Stopped at our local spice store to stock up our summer kitchen pantry. Inspired, we came back to the studio and roasted carrots in olive oil, salt, crushed cumin seeds, vintage Maras pepper, and za’atar. Then we tossed cooked beets in the same oil and spice mix. We stirred olive oil, za’atar, and Maras pepper into cool goat’s milk yogurt to serve with. Simply delicious.