- From Gregg’s Kitchen
Wonder what Gregg has been cooking at home? “Visit “From Gregg’s Kitchen”, where garden ingredients, market finds and inspiration from around the world become original recipes created—and actually cooked—in Gregg’s own kitchen”.
In my kitchen, I will create “my own” unique recipe, the proper setting, beverage pairing, music, even occasion, all inspired by places I’ve visited and cuisine I’ve tried. Please, try them all and let me know what you think. Have a recipe you’ve created or enjoyed while travelling? Send it to me. I’ll cook it and if it is as good as you say it is, I’ll publish it and give you credit.
🌿 From Gregg’s Kitchen
Inspired by the World. Created at Home.
Plus, with every recipe you’ll get four lifestyle elements:
- 🍷 In the Glass — wine, cocktail, beer, and non-alcoholic pairing.
- 🎵 On the Playlist — a musical style or short playlist appropriate to the meal.
- 🕯️ Set the Table — setting, lighting, flowers/herbs, dishes, and overall atmosphere.
- 🥂 Perfect For — the occasion: date night, friends on the patio, Sunday dinner, casual entertaining, summer evening, holidays, etc.
🌅 The Moment…….
It’s late afternoon. The day’s heat is beginning to fade. The back door is open, music is playing quietly, and dinner isn’t something we’re rushing through tonight.
Fresh herbs and zucchini came in from the garden. Shrimp came home from the market. Lemon, capers, anchovies, and pasta were already waiting in the pantry.
No reservations.
No itinerary.
No airline ticket.
Just a little inspiration from the Mediterranean—and dinner waiting to happen.
Welcome to Gregg’s Kitchen. Come On In.
There are destinations you see.
And then there are destinations you seem to experience with every one of your senses.
Morocco is one of those places.
Walk through a souk and the colors immediately surround you—handwoven rugs, painted ceramics, pyramids of spices, dates, olives, and baskets overflowing with produce.
Then come the aromas.
Cumin.
Cinnamon.
Ginger.
Saffron.
Fresh mint.
Grilled meats.
Slow-cooked tagines.
Bread emerging from an oven.
And somewhere nearby, someone is pouring steaming Moroccan mint tea from a silver pot held impressively high above a tiny glass.
Morocco sits at a remarkable geographic and cultural crossroads. Amazigh (Berber), Arab, African, Andalusian, Mediterranean and other historical influences have all helped shape its food traditions.
And Moroccan cooking understands something particularly well:
Flavor doesn’t have to mean heat.
Spices are layered to create aroma, warmth, and complexity rather than simply making food hot.
Sweet meets savory.
Fruit appears beside meat.
Preserved lemon brightens slow-cooked chicken.
Cinnamon and cumin can share the same dish.
Almonds, honey, and orange blossom transform pastry into something extraordinary.
And meals are intertwined with another essential part of Moroccan culture:
Hospitality.
Food isn’t simply nourishment.
It’s welcome.
It’s conversation.
It’s community.
It’s an invitation to stay a little longer.
This week, Global Kitchen is experiencing Morocco through three dishes:
🍋 Moroccan Chicken Tagine with Preserved Lemon & Olives
🍅 Kefta Mkaouara — Moroccan Meatballs in Spiced Tomato Sauce
🌰 M’hanncha — Moroccan Almond “Snake” Pastry
One fragrant slow-cooked classic.
One family-style comfort dish.
And one spectacular dessert.
Tonight, we’re headed to Morocco.
No passport required.
🇲🇦 This Week’s Phrase
Bssaha!
A common Moroccan expression associated with enjoying something in good health.
For our table tonight, think:
Enjoy—and may it bring you good health!
🎵 Music While You Cook
Set the atmosphere with:
Traditional Moroccan music
Gnawa
Andalusian Moroccan music
Amazigh music
Contemporary Moroccan or Maghrebi café music
GAMBAS AL AJILLO (Spanish Garlic Shrimp)
Savoring the Spirit of Greece
One little twist I’d strongly recommend
If you have ginger, put just ⅛–¼ teaspoon finely grated fresh ginger into the lemon dressing.
Not enough for anyone to say “this tastes like ginger.”
It will simply give the lemon and herbs an unexpected little lift.
And if you have fresh basil, I’d use basil + parsley + mint as the primary fresh-herb combination.
What you end up with
You should get sweet roasted chicken + smoky/sweet sun-dried tomato + bright lemon + garlic + lightly charred zucchini + cool/fresh cucumber + aromatic herbs, with the pasta acting more like a vehicle for all those flavors than the centerpiece.
It’s substantially lighter than a cream sauce, pesto or oil-heavy pasta, and because we’re keeping the chicken and pasta portions moderate, it shouldn’t leave you feeling like you’ve eaten a brick.
And I think farfalle is the right pasta here. The little folds catch the lemony dressing and chopped vegetables nicely without making the dish as heavy as tagliatelle or gnocchi.
Enjoy! I’ll see you next week.
