Blistered cherry tomatoes, briny kalamata olives, fresh rosemary and a duo of fontina and Emmentaler add brightness and flavor to this eye-catching Mediterranean-inspired dish.
Molly Yeh perfectly bakes eggs inside colorful and crispy carrot hash cups, then tops them off with a pesto made using a combination of the carrot tops, sunflower seeds, scallions and a few other special goodies.
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