Moroccan Couscous with roast carrots

1 bag baby carrots, halved lengthwise (8 oz.)

salt and pepper to taste

4C acorn or butternut squash, cut into one inch cubes

1 red onion, cut into 1-1/2 inch cubes

1/2C chicken stock

1/4C honey

1/4C lemon juice

1 Tbsp. olive oil

1 tsp. ground cumin

1 tsp. ground coriander

1/8 tsp. cayenne

zest of one lemon, minced

3/4C dry couscous

1/3C golden raisins

1/2C Italian parsley leaves, coarsely chopped

Toss the carrots in a bowl with oil, salt and pepper and transfer to a baking sheet.  Roast until lightly browned, 5 -7 minutes.  Toss squash and onion in the same bowl with additional oil, salt and pepper and add to the carrots.  Roast until tender, about 20 more minutes.

Combine broth, honey, lemon juice, 2 tablespoons oil, spices and lemon zest in a small pan and bring to a boil.   Place couscous and raisins in a bowl and pour the liquid over the couscous.  Cover and let stand until liquid is absorbed – about 5 minutes.  Fluff couscous with a fork and transfer to a large mixing bowl.  Add the roasted vegetables and parley; toss to combine.  Serve at room temperature.

Makes:  6 servings

Stonefruit Torte with hazelnuts

3/4C sugar (1/4C, 1/2C)

1/2C toasted whole almonds

3/4C flour

½ tsp. baking powder

½ tsp. salt

6 Tbsp. unsalted butter, cut in pieces

2 eggs

1 tsp. vanilla

zest of one orange

1 lb. ripe. slightly firm peaches, plums or apricots, cut into slices

Sauce

1/2C orange marmalade or apricot jam

1/4C brandy

2 Tbsp. light brown sugar

juice of one orange

powdered sugar

1/3C sliced almonds, toasted (garnish)

caramel ice cream

Preheat oven to 350F.  Butter a 9-inch spring-form pan, line with parchment and butter again.  Process ¼ cup sugar and almonds in a food processor until finely ground.  Add flour, baking powder and salt and pulse to combine.  Turn out into a bowl.   Cream butter and remaining sugar in the food processor, add the eggs, vanilla and zest and process until smooth.  Pulse in the flour/almond mixture until just combined.  Transfer batter to the prepared pan; spread evenly and smooth the surface.  Arrange fruit, skin side up over the surface of batter.  Bake torte until golden brown – 40 – 45 minutes.  Let cool in the pan on a rack for 10 minutes.  Run a knife around the edges and remove the outside ring.

For the sauce:  Cook marmalade, brandy, brown sugar and orange juice in a small pan over medium high heat until thick and syrupy – about 10 minutes.

Dust torte with sifted powdered sugar, slice and serve with a scoop of ice cream, drizzled with sauce and sprinkled with almonds.

MAKES:  8 servings

Spicy Shrimp

2-1/2 lb. large or jumbo shrimp, deveined

1/4C Italian parsley leaves, chopped

1/4C shallots, peeled and finely chopped

1/4C rice vinegar

1/4C Sherry wine vinegar

1/4C hot and spicy mustard

1/2C olive oil

2 tsp. crushed red pepper flakes

2 tsp. salt

freshly ground pepper to taste

toothpicks

Mix all ingredients except the shrimp together in a bowl and whisk until combined.  Bring 6C water to a boil in a pot, add the shrimp and return to a simmer.  Cook until they just turn pink – about 4 minutes.  Drain well.

Add the warm shrimp to the other ingredients and toss to coat.  Let cool 10 minutes.  Place into a large ziploc bag and chill overnight, turning occasionally.  Remove tails, spear with toothpicks and serve.

MAKES:  12  servings