Preserved Lemons This recipe combines both salt and sugar, making these preserves versatile in many sweet and savory dishes. A special preserving process requires making a…
Chicken Tagine with Artichokes Tagine is historically a slow-cooked Moroccan dish that is named after the earthenware pot in which it is cooked. My version takes…
Chermoula Sauce A North African sauce, traditionally paired with fish, chermoula is a delicious mix of fresh herbs, earthy spices, and acidic preserved lemon. I think…
Moroccan-Style Roasted Carrot Salad with Avocado With loads of savory spice and a delicious roasted citrus dressing, this happy combination of roasted carrots and raw, shaved…
Bastilla As it is generously doused with powdered sugar, this famous Moroccan chicken pie masquerades as a dessert until you cut into it. Wonderfully spiced with…
Taktouka For this very popular and traditional Moroccan salad use a variety of green chiles, rather than green bell peppers, which adds a spicy note to…
Baked Red Onions with Feta and Walnuts This side dish recipe, inspired by Yotam Ottolenghi's recipe, celebrates the natural sweetness of the onion. I realize this…
Oven-Roasted Chicken Shawarma Here's a quick version of the classic street food that is served on pita with tehina. The perfect blend of spices makes this…
A Taste of Ojai II Cookbook, Flavors of the Valley
A collection of recipes inspired by the bounty of local ingredients available in Ojai. Over 60+ recipes to help you create meals infused with the spirit of Ojai.