Kitty Morse

Serves 6
This is only one of the wide assortment of salads–think of them as Moroccan-style tapas-that open up a  meal. Like most Moroccan salads, this is best prepared a day ahead, and served at room temperature.
2 tablespoons olive oil
1 teaspoon sweet paprika
1/2 cup finely diced green onion
1 pound carrots, peeled and cut into slices 1/8-inch […]

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Serves 4
This gets its zing from lemon juice and preserved lemons. You can use any root vegetable.
2 tablespoons olive oil
2 medium onions, sliced
1/4 parsley leaves
1 cup vegetable or chicken broth
1 teaspoon paprika
2 teaspoons fresh lemon juice
1 1/2 pounds small potatoes, peeled and cut in  1/2
4 medium carrots, peeled, and cut in 1-inch chunks
1 cup pitted […]

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Serves 4
30 sprigs flat leaf parsley, finely chopped
20 sprigs cilantro, finely chopped
3 garlic cloves, minced
1 teaspoon turmeric
2 teaspoons sweet paprika
1 1/2 teaspoons ground cumin
1/4 cup freshly-squeezed lemon juice
4 thick slices (4 to 6-ounces each) white fish, rinsed and patted dry
2 carrots, peeled and thinly sliced on the diagonal
6 ribs celery, strings removed, and cut into […]

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