Ingredients

• 🫒 2 tablespoons olive oil
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• 🧅 1 medium yellow onion, finely chopped
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• 🫑 1 medium red bell pepper, finely chopped
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• 🧄 3 garlic cloves, finely chopped
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• 🌿 1 teaspoon ground cumin
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• 🍅 28 ounces crushed tomatoes
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• 🌿 1/2 cup fresh cilantro leaves, finely chopped
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• 🍋 1 small lemon, juiced
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• 🥚 4 large eggs
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• 🫓 1 (6-inch) whole-wheat pita
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Directions

1. Finely chop the onion, red bell pepper, garlic, and cilantro; juice the lemon and set the pita aside.
2. Stir the cilantro, garlic, lemon juice, cumin, and 1 tablespoon of the olive oil together in a small bowl to make the chermoula.
3. Heat the remaining 1 tablespoon olive oil in a 10-inch skillet over medium heat until it shimmers, about 1 minute.
4. Add the onion and bell pepper and cook over medium heat, stirring every 2 minutes, until softened and lightly browned, 7 to 9 minutes.
5. Stir in the crushed tomatoes and simmer uncovered over medium-low heat until slightly thickened, 10 to 12 minutes; the sauce should leave a clear trail when you drag a spoon through it.
6. Stir the chermoula into the tomato mixture and cook for 1 minute over medium-low heat.
7. Make 4 small wells in the sauce, crack 1 egg into each well, cover the skillet, and cook over low heat for 5 to 7 minutes, until the whites are fully set and the yolks remain soft.
8. Warm the pita in a toaster or dry skillet over medium heat for 1 to 2 minutes per side, until pliable and lightly toasted, then cut it into wedges.
9. Rest the shakshuka for 2 minutes off the heat, divide it between 2 bowls, and serve each portion with half of the warm pita.

Ingredients

• 🍗 12 ounces boneless, skinless chicken breasts, cut into 2-inch pieces
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• 🫒 1 tablespoon olive oil
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• 🧅 1 cup thinly sliced yellow onion
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• 🥕 2 cups peeled carrot slices
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• 🧄 3 cloves garlic, minced
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• 🍋 1/4 cup finely chopped preserved lemon, seeds removed
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• 🫒 1/2 cup pitted green olives
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• 🥣 1 cup low-sodium chicken broth
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• 🍑 1/3 cup chopped dried apricots
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• 🌶️ 2 teaspoons ras el hanout
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Directions

1. Pat the chicken dry with paper towels and cut it into 2-inch pieces so it cooks evenly.
2. Heat the olive oil in a deep 10-inch skillet or Dutch oven over medium-high heat until shimmering, about 1 minute, then brown the chicken for 2 to 3 minutes per side; transfer it to a plate while it is still undercooked inside.
3. Add the onion and carrots to the same pan and cook over medium heat for 5 minutes, stirring every minute, until the onion softens and the carrots begin to brown.
4. Stir in the garlic and ras el hanout and cook over medium heat for 30 seconds, until fragrant but not browned.
5. Pour in the chicken broth, then stir in the preserved lemon, olives, and dried apricots, scraping up any browned bits from the bottom of the pan.
6. Return the chicken and any plate juices to the pan, bring the liquid to a gentle simmer over medium heat, and cover the pan.
7. Reduce the heat to medium-low and simmer for 18 to 22 minutes, stirring once halfway through, until the carrots are fork-tender and the chicken reaches 165°F in its thickest piece.
8. Remove the lid and simmer for 3 to 5 minutes more, until the sauce lightly coats a spoon; turn off the heat, rest the tagine for 5 minutes, and divide it between two bowls.

Ingredients

• 🌾 1/2 cup plus 1 teaspoon dry couscous
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• 🫘 1 cup canned chickpeas, drained and rinsed
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• 🥒 1 medium zucchini, cut into 1/2-inch half-moons
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• 🥕 2 medium carrots, peeled and cut into 1/4-inch rounds
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• 🎃 1 medium yellow squash, cut into 1/2-inch half-moons
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• 🧅 1/2 medium yellow onion, finely chopped
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• 🥣 2 cups low-sodium vegetable broth
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• 🫒 1 1/2 tablespoons olive oil
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• 🌿 1 teaspoon ground cumin
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• 🌶️ 1 teaspoon ras el hanout
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Directions

1. Drain the chickpeas in a colander, rinse them under cool running water, and let them drain while you prepare the vegetables.
2. Heat the olive oil in a large Dutch oven or deep 10-inch skillet over medium heat until it shimmers, about 1 minute.
3. Add the onion and carrots and cook over medium heat, stirring every minute, until the onion softens and the carrots begin to tenderize, about 5 minutes.
4. Add the zucchini, yellow squash, cumin, and ras el hanout, then stir continuously for 1 minute to coat the vegetables and toast the spices.
5. Pour in the vegetable broth and add the drained chickpeas, then raise the heat to medium-high and bring the broth to a gentle boil, about 4 to 6 minutes.
6. Stir in the dry couscous until evenly moistened, then immediately remove the pot from the heat.
7. Cover the pot tightly and let it rest for 5 minutes so the couscous absorbs the broth and becomes tender.
8. Remove the lid and fluff the couscous gently with a fork, stirring the vegetables and chickpeas through it; the couscous should look plump and separate, not wet.
9. Let the couscous cool for 2 minutes, then divide it evenly between 2 bowls and spoon the vegetables, chickpeas, and broth over the top.

Ingredients

• 🥣 1 1/2 cups plain 2% Greek yogurt
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• 🍯 2 teaspoons honey
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• 🌸 1 teaspoon orange blossom water
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• 🥜 1 tablespoon shelled roasted unsalted pistachios, finely chopped
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Directions

1. Spoon the Greek yogurt into a medium bowl.
2. Add the honey and orange blossom water to the yogurt.
3. Whisk gently for 30 to 45 seconds, until the mixture is smooth and evenly scented.
4. Cover the bowl and refrigerate the yogurt for 10 minutes so the orange blossom flavor can settle.
5. Divide the yogurt between 2 small bowls and sprinkle each bowl evenly with the chopped pistachios before serving.

Ingredients

• 🌾 1 cup whole-wheat flour
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• 💧 1/3 cup water
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• 🫒 1 tablespoon olive oil, divided
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• 🧂 1/2 teaspoon salt, divided
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• 🥚 4 large eggs
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• 🥣 1/2 cup plain nonfat Greek yogurt
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• 🌶️ 1 tablespoon harissa
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• 🍅 1 medium tomato, finely diced
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• 🌿 1/4 cup fresh cilantro, chopped
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• 🌿 1/4 cup fresh parsley, chopped
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Directions

1. Mix the flour, water, and 1/4 teaspoon of the salt in a medium bowl until a shaggy dough forms, then knead on a clean counter for 3 to 4 minutes until smooth; cover and rest for 15 minutes.
2. Divide the dough into 2 equal pieces, flatten each into a thin 7-inch square, brush each with 1 teaspoon olive oil, fold each into a compact square, and rest for 5 minutes.
3. Heat a large nonstick skillet over medium heat for 2 minutes until a drop of water sizzles on contact.
4. Cook each folded dough square in the dry skillet for 2 to 3 minutes per side, turning once, until puffed in spots and lightly browned; transfer the flatbreads to a plate and cover loosely with a clean towel.
5. Stir the Greek yogurt and harissa together in a small bowl until evenly blended and set aside.
6. Whisk the eggs with the remaining 1/4 teaspoon salt in a bowl until the yolks and whites are fully combined.
7. Heat the remaining 1 teaspoon olive oil in the skillet over medium-low heat for 30 seconds, add the diced tomato, and cook for 2 minutes, stirring once, until slightly softened.
8. Pour in the eggs and cook for 2 to 3 minutes, gently scraping and folding every 20 seconds, until softly set with no runny liquid; turn off the heat and fold in the cilantro and parsley.
9. Place one flatbread on each plate, spoon half of the egg mixture down the center of each, drizzle with half of the harissa yogurt, fold the sides inward, and rest for 1 minute before serving.

Ingredients

• 🫒 1 1/2 tablespoons olive oil
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• 🌿 2 celery stalks, finely chopped
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• 🍗 10 ounces boneless, skinless chicken breast, cut into 1-inch pieces
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• 🥣 1/2 cup canned lentils, drained and rinsed
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• 🫘 1/2 cup canned chickpeas, drained and rinsed
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• 🍅 1 1/2 cups crushed tomatoes
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• 🍲 3 cups low-sodium chicken broth
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• 🌶️ 2 teaspoons ras el hanout
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• 🍋 1 lemon, cut into wedges
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• 🌴 2 small dates
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Directions

1. Heat the olive oil in a 4-quart pot over medium heat until it shimmers, about 1 minute.
2. Add the celery and cook over medium heat, stirring every minute, until slightly softened but not browned, about 4 minutes.
3. Add the chicken and ras el hanout, then cook over medium heat, stirring often, until the chicken is opaque on the outside, about 4 minutes.
4. Pour in the crushed tomatoes and chicken broth, stir well, and bring the soup to a gentle boil over medium-high heat, about 5 minutes.
5. Stir in the drained lentils and chickpeas, then reduce the heat to low so the soup gently simmers.
6. Cover the pot loosely and simmer for 15 minutes, stirring once halfway through, until the soup is hot and slightly thickened and the chicken reaches 165°F in the center.
7. Turn off the heat and let the soup rest uncovered for 3 minutes so the flavors settle.
8. Ladle the soup into two bowls, squeezing lemon juice over each portion and placing one date beside each bowl.
9. Serve immediately while hot, with extra lemon wedges if desired.

Ingredients

• 🐟 10 ounces skinless salmon fillets
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• 🥦 3 cups cauliflower florets
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• 🫒 1 1/2 tablespoons olive oil
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• 🌿 1/2 cup fresh cilantro leaves
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• 🌿 1/2 cup fresh parsley leaves
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• 🍋 1 large lemon
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• 🧄 2 garlic cloves, peeled
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• 🧅 1/2 cup thinly sliced red onion
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• 🌰 1 1/2 teaspoons ground cumin
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• 🧂 1/2 teaspoon kosher salt
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Directions

1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment or foil.
2. Toss the cauliflower with 1/2 tablespoon olive oil, 1/2 teaspoon cumin, and 1/4 teaspoon salt, then spread it in a single layer on the baking sheet and roast for 15 minutes, stirring once halfway through.
3. Make the chermoula by finely chopping the cilantro, half of the parsley, and garlic, then mixing them with 1 tablespoon olive oil, the zest and 2 tablespoons juice from the lemon, 1 teaspoon cumin, and the remaining 1/4 teaspoon salt.
4. Pat the salmon dry with paper towels and coat the top of each fillet evenly with the chermoula.
5. Move the cauliflower to the sides of the baking sheet, place the salmon in the center, and roast at 425°F for 10 to 14 minutes, until the salmon is opaque, flakes easily with a fork, and reaches 145°F in the thickest part.
6. Mix the remaining parsley, red onion, and 1 tablespoon lemon juice in a small bowl while the salmon cooks, tossing until the onion is lightly coated.
7. Remove the baking sheet from the oven and let the salmon rest for 3 minutes while the cauliflower finishes becoming tender and lightly browned.
8. Divide the salmon, roasted cauliflower, and parsley salad between two plates, spooning any remaining chermoula from the pan over the salmon.

Ingredients

• 🍐 2 medium pears
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• 🍯 1 tablespoon plus 1 teaspoon honey
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• 💧 1/2 cup water
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• 🌿 1 teaspoon ground cinnamon
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• 🫚 1/2 teaspoon ground ginger
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• 🌸 1 teaspoon orange blossom water
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Directions

1. Wash and dry the pears, then quarter them, remove the cores, and slice each quarter into thin wedges.
2. Add the water, honey, cinnamon, and ginger to a 10-inch saucepan and stir over medium heat until the honey dissolves, about 2 minutes.
3. Bring the spiced liquid to a gentle simmer, with small bubbles forming around the edges but not a rapid boil.
4. Add the pear slices and turn them gently with a silicone spatula so they are coated in the syrup.
5. Reduce the heat to low, cover the saucepan, and simmer for 8 to 10 minutes, stirring once halfway through, until the pears are tender but still hold their shape.
6. Remove the lid, stir in the orange blossom water, and simmer uncovered for 1 minute to blend the flavors.
7. Remove the pan from the heat and let the pears rest for 5 minutes before dividing them between two small bowls and spooning the warm syrup over the top.

Ingredients

• 🌾 1 cup old-fashioned rolled oats
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• 🥛 1 1/2 cups 2% milk
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• 🌴 2 1/2 ounces pitted dates
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• 🌰 1 ounce sliced almonds
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• 🍯 1 tablespoon honey
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• 🍊 1 tablespoon finely grated orange zest
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• 🟤 1 teaspoon ground cinnamon
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• 🧂 1/8 teaspoon fine salt
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Directions

1. Use a chef’s knife to chop the pitted dates into small pieces about 1/4 inch wide, and set them aside.
2. Place a medium saucepan over medium heat, add the sliced almonds, and toast them for 3 to 4 minutes, stirring every 30 seconds, until lightly golden and fragrant; transfer them to a small bowl.
3. Add the rolled oats, milk, ground cinnamon, and salt to the same saucepan, and stir to combine.
4. Bring the oat mixture to a gentle simmer over medium heat, stirring frequently, about 4 to 5 minutes; small bubbles should form around the edges without a hard boil.
5. Reduce the heat to low and cook for 5 to 7 minutes, stirring every minute, until the oats are creamy and tender and a spoon leaves a brief trail in the bottom of the pan.
6. Remove the saucepan from the heat, then stir in the honey and orange zest until evenly blended; let the oatmeal rest for 2 minutes to thicken.
7. Divide the oatmeal between 2 bowls and top each bowl with half of the chopped dates and toasted almonds.

Ingredients

• 🥩 9 ounces 93% lean ground beef
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• 🥚 2 large eggs
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• 🍅 1 can (15 ounces) crushed tomatoes
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• 🧅 1/2 medium yellow onion
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• 🧄 2 garlic cloves
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• 🫒 1 tablespoon olive oil
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• 🌿 2 teaspoons ground cumin
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• 🌶️ 1 teaspoon smoked paprika
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• 🧂 1/2 teaspoon salt
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• 🫓 1 small whole-wheat pita, about 6 inches
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Directions

1. Finely chop the onion and garlic on a cutting board, then set half of the chopped onion aside for the sauce.
2. Combine the ground beef, the other half of the onion, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon salt in a medium bowl, mixing gently until evenly combined.
3. Shape the seasoned beef into 12 small meatballs, about 1 1/2 inches wide, and place them on a clean plate.
4. Heat the olive oil in a 10-inch oven-safe skillet over medium heat until it shimmers, about 1 minute, then add the meatballs and brown them for 6 to 8 minutes, turning every 2 minutes so several sides are browned.
5. Add the reserved onion and chopped garlic to the skillet and cook over medium heat for 3 minutes, stirring around the meatballs, until the onion softens and the garlic smells fragrant.
6. Stir in the crushed tomatoes, remaining 1 teaspoon cumin, remaining 1/2 teaspoon smoked paprika, and remaining 1/4 teaspoon salt, then bring the sauce to a gentle simmer over medium heat.
7. Reduce the heat to medium-low, cover the skillet, and simmer for 10 minutes, stirring the sauce gently once, until the meatballs are cooked through and reach 160°F in the center.
8. Make two wells in the sauce, crack one egg into each well, cover the skillet, and cook over medium-low heat for 4 to 6 minutes, until the whites are fully set and the yolks are still softly runny.
9. Warm the pita in a dry skillet over medium heat for 30 to 45 seconds per side, then cut it in half and serve one half with each portion of the tagine after letting the skillet rest uncovered for 2 minutes.

Ingredients

• 🍗 8 ounces boneless, skinless chicken breast, finely chopped
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• 🧅 1 medium yellow onion, finely diced
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• 🫒 1 tablespoon olive oil
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• 🌰 1 ounce sliced almonds
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• 🌶️ 1 teaspoon ras el hanout
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• 🍂 1/2 teaspoon ground cinnamon
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• 🌿 1/2 cup finely chopped fresh parsley
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• 🫓 4 phyllo sheets
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• 🥚 1 large egg
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• 🍊 2 medium oranges
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Directions

1. Heat the oven to 400°F and line a baking sheet with parchment paper.
2. Toast the sliced almonds in a dry 10-inch skillet over medium heat, stirring frequently, for 3 to 4 minutes until lightly golden and fragrant; transfer them to a plate.
3. Heat the olive oil in the same skillet over medium heat, add the onion, and cook for 5 to 6 minutes, stirring occasionally, until softened and translucent.
4. Add the chopped chicken, ras el hanout, and cinnamon to the skillet, then cook over medium heat for 6 to 8 minutes, stirring and breaking up the chicken, until no pink remains and the thickest pieces reach 165°F.
5. Transfer the chicken mixture to a bowl, stir in the almonds and parsley, and let the filling cool for 5 minutes.
6. Beat the egg in a small bowl, place 2 phyllo sheets on a clean work surface with the remaining sheets covered by a damp towel, divide the filling between the sheets, fold each parcel securely, and brush the tops with beaten egg.
7. Place the parcels seam-side down on the prepared baking sheet and bake at 400°F for 15 to 18 minutes until crisp and deep golden; let them rest for 5 minutes before serving.
8. Peel the oranges, slice them crosswise, arrange them beside the hot parcels, and sprinkle the remaining parsley and a pinch of the measured cinnamon over the slices.

Ingredients

• 🥒 10 ounces cucumber, sliced into 1/4-inch rounds
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• 🥛 4 ounces full-fat labneh
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• 🌶️ 1 tablespoon mild harissa
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• 🍋 1 tablespoon lemon juice
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• 🌿 2 tablespoons finely chopped fresh mint
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• 🫒 2 teaspoons olive oil
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• 🧂 1/4 teaspoon kosher salt
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Directions

1. Rinse the cucumber and pat it dry with a clean kitchen towel.
2. Slice the cucumber into 1/4-inch rounds and arrange the rounds in a single layer on a serving plate.
3. Stir the labneh, harissa, lemon juice, mint, olive oil, and kosher salt together in a medium bowl until smooth, about 1 minute.
4. Taste the labneh mixture and adjust the salt slightly if needed, keeping the harissa flavor mild and balanced.
5. Let the labneh mixture rest at room temperature for 10 minutes so the mint and harissa flavors can develop.
6. Spoon the labneh dip into a shallow bowl and make a small swirl across the surface with the back of a spoon.
7. Serve the cucumber rounds alongside the labneh, dipping or spreading the labneh onto each round.

Ingredients

• 🥚 4 large eggs
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• 🥚 1/2 cup liquid egg whites
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• 🍅 1 cup diced ripe tomatoes
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• 🫒 1/2 cup pitted green olives, halved
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• 🌿 1/4 cup chopped fresh parsley
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• 🫒 1 3/4 tablespoons olive oil
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• 🌿 1 teaspoon ground cumin
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• 🌶️ 1/2 teaspoon paprika
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• 🧂 1/4 teaspoon salt
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• 🍞 4 ounces rustic whole-grain bread, sliced
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Directions

1. Preheat the oven to 375°F and place an oven rack in the center position.
2. Whisk the eggs, egg whites, cumin, paprika, and salt in a medium bowl for 30 seconds, until evenly blended and lightly foamy.
3. Heat the olive oil in a 10-inch ovenproof skillet over medium heat for about 1 minute, until it shimmers.
4. Add the tomatoes and olives and cook over medium heat for 3 to 4 minutes, stirring once or twice, until the tomatoes soften slightly and the liquid has mostly evaporated.
5. Pour the egg mixture into the skillet and cook over medium-low heat for 2 minutes, gently scraping the edges once with a spatula as the eggs begin to set.
6. Sprinkle the parsley evenly over the eggs, then transfer the skillet to the oven and bake for 10 to 13 minutes, until the center is puffed and just set with no wet egg visible.
7. Place the bread directly on the oven rack during the last 5 minutes of baking and toast until warm and lightly crisp at the edges.
8. Remove the skillet and bread from the oven, rest the frittata for 5 minutes, then cut it into 2 wedges and serve each wedge with half of the toasted bread.

Ingredients

• 🍠 2 medium sweet potatoes, about 5 ounces each
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• 🍆 12 ounces eggplant, cut into 1/2-inch cubes
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• 🍅 1 can (14.5 ounces) crushed tomatoes
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• 🫘 1 cup canned chickpeas, drained and rinsed
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• 🥣 1/2 cup plain nonfat Greek yogurt
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• 🫒 1 1/4 tablespoons olive oil
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• 🧄 3 garlic cloves, minced
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• 🍋 1 lemon
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• 🌿 1 teaspoon ground cumin
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• 🌶️ 1 teaspoon smoked paprika
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Directions

1. Preheat the oven to 425°F and line a baking sheet with parchment or foil.
2. Scrub the sweet potatoes, pierce each one several times with a fork, place them on the baking sheet, and roast for 40 to 50 minutes, until a knife slides easily into the centers; let them rest for 5 minutes.
3. While the sweet potatoes roast, drain and rinse the chickpeas, cut the eggplant into 1/2-inch cubes, mince the garlic, and finely grate 1 teaspoon of lemon zest.
4. Heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute, then add the eggplant and cook for 8 to 10 minutes, stirring every 2 minutes, until softened and lightly browned.
5. Add the crushed tomatoes, garlic, cumin, smoked paprika, and lemon zest, then simmer uncovered over medium-low heat for 12 to 15 minutes, stirring every few minutes, until thick and the eggplant is very tender.
6. Stir in the chickpeas and 1 tablespoon of lemon juice, then cook for 3 to 4 minutes over medium-low heat until the chickpeas are hot and coated in the sauce.
7. Stir the Greek yogurt with 1 tablespoon of lemon juice in a small bowl until smooth and creamy.
8. Split each rested sweet potato lengthwise without cutting all the way through, and gently press the sides open.
9. Divide the zaalouk between the sweet potatoes, spoon the lemony yogurt over each one, and serve hot.

Ingredients

• 🥩 12 ounces boneless, trimmed lean lamb leg, cut into 1-inch pieces
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• 🧅 1/2 medium yellow onion, finely chopped
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• 🍑 1/2 cup unsweetened dried apricots, halved
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• 🥦 12 ounces cauliflower rice
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• 🥜 1/2 ounce sliced almonds
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• 🫒 2 teaspoons olive oil
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• 🍲 1 cup low-sodium chicken broth
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• 1 teaspoon ground cinnamon
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• 🫚 1 teaspoon ground ginger
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• 🌿 2 tablespoons chopped fresh cilantro
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Directions

1. Pat the lamb dry with paper towels and set it beside the chopped onion, apricots, cauliflower rice, almonds, cinnamon, ginger, broth, and cilantro so everything is ready before cooking.
2. Heat the olive oil in a deep 10-inch skillet or Dutch oven over medium-high heat until it shimmers, about 1 minute, then add the lamb in a single layer and brown it for 4 to 5 minutes, turning occasionally.
3. Add the onion, cinnamon, and ginger, reduce the heat to medium, and cook for 3 to 4 minutes, stirring often, until the onion softens and the spices smell fragrant.
4. Pour in the broth and stir in the dried apricots, scraping up any browned bits from the bottom of the pan.
5. Bring the mixture to a gentle simmer, cover, reduce the heat to low, and cook for 25 to 30 minutes, stirring once halfway through, until the lamb is tender and reaches at least 145°F in the thickest piece.
6. While the tagine simmers, place the sliced almonds in a dry 10-inch skillet over medium heat and toast for 3 to 4 minutes, stirring frequently, until golden and fragrant; immediately transfer them to a plate so they do not overbrown.
7. Add the cauliflower rice to the same skillet, cover, and cook over medium heat for 5 to 7 minutes, stirring once, until tender but not mushy.
8. Remove the tagine from the heat and let it rest uncovered for 5 minutes, then fluff the cauliflower rice with a fork, fold in the cilantro, and divide the cauliflower couscous between two bowls before spooning the tagine over it and topping with the toasted almonds.

Ingredients

• 💧 1 cup water
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• 🍵 2 Moroccan mint tea bags
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• 🌱 2 tablespoons chia seeds
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• 🥣 1/2 cup plain nonfat Greek yogurt
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• 🍯 2 teaspoons honey
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• 🍊 1/2 teaspoon orange blossom water
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• 🥜 1 teaspoon finely chopped almonds
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• 🫐 1/2 cup fresh mixed berries
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Directions

1. Bring 1 cup water to a boil in a small saucepan over high heat, about 3 to 4 minutes.
2. Pour the hot water over the 2 mint tea bags in a heatproof bowl or measuring cup, steep for 5 minutes, then remove and discard the tea bags.
3. Whisk the chia seeds, Greek yogurt, honey, and orange blossom water in a medium bowl until smooth.
4. Pour in the warm mint tea while whisking steadily until fully combined.
5. Let the mixture stand for 10 minutes, then stir thoroughly to break up any chia clumps.
6. Cover the bowl and refrigerate for at least 4 hours, or overnight, until thick enough to hold soft peaks when stirred.
7. Stir the chilled pudding once, divide it between 2 small bowls, and top each bowl with half of the berries and chopped almonds.

Ingredients

• 🌾 1/4 cup fine semolina
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• 🌽 1/4 cup fine cornmeal
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• 🥚 2 large eggs
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• 🥛 1/3 cup 2% milk
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• 🫒 2 1/2 teaspoons olive oil
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• 🧂 1/4 teaspoon salt
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• 🧀 1 cup part-skim ricotta cheese
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• 🍯 1 tablespoon honey
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• 🍊 1 teaspoon finely grated orange zest
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• 🍓 3/4 cup sliced strawberries
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Directions

1. Whisk the semolina, cornmeal, and salt together in a medium bowl until evenly combined.
2. Whisk the eggs and milk together in a second bowl until smooth, about 30 seconds.
3. Pour the egg mixture into the dry mixture and stir just until no dry patches remain; let the batter rest for 10 minutes so the grains soften.
4. Heat 2 teaspoons of the olive oil in a 10-inch nonstick skillet over medium-low heat until it shimmers, about 1 minute.
5. Spoon the batter into 6 small cakes, using about 2 tablespoons per cake, and gently flatten each cake to about 1/2 inch thick.
6. Cook the cakes for 3 to 4 minutes per side, turning once with a spatula, until both sides are golden brown and the centers feel firm; add the remaining 1/2 teaspoon oil if the skillet looks dry.
7. Stir the ricotta, honey, and orange zest together in a small bowl until lightly sweetened and creamy.
8. Divide the cakes between 2 plates, spoon the honeyed ricotta over them, and scatter the sliced strawberries on top; serve warm.

Ingredients

• 🐟 6 ounces sardines packed in water, drained and large bones removed
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• 🫘 1 1/4 cups cooked cannellini beans, drained and rinsed
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• 🥬 4 cups mixed salad greens, washed and thoroughly dried
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• 🍅 1 1/2 cups diced tomato
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• 🥒 1 1/2 cups diced cucumber
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• 🌶️ 1 cup jarred roasted red peppers, drained and sliced
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• 🍋 2 tablespoons fresh lemon juice
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• 🌿 1/2 cup chopped fresh cilantro
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• 🧄 2 garlic cloves, finely minced
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• 🫒 1 1/4 tablespoons olive oil
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Directions

1. Drain the sardines, rinse and drain the beans, and pat the greens and roasted peppers dry so the salad does not become watery.
2. Whisk the lemon juice, cilantro, garlic, and olive oil in a small bowl until evenly combined, then reserve 2 tablespoons of the chermoula for the beans.
3. Add the sardines to the remaining chermoula and gently turn them with a fork until coated, keeping the pieces as intact as possible.
4. Let the coated sardines rest at room temperature for 10 minutes so the garlic, cilantro, and lemon flavors can absorb.
5. Stir the reserved chermoula into the cannellini beans until every bean is lightly coated and glossy.
6. Combine the greens, tomato, cucumber, and roasted peppers in a large bowl, tossing gently with clean salad utensils until evenly distributed.
7. Divide the salad mixture between 2 bowls and spoon the dressed beans over the top.
8. Crown each bowl with half of the chermoula-coated sardines and serve immediately, using a wide spoon to keep the sardines together.

Ingredients

• 🍗 10 ounces 93% lean ground turkey
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• 🌾 1/4 cup pearl barley, dry
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• 🫑 2 large bell peppers
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• 🍅 3 medium tomatoes
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• 🧅 1 medium yellow onion
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• 🧄 4 cloves garlic
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• 🫒 1 tablespoon olive oil
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• 🌿 1 1/2 teaspoons ground cumin
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• 🌿 1 teaspoon ground coriander
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• 🌶️ 1 teaspoon sweet paprika
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Directions

1. Soak 4 wooden skewers in water for at least 20 minutes, and preheat the oven to 425°F.
2. Rinse the barley, place it in a small saucepan with 1 cup water, and bring it to a boil over high heat; reduce to low, cover, simmer for 25 to 30 minutes until tender, then drain any excess water and cover.
3. Quarter the bell peppers, place them skin-side up on a baking sheet, and roast at 425°F for 18 to 22 minutes until the skins are blistered and charred; transfer them to a covered bowl for 10 minutes.
4. Finely dice half the onion and mince 2 garlic cloves for the kefta; dice the remaining onion, mince the remaining garlic, and chop the tomatoes for the taktouka.
5. Mix the turkey with the kefta onion, kefta garlic, 1 teaspoon cumin, the coriander, and 1/2 teaspoon paprika until just combined; divide it into 4 portions and press each portion evenly around a soaked skewer.
6. Arrange the skewers on the baking sheet and bake at 425°F for 15 to 18 minutes, turning once halfway through, until browned and the thickest part reaches 165°F; rest for 3 minutes.
7. Heat the olive oil in a 10-inch skillet over medium heat, add the remaining onion and garlic, and cook for 3 to 4 minutes until softened; add the tomatoes, remaining 1/2 teaspoon cumin, and remaining 1/2 teaspoon paprika, then simmer for 10 to 12 minutes, stirring occasionally, until thickened.
8. Peel and discard the loosened skins from the roasted peppers, slice the peppers into strips, stir them into the tomato mixture, and simmer for 3 more minutes until the taktouka is smoky and spoonable.
9. Divide the barley, taktouka, and turkey skewers between 2 plates, giving each person 2 skewers, about 3/8 cup cooked barley, and half of the taktouka.

Ingredients

• 🫘 1 cup canned chickpeas, drained and rinsed
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• 🫒 3/4 teaspoon olive oil
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• 🍂 1 teaspoon ground cinnamon
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• 🌿 1 teaspoon ground cumin
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• 🧂 1/8 teaspoon sea salt
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Directions

1. Preheat the oven to 425°F and place a rimmed baking sheet inside while it heats.
2. Drain and rinse the chickpeas thoroughly in a colander.
3. Pat the chickpeas very dry with a clean kitchen towel, removing any loose skins you can easily lift away.
4. Transfer the dry chickpeas to a bowl, add the olive oil, cinnamon, cumin, and sea salt, and toss until evenly coated.
5. Carefully remove the hot baking sheet and spread the chickpeas across it in a single layer.
6. Roast the chickpeas at 425°F for 15 minutes, then stir them with a spatula so they brown evenly.
7. Continue roasting for 10 to 15 minutes, until the chickpeas are golden and crisp on the outside.
8. Let the chickpeas rest on the baking sheet for 5 minutes before dividing them into two portions; they will crisp further as they cool.

Ingredients

• 🫘 1 3/4 cups canned fava beans, drained and rinsed
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• 💧 4 cups water
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• 🫒 1 tablespoon olive oil
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• 🧄 2 garlic cloves, minced
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• 🌿 2 teaspoons ground cumin
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• 🍋 1 tablespoon fresh lemon juice
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• 🥚 2 large eggs
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• 🫓 2 small whole-wheat pitas
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• 🌿 2 tablespoons chopped fresh cilantro
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Directions

1. Preheat the oven to 400°F and place a small baking sheet inside to heat for 5 minutes.
2. Toast the pitas on the heated baking sheet at 400°F until warm and lightly crisp at the edges, 5 to 7 minutes; set them aside to cool slightly.
3. Heat the olive oil in a medium saucepan over medium-low heat for about 1 minute, then add the garlic and cumin and stir until fragrant but not browned, about 45 seconds.
4. Add the drained fava beans, 1 cup of the water, and the lemon juice to the saucepan, bring the mixture to a gentle simmer over medium heat, and cook uncovered for 5 minutes, stirring once or twice.
5. Turn off the heat and blend the bean mixture with an immersion blender until completely smooth and silky, adding 1 to 2 tablespoons of water if needed; keep the puree covered over low heat while you poach the eggs.
6. Bring the remaining 3 cups of water to a gentle simmer in a wide skillet over medium heat, crack in the eggs one at a time, cover the skillet, and poach until the whites are fully set and the yolks still look soft, 3 to 4 minutes.
7. Divide the hot fava puree between 2 bowls and place 1 poached egg in the center of each bowl.
8. Sprinkle the bowls with cilantro and serve each with 1 toasted pita, cut into wedges.

Ingredients

• 🫘 1 3/4 cups cooked green or brown lentils, cooled and drained
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• 🥕 12 ounces carrots, peeled and cut into 1/2-inch sticks
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• 🫒 1 tablespoon olive oil
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• 🌿 2 teaspoons ground cumin
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• 🍋 2 tablespoons fresh lemon juice
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• 🧄 2 garlic cloves, finely minced
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• 🌿 2 cups fresh spinach
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• 🍇 2 1/2 tablespoons raisins
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• 🌰 3/4 ounce sliced almonds
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• 🧂 1/2 teaspoon kosher salt
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Directions

1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
2. Toss the carrots on the prepared baking sheet with 2 teaspoons of the olive oil, 1 teaspoon of the cumin, and 1/4 teaspoon of the salt until evenly coated.
3. Roast the carrots at 425°F for 22 to 28 minutes, flipping them with a spatula after 12 minutes, until browned at the edges and easily pierced with a fork.
4. Toast the sliced almonds in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until lightly golden and fragrant; transfer them to a plate to cool.
5. Whisk the lemon juice, remaining 1 teaspoon olive oil, remaining 1 teaspoon cumin, garlic, and remaining 1/4 teaspoon salt in a small bowl until combined.
6. Toss the lentils, spinach, and raisins with the dressing in a large bowl until the spinach is lightly coated and beginning to soften.
7. Add the roasted carrots and gently toss until evenly distributed, then let the mixture rest for 5 minutes so the flavors meld.
8. Divide the bowls and sprinkle the toasted almonds over each serving before eating.

Ingredients

• 🐟 10 ounces cod fillet, cut into 2-inch pieces
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• 🍤 6 ounces peeled and deveined shrimp
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• 🫒 1 tablespoon plus 2 teaspoons olive oil
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• 🍅 1 can (14.5 ounces) diced tomatoes, with juices
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• 🫑 1 medium red bell pepper, thinly sliced
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• 🫘 1/2 cup canned chickpeas, drained and rinsed
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• 🫒 2 ounces pitted green olives
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• 🌿 1/4 cup chopped fresh cilantro
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• 🧄 3 garlic cloves, finely minced
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• 🌶️ 2 tablespoons Moroccan chermoula spice blend
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Directions

1. Pat the cod and shrimp dry with paper towels, then set them aside while you prepare the sauce.
2. Stir the olive oil, cilantro, garlic, and chermoula spice blend together in a small bowl until evenly combined.
3. Heat a 12-inch deep skillet or tagine over medium heat for 2 minutes, then add half of the chermoula mixture and the sliced bell pepper; cook, stirring occasionally, until the pepper softens slightly, about 4 minutes.
4. Add the diced tomatoes, chickpeas, and olives, stir well, and bring the mixture to a gentle simmer over medium heat.
5. Reduce the heat to medium-low, cover, and simmer the tomato mixture for 8 minutes, stirring once halfway through.
6. Season the cod pieces with a light coating of the remaining chermoula mixture, then nestle them into the simmering sauce; cover and cook for 5 minutes.
7. Add the shrimp around the cod, cover again, and cook for 3 to 4 minutes, until the shrimp are pink and opaque and the cod flakes easily in the center or reaches 145°F.
8. Remove the tagine from the heat, spoon the sauce over the seafood, and let it rest uncovered for 3 minutes before serving.

Ingredients

• 🍯 4 small Medjool dates, about 3 ounces total
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• 🥜 1 1/2 teaspoons almond butter
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• 🌿 1/4 teaspoon ground cinnamon
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• 🧂 1/8 teaspoon flaky salt
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Directions

1. Set the dates, almond butter, cinnamon, and flaky salt on a clean work surface.
2. Use a small paring knife to cut a lengthwise slit in one side of each date, cutting only until you reach the pit.
3. Pull out and discard each pit, keeping the dates attached along one side so they open like small pockets.
4. Stir the almond butter and cinnamon together in a small bowl until evenly combined, about 30 seconds.
5. Spoon the almond butter mixture evenly into the four date pockets, using about 3/4 teaspoon per date.
6. Arrange two stuffed dates on each serving plate and sprinkle the flaky salt evenly over them.
7. Let the dates rest for 2 minutes at room temperature so the filling settles, then serve.

Ingredients

• 🌾 ¾ cup old-fashioned rolled oats
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• 🥣 ¾ cup plain nonfat Greek yogurt
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• 🥛 1 cup 2% milk
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• 🥕 1 cup finely grated carrot
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• 🍇 2 tablespoons raisins
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• 🌰 ¾ ounce walnut pieces
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• 🍊 1 tablespoon finely grated orange zest
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• 🧂 ½ teaspoon ground cinnamon
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Directions

1. Wash, peel, and finely grate the carrot until you have 1 cup, using the small holes of a box grater.
2. Add the oats, Greek yogurt, milk, grated carrot, raisins, walnut pieces, orange zest, and cinnamon to a medium mixing bowl.
3. Stir the mixture thoroughly with a spoon for about 1 minute, scraping the bottom and sides until no dry oats remain.
4. Cover the bowl tightly and refrigerate it for at least 6 hours or overnight, until the oats are soft and the mixture is thick and spoonable.
5. Remove the covered oats from the refrigerator and stir for 30 seconds to evenly redistribute the carrot, raisins, and walnuts.
6. Divide the oats evenly between 2 bowls, using about 12 ounces per bowl.
7. Let each bowl stand at room temperature for 5 minutes before serving so the texture softens slightly.

Ingredients

• 🍗 10 ounces boneless, skinless chicken breast
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• 🍲 1 1/2 cups low-sodium chicken broth
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• 🧅 1 large yellow onion, thinly sliced
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• 🧄 2 garlic cloves, minced
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• 🫒 1 tablespoon plus 1 teaspoon olive oil
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• 🫘 1 cup cooked brown or green lentils, drained
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• 🌿 1 teaspoon ground fenugreek
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• 🌶️ 2 teaspoons ras el hanout
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• 🫓 1 large whole-wheat flatbread, about 2 1/2 ounces
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• 🌿 2 tablespoons chopped fresh cilantro
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Directions

1. Preheat the oven to 375°F and line a small baking sheet with foil or parchment.
2. Tear the whole-wheat flatbread into bite-size pieces, spread them on the baking sheet, and toast for 6 to 8 minutes until lightly crisp and golden at the edges.
3. Season the chicken breast on both sides with 1 teaspoon of the ras el hanout.
4. Bring the chicken broth to a gentle simmer in a 10-inch skillet over medium heat, add the chicken, cover, and cook for 12 to 16 minutes, turning once halfway through, until the thickest part reaches 165°F and the chicken is no longer pink; transfer it to a plate and rest for 5 minutes.
5. Heat the olive oil in the same skillet over medium heat, add the sliced onion, and cook for 7 to 9 minutes, stirring every 2 minutes, until soft and lightly browned.
6. Add the garlic, fenugreek, and remaining 1 teaspoon ras el hanout to the onions, then stir for 30 seconds over medium heat until fragrant.
7. Add the lentils and 1/2 cup of the reserved cooking broth, reduce the heat to medium-low, and simmer for 5 minutes, stirring once, until the lentils are hot and lightly saucy.
8. Shred the rested chicken with two forks, return it to the skillet, and stir for 1 minute over low heat until warmed through.
9. Divide the toasted flatbread between 2 bowls, spoon the chicken-and-lentil mixture over it, and finish with the chopped cilantro.

Ingredients

• 🫑 2 large bell peppers
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• 🌾 1/2 cup dry quinoa
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• 🍗 8 ounces 99% lean ground turkey
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• 🫘 1/3 cup canned chickpeas, drained and rinsed
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• 🍅 1/2 cup canned diced tomatoes, drained
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• 🍇 3 tablespoons raisins
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• 🫒 2 1/2 teaspoons olive oil
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• 🌿 1 tablespoon ras el hanout
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• 🧂 1/2 teaspoon salt
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• 💧 1 cup water
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Directions

1. Preheat the oven to 425°F and position a rack in the center.
2. Halve the bell peppers lengthwise, remove the stems and seeds, and place the halves cut-side up in a small baking dish; drizzle with 1 teaspoon of the olive oil.
3. Roast the empty pepper halves for 15 minutes, until slightly softened but still sturdy.
4. Rinse the quinoa under cool water, then combine it with the water and 1/4 teaspoon of the salt in a small saucepan; bring to a boil over high heat, cover, reduce to low, and simmer for 15 minutes until the water is absorbed, then rest covered for 5 minutes and fluff with a fork.
5. Heat the remaining olive oil in a 10-inch skillet over medium heat, add the ground turkey, and cook for 6 to 8 minutes, breaking it into small crumbles, until no pink remains and it reaches 165°F.
6. Stir the cooked quinoa, chickpeas, tomatoes, raisins, ras el hanout, and remaining salt into the turkey, and cook over medium heat for 3 minutes, stirring once or twice, until hot and well combined.
7. Spoon the filling evenly into the roasted pepper halves, mounding it gently without packing it down.
8. Bake the filled peppers at 425°F for 12 to 15 minutes, until the peppers are tender and the filling is steaming at the center.
9. Let the peppers rest for 5 minutes before serving so the filling settles.

Ingredients

• 🍈 3 fresh figs
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• 🧀 3/4 cup low-fat cottage cheese
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• 🌸 1 teaspoon orange blossom water
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• 🍯 1 teaspoon honey
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• 🥜 1 tablespoon walnut pieces
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• 🌿 1/4 teaspoon ground cinnamon
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• 🍊 1 teaspoon finely grated orange zest
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Directions

1. Place the walnut pieces in a small dry skillet over medium-low heat and toast them for 2 to 3 minutes, stirring once or twice, until fragrant and lightly browned; transfer them to a plate to cool.
2. Rinse the figs under cool water, pat them dry, remove the stems, and cut each fig into quarters.
3. Stir the cottage cheese, orange blossom water, honey, cinnamon, and orange zest together in a bowl until evenly combined, about 30 seconds.
4. Spoon the cottage cheese mixture into two small bowls and arrange the fig quarters over the top.
5. Sprinkle the cooled toasted walnuts over both bowls and let the finished snack rest for 2 minutes before serving so the flavors meld.