LOUISVILLE, Ky. (WDRB) -- Farm to Form Catering talks with Lindsay Allen about how to take fresh locally grown produce and turn it into fabulous tasty dishes fast!

Carrot Top Pesto (yield 2/3 cup)

1 Cup carrot leaves

6 Tbs extra virgin olive oil

1 garlic clove, rough chopped

3 Tbs toasted pine nuts

1/4 C grated parmesan


  1. Place carrot leaves, olive oil garlic and pine nuts into food processor, pulse until well blended
  2. Add parmesan and pulse until just blended, salt and pepper to taste


Spicy Bourbon Glazed Carrots (yield 8 side servings or 16 appetizer servings)

2 # carrots, sliced in 1 inch diagonals or cleaned baby carrots with 1 inch green top

1/4 cup brown sugar or fig preserves

1/8 tsp cayenne pepper (more to taste)

1/4 cup butter

1/4 cup bourbon

salt and pepper to taste

  1. Melt butter in large saute pan
  2. While butter is melting, whisk together rest of ingredients and add to pan
  3. Pour carrots into pan and cook on medium high heat, stirring constantly until carrots are browns and coated with glaze


Kale Caesar Salad with Homemade Dressing (for 4 servings)

2 bunches of kale (we prefer laminator, but any kale will do), washed, stems removed, sliced crosswise into thin strips

1 tsp anchovy paste

2 Tbs lemon juice (fresh)

2 Tbs grated parmesan

1 egg yolk

dash hot sauce

1 Tbs minced garlic

Olive oil

  1. Mince garlic and put in bowl that Caesar will be prepared in, whisk together all ingredients except for olive oil
  2. On same cutting board where you minced the garlic, place the kale and sprinkle with salt. Massage the salt into the kale on the cutting board where the oils from the minced garlic remain. Work until kale is limp and appears wet.
  3. Slowly drizzle olive oil while whisking until dressing is emulsified.
  4. Add kale and toss in dressing.
  5. Add fresh ground pepper to taste


Radish Canape

1 bunch red radish, sliced thinly

1 baguette, sliced into 1/4" pieces, lightly toasted if desired

1/4 cup oil cured black olives

1 shallot, minced

2 Tbs fresh mint, chopped

1 Tbs fresh thyme leaves

1 stick unsalted butter, softened

fresh ground pepper

  1. Place olives, shallot, mint, thyme in food processor and pulse until finely chopped
  2. Cube butter and add to food processor, blend until smooth
  3. Thinly slice radishes
  4. Spread thin layer of olive butter on baguette slice and top with 2-3 radish slice
  5. Finish with fresh ground black pepper to taste