THESE 2 MINIMAL WASTE RECIPES FROM ATHENA CALDERONE WILL GET YOU THROUGH QUARANTINE
WASTE NOT, WANT NOT. AND ENJOY.
RECIPES From “Cook Beautiful” by Athena Calderone PHOTOS Johnny Miller
MISO-GLAZED CARROTS WITH CARROT-TOP PESTO
Athena’s Note: This recipe uses the entire vegetable; even the green tops are incorporated into the pesto.
Serves 4
THE ingredients
FOR THE PESTO 1 bunch leafy carrot tops, very finely chopped 1 large handful fresh parsley, very finely chopped 2 green onions, thinly sliced 1 clove garlic, minced ½ teaspoon minced fresh ginger 1 lime, zested and juiced 2 tablespoons pumpkin seeds, toasted and roughly chopped, plus more for garnish 2 teaspoons sesame seeds, toasted ⅓ cup (75 ml) extra-virgin olive oil Salt and freshly cracked pepper
FOR THE MISO CARROTS 2 tablespoons white miso paste 2 tablespoons unsalted butter 1 tablespoon light brown sugar 2 tablespoons grapeseed oil 1½ pounds (680 g) small to medium carrots, peeled and halved lengthwise Aleppo pepper, for serving
THE PREP
Make the pesto: In a medium bowl, mix together the carrot tops, parsley, onions, garlic, ginger, lime zest, lime juice, pumpkin seeds, and sesame seeds. Add the olive oil and stir to combine. Season with salt and pepper and set aside.
Make the carrots: In a small bowl, mix together the miso, butter, and sugar. In a large, heavy-bottomed skillet, heat the grape-seed oil over medium-high heat. Working in two batches, add half the carrots and cook, stirring occasionally, until they are browned and fork tender. Transfer the carrots to a plate and repeat with the remaining batch. After all the carrots are cooked, return them to the skillet and lower the heat. Add the miso mixture and cook, tossing to coat, until the carrots are glossy, 2 minutes. Season to taste with salt and pepper. Serve the carrots warm, topped with pesto. Finish with a sprinkle of pumpkin seeds and a pinch of Aleppo pepper. Serve additional pesto on the side.
NONNA'S CHICKEN SOUP
Athena’s Note: In this recipe, every ingredient gets thrown into the pot at once and is used to flavor it. Even after making this recipe, you can use the chicken carcass to make bone broth.
Serves 6-8
INGREDIENTS
1 whole chicken
1 bone-in chicken breast (about 1 ½ pounds)
2 yellow onions, 1 diced, 1 halved
5 or 6 carrots, peeled and cut into coins
5 stalks celery, chopped
6 cloves garlic, peeled and smashed
6 sprigs fresh thyme
3 medium parsnips, chopped
2 quarts low-sodium chicken stock
2 teaspoons kosher salt
Freshly cracked pepper
1 pound dried acini di pepe pasta, or another small pasta such as tubettini, orzo, or ditalini
1 small handful fresh parsley, finely chopped
Grated pecorino Romano cheese, for serving
Lemon wedges, for serving
METHOD
Place the whole chicken and breast in a large stockpot. Add the onions, carrots, celery, garlic, thyme, parsnips, stock, salt, and 2 cups water—or enough to just cover the chicken. Season with pepper. Place the pot over medium-high heat and bring it to a simmer, skimming any foam that rises to the surface. Reduce the heat to low and gently simmer, covered, until the chicken begins to fall off the bone, about 1½ hours. Using tongs, remove the chicken pieces, onion halves, and thyme sprigs. Discard the chicken bones and skin, then tear the meat into bite-size pieces and return it to the pot. Taste for seasoning. Meanwhile, in a separate pot, cook the pasta according to the package directions until al dente. To serve, place a heaping spoonful of pasta into individual bowls and ladle the soup over the pasta. Sprinkle it with parsley, pepper, and a hearty helping of cheese, and serve with lemon wedges on the side. Leftover soup (without the pasta) can be stored in an airtight container and refrigerated for up to 3 days. The soup can also be frozen for up to 1 month.
