Tag: side

Sauteed Carrot Tops

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This side dish is quick and flavorful. You’ll want to eat it quickly or drain it on paper towels. Once this dish begins to cool down the side becomes too greasy to enjoy, so serve it very hot, and plan to reheat if necessary. 3 cups of carrot tops only makes about 1 cup once they are sauteed. You also don’t want them on the heat for too long or the leaves will burn and crisp up. The garlic brings most of the flavor to this dish. The strong garlic flavor compliments the dulled bitter flavor of the carrot tops. Carrot tops can be polarizing your first couple times eating, but I always heard you should try a food 5 times before you make a decision, because before that, you won’t like it due to novelty. This recipe makes 1 cup, which is enough for 2-3 side servings.

Sauteed Carrot Tops Recipe CardDownload

What You Will Need

  • 3 cups Carrot tops, with excess stem trimmed
  • 4 Tbsp Butter/coconut oil
  • 2 Garlic cloves
  • Large frying pan
  • Spoon

Directions

  1. Begin by preparing your carrot tops. Clean them, then trim the stem to the bottom of the first leaf.
  2. Begin heating the pan over medium heat. Add 1 Tbsp oil. Crush your garlic and break them in half, then add that too. Cook until garlic turns golden.
  3. Add your remaining oil and your carrot tops. Stir to coat until everything has wilted. Remove from heat. Crush the garlic and stir into carrot tops. Remove carrot tops to drain on paper towels, or serve immediately.
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Refrigerator Pickles

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Original recipe can be found here. I used Dried Dill instead of fresh, though the original recipe used fresh dill. I also forgot to add onion, so that also changed the flavor.

I made this recipe a week and a half ago. This weekend I was making picnic food, and I thought these pickles would pair very nicely. These pickles are very good. They aren’t as sour as store bought pickles, but they had the right flavor and tasted great! I used 9 tsp dried dill, 2 garlic cloves, and I forgot the onion. Despite this these pickles were very good and still had a fresh flavor about them. If you still have as many cucumbers as I do, this would be a great recipe to make!

Refrigerator Pickles Recipe CardDownload
What You Will Need
  • 4 qts Cucumbers, with ends cut off and quartered if large
  • 9-12 tsp dried dill
  • 2-4 garlic cloves
  • 1 small onion
  • 7 1/2 cups water
  • 2 cups vinegar
  • 1/3-1/2 cup salt
Directions
  1. In a large pot, bring water, vinegar, and salt to a boil. Turn off burner and remove from heat.
  2. In a gallon container, add dill, garlic and onion, then top with cut cucumbers.
  3. Cover with warm brine, place a plate on top to hold cucumbers under the brine, then add lid and transfer the fridge.
  4. Pickles are ready after 5 days, and are good for 9-12 months.
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Carrot Top Salad

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What You Will Need
  • 3 cups Carrot Tops, cut stems and cleaned
  • 1 small Tomato
  • 2 shallots
  • 1 medium carrot
  • 1 medium cucumber
  • Preferred dressing
  • Cutting board and knife
  • Serving bowl
Instructions
  • Slice and dice ingredients listed above to you desired form.
  • You will want to remove as much of the empty carrot top stem as possible, since it is stiffer and less enjoyable than the rest of the carrot top. Carrot tops are also bitter, so you’ll want to add a pinch of salt to your personal plate, and you’ll want to pick a dressing that compliments or covers the flavor. I used ranch and Italian dressing.
  • The other ingredients are optional, and you can feel free to substitute in whatever you see fit.

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Green Beans

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It’s not everyday I do two posts, however, my earlier post was short, so I wanted to share another today. I’m growing green beans in my garden this year. I usually just serve canned green beans, but I was convinced they would be good to have fresh, and if we don’t have them fresh, we can at least freeze them to preserve them. Here is a delicious way to serve them that doesn’t take much time or fancy prep work.

Green Beans Recipe CardDownload
What You Will Need
  • Fresh Green Beans
  • Knife and Cutting Board
  • Small Saucepan and Slotted Spoon
  • Water
  • Salt and Butter
Directions
  1. Rinse your green beans, transfer to your cutting board.
  2. Cut off both ends of the green beans, cut into 1 1/2 – 2 inch pieces, then transfer to your saucepan.
  3. Add enough water to cover, add 1 Tbsp salt to pan, and place over medium high heat. Cook for at least 5 minutes.
  4. Use a slotted spoon to transfer cooked beans onto serving dishes. Once plated, top with salt and a thin pad of butter.
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Quick French Onion Dip

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It’s been too hot to cook lately, so for several days my husband and I have been doing sandwiches and chips with dip. Nothing is faster or as tasty to go with your summer sandwich. It doesn’t take a lot of effort, but like deviled eggs, the effort is always appreciated at any summer picnic. Treat yourself and your family with this easy and quick dip. You can half the recipe, and add the amount of soup mix that you desire!

Quick French Onion Dip Recipe CardDownload
What You Will Need
  • Onion soup mix
  • 16 oz container of Sour Cream
  • Serving Bowl and Spoon.
Directions
  1. In your bowl add all 16 oz of sour cream. Add one packet of onion soup mix, and stir until fully mixed.
  2. Refrigerate before serving, or serve right away with chips or veggies.
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