Collard Wraps with Carrot Hummus

Ingredients:

1 tsp. + 3 Tbs. olive oil, divided use

5 small carrots, divided use

1 cup cooked chickpeas, rinsed and drained (if canned, low-sodium is preferred)

juice of 1 small lemon

1 garlic clove, minced

salt, to taste

4-6 collard leaves, rinsed, stems trimmed to base of leaf

1 cup cooked quinoa (or another cooked grain of choice)

⅓ cup pumpkin seeds, toasted

other optional toppings: sliced green onion, chopped cilantro

Procedure:

Heat 1 tsp. olive oil in a medium skillet over medium-high heat.  Dice 3 of the carrots and add to the pan, once heated.  Cook until tender, about 8-10 minutes, stirring occasionally.  Remove from heat and let cool.  Add to a food processor along with the remaining olive oil, chickpeas, lemon juice, and garlic.  Pulse until smooth.  Add salt to taste.

Bring a large pot of water to boil.  Slice the collard stems horizontally (parallel to leaf) so that the stem becomes level with the leaf.  Add the collard greens to the boiling water and cook for 1-2 minutes.  Rinse leaves with cold water after removing them.  

Shred the remaining 2 carrots with a vegetable peeler (or in the food processor).  Place a collard leaf on a work surface, stem end pointing toward you, and add about ¼ cup of the carrot hummus to the lower third of the leaf.  Top with 3-4 Tbs. quinoa, a handful of carrot shreds, and a sprinkle of pumpkin seeds.  Add the green onion and cilantro, if using.  Fold the sides over the filling, then fold the bottom up over the filling and roll the leaf away from you, creating a collard wrap.  Repeat with remaining leaves.

Braised Carrots and Radishes with Cilantro Pesto

Ingredients:

1 Tbs. plus ⅓ c. olive oil (divided)

1 bunch carrots (about ½ pound), trimmed

1 bunch radishes (about ½ pound), trimmed

5 cloves garlic, minced (divided)

¼ tsp. salt

¼ tsp. freshly ground pepper

½ c. filtered water

1 bunch cilantro, large stem pieces removed and discarded

½ c. lightly toasted walnuts

1 Tbs. white wine vinegar

¼ c. freshly grated Parmesan cheese (optional)

salt to taste

Procedure:

Heat 1 Tbs. of the olive oil in a large skillet over medium heat.  While the pan heats, slice the carrots in half lengthwise, then in half crosswise.  Slice the radishes into four quarters.  When the skillet is hot, add 2 cloves of the minced garlic and cook for 30 seconds, stirring constantly.  Add the carrots, radishes, salt, and pepper.  Reduce heat to medium-low and cook for 1-2 minutes, stirring occasionally.  Add the water to the pan, cover, and cook until vegetables are crisp-tender, about 8-10 minutes.  

While the vegetables are braising, make the pesto: Add the cilantro, walnuts, ⅓ c. olive oil, white wine vinegar, and Parmesan cheese (if using) to a food processor and pulse until mostly smooth.  Add salt to taste.  

Remove vegetables from pan with a slotted spoon and set aside.  Increase the heat to medium-high and cook the braising liquid until reduced by half, about 5 minutes.  Pour reduced liquid over the cooked vegetables.  Stir in 2-3 Tbs. of the pesto.  Serve warm or at room temperature.  Store leftover pesto in a tightly sealed container in the refrigerator.

Beet Carpaccio

Ingredients:

1 pound beets, ends trimmed

2 Tbs. olive oil

2 Tbs. red wine vinegar

1 oz. Parmesan cheese, shaved with a vegetable peeler (optional)

salt and freshly ground pepper, to taste

mixed greens

Procedure:

Preheat oven to 400°F.  Line a roasting or baking pan with aluminum foil and add beets in a single layer.  Cover with another sheet of foil and roast for 1 hour.  After 1 hour, check for doneness with a fork: if the fork pierces the beets easily, they are done.  If not, roast for another 15 minutes and check again.  Continue checking every 15 minutes until done.  Do not overcook; this will make them more difficult to slice thinly.  Remove from oven and let stand until cool enough to handle.  Using fingers, rub off the skins, then slice as thinly as possible using a mandoline or a sharp knife.

In a small bowl, whisk together the olive oil and vinegar.  Arrange beet slices on a large platter or several small salad plates so that slices are minimally overlapping.  Drizzle with oil and vinegar mixture, then sprinkle with salt and freshly ground pepper.  Sprinkle with shaved Parmesan, if using.  Arrange a handful of mixed greens on top of each plate.