Carrot Tahini Ginger Dip/Dressing by Adeena Sussman
1 medium carrot, roughly chopped
1/3 cup pure tahini paste
3 Tbsp water
3 Tbsp unseasoned rice vinegar
3 Tbsp neutral oil
2 Tbsp toasted sesame oil
2 Tbsp sugar(I used coconut sugar)
1½ tsp kosher salt
2″ piece of fresh ginger, peeled
2 garlic cloves, peeled
In a blender, combine the carrot, tahini, water, vinegar, neutral, and sesame oils, sugar, salt, ginger, and garlic and blend on high speed until creamy and smooth, 45 seconds to 1 minute. Transfer to an air type container and chill to thicken, one hour.
Roasted Murasaki Sweet Potatoes by Sephardic Spice Girls
3 medium Japanese sweet potatoes, washed
¼ cup olive oil
2 tsp salt
2 tsp dry rosemary
Preheat oven to 425°F.
Cut potatoes into thirds, then place in a medium bowl.
Drizzle with oil, salt and rosemary, then toss until well coated.
Place potatoes skin side up on a large parchment lined baking sheet.
Roast for 30 minutes or until bottom of potatoes are golden brown
