This week we have brilliant green tops on our carrots, perfect for making into Fork in the Road’s Carrot Top Pesto. It’s great as a dip, or stirred through roasted carrots to use the whole veg.
Epicurious have a rousing Sautéed Kale with Kohlrabi, full of tangy lime and crunchy pistachios. It’s a delicious way to add texture and zest to these nutritious brassicas, and makes an excellent side you can eat for days.
I am also cooking Josie’s Organics' Rainbow Chard and Parmesan Tart, a beautiful symbiosis of pastry, cheese and whole rainbow chard stalks and leaves. This is a great one to take when you need to bring a plate, as it looks so good on the table.
Good Food’s Chicken, Cashew Nut and Capsicum Stir-fry by Adam Liaw is sure to be a kid-pleaser. It’s a delicious way to enjoy that last taste of Summer before our capsicums wind up completely.