TURMERIC YOGURT 2 tbsp (30 ml) olive oil 1 clove garlic, minced ½ tsp (2.5 ml) ground turmeric ½ lemon, zest only ⅔ cup (160 ml) Greek yogurt ¼ tsp (1 ml) salt
1 In a small frying pan over medium heat, warm olive oil and gently sauté garlic until softened and fragrant but not browned, 30 to 45 seconds. Add turmeric and lemon zest and stir for about 15 seconds, then transfer to a mixing bowl and whisk in yogurt and salt. Let sit for a few minutes before serving. Can be stored in an airtight container in refrigerator for up to 4 days. Makes about ⅔ cup (160 ml) CARROT TOP CHERMOULA 1 cup (250 ml) chopped fresh carrot fronds (reserved from main recipe) ½ cup (125 ml) chopped fresh mint ¼ cup (60 ml) chopped fresh cilantro or parsley ½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) minced fresh ginger ½ tsp (2.5 ml) salt, plus more to taste ¼ tsp (1 ml) Spanish smoked paprika 1 to 2 cloves garlic, minced 1 lemon, zest and juice ½ jalapeño pepper, finely diced (optional) ⅓ to ½ cup (80 to 125 ml) extra-virgin olive oil, as needed
1 In a food processor, place all ingredients except olive oil, and pulse a few times to combine. While pulsing, drizzle olive oil into food processor until sauce comes together but maintains a bit of texture. Chermoula should not be smooth or completely emulsified but have a slightly thick and pourable consistency. Adjust seasoning to taste and place in a Mason jar with a tight-fitting lid. Store in refrigerator until ready to use, up to 4 days. Makes about 1 cup (250 ml) PAIRS WITH RAPITALÀ ORGANIC GRILLO Italy $17.99 68516 FAUSTINO ORGANIC RIOJA Spain $19.99 489425
FINALLY, A BEER FOR FANS
ROASTED TURNIPS WITH HAZELNUT GOMA-AE 1 lb (450 g) turnips (3 to 6 turnips, depending on size), crisp stems and fresh greens attached 2 tbsp (30 ml) miso paste 2 tbsp (30 ml) olive oil 1 tbsp (15 ml) Hakutsuru Sake
Must be legal drinking age. Please enjoy responsibly.
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