Morrocan Carrot Salad

Ingredients

1 pound carrots, coarsely grated (about 4 cups)
1/4 cup vegetable oil or extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
Pinch of salt
About 1/2 teaspoon harissa (Northwest African chili paste)

Preparation

In a large bowl, mix together all the ingredients. 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.

Oscar's Pork Posole

Posole Toppings

INGREDIENTS

2 T olive oil
2 pounds boneless pork shoulder, cut into 1/2 inch cubes and blotted dry
1 med-sized yellow onion, chopped
4 to 6 cloves garlic, crushed
1 T chili powder
2 t dried oregano
1/2 t gr cumin
Two (15 oz) white hominy, rinsed and drained

One (7oz) can diced roasted green chiles with their juices
6 cups chicken broth
1/4 c minced fresh cilantro
1/2 t salt or to taste
freshly ground black pepper to taste

DIRECTIONS

1 Brown meat in oil on all sides. Transfer to slow cooker.
2 Add onion, garlic. chili powder, oregano cumin, hominy, chiles and broth and stir.
3 Cover and cook on LOW 6-7 hours.
4 Stir in cilantro and season with salt and pepper. Cover and continue to cook on LOW for another hour.
5 Serve in shallow soup bowls with your choice of toppings (set out in bowls) and warm flour tortillas.

FOR SERVING

Shredded iceberg lettuce
sliced radishes
Chopped green onions (white part and some of the green)
Diced avocado
Toasted pumpkin seeds
Chunky tomato salsa
Chopped fresh cilantro
Lime wedges
Warm flour tortillas

Pecan Pie Bars

Ingredients:

For crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Directions:

Preheat the oven to 350ºF and line a 9x13-inch pan with parchment, leaving enough for a 2-inch overhang on all sides. First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown. While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans. Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface. Return the pan to the oven and bake an additional 20 minutes. Remove the pan and allow the bars to fully cool in the pan. Use the parchment overhang to lift out the bars and transfer them to a cutting board. Peel off the parchment, slice into bars and serve.