I went to the market earlier and picked up a gorgeous bunch of fresh carrots with an excess of feathery green tops as well as a can of coconut milk for no good reason except that it was on sale. When I got home, I came across the lone ghost pepper I'd bought last week. While cooking dinner for the boys, Inoodled on the carrots and coconut milk and it being Monday which I like to try and make meatless.
I washed and spun the carrot tops as well as the greens from a bunch of radishes I'd bought for Oliver.
And then it all coalesced into a coconut-carrot-ginger risotto with a bit of heat from the ghost pepper and a cool, colorful bit of zip from a fresh carrot top pesto.Read More