RECIPE OF THE WEEK

Moroccan Carrot Salad

SPONSORED BY NEW JERSEY COUNCIL OF FARMER & COMMUNITIES

Warming spices wake up carrot’s sweetness in this dish.

Ingredients:

1 pound carrots, cut into sticks

2 Tbsp oil

1 tsp cinnamon

1 tsp cumin

4 cups arugula or spinach

For Dressing

1 tsp honey

1 Tbsp lemon juice

1/4 cup olive oil

Kosher salt and freshly cracked pepper to taste

Directions:

Preheat oven to 375 degrees. Spread carrots in single

layer on baking dish. Drizzle with olive oil. Sprinkle with

spices and toss to coat. Roast until tender, about a half

hour.

Combine honey and lemon juice in a bowl. Whisk in olive

oil. Season with salt and pepper. Toss with carrots and

the greens.