Sweet Greens

Zaalouk is a classic Moroccan salad that can be enjoyed either cold or warm and is served with bread. Its smoky flavor and many fragrant spices make it a highly popular appetizer for any occasion.

Ingredients

• 1 medium organic eggplant (cubed)
• 2 large organic tomatoes (peeled and diced)
• 3 organic garlic cloves (pressed)
• 4 tablespoons organic olive oil
• organic salt and freshly ground organic pepper
• 1 teaspoon organic cumin
• 1 teaspoon organic chili powder
• 1 tablespoon distilled organic white vinegar
• 1 tablespoon chopped organic parsley, for garnish

Directions
1. Preheat the oven to 400º. Place the eggplant in a baking dish and brush it with olive oil. Roast the eggplant for 40 to 50 minutes. Remove from the oven and mash the eggplants with a fork.

2. In a medium frying pan, cook the tomatoes with garlic and olive oil over medium heat for 5 minutes. Add the mashed eggplants and cook for another 10 to 12 minutes, mashing them with a spatula to completely blend them with the tomatoes. Remove from heat and mix in the salt, pepper, cumin, chili powder and vinegar.

3. Serve warm with bread or crackers.

Serves 4

My mom often prepared this salad with rice when I still lived in Morocco. I have always loved it. Recently I tried with quinoa instead of rice and liked it even more so I’ve been making it regularly as a satisfying lunch or side dish.

Ingredients

• 1 cup organic quinoa (rinsed)
• 2 cups water
• 10 ounces canned organic tuna (optional)
• 1 cup organic pitted black olives
• 1 cup organic corn

Ingredients for the Dressing

• 3 tablespoons organic mayonnaise
• 2 tablespoons organic lemon juice
• 1 tablespoon organic olive oil
• organic sea salt and freshly ground pepper

Directions

Put the quinoa and water in a saucepan and bring to a boil over high heat. Lower the heat to low, cover and cook for 15 minutes. Remove from heat.

Place the quinoa in a large bowl. Add the tuna, olives and corn. Make the dressing by whisking together the mayonnaise, lemon juice, olive oil, salt and pepper in a separate bowl. Add the dressing to the salad and stir. Serve at room temperature or cold.

Dukkah is a Middle-Eastern dip of varied ground seeds and nuts mixed with olive oil. It makes an easy, delightful appetizer that’s ready in minutes.

Ingredients

• 1/4 cup organic sesame seeds
• 1/2 cup organic sunflower seeds
• 1/4 teaspoon organic cumin seeds
• 1/4 teaspoon organic peppercorns
• sea salt (to taste)
• 3/4 cup organic extra virgin olive oil
• organic bread of your choice

Directions

Toast the sesame seeds, sunflower seeds, cumin seeds, and peppercorns in a skillet over medium-low heat for 3 to 5 minutes until fragrant. Transfer to a coffee grinder, add the sea salt and grind it until powdery.

Put desired amount in a bowl and stir in enough olive oil. Serve with bread.