Carrots and Tops!

Carrots and Tops

growing up in Alaska we always tried to incorporate every part of our ingredients in what ever we cook. Here is one of my favorite ways to have Carrots.

Chop up Carrots and Tops, Water sauté the Carrots and Tops with a pinch of Salt until done. then mixing in  spoonful of Tahini and Umeboshi Vinegar.

Done!

 For Lunch

Soft cooked Polenta

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Nishime Squash,Daikon and Sweet Yam

(watch and learn how to make 

Nishime here)

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Carrots and Tops

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Leftover Blanched Collard and Carrots

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Garlic Fried Beans

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For Dinner

Barley

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Baked Sweet Yam

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Sautéed Kale with crumbled Tofu

(watch and learn how to make Tofu here)

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Vegetable broth, 

with Brown Rice Pasta, Squash, Carrots, Cabbage,Daikon,Shoyu,Salt,Vinegar