Roasted Carrots with Greek yogurt and pita chips

2 Tbsp. olive oil

1/2 tsp. salt

1 tsp. sumac

zest of lemon

1 tsp. ground coriander

½ tsp. ground cumin

1 lb. medium carrots, peeled and slice diagonally ¼-inch thick and 2 to 3

  inches long

2 Tbsp. butter

1/4C golden raisins

1/2C roasted hazelnuts, coarsely chopped

½ tsp. fresh thyme leaves

½ tsp. sumac

1 Tbsp. Italian parsley leaves, chopped

1C Greek yogurt mixed with 1 tsp. thyme leaves

Preheat oven to 450F.  Combine oil, salt, sumac, lemon zest, coriander and cumin together.  Add the carrots and toss to coat.  Spread evenly on a baking sheet and roast, stirring once, until browned at edges, 15 to 18 minutes.  Let cool.

Cook the butter in a medium frying pan over medium low heat, stirring occasionally, until browned, 5 to 8 minutes.  All at once, add raisins, hazelnuts, ½ tsp. thyme and ½ tsp. sumac.  Cook, stirring, until raisins puff.  Let cool.

Spread yogurt on a platter.  Toss carrots with nut mixture and parsley and spoon over yogurt.  Serve with pita chips.

MAKES:  6 servings

Pita Chips

4 pita breads (6-inches wide), cut into wedges

3 Tbsp. olive oil

¼ tsp. salt

1 tsp. sumac

Preheat oven to 350F.  Combine oil, salt and sumac together and brush all over the pita wedges.  Arrange on a baking sheet and bake until golden and crisp, turning once, 8 – 10 minutes.  Let cool.

Roasted Carrot and chickpea salad

1 lb. small carrots, preferably with stems attached

1/4C olive oil

1 Tbsp. fresh thyme leaves

1-1/2 tsp. cumin seeds, toasted

3 Tbsp. sherry wine vinegar

1 Tbsp. balsamic vinegar

2 tsp. mustard of choice

6 Tbsp. olive oil

salt and freshly ground pepper to taste

1/4C pitted kalamata olives, cut in half

3C baby kale mixture

1/3C chickpeas, rinsed and drained well

4 oz. feta cheese, cut into cubes

1/3C toasted pistachios

Preheat oven to 425F.  Clean the carrots, leaving ¼-inch of the stems attached.  Cut in half lengthwise and toss with olive oil, thyme, salt and pepper to taste.  Place on a cookie sheet and roast until tender and a little caramelized – about 20 minutes.  Set aside.

Make the vinaigrette:  Pound half the toasted cumin seeds into a fine powder and transfer to a bowl.  Add the whole cumin, vinegars, mustard, salt and pepper to taste and whisk in the olive oil.

Toss the carrots, chickpeas and olives with the greens and some vinaigrette.  Gently fold in the cheese and nuts.  Divide among plates and serve.

MAKAES:  6 – 8 servings

Moroccan Couscous with roast carrots

1 bag baby carrots, halved lengthwise (8 oz.)

salt and pepper to taste

4C acorn or butternut squash, cut into one inch cubes

1 red onion, cut into 1-1/2 inch cubes

1/2C chicken stock

1/4C honey

1/4C lemon juice

1 Tbsp. olive oil

1 tsp. ground cumin

1 tsp. ground coriander

1/8 tsp. cayenne

zest of one lemon, minced

3/4C dry couscous

1/3C golden raisins

1/2C Italian parsley leaves, coarsely chopped

Toss the carrots in a bowl with oil, salt and pepper and transfer to a baking sheet.  Roast until lightly browned, 5 -7 minutes.  Toss squash and onion in the same bowl with additional oil, salt and pepper and add to the carrots.  Roast until tender, about 20 more minutes.

Combine broth, honey, lemon juice, 2 tablespoons oil, spices and lemon zest in a small pan and bring to a boil.   Place couscous and raisins in a bowl and pour the liquid over the couscous.  Cover and let stand until liquid is absorbed – about 5 minutes.  Fluff couscous with a fork and transfer to a large mixing bowl.  Add the roasted vegetables and parley; toss to combine.  Serve at room temperature.

Makes:  6 servings