ROASTED HEIRLOOM CARROTS WITH CREAMY ZA’ATAR TAHINI 1 tsp (5 ml) Dijon mustard 1 tbsp (15 ml) apple cider vinegar 2 tsp (10 ml) liquid honey 3 tbsp (45 ml) extra-virgin olive oil salt and freshly ground black pepper, to taste 24 to 30 heirloom carrots, washed and trimmed Creamy Za’atar Tahini, make ahead, recipe follows 1 cup (250 ml) thinly sliced leaf lettuce ¼ cup (60 ml) flaked almonds, lightly toasted 1 Preheat oven to 400 F (200 C). 2 In a small bowl, mix mustard, vinegar, honey and olive oil. Season with salt and pepper. 3 Place carrots on a large baking sheet. Pour dressing over carrots and mix well to coat. 4 Arrange carrots in a single layer and bake for 15 minutes. Remove from oven and turn carrots over. Return to oven and bake for another 10 minutes, until fork-tender but still firm. Remove from oven and transfer to a serving platter. 5 Spoon Creamy Za’atar Tahini across centre of carrots. Garnish with lettuce and flaked almonds. Serves 6 to 8 CREAMY ZA’ATAR TAHINI
EmpressGin.com @Empress1908Gin
¼ cup (60 ml) chopped green onions 2 tbsp (30 ml) chopped fresh parsley, plus more for garnish 2 lbs (900 g) Yukon Gold potatoes salt and pepper, to taste 2 stalks celery, finely chopped 3 tbsp (45 ml) chopped fresh mint, plus more for garnish 1 In a large non-reactive bowl, combine yogurt, oil, mustard, cayenne, vinegar, chives, green onions and parsley. Cover and refrigerate overnight or for at least 1 hour. 2 Place potatoes in a large pot of salted water and bring to a boil over high heat. Reduce heat to medium and cook until tender when pierced with a fork, 10 to 15 minutes. Drain and let potatoes cool slightly. Carefully cut potatoes in halves or quarters (about 1½‑in/4 cm chunks), depending on size of each potato. Place on a large baking sheet and season with salt and pepper. Cool completely. 3 Add yogurt dressing to potatoes, along with celery and mint. Mix until combined. Garnish with parsley and mint and serve. Serves 6 to 8
1 cup (250 ml) tahini ⅔ cup (160 ml) water
6 tbsp (90 ml) extra-virgin olive oil ¼ cup (60 ml) plain Greek yogurt
1 lemon, zest and juice 1 tbsp (15 ml) za’atar 1 tsp (5 ml) ground cumin
3 cloves garlic, finely chopped 1 tbsp (15 ml) dried mint leaves 2 tbsp (30 ml) pomegranate molasses salt and pepper, to taste
1 In a medium bowl, mix tahini and water until smooth. Add olive oil, yogurt, lemon zest, 2 tbsp (30 ml) lemon juice (save any remaining juice for another purpose), za’atar, cumin, garlic, mint and pomegranate molasses. Season with salt and pepper and mix well. Can be made up to a day ahead and stored in refrigerator until ready to use. Makes about 2½ cups (625 ml)
108
Powered by FlippingBook