Roasted Beets with Crème Frâiche and Orange
1 lb. beets (about 3 large)
1 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
1/4 cup crème fraîche
Zest and juice of 1 orange
Directions: Heat oven to 400°. Place beets in a roasting pan; toss with oil, salt, and pepper. Cover tightly with aluminum foil; bake until tender, 40 minutes. Meanwhile, mix crème fraîche with orange zest and juice. Season with salt and pepper and set aside. To serve, transfer beets to a serving platter and drizzle with dressing. Recipe from here.


Carrot & Cumin Salad
2 tsp cumin seeds, toasted
zest and juice 1 lemon
thumb-sized piece of ginger, grated
3 tbsp olive oil
1 large shallot, very thinly sliced
5 large carrots, grated
1/4 cup cilantro, chopped

Directions: Combine in medium bowl & eat!


Lentil Mujadra
1 cup brown or green lentils
1/2 cup extra-virgin olive oil
1 teaspoon cumin seeds
1/2 teaspoon cracked black peppercorns
3 medium red onions, thinly sliced
3/4 cup basmati rice
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Squeeze of fresh lemon juice
Directions: Rinse lentils + discard broken pieces and debris. In a medium saucepan, put lentils and cold water covering lentils by about an inch. Bring to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.

As the lentils cook, grab a large skillet, put over medium-high heat and add the oil. Heat the oil for a minute, then add cumin seeds and peppercorns, shaking the pan once in a while until the cumin seeds darken lightly, about 1 minute.

Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. They are done when they turn a deep chestnut color and are slightly crispy.

Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne; saute about 1 minute.

Add the uncooked rice, stirring often until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender.

Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes. Top with remaining onions and fresh squeezed lemon juice.