Cherry Custard Tart with Anise

This came from the Moro Cookbook- the cherries (which I had frozen from last summer) are cooked in anise liqueur, and then you make a syrup with the juice to pour over the finished tart. Please note that due to the low lighting, this looks much more yellow and eggy than it really was!

Spiced Almonds

Inspired by Moro, these are just almonds I roasted and tossed with olive oil, paprika, salt, and a little cayenne and white pepper.

Roasted Beet Salad with Yogurt Dressing and Nigella Seeds (Reprise)

I made the beet salad from Moro again for our pumpkin carving party, and served it in these adorable little cups, with some daikon sprouts on top.

Black Cod Tagine with Green Peppers, Tomatoes, Potatoes, and Olives

Also from Moro.

Fava Bean and Cucumber Soup

I had this at Moro when I was in London this summer, and now that I have their cookbook I've been dying to make it myself. It was just as delicious as I remembered and surprisingly easy to make. We made it with fresh fava beans instead of the dry ones in the recipe, which made it even quicker to put together.

Beet Salad with Yogurt and Nigella Seed

This is from the first Moro cookbook.