Butternut squash tagine

http://www.closetcooking.com/2011/04/moroccan-butternut-squash-and-chickpea.html?m=1
I used rice instead of quinoa, and cut the rice amount in half

Moroccan chickpea soup

http://thymeforcookingblog.com/2013/01/moroccan-chickpea-soup/

Tortillas

INGREDIENTS

• 1 ½ cups masa harina
• ¼ teaspoon salt
• 2 tablespoons vegetable oil, lard or butter
•  About 1 cup hot water, or more as needed
•  Flour for kneading

PREPARATION

1. Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
2. Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic — just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
3. Break off pieces of the dough (you’re shooting for 12 to 16 tortillas total), and lightly flour them. Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
4. Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.

http://cooking.nytimes.com/recipes/1016122-almost-from-scratch-corn-tortillas
Problem is, I'd been cooking them too long!

Ghormeh Sabzi

http://www.mypersiankitchen.com/ghormeh-sabzi-persian-herb-stew/

Sunomono

http://tarasmulticulturaltable.com/sunomono-japanese-vinegar-salad/