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reciperedux

vegan portabella crostini with tunisian carrot puree and greens

by Jackie Newgent  |  April 22, 2015  |  9 Comments
The “Recipe Redux” theme this month is spring cleaning. So after peeking into my fridge to see what I haven’t used in a while, one ingredient treasure I found was harissa. I adore it! But for some reason I forget I have it. So I put it to excellent use. I was so lucky to host two amazing food-loving dietetic interns this spring. One of them, Rahma Rekik, was actually born in Tunisia where harissa is a popular condiment. So as part of her internship experience, I asked her to create a recipe inspired by her Tunisian roots. Here’s her story behind this recipe makeover. Harissa, olive oil, and spices are just a fraction of the ingredients used in Tunisia,...
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