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Asparagus with Garlic Two Ways

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Asparagus with Garlic Two Ways

It’s the start of springtime and that means a new abundance of fresh and exciting produce. I’m starting to see the first stone fruit in Israel – loquats, peaches and nectarines. Fresh garlic has peaked and I’ve stocked up as usual. And there’s even asparagus on supermarket shelves. I was working on a spring-themed meal for a piece in the Jewish Daily Forward (read it here) and wanted to combine asparagus – something I associate with springtime back home – and fresh garlic, which I will forever associate with springtime in Israel.

 

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Shepherd’s Pie and a Gluten Free Blog Hop

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Gluten Free Shepherd's Pie

This time of year the weather can be fickle. Even in Israel, where it tends to be significantly warmer than my native New York, we still have the occasional cool evening and even the days aren’t nearly as hot as they will be. So for some last minute cool-weather comfort food (or for those of you in the Southern hemisphere who are on the cusp of winter), here’s a naturally gluten free shepherd’s pie for your enjoyment. It’s rich and satisfying, and is sure to please the whole family.

 

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Salmon with Jerusalem Artichoke Puree and Herb Sauce

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Salmon with Jerusalem Artichoke Puree and Herb Sauce

Jerusalem artichoke season is coming to an end (they’re still at the market in Israel – what about the rest of the world?), so I knew I had to get this recipe up soon. This recipe for salmon with Jerusalem artichoke puree and herb sauce is an elegant, restaurant-quality meal that’s ready in under an hour – I swear! Salmon filets are brushed with a mixture of honey, Dijon mustard and curry powder and seared. Jerusalem artichokes (i.e. sunchokes) are simmered and pureed with butter and warm cream. And, for the finishing choice cilantro and mint are blended with olive oil for a sauce full of fresh flavor. Continue reading “Salmon with Jerusalem Artichoke Puree and Herb Sauce” →

Easter Lamb Chops with Mint Gremolata and Lentil Salad

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Lamb chops with mint gremolata and lentil salad

I have to admit that Easter isn’t such a big deal in my house any more, but growing up it was the best. Decorating and then finding eggs, baskets of candy – what’s not to like for a child? But if I were to do an Easter dinner, I’d probably serve something traditional like these (gluten free!) lamb chops. I don’t cook or eat lamb often, but I’ve acquired a taste for it in recent years and occasionally splurge at my local butcher. I marinated the lamb in mustard, lemon and rosemary but they’d be just as good just seasoned with some salt and pepper and grilled.

 

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Apple-Date Charoset and a Passover Recipes Blog Hop

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Apple-Date Charoset and other Passover Recipes

Although I didn’t grow up celebrating Passover, I’ve been attending seders since I was 14, first with friends’ families then, for the past 12 years or so, with my husband’s family. It was love at first seder. Back at my first Pesach I was still an awkward, picky eater of a teenager, and as the charoset (haroset) passed by I put a dainty spoonful on a piece of matzo. But one taste of the apple-walnut mixture had me scrambling for seconds and it’s been one of my favorite components of the holiday ever since. It’s definitely kid-friendly, and delicious even if you’re not in the market for Passover recipes (check out the last paragraph for some ideas on how to put it to use).

 

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Vegetarian Braised Cabbage and a St. Patrick’s Day Blog Hop

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CabbageI don’t believe I have a drop of Irish blood in me, and I don’t feel Irish come St. Patrick’s Day. But I can appreciate having a day to celebrate Irish culture in whatever way you see fit. For me, of course, that’s with food. Lots of Irish recipes, especially by way of America, are quite heavy and meaty so I wanted to do something simple, vegetarian, and budget-friendly. Enter braised cabbage, sans bacon (I know, sacre bleu!). All it takes is a head of cabbage (one of the least expensive vegetables I know), a knob of butter, a bit of broth and salt and pepper.

 

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Chipotle Chicken Burritos, Avocado Crema + an Avocado Blog Hop

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Avocado

We don’t always get the best avocados in Israel, but lately I’ve had some great ones. So I’ve been eating them like crazy. For lunch I have slices of avocado and tomato with nothing more than a sprinkle of salt and drizzle of olive oil. And, wanting to highlight them in dinner as well, I made avocado crema to go with chipotle chicken burritos (which also, of course, have avocado slices inside). I know he’s biased, but my husband declared these the best burritos he’s ever eaten. I have to agree.

 

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Asian Cabbage Salad

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Asian Cabbage Salad Recipe

If you don’t already have a salad like this in your repertoire, you need one. The “Asian” cabbage salad has become a mainstay of the American (and apparently Australian!) barbecue, potluck, and picnic and with good reason. It’s quick, easy, delicious, and travels well since the cabbage stays nice and crunchy even hours later. The Asian Cabbage Salad recipe is my pick for this month’s Secret Recipe Club. I was assigned the amazing blog Claire K Creations and, as usual, was torn between more than a few tempting options. The haloumi stuffed coconut chicken nuggets were also in the final running until my oven conked out, making this salad – which I’d had my eye on – a pretty easy choice.

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Black Garlic-Mushroom Dip and a Garlic Blog Hop

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Black Garlic

Black garlic is one of those ingredients that inspires you to play around. The sweet, umami-rich flavor bares practically no resemblance to raw garlic, much in the same way that kimchi tastes very different than plain old cabbage. A Korean specialty, black garlic is simply regular garlic that has been fermented through heat. But unlike other fermented foods, the fermentation process mellows garlic instead of making it sharper, and it’s said to have twice as many antioxidants as regular garlic. The texture becomes like a firm jelly, and the flavor has hints of soy sauce, molasses, and honey. It’s so good I like to eat it raw, and it doesn’t leave you with garlic breath (not that I have anything against garlic breath).

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Chicken and Dumplings

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Chicken and Dumplings

If you’re not from the US, or even more specifically, not from the American South, then you may not be familiar with chicken and dumplings. But you should be. Basically a chicken stew with simple biscuit dough added and simmered at the last minute, it is pure comfort food. Although chicken and dumplings is most commonly attributed to the South, it can also be found in the Midwest and may have even originated from a similar French Canadian dish that appeared in the Great Depression (says Wikipedia). When I made it most recently, I was struck by its similarity to Ashkenazi Jewish matzo ball soup. My husband, meanwhile, compared it to chicken pot pie filling. Both of which are some of our favorite foods.

 

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