, , , ,

Simple, tasty and satisfying – summer cooking at its finest. 
Although I could happily snack on either of these carrot dishes, my family requires a little more. I
paired the Spiced Carrots with lamb meatballs, couscous and a simple salad, and the Moroccan Carrot Salad with simply prepared, lightly seasoned sea bream.


2 tablespoons butter
1 cinnamon stick
1/4 teaspoon ground cumin seed
1/4 teaspoon ground coriander
1 small package of baby carrots
1/3 cup golden raisins
1 tablespoon honey
1/4 teaspoon salt
1/2 cup orange juice
1 tablespoon orange zest
1/3 cup slivered almonds toasted

Melt the butter in a skillet over medium-high heat. Add the cinnamon stick, the ground cumin seed and ground coriander, stir to combine and cook for 10 to 20 seconds.
Add the carrots and cook for about 5 minutes, until they begin to brown.
Reduce heat to medium, then add the raisins, honey, salt, orange juice and zest. Stir to incorporate and cook for 5 to 6 minutes, until the carrots are crisp-tender, the raisins have plumped and the spiced sauce is bubbling.
Discard the cinnamon stick. Add the toasted almonds, toss to incorporate and serve hot.

Recipe adapted from the Arkansas Democrat Gazette, October 2010


1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/3 cup olive oil
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
3 tablespoons chopped fresh mint
1 pound of carrots, grated
4 cups mixed baby greens

Whisk the cumin, ginger, cinnamon, coriander, cayenne pepper and allspice in a large bowl.
Whisk in oil, lemon juice, orange juice and mint. Add carrots and baby greens, toss to coat.
Season with salt and pepper. Serve.

Recipe adapted from Bon Appetit