2 months ago

Stir the Pot #2 - Sanctuary Kitchen

tablespoon salt for

tablespoon salt for water, plus 1/8 teaspoon for dip 1 pound carrots, washed and cut into 1-inch chunks 1 tablespoons olive oil 3 tablespoons orange juice 3 tablespoon honey 1 teaspoons ground cumin 1-1/2 teaspoons sweet paprika 1-1/2 teaspoon 1/2 to 1/4 teaspoon hot red pepper flakes 1/8 olive oil, paprika, minced cilantro Garnish: 3 quarts water and 1 tablespoon salt to a boil. Add the carrots and simmer Bring a fork easily pokes through them, about 12 minutes. Drain well. (Don't peel the until carrots, 1/8 teaspoon salt, and remaining ingredients (except garnishes) in a Place processor. Process until the dip is totally smooth. Taste and adjust seasonings food needed (it should have a tangy sweet-tart balance with a bit of heat). To serve, as the top of the dip with a fork to make ridges. Drizzle with some olive oil, swirl M O R O C C A N C A R R O T D I P Makes 2 cups 3 cloves garlic ¼ cup red wine vinegar carrots; they pack more nutrients with the peels on.) sprinkle with paprika and serve at room temperature with pita chips or crudités. by Nadine Nelson of Global Local Gourmet

Wish list: As a small non-profit with big ideas, CitySeed and our newest program, Amazon Kitchen, relies on the generosity and commitment of our supporters to help us meet Sanctuary many needs of our organization. Now there is another way to donate to Sanctuary Kitchen! the out our Amazon Wish List for much-needed items you can purchase directly for CitySeed- Check a fun way to support us this year! Your donation of these items will help us reduce the - cost of our programs, and return more money directly to our chefs and future programs overhead yourself in he and “Recognize who are not like you and she me.” CARLOS FUENTES SUPPORT & LEARN MORE of Sanctuary Kitchen. Interview with Culinary Citizen Podcast -

Good & Cheap Cookbook
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