Unicorn (Unicorn@Indenial.com)
Tue, 30 Mar 1999 08:53:22 -0500
We haven't had a perfect 10 on the World Wide Recipes Groan-O-Meter in
quite a while. Thanks to Marguerite for this one:
Q: What do you call a phony noodle?
A: An IM-PASTA!
Today's Easter dinner recipe is not only tasty, but it will brighten
up any plate with it's bright contrasting colors. It can also be made
a day or two ahead of time so that last minute Easter dinner frenzy is
kept to a minimum.
Carrot Salad with Cumin
1 lb (500 g) carrots, thinly sliced
2 Tbs (30 ml) extra virgin olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
1 tsp (5 ml) ground cumin
1/4 cup (60 ml) chopped fresh parsley
4 Tbs (60 ml) lemon juice
1/4 cup (60 ml) sliced pitted black olives
Boil the carrots in enough water to cover until tender, about 5
minutes. Drain and rinse with cold water. Heat the oil in a skillet
over moderate heat and add the carrots, garlic, salt, pepper, and
cumin. Cook for about 5 minutes, stirring frequently, until the
carrots are coated with the mixture. Transfer the carrots to a bowl
and add the parsley and lemon juice, tossing to combine. Add the
black olives immediately prior to serving. Serve chilled or at room
temperature. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Tue Mar 30 1999 - 09:00:02 EST