Moroccan Stuffed Tomatoes

3 tablespoons extra-virgin olive oil, plus additional for brushing baking dish
6 medium ripe tomatoes, tops sliced off and seeds removed
1 medium onion,thinly sliced
2 garlic cloves, minced
450g zucchini, trimmed and grated
3 tablespoons finely chopped cilantro (coriander)
1/3 teaspoon chili flakes, or to taste
3 tablespoons roasted shelled pistachios.

1. Heat the oven to 350 degrees. Brush a baking dish, large enough to hold the tomatoes snugly, with a little olive oil. Arrange the tomatoes in the dish, cut side up, and sprinkle lightly with salt.

2. Place a large frying pan over medium-high heat, and add 3 tablespoons olive oil. Heat until shimmering. Add onion and sauté until golden and translucent, about 5 minutes. Add garlic and zucchini, and sauté until the zucchini is just starting to soften, about 2 minutes.

3. Remove pan from the heat, and add cilantro, chile flakes, and 2 tablespoons pistachios, mixing well. Divide the filling equally among the tomatoes, mounding the tops.

4. Bake for 45 minutes, or until the vegetables are cooked as desired. Garnish with the remaining pistachios. Serve warm or at room temperature.

Mussel soup

500g mussels (out of shells) We used frozen mussels
1 onion, diced
6 tomatoes, diced
4 bay leaves
500ml dry white wine
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 pinch saffron
1/4 teaspoon cayenne (to taste)
1 tablespoon fresh lemon juice (to taste)
pepper, to taste
basil, chopped for garnish
parsley, chopped for garnish

Directions:

Fry onions in oil until brown, add all the ingredients except mussels. Cook for about 10 minutes

Add mussels
cook another 10 minutes on low heat

Black Bean Burgers w/ Spicy Mango Sauce and Guacamole


Serves 6-8
Ingredients:
6-8 hamburger buns

Patties
6 tbsp olive oil
1 red onion, small dice
1 can black beans, drained
1 small carrot, finely diced or shredded (about ½ cup)
½ cup cornmeal
½ cup breadcrumbs
1 tablespoon chili powder
¼ bunch cilantro, chopped (Coriander)
¼ cup water (little bit at a time, otherwise it may become to sloppy)

Spicy Mango Sauce

1 mango, peeled and cut
½ cup sun dried tomatoes, whole or sliced ( we used fresh tomatoes)
1 garlic clove
1 tablespoon vinegar (I used apple cider vinegar, but any kind will do

Guacamole
3 ripe avocados, halved, pitted, and peeled
½ lime, juiced
¼ cup salsa
black pepper

Procedure

Patties;

1.In a large pan, sauté onions in 2 tablespoons of the olive oil over medium heat until tender and slightly caramelized

2.In a large bowl, use a large spoon or your hands to mash together beans, carrots, cornmeal, breadcrumbs, chili powder, salt, coriander leaves, ¼ cup water, and caramelized onions. If mixture is too dry to hold together, add more water 1 tablespoon at a time.

3. Using your hands, form mini burger patties that match the size of your buns or mini slider rolls.

4.In a large non-stick pan, heat 2 tablespoons of olive oil over medium/high heat and fry patties. Let each patty get browned and slightly crisp on each side before flipping (about 3 minutes on each side). Add more olive oil to pan as you continue to fry more patties.

Spicy Mango Sauce

Combine all ingredients in a blender and blend until smooth.

Guacamole

In a large bowl, mash together the avocado and lime juice, then fold in the salsa.

pepper to taste.

Assembly

Slice each roll or bun in half and layer a couple teaspoons of mango sauce, 1 black bean patty, and about a tablespoon of guacamole.

If you have extra mango sauce, you can use it as a dip for your fries!