Angel hair pasta with a butter, cream, Parmesan sauce, and plenty of fresh vegetables - broccoli, zucchini, asparagus, snow peas, tomatoes, garlic and basil.
The traditional version of this classic Moroccan stew is made with homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since this dish is so saucy, it's best served over couscous.
Classic Greek salad recipe, with plum tomatoes, cucumber, red onion, bell pepper, black olives, and crumbled feta cheese. Served with a red wine vinegar vinaigrette.
