Moroccan Tagine with locally grown carrot, potato, rutabaga and white beans over fluffy golden amaranth and topped with our roasted red pepper harissa and sunny preserved lemon
The Veggies: Potato (Heartbeet Farm, Berkely, MA); Carrot, Rutabaga, Tomato; Pepper (Vanguarden Farm, Dover, MA);
Legume: Cannelini Beans [Baer’s Best Beans, S. Berwick, ME]
Fruit: Preserved Lemon [Fairview Orchards, Ojai, CA]
Sauce: Olive Oil; Garlic, Cinnamon, Coriander; Ginger, Turmeric; Saffron
Cook Time: 30 min.
Tools Required: Stovetop, Skillet