INGREDIENTS
filet of cod
bunch of beets with leaves
salt and pepper
olive oil
2-3 cloves of garlic
 
carrot green pesto
makes about 200 g
1 bunch organic carrot greens (usually the greens from 6 to 8 carrots)
150 g sunflower or pumpkin seeds
230 ml sunflower or olive oil
juice of1 lemon
salt and pepper
1 ice cube


INSTRUCTIONS
 
carrot green pesto
Are you among those still tossing out their carrot greens or feeding them to pets, not knowing how yummy and nutritious they are? A pesto made of carrot greens has a tart, fresh flavor and can be eaten just like any other pesto. Carrot greens contain many nutrients like vitamins A and C, calcium and iron. This pesto is especially delicious with pumpkin or sunflower seeds. Use organic greens only.
 
1. remove greens from carrots, and leaves from stems
2. thoroughly wash greens, remove any brown leaves and cut leaves with scissors
into smaller bits, so they don’t wind themselves around the blade of the food processor
3. add all ingredients including the ice cube (which will keep the color bright green)
and blend until smooth
4. transfer to jar or bowl, add a dash of olive oil on top, preventing the surface from
turning brown
5. keep cool until serving
 
Baked beet leaves
 
Beet leaves are delicious and can be eaten as well as the stem. Of course, as with the carrot greens, you only want organic or pesticide free leaves.
 

1. cut of the leaves and stems from beets
2. wash thoroughly and cut of stem and keep.
3. on a baking tray spread out the leaves, add salt and pepper and olive oil, and massage the leaves
4. bake at 120°C with the fan on, until crisp
   

 
Carrot-beet vegetable medley
 

1. peel or wash carrots
2. peel beets
3. cut onions into thin rings or small cubes
4. cut beet stalks/stems in any way you like
5. sauté onions in olive or quality vegetable oil, season with salt
6. add all vegetables and season with pepper and salt
7. sauté until tender and keep covered aside

 
Fried Cod

1. wash fish and dry with paper towel
2. peel and cut 2-3 cloves of garlic
3. heat oil or butter in saucepan
4. brown fish on each side, add pepper, salt and garlic

 
Assemble all on plate.
Bon appetite.

A few days after the lecture at the German-American Heritage Museum, I created an served an experience dinner at the residency of the German Ambassador, Dr. Emily Haber. Was very honored!  A 8 course menu as a journey through modern culinary Germany, with an explorative course in spices and herbs in the past, present and future. I was not sure how this will be perceived, but everybody loved it and all food was eaten and enjoyed.

My passion about using food and art as cultural connectors for conversation and bringing together people from various sectors of our society remains and actually is in its necessity confirmed.

I was invited by the Consulate General of Germany in DC to hold a lecture about Modern German Food, based on the cookbook. It was held at the German-American Heritage Museum. Again, I was impressed of how many people are interested in the topic of food culture. I do see myself as a cultural explorer, rather than a chef. We made some yummy tastings, even though here they look a bit weird, as the juice ran all over the  napkins.

Ingredients for 12 4 oz jars

- 1 kg fruit
- 1 sweet potato
- 3-4 cloves garlic
- 1 chili pepper *
- 1 large onion (red or white)
- 1 tsp cinnamon
- 1 tsp turmeric
- 1 tsp coriander seeds
- 4-5 juniper berries
- 1 tsp pepper
- 1/2 tsp ground cloves
- 1/2 tsp anise seeds
- 1 tbsp ground ginger (or minced fresh)
- 1 star anise
- 1 tsp salt
- 1 tbsp vinegar
- some vegetable oil
- 4 tbsp of sugar

* you determine the spiciness by removing/leaving the seeds.

In my experimental garden, I do have to make some room once in a while. I remove some weeds in between the plants.  But other than that, we just watch what happens.  While weeding, I accidentally pulled some mini carrots, green and red orache, some borage and was able to harvest cauliflower and kohlrabi.  I picked some currants too.

Sautéed the veggies, including the kohlrabi leaves and topped them on a salad of orache leaves. Amazing lunch.

It was cucumber day! We made a cold cucumber herbal soup, because it was so hot in Berlin. A delicious red beet leave salad, with the leaves we got for free from Lazlo at the Winterfeldtmakret. (People never want the greens, but if they are organic and in good shape and fresh, they are most delicious!)

Yes, sautéed zucchini flowers!
Yes, Frankfurt green sauce!
Yes, carrot green pesto!

A great restart of the experience market tour + cooking class + lunch!