ROASTED CARROTS WITH BURRATA CHEESE AND CARROT TOP PESTO

Serves 4 to 6 as a side dish.

Note: You will have extra carrot pesto. Burrata is like delicate mozzarella with a creamy center. Adapted from "A Girl and Her Greens" by April Bloomfield by the Detroit Free Press.

Carrot top pesto:

2 c. lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reserved

• 3 tbsp. packed fresh basil leaves

• 1/4 c. walnuts, toasted

• 1 to 1 1/2 tbsp. grated Parmesan cheese

• 1/2 to 1 medium garlic clove, peeled, halved lengthwise

• 1/2 tsp. Maldon or other flaky sea salt

• 1/4 c. extra-virgin olive oil

Carrots:

• 20 small carrots, scrubbed and tops trimmed but stems left on

• 2 tbsp. olive oil, plus extra for drizzling, divided

1 tsp. Maldon or other flaky salt, plus a few pinches more, divided

• 3 tbsp. carrot top pesto, plus more to taste

• 1/2 lb. burrata, drained and at room temperature (see Note)

• Small handful basil leaves

• Half a lemon

Directions

To make the pesto: In a food processor, combine the carrot tops and basil. Pulse a few times, then add the nuts, cheese, garlic and salt. Pulse again, and then with the machine continuously running, add the oil in a thin stream. (You'll have to stop to scrape down the sides a few times.) Taste and adjust for seasoning. Transfer to a bowl; cover with plastic wrap until ready to use.

To make the carrots: Preheat the oven to 425 degrees with a rack in the center. Pour 2 tablespoons oil into an ovenproof pan large enough to hold the carrots in a single layer (or do this step in 2 pans). Let the oil come to barely smoking over high heat, then add the carrots and stir to coat them in the oil. Sprinkle with 1 teaspoon salt. Cook, turning occasionally, until the carrots are browning in spots — about 6 to 8 minutes, but not yet cooked through. Once they're nicely browned in spots, place the whole pan in the hot oven and roast, stirring occasionally, until carrots are tender and cooked through, about 8 to 12 minutes. Remove from oven and let cool slightly.

Toss the cooked carrots very gently, as they'll be soft, with the 3 tablespoons prepared pesto, using more or less based on your taste. Transfer the coated carrots to a platter, and top with the burrata. (You may want to halve or quarter your burrata, depending on its size.) Add a few more dollops of pesto to the carrots, and sprinkle each piece of burrata with a bit of flaky salt.

Dress the reserved handful of carrot top sprigs and basil with a squeeze of lemon, a drizzle of olive oil and a small pinch of salt. Top the carrots and burrata with the carrot tops and basil.

MIXED GREENS AND LEAVES SALAD

Serves 6.

Note: This is the salad to make when you have a bunch of radish and beet tops or any other greens and any other vegetables you need to use up. From the Detroit Free Press.

Leafy green tops from 2 bunches of radishes, well rinsed and patted dry

• Leafy tops from beet greens, well rinsed and patted dry

• Celery leaves from the inner ribs

• Fresh herb leaves of choice (parsley, tarragon, carrot tops)

• 6 radishes, cut in half, thinly sliced

• 3 asparagus spears, thinly sliced

• 1 c. grape tomatoes, halved

• Salt and freshly ground black pepper to taste

• Favorite vinaigrette

• Crusty baguette

Directions

In a large bowl, combine radish tops, beet greens, celery leaves, herb leaves, radishes, asparagus and tomatoes, sprinkle with salt and pepper and toss lightly. Drizzle a small amount of the vinaigrette around the sides of the bowl and toss the salad again working from the sides to the center. You want to just coat the leaves with vinaigrette, not drench them. Serve as a side salad with a crusty baguette.

Nutrition information per serving:

Calories 81 Fat 6 g Sodium 380 mg

Carbohydrates 6 g Saturated fat 1 g Calcium 69 mg

Protein 2 g Cholesterol 0 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, 1 fat.

BROCCOLI STALK STIR-FRY WITH LEEK GREENS AND BEEF

Serves 4.

Note: Peel the stalks of the broccoli using a vegetable peeler. It makes the broccoli cook faster, plus the stalks become tender and easy to chew. Adapted from several recipes by the Detroit Free Press.

• 1/2 lb. steak, sliced into thin, 2- to 3-in. pieces

• 2 tbsp. soy sauce

• 1 tbsp. oyster sauce

• 2 tsp. cornstarch

• 1 tsp. sugar

• 1 1/2 tbsp. peanut oil, divided

• 3 c. bitesize pieces of broccoli stalks

• 1 large leek, white, light green and dark green leaves, sliced

• Salt to taste

• Noodles or white or brown rice for serving

Directions

In a small bowl, combine steak, soy sauce, oyster sauce, cornstarch and sugar. Cover, and let marinate for several minutes. If you have time, refrigerate and marinate 4 to 8 hours.

Heat a large wok over medium-high heat for several minutes. Add 1 tablespoon peanut oil, and heat for several minutes. Add broccoli and cook for 1 minute, stirring occasionally. Add leeks, and stir-fry a few more minutes. Season with salt, and cook for 1 minute more. Add 1 to 2 tablespoons water to create a steaming effect. Cook for 2 to 3 minutes more, until water is absorbed and broccoli is bright green and tender. Remove from heat, and pour broccoli and leek mixture into a large serving dish. Set aside.

Return wok to stove. Add 1/2 tablespoon peanut oil, and heat for several minutes. Add marinated steak and cook, stirring occasionally, until steak is brown and no pink remains on the outside. For a well-done steak, cook for about 3 to 4 minutes. Remove from heat, and pour steak and sauce over broccoli.

Serve immediately over noodles or rice.

Nutrition information per serving:

Calories 174 Fat 7 g Sodium 590 mg

Carbohydrates 10 g Saturated fat 2 g Calcium 45 mg

Protein 17 g Cholesterol 37 mg Dietary fiber 2 g

Diabetic exchanges per serving: 2 vegetable, 2 lean meat.

PICKLED CHARD STEMS

Serves 8.

Note: Pickles can be made 2 weeks ahead. Keep chilled. Adapted from www.epicurious.com.

• 1 lb. chard stems (from about 4 bunches), cut into 4-in. pieces

• 1 shallot, thinly sliced

• 1/4 c. kosher salt

• 2 tbsp. brown mustard seeds

• 1 tbsp. caraway seeds

• 1 c. unseasoned rice vinegar

• 1/2 c. sugar

Directions

Toss chard stems, shallot and salt in a colander set in the sink. Let stand 1 hour. Rinse, and drain well. Pack into jars.

Meanwhile, toast mustard and caraway seeds in a small skillet over medium heat, stirring often, until mustard seeds begin to pop, about 2 minutes. Let seeds cool.

Bring vinegar, sugar and 1 cup water to a boil in a small saucepan; let cool slightly. Pour brine into jars. Let cool slightly, then cover and chill. Store in the refrigerator.

Nutrition information per serving:

Calories 29 Fat 0 g Sodium 780 mg

Carbohydrates 6 g Saturated fat 0 g Calcium 33 mg

Protein 1 g Cholesterol 0 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 vegetable,.