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tater · 10-24-10, 11:14 AM

I'm gonna make those first two for sure (I'm not a huge eggplant fan).

I have some nice side dishes with no meat, it's the entrees that are hard.

ObRecipe (sorry, it's a side, but I love it):

Carrot Salad with Cumin and Garlic (moroccan dish from Arabesque by Claudia Roden). This cookbook is great (lots of meatless stuff, too, actually, least for salads, etc). Buy it.

Serves 4-6

5 large carrots (~1.25 lbs)
4 T EVOO
4 garlic cloves, crushed
1 t ground cumin
salt and pepper to taste
juice of 1.2 lemon

Peel, wash, or scrape the carrots, and trim off the tops and tails. Cut them into quarters lengthwise, the cut those in half to make sticks. Boil in slated water for 10-15 minutes, until tender but not too soft, then drain.

In a large skillet, heat the oil and put in carrots, garlic, cumin, and some salt and pepper. Sauté on a medium high heat, stirring and turning the carrots over, until the garlic just begins to color.

Sprinkle with lemon juice, and serve cold.

I make this a lot when I do moroccan dinners. Everyone likes it.

10-24-10, 11:14 AM	#3
tater Navy Seal Join Date: Mar 2007 Location: New Mexico, USA Posts: 9,023 Downloads: 8 Uploads: 2	I'm gonna make those first two for sure (I'm not a huge eggplant fan). I have some nice side dishes with no meat, it's the entrees that are hard. ObRecipe (sorry, it's a side, but I love it): Carrot Salad with Cumin and Garlic (moroccan dish from Arabesque by Claudia Roden). This cookbook is great (lots of meatless stuff, too, actually, least for salads, etc). Buy it. Serves 4-6 5 large carrots (~1.25 lbs) 4 T EVOO 4 garlic cloves, crushed 1 t ground cumin salt and pepper to taste juice of 1.2 lemon Peel, wash, or scrape the carrots, and trim off the tops and tails. Cut them into quarters lengthwise, the cut those in half to make sticks. Boil in slated water for 10-15 minutes, until tender but not too soft, then drain. In a large skillet, heat the oil and put in carrots, garlic, cumin, and some salt and pepper. Sauté on a medium high heat, stirring and turning the carrots over, until the garlic just begins to color. Sprinkle with lemon juice, and serve cold. I make this a lot when I do moroccan dinners. Everyone likes it.