Week 18: Mizuna Pesto with Rice Noodles and Miso-Glazed Carrots + BONUS Braided Bread

1. Make the pesto: in a food processor, begin by pulsing the seeds. Add in the mizuna, and pulse to combine. Add in sesame oil, ginger, and lemon juice. Pulse. While the food processor is running, slowly add oil, until you reach desired consistency. Set aside. *If you don't have a food processor, you can use a blender, mortar and pestle, or finely chop everything by hand*

2. Put water on to boil for the noodles. Cook according to instructions on the package.

3. Meanwhile, make the miso-glazed carrots: heat skillet over medium high heat. Once warmed, add oil, and allow the oil to heat. Add carrots, and allow to cook, stirring occasionally, until starting to brown, about 5-10 minutes. While carrots are cooking, whisk together the water, miso, and brown sugar. Once carrots are browned, pour miso mixture over and stir to ensure all carrots get covered. Remove from heat.

4. To assemble, toss noodles with pesto. Top with carrots and crushed peanuts. If you have it, serve with a wedge of lime or lemon.

Slow Roasted Tomato Pesto

1. In a food processor or blender begin by breaking down the pumpkin seeds. Add the tomatoes, and pulse to combine. Add parmesan and pulse. Then, with the processor or blender running, add olive oil slowly. You want this pesto to be quite thick, so it doesn't ooze out of the bread as you roll it. Taste, and adjust seasoning as needed.

Braided Bread

1. In the bowl of a stand mixer, using the paddle attachment, combine 3 1/2 cups flour, yeast, sugar, and salt. (this bread can be made without a mixer! Simply mix ingredients with a wooden spoon, and then knead by hand. You may need to knead the bread a bit longer – about 7 minutes).

2. Heat water and canola oil until warm (120°–130°F). Add to flour mixture. Add vinegar. Blend at low speed until well combined. *if you don't have a thermometer, you want the oil/water to be quite warm to the touch, but not hot.

3. Switch to the dough hook – dough should be soft that’s not too sticky to the touch. Knead the dough for 5 minutes. Place in a greased bowl, turning to grease the top. Cover; let rise in warm place until almost double (this took me under an hour).
4. Preheat oven to 400º F. Grease a 9-inch springform pan. Set aside.
5. Punch down the dough. On a floured surface, roll the dough into very thin rectangle, as thin as you can (mine was 20” x 24”). Spread a thin layer of pesto on top of the dough (leave the bottom of the long edge clear 1/2″). Start at the top of the long edge and slowly, tightly and gently roll the dough into a log. Pinch it closed.
6. Use a bench scraper to cut the dough in half lengthwise, leaving 1 inch uncut at one end. Roll the two half clinders so that the cut end is facing up (so you can see all the layers). Begin at the uncut end and twist the two halves around one another. Pinch ends together.
7. Start at the thinner edge and slowly and very gently, roll the braid into a giant snail shell or a very large cinnamon bun. Be careful to keep all the layers facing up. Pinch the end delicately.
8. Carefully pick up the braid and place it in the prepared springform. Cover; let rise in a warm place until almost double (again, this was more like 30-45 minutes for me).
9. Bake at 400º for 5-10 minutes, lower oven temperature to 350º and bake for an additional 20-30 minutes. When the bread is out of the oven lightly brush olive oil on top and sides. Let cool on a rack.