Fresh herbs and preserved lemon with saffron and cumin with aromatic fennel and zucchini and a light, summer-y tagine with chickpeas over fluffy golden millet
The Veggies: Carrot; Zucchini; Fennel [Vanguarden Farm, Dover, MA]; Parsley; Cilantro [Duck Hollow Farm, Sherborn, MA]
Fruit: Preserved Lemon [Fairview Orchards, Ojai, CA]
Sauce: Olive Oil; Garlic, Cinnamon, Coriander; Ginger, Turmeric; Saffron
Cook Time: 30 min.
Tools Required: Stovetop, Skillet