More Market, Less Grocery

Persian Herb Frittata (Kuku Sabzi)

Kuku sabzi is an herb-packed frittata that is traditionally eaten to welcome the arrival of spring in Iran. This version adds some cruciferous leafy greens to maximize the nutrient density. You can easily adapt this recipe to suit your tastes and experiment with using different herbs and greens. It is a fantastic way to use up any leftover, partial bunches of fresh herbs and takes only about 15 minutes to prepare. Serves 4 to 6

Ingredients:

• 6 large eggs
• ½  teaspoon ground turmeric
• ½  teaspoon fine Himalayan salt
• ¼  teaspoon freshly ground black pepper
• 2 large cloves garlic, minced
• 1 cup (24 grams) finely chopped fresh parsley leaves
• 1 cup (16 grams) finely chopped fresh cilantro
• ½  cup (26 grams) finely chopped fresh dill
• 1 cup (67 grams) finely chopped arugula or kale
• 1 or 2 green onions, thinly sliced
• 1 tablespoon (15 milliliters) extra-virgin olive oil

Directions:

• Preheat the oven to 400°F (200°C).
• In a large bowl, whisk the eggs with the turmeric, salt, pepper, and garlic. Use a spoon to stir the parsley, cilantro, dill, arugula (or kale), and green onions into the eggs to create a thick mixture just barely held together by the eggs.
• Heat a 10- to 12-inch (25- to 30.5-centimeter) oven-safe skillet for several minutes over medium heat until hot. Pour in the olive oil and swirl to coat the bottom of the pan. Pour the egg mixture into the pan and use the spoon to spread it evenly. Cook until the edges are just set, about 3 to 4 minutes. Transfer the skillet to the heated oven and bake until it is set in the middle, about 7 minutes. Test by shaking the pan and watch to see if the center wiggles. Broil on high for 1 or 2 minutes if necessary.
• Cut into 6 slices and serve immediately. Store leftovers in the refrigerator for up to 4 days. Reheat in a 350°F (180°C) oven for about 10 minutes or until warmed through, or serve leftovers chilled.

Roasted Carrot Fries with Carrot Top Chimichurri

Carrot greens are such a neglected vegetable. Did you know that they are very similar to parsley, and in fact are closely related? That makes them wonderful to use in a chimichurri, which is traditionally made from parsley and used as a condiment for steak in South America. When you can find a bunch of carrots with the greens intact, grab them up so that you can make this bright, fresh, herbaceous sauce that pairs perfectly with roasted carrot fries! Serve it with a steak so that you can use some of the chimichurri there, too. This colorful, tasty dish will be on your table in about 30 minutes. Serves 2 to 3

Ingredients:

For the carrot fries:

• 6–7 medium carrots (about 1 bunch)
• 1 teaspoon extra-virgin olive oil
• ¼ teaspoon fine Himalayan salt
• Freshly cracked black pepper, to taste

For the chimichurri:

• 1 cup (60 grams) chopped carrot greens, thick stems removed (about 1 bunch)
• ½ cup (120 milliliters) extra-virgin olive oil
• 2 tablespoons (30 milliliters) red wine vinegar or coconut vinegar
• 1 teaspoon fine Himalayan salt, or to taste
• 1 tablespoon (14 grams) minced garlic (about 1 small head or half a large head)
• ½ teaspoon red pepper flakes (optional)

Directions:

• Preheat the oven to 400°F (200°C).
• To make the fries, cut the tops off the carrots and set them aside for the chimichurri. Peel the carrots and cut them in half crosswise. Take the bottom, thin halves and cut them in half lengthwise. Take the top, thick halves and cut them lengthwise into quarters. This will give you spears that are about the same size. Place the carrot spears on a metal baking sheet and drizzle with the oil. Sprinkle the salt and pepper on top. Use your hands to rub the oil and seasonings onto every carrot spear. Spread them evenly on the baking sheet, ensuring they aren’t crowded. Roast the carrot spears for 15 to 20 minutes, turning them halfway through cooking.
• While the carrots are roasting, make the chimichurri. Massage the carrot greens, olive oil, vinegar, and salt together with your hands in a bowl until the greens release some of their water and they soften. Stir in the garlic and pepper flakes (if using). Serve the carrot fries with the chimichurri on the side as a dipping sauce, or spread it on top of each serving.

Shopping List for the Week

Produce

2 bunches of carrots with greens attached

4 heads of garlic (spring garlic, or green garlic, works)

1 head of escarole or red leaf lettuce, or other flavorful lettuce

2 pounds beets with greens attached

3 pounds potatoes

1 bag of arugula

2 medium and 1 small onion

2 small green cabbages

1 bunch of green onions

2 small cucumbers

1 bunch of radishes with greens attached

1½ pounds mushrooms, any variety

1 bunch of chard, kale, or other leafy greens

1 large bunch of fresh dill

1 bunch of fresh cilantro

2 bunches of fresh parsley

1 bunch of fresh mint

1 sprig of fresh rosemary