This summer we’ve been lucky enough to do some portfolio shoots with a few of our favorite collaborators. This test shoot was with prop stylist Beth Wickwire and her husband, David Remillard, a marketing team leader at Whole Foods and a trained chef. One of the concepts of this test was “tops to root” which is the same idea as head-to-tail cooking with meat where every part of the animal is used. In tops-to-root, every part of the vegetable is used.
Carrot top greens
Simple dressing: EVOO, Red Wine Vinegar, coarse sea salt, fresh cracked black pepper.
Sometimes the simplest ingredients are the most delicious. Enjoy!