No-Cook

In Morocco, this is the most popular sweetmeat. The almond stuffing is colored green to give the semblance of pistachios, which are considered more prestigious. Use slightly moist dates such as the Tunisian Deglet Nour or Californian varieties.

For this delicately scented fruit salad, have a mix of fruit chosen from three or four of the following: peaches, nectarines, apricots, bananas, plums, grapes, apples, pears, strawberries, mangoes, melon, pineapple, dates, pomegranate seeds.

This is the most common Moroccan dessert; it is always appealing and perfect to serve after a rich meal.

Bitter oranges—Seville oranges—are commonly used in Morocco, but this salad is also good with sweet ones. Argan oil (see page 31) gives it a nutty flavor.

Use pears that are ripe but still firm (Comice is a good variety) and salad leaves such as curly endive, chicory, cress, arugula, and lamb’s lettuce (mâche). You can stick to one type only or use a mix.

This is a wonderfully refreshing salad. The tiny bit of orange blossom water gives it a mysterious flavor. Try to get small cucumbers from Middle Eastern or Asian stores. They have a better taste and texture than the large ones found in our supermarkets.

This simple preparation for fresh strawberries has long been a favorite of mine. The almond flavor of amaretto melds perfectly with the sweetness and aroma of lush, ripe strawberries.

This is what I do most often with fresh strawberries. Sprinkling the sweet strawberries of late spring to early summer with just a little sugar, then letting them stand, draws out their delicious juice. They become almost an instant sauce, perfect for serving over yogurt and frozen yogurt, or to simply enjoy on their own. This is also delicious as a filling for Miniature Fresh Fruit Tarts (page 243).

Whichever berry or berries please you most, here’s a tasty way to enjoy them

This recipe will perk up your taste buds during winter’s long fruit drought.

Making parfaits is easy, and they are such a healthful, elegant dessert or snack. Make sure to use lush, ripe fruit and a good, creamy low-fat yogurt. I prefer vanilla, but if you’d like, experiment with lemon- or orange-flavored yogurts. I also like to use two different fruits for the visual appeal, but if you’d like to stick with one, that works as well. Try your own fruit combinations in addition to the ones given here.

This sunny combination of fruits will ease the monotony of winter’s limited fresh fruit choices.

Spread this luscious concoction on toasted Italian bread or whole-grain crackers and serve as an appetizer or as an accompaniment to pasta dishes.

This is fantastic on fresh pumpernickel or rye bread for lunch; or spread it on fresh Italian bread to serve with light pasta dishes.

This is excellent stuffed into or spread on pita bread, as well as on crispbreads and crackers. I like it best on fresh pumpernickel bread.

Whenever I make this for lunch I always think, “I should make this more often.” It’s a pleasant change-of-pace spread that can be served on fresh bread or, better yet, stuffed into pita.

When I serve this to lunchtime company, even tofu skeptics love it! For me, it’s a throwback to tuna salad, something I gave up many years ago, though I still liked its taste. This is especially good served in warm pita bread. I also like to mix leftovers with macaroni for a “tofuna”-noodle salad. For more information on baked marinated tofu, see page 136. For this recipe, it’s best to use a baked tofu product that comes in large chunks like Soy Boy’s Tofu Lin, rather than the type that comes in small cutlets.

Tempeh is a chewy, fermented soy food. For more information, see page 146. This spread is comparable to a curried chicken salad, though if you already like tempeh, you need not compare it with anything; just enjoy it on fresh wholegrain bread or crackers.

Store-bought salsas are generally quite good (I always have some on hand, both for using as a dip and as a shortcut to great flavor in recipes). However, for an occasional treat, nothing equals homemade salsa, especially one made with fresh tomatoes. Serve with tortilla chips or as a condiment with Mexican-style dishes.

Using prepared salsa to make guacamole is an easy way to incorporate the flavors of tomatoes, onions, and chilies. Serve with stone-ground tortilla chips.