There are many reasons we love farmers markets. However, one of the main reasons is the beautiful array of colors and textures of fresh veggies, and fresh carrots and rainbow chard are two of the most colorful out there. The next time these beauts catch your eye, grab them and make this dish from Chef Cory Bahr. And don’t throw away those tops—make pesto out of them!
Seared Diver Scallops with Carrot Purée, Wilted Rainbow Chard, and Carrot Top Pesto
from Executive Chef Cory Bahr of Nonna, Monroe, Louisiana
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