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. 
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.
©Nancy Wolfson-Moche 2014
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