Charred Rainbow Carrots with RSO and Carrot-Top Chimichurri
- ¾ cup olive oil, divided use
- 50 mg THC RSO
- 2 cups parsley, leaves and stems, washed and patted dry
- 1 cup carrot tops, washed and squeezed dry
- ½ cup fresh oregano leaves
- 1 clove garlic, peeled, tip removed and cut in half
- 1 tablespoon crushed red pepper flakes
- Freshly ground pepper
- 1 tablespoon sweet paprika
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 3 pounds rainbow carrots, unpeeled, washed
- ½ cup feta cheese, crumbled
- ½ cup pistachios nuts, unsalted, shelled Orange segments for garnish
In a small pot, warm ½ cup olive oil over low heat. Add RSO and stir frequently until dispersed. Cool to room temperature.
In food processor, combine parsley, carrot tops, oregano, garlic, red pepper flakes, and salt and pepper to taste. Process to mince. With machine running, add oil mixture in slow stream.
Heat grill to medium-high. In large bowl, combine remaining ¼ cup oil, paprika, cumin, coriander, and salt and pepper to taste; add carrots and toss to coat. Place carrots on grill, cover and cook 3 minutes. Turn; cover and cook until nicely charred, 3-5 minutes. Transfer to serving platter; dress with chimichurri, then top with feta, pistachios and oranges. Makes 4 servings at about 12.5 mg THC each.
Recipe by David Yusefzadeh
Note: RSO is powerful medicine with a powerful taste. Though it’s commonly administered sublingually, it goes down a lot easier with good food. When applied with a syringe, it also allows one of the most precise methods for controlling the dosage in your food. You can buy lab-tested RSO in most dispensaries, or make your own here.
Photography by Eva Kolenko
Food styling by Adam Pearson
Prop styling by Stephanie Hanes