• Ingredients: 30
  • Serves: 1

Spiced carrot spread with sesame seeds, yellow mustard seeds, cumin seeds, water, carrots, thinly sliced, salt, cayenne, or to taste, olive oil.

Ingredients

Vegetable stew

  • 1 tbsp. olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 1/2 tsps. grated orange peel
  • 1 tsp. ground cumin
  • 1/4 tsp. dried crushed red pepper
  • 12 oz. 1/2-inch cubes zucchini
  • 1 28-ounce can diced tomatoes
  • 1 15 1/2-ounce can garbanzo beans , rinsed, drained
  • 12 Kalamata olives, pitted, chopped

Potato pancakes

  • 2 lb. russet potatoes, peeled, coarsely grated, squeezed dry in towel
  • 1/3 cup grated onion
  • 2 tbsps. all purpose flour
  • Nonstick vegetable oil spray
  • 4 tsps. olive oil

Blueberry ice

Add and cook soup 30 seconds:

For serving:

Directions

  1. Step 1 Toast sesame, mustard, and cumin seeds together in a dry 2- to 3-quart heavy saucepan over moderate heat, stirring, until fragrant and a shade or two darker, 2 to 3 minutes.

    For this step you will need

  2. Step 2 Stir in water, carrots, salt, cayenne, and 2 tablespoons oil and cook, covered, over low heat, stirring occasionally, until carrots are very tender, 20 to 30 minutes.

    For this step you will need

  3. Step 3 Purée mixture in a food processor with remaining 2 tablespoons oil until carrots are smooth (spices will still be a little coarse).

    For this step you will need

Nutrition information

Calories 366 Carbohydrates 23 g (8%)
Fat 30 g (47%) Protein 3 g (7%)
Saturated Fat 4 g (21%) Sodium 1,031 mg (43%)
Polyunsaturated Fat 4 g Fiber 7 g (29%)
Monounsaturated Fat 21 g Cholesterol 0