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Carrot dip with sunflower seeds & cumin

The recipe listed below I found on a great food blog

alisonslunch.com

I made it two days ago for a food demo at the local food store. I didn’t boil my carrots, I roasted them in the oven at 350 F for about 1/2 hour. Beforhand I marinated them in olive oil,  crushed garlic and rosemary overnight. Both methods make a yummy result.

1 pound carrots, peeled if the skins are bitter
¼ cup roasted sunflower seeds (if you have salted roasted seeds, just use less salt and adjust to taste)
2 small cloves garlic (or 3 cloves, if you like things garlicky)
½ teaspoon ground cumin
¼ teaspoon salt
1 -2 tablespoons fresh lemon or lime juice

1. If you have raw sunflower seeds, preheat your oven to 350 degrees. Toast the sunflower seeds on a cookie sheet in the oven (the oven works well if you’re making extra seeds) for about 10 -12 minutes, until golden-brown and fragrant. Check on them and give them a stir if they are getting too brown in spots. Or, you can toast the seeds on a skillet over medium heat until golden-brown and toasted.
2. Bring a small pot of water to a boil and add a little salt.
3. Slice the carrots.  I do this in the food processor—just cut the stem ends off the carrots and shoot them through the feed tube, pushing with the little pusher cup, small end first.
4. Boil the carrots until soft, 7 to 10 minutes. Drain in a colander when done.
5. Meanwhile, when the sunflower seeds are toasted, peel the garlic and toss it in the cuisinart to mince. Then add the sunflower seeds and process into fine crumbs. Then add the cumin, salt, lemon juice, and carrots, and blend until smooth, scraping down the sides of the food processor as you go.
6. Taste for salt and adjust the lemon. Transfer to a covered container and refrigerate until ready to use (at least 30 minutes).

This entry was posted on October 27, 2010, in Recipes.

North Country BLT

It’s that time of year – do yourself a big favor and make yourself a BLT while you can get all the ingredients fresh at the market. This would make a fantastic easy Thursday night dinner or Saturday lunch after the markets.

Start with the bread, of course. My favorites for a BLT are my Lancaster Common, Pesto, or Ricotta breads. Any of these will toast well if you prefer your BLT that way.

Meadowstone or Peaslee Farms have some of the best bacon you’ll ever taste.

You’ll find tomatoes and lettuce at many of the vegetable vendors. David Craxton’s Roots & Fruits has a variety of heirloom organic tomatoes that are out of this world.

A twist on this idea that I like – get some farm fresh eggs at the market. Fry an egg, sunnyside up, yolk hard or soft according to your preference. Add plenty of fresh ground pepper and turn your BLT into a BELT!

This entry was posted on August 19, 2010, in Recipes.