First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from Epicurious.com
1 bunch Carrots, tops removed
1/4 cup vegetable oil or extra-virgin olive oil
3 Tbls. fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
1/2 tsp harissa (Northwest African chili paste) or 1/4 tsp. cayenne (optional)
2 to 4 cloves garlic, mashed or minced
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1 tsp. sweet paprika
Wash and scrub, but do not peel carrots; coarsely grate or thinly slice (using a mandoline). In a large bowl, mix together all the ingredients, start with 2 cloves garlic, adding more if needed. Salt to taste. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature. For a Turkish flair, substitute 1-cup plain yogurt for the lemon juice.