These two recipes of the week will keep you curious in the grocery store and on your toes in the kitchen as you slice those carrots with a mandoline or carefully with a knife.
Moroccan Carrot Salad
5 medium carrots, sliced into thin “coins” using a mandoline or knife
1/2 cup cooked quinoa
1/3 cup golden raisins
1/3 cup pepitas
1/2 cup chickpeas, drained
3 tablespoons flat leaf parsley
3 tablespoons mint
For the dressing:
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1/4 teaspoon cumin
3 tablespoons olive oil
Toss all ingredients. This can be made ahead, but add pepitas, herbs and dressing just before serving. The quinoa can be made the day before.
— From “The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods” by Erin Gleeson (Harry N. Abrams, $35)
Coconut Lamb Curry with Sweet Potatoes
1 tablespoon canola oil
2 1/4 pounds trimmed lamb shoulder, cut into 1-inch cubes
Salt and pepper
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
1 tablespoon Madras curry powder
1 1/2 cups chicken stock or low-sodium broth
1 (14-oz.) can unsweetened coconut milk
2 medium sweet potatoes, peeled and cut into 1-inch dice
Chopped cilantro and toasted unsweetened coconut flakes, for garnish
Lime wedges and steamed rice, for serving
In a large pot, heat the oil until shimmering. Season the lamb with salt and pepper, add it to the pot and cook over moderately high heat, turning occasionally, until browned, about 8 minutes. Add the garlic, ginger and curry powder and cook until fragrant, about 30 seconds. Stir in the stock and coconut milk and bring to a boil. Cover and simmer over moderately low heat until the lamb is tender, about 45 minutes.
Add the sweet potatoes to the curry and simmer until tender, about 15 minutes. Spoon into bowls and garnish with chopped cilantro and toasted coconut. Serve with lime wedges and steamed rice. Serves 4.
— From “Market Math: 50 Ingredients x 4 Recipes = 200 Simple, Creative Dishes” by the Editors of Food & Wine