If you want to receive a box of ingredients to make delicious recipes like this at home, click here to subscribe to our reimagined Harvest Box, which includes a curation of Regenerative Organic Certified™ produce, an artisanal pantry item, and a recipe card created by our world-class culinary team.
| Ingredients | |
|---|---|
| 8 oz | Pesto |
| 3 ea | Little Gem Heads |
| 2 oz | Baby Kale Mix |
| 2 ea | Carrots, shaved thin |
| 2 ea | Tokyo Turnips, shaved thin |
| 4 oz | Cilantro Blushes (the top three leaves, in tact) |
| 1/4 ea | Savoy Cabbage |
| 1 ea | Tangerine, Segmented |
| 2 ea | Lemon, Juiced |
| 2 tbs | Toasted Pepitas |
| Salt as needed |
Yield: 2-3 servings
Instructions:
Begin by preheating a pan over medium heat and sear the cut sides of the cabbage in a liberal amount of olive oil and a pinch of salt. Cook until evenly browned on all three sides.
Mix the lemon juice and pesto to form a salad dressing, adding a pinch of salt if it’s a bit bitter.
Marinate the turnip and carrot in the dressing while searing the cabbage.
Plate the roasted cabbage in the center of a large platter and arrange the little gem heads around the cabbage. Tuck the carrots and turnips into the little gem heads between the leaves. Scatter the tangerine wedges around the heads and plate. Top with the pesto dressing, drizzling to cover everything, cilantro and pepitas.
