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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Icing on the Cake: Testimonials

M has thoroughly enjoyed your class and has become a much more adventurous eater as a result.  She's open to trying so many new things.  My husband and I have enjoyed watching her use the skills she's learned in your class to take charge of the kitchen at home and make food for us.  M has also enjoyed working with the seniors and feels as though she has lots of surrogate grandparents.  What a lovely class!   Thank you.

- N.