Carrot and cumin tart

Kind of a PITA to make… at least more so than the glazed carrots I usually make as the designated carrot side dish.  But it was still good, if a little bland.  Maybe I should have added more cumin: I felt like I added a ton.  I only had ground cumin, and not the cumin seeds that the recipe called for.  It is striking looking, though the cheese I used (Ementhal from Trader Joe’s) did create a lot of oil that didn’t look terribly appetizing.  I had to sop some of it up.

Carrot and cumin tart, from Williams Sonoma’s Vegetable cookbook.  Pg 85.

fresh peas with mint

I made this as a side with mini beef pot pies (made from leftover beef stew from last night) and potatoes, and they were really good!  They called for some Boston lettuce to be sauteed up with it, and sauteed lettuce seemed strange to me but I did it anyway.  And it really added a lot to the dish, it was interesting.  I’d definitely make this again.

 

Fresh Peas with Mint, from Vegetable, by Williams Sonoma.  Pg 13.