Some chefs won’t add an ingredient unless it can be used in at least three menu items. By watching the number of ingredients, it saves on ordering, inventory, product storage space and food waste.
Limiting ingredients doesn’t have to limit creativity. These recipes show how inventiveness and practicality work together. Carrots, kale and almonds show up regularly in these recipes.
FEATURED RECIPES
CARROT HUMMUS. This hummus puts carrots in a starring role, but it captures lots of other earthy flavors, such as onions, ginger and garlic. They combine to improve on traditional Mediterranean hummus, topped with diced red peppers, almonds, then served with carrot sticks and kale chips.
CARROT COCONUT BISQUE. Here’s a simple dish with complex flavors. The coconut carrot puree combines carrots, onions, ginger, garlic, lime, coconut milk, honey and cayenne pepper for a rich, warming bisque. Top it with fluffy almond cream and vibrant green kale gremolata.
CURRIED OBLIQUE CARROTS. This carrot lover’s delight takes baked carrot slices and lays them atop a bed of carrot and coconut bisque. Then you complement the carrot on carrot flavor with a helping of Greek yogurt and kale pesto, before topping the entire dish with crispy fried carrot peels for garnish.
SHAVED CARROT SALAD. Thinly shaved carrots are the stars of this salad. They join chopped kale, roasted red peppers and almonds before being tossed with a zesty yogurt ranch dressing that brings out the best of the simple flavors.
FRIED CARROT CHIPS. Shaved jumbo carrots are deep-fried and seasoned with a pistachio almond dukkah to create a nutty, crunchy combo of flavors and textures. For a finishing touch, drizzle some zesty yogurt ranch sauce over the top.
CHOCOLATE CHIA PUDDING. The pudding takes its flavor cues from the whisked cocoa powder, yogurt, coconut milk, black chia seeds, vanilla and honey. Toppings include cherries or berries, shredded coconut and sliced almonds.
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