Lo and behold I discovered a bag of carrots from my mom’s garden at the bottom of my crisper drawer. They were still covered in dirt and extra crunchy. After scrubbing them clean, along with a few potatoes I chopped everything up and threw it into a 9” x 13” pan, poured generous amounts of lemon juice, olive oil, chicken stock, garlic, oregano and salt on top and baked everything at 400F for over an hour.
As the veggies cooked they soaked up most of the juices in the pan. The kale was especially dripping with flavor caught in all of its little curls. The residual liquid at the bottom was pure gold and I spooned it onto a stale piece of sourdough at the bottom of my plate.
I'm a Registered Dietitian and Personal Chef in Brooklyn, New York. I grew up around the dinner table, and believe that food is intricately woven through all of our stories. It holds memories of home, childhood, and beliefs; it comforts us, nourishes us, and creates a centerpiece to gather around.