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Wash the carrots with a vegetable brush and allow them to dry before roasting 2. Place the carrots on baking sheet and toss with 1 T olive oil and the Moroccan Spice. While the carrots are roasting, make the pesto by adding the carrot tops and garlic to a food processor with the blade attachment. Place the pesto in bowl and stir in fleur de sel.

Place on a large baking sheet and toss with enough olive oil to coat both sides of the slices, and sprinkle lightly with the Curry Cooking Spice & Rub. 6. Spread the squash slices out into a single layer on the baking sheet, using a second baking sheet if necessary so they don’t overlap. Place in a pre-heated 475 degree oven and roast for 6 minutes. Place back in oven for an additional 6 minutes or until evenly browned on both sides and cooked thru.

Ingredients 8 c shredded white and red cabbage or two bags of prepared slaw 1 lg carrot, grated 1 daikon radish, grated (optional) ½ red pepper thinly sliced ½ c thinly sliced red onion 1 1/2 c diced fresh papaya, mango, orange or grapefruit 1 c roughly chopped cilantro ½ c roughly chopped fresh mint leaves 1 small hot chili, finely chopped (optional) 2 T finely chopped fresh ginger 3/4 c chopped peanuts 2 c sliced tofu, shredded cooked chicken or medium sized cooked shrimp (optional) Dulcet Toasted Sesame & Ginger Asian Sauce Instructions 1. Prepare the vegetables, fruit and herbs and place in large bowl

Ingredients 2 cups elbow macaroni 4 hard-boiled eggs, sliced or chopped ¼ c diced celery ½ c diced onion ½ c diced red or green pepper ½ 2 T chopped fresh parsley Salt & pepper ½ c mayo