31
AUTUMN
/
EARLY WINTER
2015
|
Corynn Fowler writes a foodblogcalledNourishedbyCorynn. Please visit her at
R P &
T | C N F E
Beet &Goat Cheese
...
• Soft goat cheese
• Olive Oil
• Chopped chives, cilantro, and parsley
•Mache or other soft lettuce
• Beets
• Salt/Pepper
• Dark rye bread
Steam, skin, and thinly slice thebeets. Chopahandful of
fresh herbs such as chives, cilantro, and parsley andmix
into a serving of goat cheese, adding olive oil to make
themix softer as necessary.
Spread the goat cheese on a slice of toasted dark rye
bread, layer on some lettuce and the sliced beets.
Garnish with salt, pepper, and more chopped herbs or
goat cheese as desired.
RoastedRed Pepper Hummus &Carrot
...
• One red pepper
• One cup dried chickpeas
•
½
cup tahini
•
¼
cup sesame oil
• Olive oil
• Salt/Pepper
• Baby carrots
• Dark rye bread
Tomake the hummus, soak your chickpeas overnight inwater and boil for an hour to
cook, or open one can of cooked chickpeas. Roast the red pepper, remove the skin,
stem, and seeds, andpuree ina foodprocessor until smooth. Add the chickpeas, tahini,
and sesame oil and blend to a smooth consistency. Add water to thin as necessary,
and salt to taste.
Heat oven to 400°, wash your baby carrots and toss with olive oi, salt and pepper
until covered. Spread the carrots on a cookie sheet and bake for 30mins. Spread the
hummus on a piece of toasted dark rye bread and layer the roasted carrots on top.
