Carrots with Mint

Peel and trim 1 lb carrots, cut into long slices. Put carrots in pan, barely cover with water. Add salt, simmer covered for 10 miutes. Uncover to reduce liquid for another 10 minutes. Add 2 cloves garlic crushed, 1 tbsp dried mint, 2 tbsp EVOO and toss. Serve hot or cold.

Pear and Leaf Salad

Prepare dressing of juice of 1/2 lemon, 3 tbs EVOO, salt, pepper. Peel 2 ripe pears and cut lengthwise, remove cores. Turn slices in dressing, fully coated. Toss pear slices with 4 ounces salad leaves.

Grated Cucumber and Mint Salad

Peel and grate 1 large or 3 small Asian cucumbers. Drain juices in colander. Mix with 3 tbs EVOO, 2 tbs lemon juice, 1 tsp orange blossom water, 2 sprigs of mint.

Mashed Eggplant and Tomato Salad

Prick 1.5 lbs eggplant with pointed knife. Place on piece of foil. Roast in 475 deg oven for 45-55 minutes. Peel and drop in bowl of water with a little lemon juice. Drain in colander. Press out as much of water as possible. Chop flesh while still in colander with knife, mash with fork, get rid of most of juices.

Cook 1 lb peeled and chopped tomatoes in 4 tbs OO with 5 garlic cloves chopped and salt over low heat for 20 minutes. Mix with mashed eggplant and add pinch ground chili pepper, 1 tsp ground cumin, 2 tbs chopped parsley, 2 tbs chopped cilantro. Garnish with handful black olives.

Tangine of Chicken with Lemon and Olives

In a wide casserole dish, heat 3 tbs EVOO with 2 onions grated, saute over low heat. Stir in 2-3 cloves garlic crushed, 1/2 tsp crushed saffron threads, 1/2 tsp ground ginger after onions have softened.
Add in 1 chicken, cut into 8 pieces, season with salt and pepper, and pour 1 1/4 cups water. Cover, simmer, add more water if becomes dry. Lift out done breasts after 15 minutes. Cook remaining chicken for anoter 25 minutes. Return breasts.

Stir in juice of 1/2 lemon, 2 tbs chopped coriander, 2 tbs chopped parsley, peel of 1 large preserved lemon cut into strips, and 12-16 green pitted olives. Simmer uncovered for 5-10 minutes until reduced sauce is thick. If too much liquid, lift out chicken and reduce sauce furthur.

Roast Chicken with Raisin and Almond Sauce

*this recipe calls for a cous cous, raisin and almond stuffing which i have omited for paleo reasons. able to sub ground cauliflower if desired. otherwise use raisin and almonds to toss into sauce.

Rub 1 chicken with mix of OO, juice of 1/2 lemon, 1/2 tsp ground ginger, 1/2 tsp cinnamon, salt, pepper. Put breast side down in roasting dish. Pour 4-5 tbs water into dish.

Cook in 400 deg oven for 1.5 hours. Turn chicken after 50 minutes, brush with 2 tbs honey. It is done when the juices run clear.

Toss drained raisins (soaked in water for 10 minutes) with cinnamon and orange blossom water to taste. Fry 1/2 cup almonds in OO. Coarsely chop and toss with raisins. Add mixture into honey sauce at bottom of pan. Place back into oven to meld flavors. Cut chicken and pour pan sauce over to serve.

Chicken with Figs and Walnuts

Cook, covered, 2 large sliced onions in 2 tbs butter and 1 tbs sunflower oil in large pan over med heat. Stir in 1 tsp ground ginger, pinch saffron threads, 1 tsp cinnamon. Add 1 chicken cut into 6 pieces, season with salt and pepper, chicken pieces 25 min later.

Let onions reduce to rich brown sauce. Stir in 1 tbs honey. Add 1/2 cup walnut halves and 4-8 fresh figs peeled and cut in half. Cook them for 2-5 minutes. Add chicken pieces under figs and cook a few minutes more.