6 carrots, sliced on the diagonal 1/4 inch thick Serves 4.
Kale is one ingredient to warm up to this Fall; in lieu of lettuce, try serving it uncooked in a salad. To contrast the leafy, crunchy kale, toss in carrots, onions, and tomatoes that have been roasted until golden and tender. Coat gently with a garlic-olive oil emulsion and top with a medallion of goat cheese to bring creaminess and body to a flavorful meatless meal. See the recipe when you keep on reading.
2 1/2 onions, chopped
1 pint grape tomatoes
1/3 cup plus 5 tablespoons extra-virgin olive oil
Salt and pepper
2 trimmed ends from 1 loaf italian bread, cut into bite-size cubes
1 clove garlic, finely chopped
Juice of 1 lemon
2 bunches kale, tough stems discarded and leaves thinly sliced
One 4-ounce log goat cheese, quartered crosswise
6 carrots, sliced on the diagonal 1/4 inch thick