A Good Food Day: Reboot Your Health with Food That Tastes Great (23 page)

1
Preheat the oven to 300°F. Line a baking sheet with foil.

2
If the carrots are thicker than ½ inch, halve them lengthwise; otherwise, leave them whole. On the baking sheet, toss the carrots with 2 tablespoons of the olive oil and salt and pepper to taste. Roast, shaking the pan occasionally, until they’re lightly browned and the skin looks shriveled, about 1 hour 30 minutes.

3
While the carrots roast, toast the millet in a dry pot over high heat, stirring often until the grains turn golden brown and give off a toasty fragrance, 4 to 5 minutes. Add 2¼ cups water and a pinch of salt to the pot and bring to a boil. Reduce the heat to low, cover, and simmer until most of the liquid is absorbed and the grains are fluffy, 15 to 20 minutes. Take the pot off the heat and let it sit, covered, for 10 minutes.

4
In a food processor, combine the mint, pistachios, and a pinch of salt and process until the nuts are coarsely ground. While the processor is running, add the remaining ½ cup olive oil in a slow, steady stream until the pesto is smooth.

5
On a platter or in a large bowl, toss the roasted carrots with 1 cup of the cooked millet, 3 tablespoons of the pesto, and some chopped pistachios. Season with salt and pepper to taste.

1
Working over a bowl, crumble the frozen kale leaves with your hands until you have about 1½ cups of fine crumbles. Discard the stems and thick center ribs.

2
In a large pot, bring 6 cups water and 3 big pinches of salt to a boil over high heat. Reduce the heat to a simmer and pour the amaranth into the water in a slow, steady stream, whisking constantly. Stir in the kale and simmer, stirring occasionally, until it reaches a puddinglike consistency, about 30 minutes. The amaranth beads should be tender but retain enough shape to offer a little pop.

3
Remove the pot from the heat and stir in the Parmesan, olive oil, and a good dose of black pepper. Taste and adjust seasoning, if needed.

1
In a pot, combine the bulgur wheat, a couple pinches of salt, and 3 cups water and bring to a boil over high heat. Reduce the heat, cover, and simmer, stirring occasionally, until the bulgur is tender but still has a little bit of a bite, 10 to 12 minutes. Thoroughly drain the excess liquid. In a large bowl, press the bulgur in a thin layer against the sides. Set aside to cool.

2
Trim the asparagus by holding each stalk horizontally and bending gently until the tough, woody end snaps off. Cut the tips from the asparagus spears and slice each tip in half lengthwise. Cut the spears crosswise into ¼-inch rounds.

3
In a large skillet, heat 2 tablespoons of the olive oil over high heat. When the first wisps of smoke come off the pan, add the asparagus tips and rounds and salt and pepper to taste. Cook for 6 minutes, tossing every couple of minutes.

4
Transfer the asparagus to the bowl with the bulgur. Add the onions, parsley, lemon juice, and remaining 3 tablespoons olive oil and toss to combine. Season with salt and pepper to taste.