rub it w/ evoo, or coconut oil, sprinkle w/ salt and
pepper & put into the extra HOT oven either skin side up or down. I put a lettuce leaf under the salmon
skin side up. Roast 5 mins, turn
off oven, set timer for 5 ~ 8 mins more.
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly
Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
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