This week's recipes, all warm salads with fresh vegetables, are easy-to-prepare side dishes in the Moroccan tradition of Ronit's family.
"Growing up, our dinner or lunch would start with warm salads of all kinds: spiced carrots, roasted chili pepper with lemon and garlic, flatbread with zahtar, zaalouk with roasted eggplants," Ronit recalls.
"We never had any frozen food or snacks; everything my mother made was fresh," she adds.
"I was always impressed by her natural confidence in the kitchen. She never used any written recipes." Continue reading