Plantains are a staple in most American kitchens.
They’re also a staple of summer salads and in many of the most popular baked goods.
But the best vegetable salad you can eat this year could be your carrot greens.
This recipe for carrot greens is one of those things that you can easily make in your home, at your own pace.
And once you get the hang of it, you’ll have a lot of vegetables you love to eat in a short amount of time.
All you need is some carrot greens, some basil and some olive oil.
This salad is really good for a whole week of salad-loving.
Ingredients 4 carrots, peeled and cut into small florets 3 cloves garlic, minced 1/2 cup fresh basil leaves 1 cup chopped fresh parsley 1 cup diced fresh tomatoes, diced 3 tablespoons olive oil 1/4 cup red wine vinegar 1/8 teaspoon dried oregano 2 tablespoons lemon juice 2 tablespoons honey 4 oz.
(1 stick) firm tofu, cut into bite-size pieces 2 tablespoons fresh lemon juice (or juice of 1 lime) Directions In a large bowl, toss together all the ingredients except for the vinegar.
Heat the oil in a medium skillet over medium heat.
Add the garlic and sauté until fragrant, about 3 minutes.
Add in the basil and tomatoes and cook for about 10 minutes, or until the vegetables are soft and the oil has evaporated.
Add a little olive oil if necessary.
Stir in the red wine and lemon juice.
Bring the mixture to a boil, then reduce the heat to low and simmer until the vegetable mixture is thickened, about 15 minutes.
Taste the mixture, if needed, to make sure it’s salty and vinegar-free.
If it’s not, add more olive oil or lemon juice to thin it out.
Serve hot with fresh lemon zest, to taste.
Nutrition Facts 10 Delicious Veggies You Need To Get Ready To Eat This Autumn.