Comments on: Roasted Carrots with Yogurt and Green Sauce

By: Shannon

Shannon — Wed, 29 Mar 2017 04:00:30 +0000

Ahhh! I was wondering if that was it. I haven’t made it there yet but I better make a trek soon. Thank you!

By: Ashley Rodriguez

Ashley Rodriguez — Wed, 29 Mar 2017 03:58:04 +0000

Hello! So nice to meet you here. Goodies market over near Lake City Way. I’ve not been in awhile but I love that spot.

By: Shannon

Shannon — Wed, 29 Mar 2017 03:54:17 +0000

Hi! I’m so looking forward to Spring recipes and this one is getting made soon! We also share a mutual friend in Julie. Was curious, what’s your fave Lebanese market for this fellow local?

By: Ashley Rodriguez

Ashley Rodriguez — Mon, 28 Nov 2016 18:03:22 +0000

I’m not certain and I bet every producer is slightly different. I’d guess several weeks at least. And I imagine it freezes beautifully.

By: Maui Girl Cooks

Maui Girl Cooks — Thu, 24 Nov 2016 23:29:54 +0000

This looks delicious! I’ve had tamarind before, in a drink at a fabulous San Salvadoran restaurant, but have never bought it. How long does it keep once open?

By: Olga

Olga — Thu, 09 Jun 2016 22:34:38 +0000

The green sauce is addictive, as long as it’s in my fridge I want to put it on everything. It’s delicious.

By: Ihor

Ihor — Fri, 27 May 2016 12:24:25 +0000

Well, i used to be progressing to end my midterm paper nowadays, however i suppose I’m creating inexperienced sauce. i feel I’ve consumed a instruction from you everyday this week! Salmon cakes, milk cooked chicken, spring cut dish, oatnola, lemon garlic sauce and cooked vegetables, & lamb tostadas. Mmm impart youuu for the decadency.

By: Kate

Kate — Wed, 13 Apr 2016 11:39:09 +0000

I’m so intrigued by this recipe. I love playing around with tamarind but only know it in it’s Mexican variations. I had no idea it was also used in Middle Eastern cuisine too. I have a chicken that is currently waiting to be slathered. 🙂

By: Anna

Anna — Mon, 11 Apr 2016 06:16:42 +0000

This dish is amazing. Everyone has to try. :).

By: Anna @ Healthoop

Anna @ Healthoop — Tue, 05 Apr 2016 03:35:45 +0000

It looks nice and healthy. I think that i will try processing for my family. Thanks! Please share with me your next articles.

By: Matt

Matt — Sun, 03 Apr 2016 18:50:49 +0000

Sumac adds a lemony taste on its own. A little goes a long way and, in this sauce, it’s red color would probably probably muddy the green if too much were added. Za’atar is a blend of dried herbs (e.g. oregano, basil thyme, thyme, savory), usually sumac, sesame seeds and salt. I think the Lebanese shop probably adds Za’atar. Either way, it’s a killer sauce.

By: Sabrina

Sabrina — Sun, 03 Apr 2016 18:40:16 +0000

What a great, healthy dish. That green sauce sounds amazing!

By: Denisse | Le Petit Eats

Denisse | Le Petit Eats — Sat, 02 Apr 2016 20:34:11 +0000

This is EXACTLY how I want to prepare the baby carrots I just picked up at the farmers market this morning- thanks for the inspo!

By: Hannah

Hannah — Sat, 02 Apr 2016 16:58:10 +0000

Well, I was going to finish my midterm paper today, but I guess I’m making green sauce. I think I’ve eaten a recipe from you everyday this week! Salmon cakes, milk braised chicken, spring chopped salad, oatnola, lemon aioli and roasted vegetables, & lamb tostadas. Mmm thank youuu for the decadence.

By: Dena

Dena — Sat, 02 Apr 2016 01:29:53 +0000

Looks amazing. D

By: MB @ Bourbon and Brown Sugar

MB @ Bourbon and Brown Sugar — Sat, 02 Apr 2016 01:00:20 +0000

Oh wow… this looks amazing. We have a favorite Lebanese grocery out here in Virginia – I’m going to look closely for a green sauce there… then try to make yours 🙂

By: Megan @Meg is Well

Megan @Meg is Well — Fri, 01 Apr 2016 14:45:27 +0000

Green sauces are my favorite way to slather food. I can’t wait to try this one!

By: Taste of France

Taste of France — Fri, 01 Apr 2016 08:34:23 +0000

That green sauce has my mouth watering. Must try it asap!

By: Anne

Anne — Fri, 01 Apr 2016 05:29:46 +0000

Thanks for this sauce. If it is Lebanese they have probably added Sumach and/or Za’tar to it. Greetings from Berlin

By: Sina | the kosher spoon

Sina | the kosher spoon — Thu, 31 Mar 2016 21:55:14 +0000

I know the power of that green sauce. I make a s’chug (also green and extra spicy) and scoop a dollop onto every thing. It’s an instant flavor boost. This sounds like a great version.