Post by applecrisp1 on Apr 1, 2020 13:40:44 GMT -5
I have farro and some carrots to use up --- so I might make this with some tweaks based on what I have on hand. For the dressing I was going to make an easy tahini lemon dressing.
For some reason I'm in the mood for roasted carrots (and funny thing is I roast veggies all the time, but never carrots).
From her website .... "This stunning roasted carrot recipe features warm whole grains, protein-rich chickpeas, spiced pepitas and a light herbed crème fraîche sauce. Don’t be intimidated by its gourmet looks—it’s remarkably simple to make, once you get down to it."
I just made her vegetable soup with the vegetables I had left from my box of misfits produce and it was a delicious vegetable soup with lots of room for improvisation. I added quinoa and beans to my variation and used turnips, collard greens, green beans, and zucchini. I like her recipes. Those carrots look yummy, too.