Moroccan Tagine bursting with fragrant saffron, with locally grown carrots, beautifully fresh spinach, and creamy white beans, topped with preserved lemon and harissa.
The Veggies: Carrot, Rutabaga [Alprilla Farm, Essex, MA]; Potato, [Heart Beets, Berkley, MA]; Spinach [White Barn Farm, Wrentham, MA]; Red Pepper [Lost River Farm, Natick, MA].
Legume: Great Northern Beans [Baer’s Best Beans, S. Berwick, ME]
Fruit: Preserved Lemon [Fairview Orchards, Ojai, CA]
Sauce: Garlic, Cinnamon, Coriander; Ginger, SaffronVegan
Cook Time: 30 min.
Tools Required: Stovetop, Skillet