Carrot Top Pesto

/

Recipe from Anna Thomas’s Vegan Vegetarian Omnivore: Dinner for Everyone at the Table, W.W. Norton, 2016.  

How many times have you thrown away those bushy green tops? Me, too—but no more. Now I make this deliciously peppery, textured pesto. Have it as a condiment with roasted spring carrots, or roasted new potatoes. Or spread it on crostini with a dab of white cheese.  

Be sure you have fresh, bright green carrot tops. And if you have no basil to add to the mix, try parsley or cilantro and a few fennel greens instead. Makes about 2 cups. 

  • 4 ounces trimmed carrot tops (from 1 or 2 bunches), big stems trimmed off  
  • 2 cloves garlic 
  • ¼ cup (1 ounce) walnuts 
  • 1 ounce fresh basil leaves, chopped (about ½ cup) 
  • ½ ounce fresh mint leaves, chopped (½ cup), plus more to taste 
  • ¾ teaspoon sea salt 
  • ½ cup extra-virgin olive oil, plus more to taste 
  • 2 tablespoons fresh lemon juice 

Pull the fronds of the carrot tops off the stems and discard the stems. Carrot tops have a firm, chewy texture, but the stems are tough. Wash and spin-dry the greens. 

Pulse the garlic and walnuts briefly in a food processor, then add the various greens and the salt and pulse again, scraping down the sides of the container as needed, until the greens are finely chopped. Add the olive oil and lemon juice and process the pesto until it is smooth. 

Nam Wang Puak (Kabocha Squash in Sweet Broth)

/

By Chef Seng Luangrath, Thip Khao

In Laos, sweet broths are served warm as dessert. There are a variety of them. Kabocha squash, while commonly eaten in savory soups and curries, is featured in the one that I enjoy. Evoking fall, this choice is a great counterpoint to any meal—and best, perhaps, on a cold night. Serves 4.  

Ingredients:

  • 4 cups cubed kabocha squash (about 11 ounces), approximately ¾ inch in length and a ½ inch in width (don’t cut the pieces too large) 
  • 1 cup water (to make the pudding) 
  • ½ cup cold water (to soak tapioca pearls) 
  • 2 cups coconut milk 
  • ½ teaspoon salt (preferably kosher or sea salt) 
  • ¼ cup tapioca pearls  
  • ½ cup sugar 

Directions:

Place the squash, water and coconut milk in an uncovered pot. Stirring occasionally, bring the contents to a boil on high heat, about 5 to 10 minutes. Reduce to medium-low heat and continue cooking, monitoring closely, until the squash becomes soft but not mushy, about 5 to 8 minutes.  

Just before the squash reaches its desired doneness, place the tapioca pearls in a small bowl and allow them to soak in cold water for about 2 minutes.  

Once the squash is done, add in the tapioca pearls and mix. On low heat, stirring occasionally, allow the pearls to soften and turn translucent while making sure they don’t become pasty, about 2 minutes. 

Finally, when the consistency is somewhere between soup and pudding, add the sugar, mix well and turn off the heat. Serve immediately while warm.  

Papaya Salad

/

Step 1:  Make the dressing

Ingredients:

  •  1/4 cup fish sauce
  • 1/4 cup lime juice
  •  1/8 cup palm sugar (warmed to be liquefied)
  •  1/8 cup white sugar

Instructions:

  • Whisk all ingredients together.
  •  Store in refrigerator until ready to use. This dressing can keep for 2 weeks in refrigerator.

Step 2:  Make the salad

Ingredients:

  • 1/4 cup papaya salad dressing (see above)
  • 2 cups green (not ripe) papaya, shredded
  • 1/4 cup shredded carrots
  • 5 cherry tomatoes
  • 2 Thai chili peppers
  • 1 clove garlic
  • 6 green beans
  • 2 tablespoons toasted, crushed peanuts
  • 6-8 grilled shrimp

Instructions:

  • In a mortar bowl, smash the garlic and Thai chilies
  • Add and smash tomato, peanuts, and string beans
  • Add the dressing (or more, to taste), then add papaya and smash
  • Top with shrimp and crushed peanuts