#rainbowcarrots

This Moroccan-inspired tart features a savory olive oil crust filled with vibrant kale, rainbow carrots, and creamy hummus, seasoned with aromatic spices for a delightful burst of flavors.

Ingredients: 1 cup all-purpose flour. 1/4 cup olive oil. 1/4 cup cold water. 1/2 teaspoon salt. 2 cups kale, chopped. 1 cup rainbow carrots, thinly sliced. 1 cup hummus. 2 tablespoons olive oil. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put flour, olive oil, cold water, and salt in a bowl and mix them together. Mix until you get a dough. Make sure the dough covers the bottom and sides of the tart pan evenly as you press it into it. With a fork, poke holes in the crust. Bake for 15 minutes, or until it's just beginning to turn golden brown. In the meantime, put olive oil in a pan and heat it over medium heat. Put in rainbow carrots and kale. About 5 to 7 minutes, or until the carrots are soft and the kale has wilted. Salt, pepper, and cumin can be added to the cooked vegetables. Cover the tart crust that has already been baked with hummus. Put the cooked kale and rainbow carrots on top of the hummus. Put the tart back in the oven and bake for another 10 to 12 minutes. Take it out of the oven when it's done and let it cool a bit before cutting it. You can serve it hot or cold.

Prep Time: 20 minutes

Cook Time: 25 minutes

The naturally sweet rainbow carrots, the fresh herbs, and the rich feta cheese come together in Rainbow Carrot Salad to make a colorful and tasty dish. It's great as a side dish or for a light lunch.

Ingredients: 4 rainbow carrots, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh mint. 1/4 cup crumbled feta cheese. 1/4 cup toasted walnuts, chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Cut the rainbow carrots and red onion into thin slices and put them in a large bowl. Cut up the mint, cilantro, parsley, feta cheese, and add them to the bowl along with the toasted walnuts. Add the olive oil and lemon juice to a different small bowl and mix them together using a whisk. Cover the salad in a big bowl and pour the dressing over it. Cover the salad with the dressing and toss it so that everything is covered. Add pepper and salt to taste. You can serve the Rainbow Carrot Salad right away or put it in the fridge to eat later. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes