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Recipe of the Month:  Carrot Top Chimichurri

Only the pure of heart can make a good soup -- Ludwig von Beethoven

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There are several recipes on line for making chimichurri with fresh carrot tops.   I've been loving the wonderful organic carrots at the farmer's market right now and it seems such a shame to just throw away those bright, green tops, so full of goodness for us!   So I combined a few of the recipes to match what I found in my cupboard and refrigerator and came up with this lovely condiment that I use with my eggs in the morning, salad at lunch time and casserole in the evening.

  • Very finely chop
    • at least 1 cup carrot tops, well washed.   Use more if you want.
    • Some parsley if you want.   I didn't bother.
    • 2 cloves of garlic
  • Add in
    • ½ tsp. salt,
    • ½ tsp. red pepper flakes
    • ½ tsp. oregano
    • black pepper to taste
    • ⅓ cup of olive oil,
    • 2 tblsp. vinegar of your choice.   I used white wine vinegar.
    • 1 tblsp. lemon juice if you want .

Adjust the flavors to suit you.   You can get creative and add other things that you love.   Have fun with this and then let it set for a day and start using it on everything. To your health!

Previous recipe:   Gooey Butter Cookies

My article, Science in the Kitchen will give you some ideas about including kids in the cooking!



"When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?"
"What's for breakfast?" said Pooh. "What do you say, Piglet?"
"I say, I wonder what's going to happen exciting today?" said Piglet.
Pooh nodded thoughtfully. "It's the same thing," he said.-- A.A.Milne
© 2024 Christine Bazzett