Spicy Moroccan Carrot Salad

And we have another winner from my new Plenty cookbook! Spicy Moroccan Carrot Salad. Feast your eyes:

Spicy Moroccan Carrot Salad

This was actually quite simple to make. You cook the carrots ahead of time and let them cool and dry out. While they were hanging out, I prepared the onion, garlic, chiles, green onion, and preserved lemon, and measured out all the spices and other bits. When it was time to cook, all I had to do was saute the onions, then add back in the carrot and all the other ingredients, mix well, and remove from the heat to cool. When time to eat, serve with a dollop of yogurt. Delicious! I can’t think of anything I really did differently (aside from probably cooking the carrots a little too long).

The best part of this may be that you can make it first and then let it sit while you do something else. And it also makes it a great dish to take somewhere, because it doesn’t have to stay hot or be reheated.

So, since I could make this and then devote my attention to something else, I tried another new recipe. This was the Ground Lamb and Potatoes from At Home with Madhur Jaffrey. Another hit. This is a very basic and simple dish. Again, not a ton of ingredients to prepare and it doesn’t take a lot of monitoring. It also isn’t the least bit spicy. I did have to fake the tomato puree for this one, but later realized that she has instructions for making that in her book (might have to make and freeze some next tomato season, since I didn’t find it in the store).

Anyhow, this was how dinner looked last Friday night:

Friday Night Dinner

And as a bonus, there were plenty of leftovers for a couple more nights of dinner. Leftovers are my favorite!

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