Hello to all my fellow food waste warriors! If you're like me, you're having a hard time believing that it is December already! The past year has flown by unusually quickly. And while I'm really excited about all the possibilities that 2020 has in store, I'm also yearning to cling to 2019. Because time simply goes too fast! With their "On This Day" posts, Facebook reminds me daily how quickly my kids are growing up. Time, please slow down!
In an effort to pay homage to this past year and slow down the pace of life a bit, we've decided that for the month of December, each week we're going to feature one of our favorite recipes from 2019 on our blog! Not to mention that at PIP we are all about reusing and recycling, so why not reuse some of the amazing recipes that live here on uglyfoodmakeover.com all the time. Don't forget to check in here anytime you have an item hanging out in your fridge that you need to use up quickly. You can simply search any fruit or veggie in the search bar or scroll through the list of tags on the bottom of the page. Don't worry, new recipes are coming in January! We have some exciting plans in the works for our recipes for 2020! More details coming soon!
This week, most if not all of you received these gorgeous "Rainbow" carrots! Seems fitting that we rescued them from "Rainbow Farms" down in Madison, Ohio!
So this week we decided we'd feature one of our favorite carrot recipes here on the blog back from February of this year. It's simple to pull together, yet quite complex in flavor. You can check out the original post here, or scroll down for the recipe.
This recipe features one very surprising ingredient... coffee! We used coffee from our friends at Mocina coffee to make a rich, balsamic drizzle for our roasted carrots. It's going to be your new favorite topping; perfect over roasted veggies, a caprese salad or tossing into a vinaigrette.
Roasted Rainbow Carrot Salad
1 bundle Perfectly Imperfect rainbow carrots
1/2 cup coffee, brewed
1/2 cup balsamic vinegar
1/4 cup goat cheese
1/4 cup toasted pecans
1 tsp olive oil
fresh herbs to garnish
salt & pepper
1. Preheat oven to 425 & line a baking sheet with parchment paper. Wash and trim carrots. Cut into 2 to 3-inch sized chunks and toss in olive oil, salt and pepper.
2. Roast carrots for 30 minutes, until they're tender. While carrots are roasting, combine coffee & balsamic vinegar in a small sauce pan. Bring to a boil, and reduce heat to medium-low, a simmer. Reduce liquids by half, until sauce is a thicker glaze. This takes about 15-20 minutes. Keep an eye on it! Once it's done, let it cool - it'll get thicker as it cools.
3. Once carrots are roasted and glaze is cool, add carrots to a large serving platter. Drizzle with coffee balsamic glaze, add crumbled goat cheese, toasted pecans and fresh herbs. Serve with baked fish or chicken, or add to a bowl of quinoa and greens for a full-bodied salad. The glaze will keep in the fridge for about two weeks!
We hope you'll give this recipe a try. Don't forget to show us how you're getting creative in your kitchen with the items from this week's box. We'd love to inspire others to turn "ugly food" into pretty meals. Tag us on Facebook and Instagram @perfectlyimperfectproduce.