If you've never had Ras el Hanout, you're missing something delicious. It's a wonderful, aromatic spice blend that's used throughout Northern Africa. Like curry powder, every version is a little different, but most have some combination of cinnamon, cardamom, coriander, chili, cumin, clove and other spices. I picked up a lovely blend from the Spice Station on Sunset Blvd. this afternoon.
We're so lucky to have the Spice Station in our neighborhood. They have an amazing selection of herbs and spices from around the world. The Spice Station also makes a huge variety of spice blends, such as Ras el Hanout, from their own recipes. Every blend I've tried has been delicious.
It's so easy to turn simple roasted vegetables into something special with a tasty and exotic spice, and that's exactly what I did this afternoon. I washed and trimmed the beautiful red carrots and parsnips from today's box, tossed them in 1T olive oil, added 1 T Ras el Hanout and a little salt. Then I tossed everything again to evenly spread the spices and I roasted them on a cookie sheet in a pre-heated 375 degree oven for about 35-45 minutes, until done. My kitchen smelled divine while they were roasting, too.
By the way, if you're wondering how to prepare tatsoi, treat it just like spinach. It sautes up quickly, and it's great with a variety of Asian flavors like soy sauce, freshly grated ginger, and sesame oil. You can eat it raw, too.
Today's bounty included:
From Underwood Family Farms: Lola Rosa lettuce, tatsoi, red carrots, celery, Italian parsley, golden beets, leeks, celery root, and Navel oranges;
Pea and mustard microgreens and a little rosemary from Silver Lake Farms;
Parsnips from Weiser Family Farms;
And satsuma mandarins from Rancho Santa Cecilia.