Barbecue Kelp and Carrots by Brooks Headley

Barbecue Sauce Preparation

• 1⁄4 cup olive oil

• 1 white onion, finely diced

• 2 cloves garlic, thinly sliced

• 2 cups water

• 1⁄2 cup maple syrup

• 1⁄2 cup tomato paste

• 1⁄2 cup white wine vinegar

• 2 teaspoons molasses

• 2 tablespoons yellow mustard

• 1 tablespoon hot sauce (your choice)

• Salt

• Freshly ground black pepper

• Smoked paprika

Sweat the onion and garlic with 1⁄4 cup of olive oil until soft. Add the rest of the above ingredients, and simmer slowly until the sauce is reduced and thickened.

Carrot Preparation

• 1 pound large carrots, sliced on the diagonal

• 1⁄4 cup olive oil

• Salt and pepper, to taste §z666~01⁄2 cup fresh kelp ribbons

• 1⁄2 cup labneh or Greek yogurt

• 1⁄2 cup fresh crushed corn chips

• 1⁄2 pound mustard greens

• Freshly squeezed lemon juice

• Bread crumbs, as garnish

Roast carrots at 400 degrees Fahrenheit with the olive oil and salt and pepper until softened and charred around the edges.

Toss together with the kelp and barbecue sauce until coated. Top mixture with a dollop of yogurt and some crushed corn chips. Dress mustard greens lightly with a good squeeze of lemon juice and salt, and add on top of the carrot-and-kelp mixture. Sprinkle bread crumbs over the top, and dress with a squirt of olive oil. Serve immediately.

Excerpted from EAT LIKE A FISH by Bren Smith. Copyright © 2019 by Bren Smith. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.