steamed carrots with orange and ginger

February 17, 2014 • Nancy Wolfson-Moche

I began a crisp, chilly day with this refreshing, warming dish at Isabella Freedman Jewish Retreat Center: carrots steamed  with orange and ginger, topped with a dried apricot.  IMG_2609 Head chef Adam SaNougera lived in Asia and often introduces Asian spices (like ginger) and simple cooking methods (like steaming) in his delicious, satisfying food.

 IMG_2616

©Nancy Wolfson-Moche 2014

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