Kamy made Moroccan Tomato and Cucumber Salad. This was a really basic mixture of tomato, cucumber, and onion seasoned with olive oil, parsley, lemon juice, salt, and pepper. I wanted something to give it a bit more zing.

I made Crispy Harissa Chickpea Caesar Salad. I liked the body that the addition of kale lent to the salad, and the spicy, crispy chickpeas were a fun replacement for the typical crouton. The dressing was yogurt-based with just a little mayonnaise, but did the trick as a caesar dressing.

Riley made Artichoke, Green Peas and Preserved Lemon Salad. At first I thought this sounded like something of a random bunch of stuff mixed together, but the more I ate it the more it grew on me. I even went back for seconds!

Brian made Madame Wouezna’s Carrot and Green Olive Salad. He used multi-colored carrots, which made for a beautiful dish that was also quite tasty. The carrots took the flavor of the pomegranate dressing really nicely, the olives added brininess, and the creaminess of the ricotta brought everything together.

Halina made Charred Eggplant and Chickpea Salad. I liked the smoky flavor of the charred eggplant, but found the chickpeas didn’t absorb much of the dressing flavor. While the chickpeas added texture to eggplant that can otherwise often be a bowl of mush, I think I would have preferred this dish without the chickpeas.

Konstantine made Cheese and Sweet Chermoula Eggplant. I loved this dish. The roasted eggplant was savory sweet from the chermoula, and the cheese and nut topping added texture and nuttiness. Definitely a winner.

John made Root Vegetable and Prune Tagine. The honey cinnamon prunes were what made this one for me, bringing sweetness and a little bit of chew to a root vegetable dish that otherwise would have been a bit drab.

Amy made Kefta and Swiss Chard Quiche + Goat Cheese and Harissa Sauce. There weren’t any eggs in this, so more of a meat pie than a quiche, but whatever you call it I call it delicious. The beef and chard filling was good on its own, and even better with with some of the creamy, slightly spicy sauce.

Robert made Buttermilk Chicken Kebabs. It’s only been a year or so since I was introduced to the wonders of the buttermilk marinade, so I was looking forward to this chicken. It was tender and I liked the flavors, though I wish they’d been amped up to twice their strength.

Jeff made Ktefa – Milk Bastila. This is alternating layers of filo pastry, pastry cream, and crushed roasted almonds. It looked lovely and tasted just as sophisticated – a perfect combo of crisp pastry, yummy cream, and nutty topping. I ate three of them!