Braising is a magical way of slowly releasing depth and flavor, a perfect example of the virtue of patience. We’ll braise the organic carrots with dill, butter and a touch of lemon and vinegar. The anise-like flavor from the feathery dill leaves and sweet earthiness of the carrots affirm that these two plants are united by family ties in the vegetable kingdom. Reheat gently in a saucepan on the stovetop. We’ve heard they’re also delicious eaten right out of the container – nature’s finger food!
Swiss chard is a mild tasting green that is deliciously sweet and earthy. It’s in the beet family and when cooked turns everything dark pink. We’ll sauté the shallots, ginger and chard then fold it into hot fluffy rice to create a comforting and warming dish that goes with everything on the menu this week. The perfect way to get in your daily greens and a great base for so many different meals. Reheat in a saucepan with a bit of water until warm.