Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski
Ingredients
1 cup red lentils
1 clove garlic
2 tablespoons tahini
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon cumin
1⁄2 teaspoon paprika
1 teaspoon coarse salt
In medium pot, cook lentils in 2 cups boil- ing water for 15-20 minutes, until soft, and drain. Place lentils in food processor with remaining ingredients. Process until smooth.
Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.
