Farmer's Market Spread & Moroccan

This is the spread from the farmer's market for the weekend of Sept 20, 2008.

And, I got 'almost' 2 carrots for the price of one... OR another take on Food Porn

This recipe is a favorite. Fresh vegies melded with all the spices of Middle Eastern fare are delicious. The olives give it the final kick. It's vegetarian but very filling and satisfying on it's own. You can always add some roasted chicken, though.

MOROCCAN-STYLE VEGETABLE STEW (Joy of Cooking: All About Vegetarian (Hardcover))
2 tablespoons butter or olive oil
2 onions, chopped
1 1/2 cups chicken or vegetable broth
1 teaspoon cumin
3/4 teaspoon chili powder
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated or ground nutmeg
Pinch ground cloves
1 small (1 1/2 pounds) butternut squash, peeled, halved, seeded and cut into 1/2-inch cubes
1 large (10-ounce) baking potato, peeled, halved and cut into 3/4-inch pieces
3 carrots, cut into 1/4-inch slices
1/4 cup raisins
5 cloves garlic, minced
1 or 2 zucchini, halved lengthwise and cut into 1/3-inch slices
1 (15-ounce) can garbanzo beans, drained and rinsed
1/3 cup halved, pitted Kalamata or Nicoise olives
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped parsley or cilantro
3 tablespoons lemon juice
Several drops hot pepper sauce

You won’t find this meatless dish in the final version of the cookbook. Serve it over a bed of warm couscous.
Heat butter in large Dutch oven. Add onions and cook over medium heat 2 to 3 minutes. Stir in broth and simmer over medium-low heat, stirring often, until onions are very tender, about 20 minutes.
Combine cumin, chili powder, cardamom, cinnamon, nutmeg and cloves in large bowl. Stir in squash and potato.
Add squash mixture to onions along with carrots, raisins and garlic. Bring to simmer, then reduce heat to medium-low. Cover with sheet of foil placed directly on surface of vegetables, then with lid to pan. Simmer gently until vegetables are completely tender, about 25 minutes.
Stir in zucchini, garbanzo beans, olives, salt and pepper. Simmer, covered, until zucchini is tender, about 10 minutes. Stir in parsley, lemon juice and hot pepper sauce.
6 servings. Each serving:
447 calories; 319 mg sodium; 11 mg cholesterol; 10 grams fat; 77 grams carbohydrates; 18 grams protein; 5.41 grams fiber.

Reprinted from: LA Times Food. A Measure of ‘Joy’ By Russ Parsons