My friends at Earthbound Farms asked me what my favorite ways are for earth saving tips, especially when it comes to the kitchen and groceries. And the more I thought about it, I realized that what I do well, or try to do well, is really making the most out of every ingredient I buy, eliminating the amount of waste that can happen in the kitchen. Whether that is making homemade almond milk and saving the pulp to add into muffins or smoothies. Or, if I am reserving the tops from vegetables to make homemade stock. And keeping the cheese rind to make incredibly rich and flavorful soup.

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As of lately, our favorite is to use all parts of organic carrots (by shopping organically you are supporting the eco-sustenace), including the green tops. I make a big batch of pesto with the greens. Use the root to make a thicker type pesto which is great mixed into pasta or spread on bread for sandwiches. Shaving carrots into ribbons and tossed with a simple lemon, honey vingaigrette and tossed with black sesame seeds. And if there is some carrots left, we are roasting them until browned and crisp and serving them over rich lentils that have been tossed with good olive oil and a big pinch of salt and topped with herbed yogurt.

I would love to know, what are your favorite earth saving tips? Share below or on your own social platforms with #EarthboundFarm

ROASTED CARROTS WITH LENTILS + HERBED YOGURT

CARROT TOP PESTO

3 pounds small carrots with tops
2 tablespoons vegetable oil
Kosher salt, freshly ground pepper
1 garlic clove
3 tablespoons macadamia nuts or pine nuts
1/2 cup (packed) fresh basil leaves
1/4 cup finely grated Parmesan
1/2 cup extra-virgin olive oil

Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse texture forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.

CARROT ROOT PESTO

6 small carrots (8 ounces), peeled and coarsely chopped
1/2 cup toasted whole hazelnuts, plus 2 tablespoons, chopped, for serving
1 small clove garlic
1/2 cup grated Pecorino Romano (2 ounces)
Coarse salt
1/4 cup extra-virgin olive oil, plus more for drizzling

Combine carrots, whole hazelnuts, garlic, and cheese in the bowl of a food processor; season with salt. Pulse until coarsely pureed. With motor running, slowly add oil, processing to a paste.

CARROT RIBBON SALAD

1 large shallot, thinly sliced
1 tablespoon finely grated lemon zest
1/4 cup fresh lemon juice
kosher salt
1 1/2 teaspoons honey
1/4 cup extra-virgin olive oil
1 pound medium carrots, shaved lengthwise with a vegetable peeler or mandolin
1 tablespoon black sesame seeds
Flaky sea salt + Freshly ground black pepper

Combine shallot, lemon zest, lemon juice, and 1/4 tsp. kosher salt in a medium bowl. Let stand 10 minutes.

Add honey to lemon mixture and whisk to combine, then whisk in 1/4 cup extra-virgin olive oil in a slow, steady stream.

Place carrots in a large bowl and drizzle with vinaigrette. Gently toss and season with sea salt and pepper. Top with black sesame seeds.

ROASTED CARROTS WITH LENTILS + HERBED YOGURT

1 1/2 pounds carrots, peeled and halved lengthwise, quartered if larger
5 tablespoons olive oil, divided
kosher salt + fresh black pepper
1 cup lentils
3/4 cup whole fat yogurt
1 cup fresh herbs (mint, basil, parsley, dill, chives)
1/2 lemon, juiced
1/2 teaspoon ground cumin
1 tablespoon sour cream or mayonnaise *optional

Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots with 2 tablespoons olive oil. Season with salt and roast for 20-25 minutes until tender and browned in spots.

Using a fine mesh sieve rinse 1 cup of lentils, using your fingers to toss the lentils in the water, fully drain. In large saucepan or dutch oven, add 1 tablespoon olive oil and turn the heat to medium-high. Add the lentils and let toast for 1 minute. Add 2 cups of water and bring to a boil, reduce the heat to a low simmer and cook for 20-25 minutes, until tender. If there is still a little water left, simply drain. Add 2 tablespoons of olive oil and a big pinch of salt, toss together.

In a small bowl, mix yogurt with herbs, lemon juice, cumin, salt and pepper (and sour cream or mayonnaise if using). Taste and adjust.

To serve, place lentils on a serving platter, top with roasted carrots and dollops of herbed yogurt.