Her new cookbook,Β WellΒ FedΒ 2, is full ofΒ interesting ideas to combine spices and vegetables.
I brought these Casablanca Carrots to a friend’s dinner party where everyone raved about the unique flavors. Another time I substituted the lemon for lime and the parsley for cilantro, which I think I like even better.
Next on my list from Mel’s cookbook is the Belly Dance Beet Salad with pistachios and the Chorizo Burgers with pan-fried eggs. I’m also intrigued by her use of arrowroot powder to sear a steak.
I recommend both of Melissa’s cookbooks to anyone who loves flavorful, ethnic-inspired whole food. Way to go Mel!
- 2Β pounds carrots
- 2Β cloves garlic, minced (aboutΒ 2Β teaspoons)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- two dashes cayenne pepper
- juice ofΒ 2Β lemons (about 4-6 tablespoons) *or substitute lime
- salt and ground black pepper, to taste
- 2Β tablespoons extra-virgin olive oil
- 1/2Β cup fresh parsley leaves, minced (about 4 tablespoons) *or substitute cilantro
1. Wash and peel the carrots; cut on the diagonal into 1/2Β inch pieces. Steam for 13 minutes until tender and drain.
2. In a large bowl, mix theΒ warmΒ carrots with garlic, paprika, cumin, cinnamon, cayenne, lemon juice (or lime juice), salt, and pepper. Place in the refrigerator until the carrots are chilled.
3. Remove from the refrigerator, drizzle with olive oil and toss to coat. Add the parsley (or cilantro), toss forΒ 2Β minutes, then taste and adjust seasonings. Serve at room temperature.