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.
