MARINATED CARROTS WITH TAHINI SAUCE

Serves 5 to 6.

• 1 to 2 tbsp. balsamic vinegar

• 2 tbsp. fresh lemon juice

• 1/2 tsp. minced or crushed garlic (or more, if desired)

• 1 tsp. ground cumin

• 1/4 c. extra-virgin olive oil

• Salt to taste

• 2 lb. carrots

• Freshly ground black pepper

• 3 tbsp. finely minced flat-leaf parsley

• 3 green onions, very finely minced (whites and greens)

• 3 tbsp. minced fresh mint leaves

• Creamy Tahini Sauce (see recipe)

Directions

Combine the vinegar, lemon juice, garlic and cumin in a medium-large bowl, and whisk until blended. Drizzle in the olive oil, still whisking. Add salt to taste and set aside. Meanwhile, put up a large pot of water to boil.

Peel or scrub the carrots, and cut them into thin, flat matchstick pieces about 11/2 inches long and 1/4 inch wide. (You can use baby carrots, which will make the peeling or scrubbing unnecessary -- and the cutting easier.)

When the water boils, add the carrots and lower the heat to a simmer. Cook for only about a minute (until tender-crisp) and then drain into a colander in the sink. Refresh under cold running water for a minute or so, then drain again.

Transfer the carrots to the bowlful of marinade. Mix well, taste to possibly adjust salt, and grind in some black pepper. Cover tightly, and refrigerate for at least several hours (and up to several days).

Shortly before serving, stir in the parsley, green onions and mint. Serve cold or at room temperature, topping each serving with a generous dollop of Creamy Tahini Sauce.

Nutrition information per serving of 6:

Calories235Fat18 gSodium215 mg

Carbohydrates18 gSaturated fat2 gCalcium126 mg

Protein4 gCholesterol0 mgDietary fiber6 g

Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 3 1/2 fat.

CREAMY TAHINI SAUCE

Makes 1 to 2 cups (depending on how much water is added).

• 3/4 c. sesame tahini

• 5 tbsp. fresh lemon juice

• 1/4 tsp. minced or crushed garlic

• 3/4 to 11/2 c. water (depending on desired thickness)

• 1/2 tsp. salt -- or to taste (varies with amount of water used)

• A handful of very finely minced fresh parsley

• Cayenne to taste

Directions

Place the tahini, lemon juice and garlic in a food processor fitted with the steel blade. (You can also use a blender.) Begin to process.

Keeping the motor running, slowly drizzle in the water, checking every now and then to monitor the consistency. When it is as thick as you want it, turn off the machine.

Transfer to a medium-small bowl or container, and season to taste with salt, parsley and cayenne. Cover tightly and refrigerate until ready for use.

Nutrition information per serving of 2 tablespoons:

Calories73Fat6 gSodium94 mg

Carbohydrates3 gSaturated fat1 gCalcium54 mg

Protein2 gCholesterol0 mgDietary fiber1 g

Diabetic exchanges per serving: 1 vegetable, 1 fat.