Carrot Hummus

-Begin roasting carrots in pan until caramelized-Add onion, garlic and chicken stock

-Add a pinch of salt

-Once appropriate color, transfer mixture to sheet pan, sprinkle with zahtar and coat lightly with EVOO before placing in the broiler-Once finished cooking, transfer carrot mixture to immersion blender along with EVOO

-Add chicken stock, zest & juice from one lemon and blend until smooth-

Transfer finished mixture to dish and sprinkle with spices and EVOO

Caponata

-Cut broccoli into small florets-Sprinkle pan with EVOO before adding broccoli

-Cook on high heat to get good color

-Add pinch of salt & pepper

-While broccoli continues to cook, use mandolin to cut jalapeño for heat and grapes for added sweetness

-Add pine nuts to the broccoli to get a nice toast on them

-Add anchovy filets and sprinkle with vinegar

-While broccoli mixture continues to cook, chop scallions and oregano to add at the end

-Remove from heat and add herbs, capers, fresh chopped garlic and sliced jalapeños

-Add zest and juice from 1 lemon, sliced grapes and mix it all together

-Hit with another splash of vinegar and urfa pepper

-Top carrot hummus with finished caponata mixture