Poor little owl.
Harissa, a chile paste from North Africa, gives sautéed carrots a deliciously smoky, spicy flavor. The maple syrup adds the perfect sweet counter balance.
4 tablespoons butter
1 pound thin carrots, peeled
2 tablespoons harissa
1 teaspoon maple syrup
Fresh cilantro leaves
1 lemon, cut into wedges
1. In a large skillet, melt butter over medium heat. Add carrots then cover and cook, stirring occasionally, until tender, about 10 minutes.
2. Stir in harissa and syrup. Top with cilantro and add a squeeze of lemon.
Recipe from Rachael Ray
Francie Moon’s self titled EP is set for release later this month. The lead track, ‘Walked Away’, has a fantastic retro, lo-fi feel. She describes the song as an “ode to… growing apart for the purpose of growing closer.”
Check out Francie Moon on her Website where you can learn of an upcoming show in New Jersey and buy the music.