Last night I attended a cooking class at the University of Richmond’s Culinary Arts Center and spent a wonderful evening discovering the flavors of Morocco.  I discovered the recipes were not only easy and quick but healthy and so delicious.  New ingredients I will be using more include:  orange blossom water (a little goes a long way), preserved lemons (only use the skin) and walnut oil (keep in the refrigerator).


Fruit Salad (pictured far right)

2 teaspoons of orange blossom water

3 pounds of assorted fruits (grapes, oranges, melons, strawberries, blueberries…you decide!)

A handful of mint leaves, finely chopped

1/2 cup orange juice

3 tablespoons honey

Mix orange blossom water with honey and orange juice in a large bowl.  Cut fruit into bite sized pieces and toss in the honey, water, juice mixture.  Sprinkle mint on top and serve.

oranges  tomatoes  fruit  Zaakiyj