Your final 2012 Sylvester Manor CSA recipes from Diane Brush, to whom we owe our sincere thanks for her exceptional commitment to keep us using our weekly produce in new and exciting ways!
Moroccan Carrot Dip
Recipe from RecipeZaar
1 clove garlic, peeled and left whole
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 pinch cayenne pepper
sea salt, to taste
1 tablespoon honey
2 tablespoons fresh lemon juice
3 tablespoons virgin olive oil
2 tablespoons seeded green olives (left whole or chopped, your preference)
2 tablespoons fresh cilantro leaves
4-6 rounds flat bread or pita pocket bread
Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft. Drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.
Tip the carrots and garlic into the food processor bowl, and process until smooth. Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and process again. With the machine still running, add the olive oil gradually. Allow to cool.
Spoon into a serving bowl, drizzle with a little extra olive oil, scatter with olives and cilantro leaves (if using), and serve with lightly warmed flat bread or chips for dipping.
Yield: 4 – 6 servings
Sweet Potato and Black Bean Chili
Recipe from EatingWell.com
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
4 teaspoons ground cumin
1/2 teaspoon ground chipotle chile (see Note)
1/4 teaspoon salt
2 1/2 cups water
2 15-ounce cans black beans, rinsed
14 ounces of diced tomatoes
4 teaspoons lime juice
1/2 cup chopped fresh cilantro
Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
Yield: 4 servings