Culinary Guides

This is the meal we come back to again and again, blog or no blog. Roasted carrots and broccoli over a grain, with edamame, sesame seeds, and a miso ginger sauce that we could put on almost anything. Swap the veggies with the season if you like; the sauce, sesame, and edamame stay the constant.

Ingredients

For the salad

• 1 cup uncooked rice (or grain of your choice)
• 1 pound carrots, sliced in half lengthwise and then cut into 1 inch chunks
• 1 large head of broccoli, cut into florets
• 2 tablespoons grapeseed oil (or olive oil)
• 1 cup cooked edamame
• 1 cup cilantro, chopped
• 2 tablespoons black sesame seeds
• 2 tablespoons white sesame seeds

For the sauce

• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced
• 1 teaspoon chili paste (or sriracha)
• 2 tablespoons white miso
• 2 1/2 tablespoons tahini
• 1 tablespoon rice vinegar
• 1 tablespoon pure maple syrup
• 1 tablespoon toasted sesame oil
• 1 tablespoon grapeseed oil (or olive oil)
• 2 tablespoons water (plus more to thin if necessary)

Directions

1. Heat the oven to 400F (200C).
2. Cook the rice according to the package, then set aside.
3. If using frozen edamame, blanch in boiling water for 3 to 5 minutes until tender and bright green, then drain.
4. Toss the carrots and broccoli with the grapeseed oil and spread on a baking sheet in a single layer. Roast about 25 to 30 minutes, stirring halfway, until tender and lightly browned. Pull the broccoli early if it browns before the carrots are done.
5. Toast the black and white sesame seeds in a skillet over low heat until fragrant, 1 to 2 minutes, watching closely so they do not burn.
6. Whisk all the sauce ingredients together until smooth, thinning with a little water if needed. Taste and adjust.
7. Toss the roasted vegetables with the edamame and cilantro and serve over the rice. Drizzle with the miso ginger sauce, sprinkle with the toasted sesame seeds, and serve.

This keeps 3 days in the fridge; store the sauce separately and add just before eating so the vegetables stay crisp. Grilled chicken, tofu, or shrimp turn it into a heartier meal.

Grower's tip: Cut the main broccoli head while the buds are still tight and deep green, before any yellow flowers open. Leave the plant in the ground and it will push out smaller side shoots for weeks, so one planting keeps giving.

Grow the base of this bowl yourself. A row of carrots, a few broccoli plants, and a patch of cilantro will keep it on your table all season.