Leah Koenig
By Leah Koenig
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News Yid.Dish: Braised Carrots with Olives and Mint
Serves 6 3 pounds carrots peeled 3/4 teaspoon whole coriander seed 1/4 teaspoon cayenne pepper 1 large sprig of mint plus mint leaves for garnish 11/2 tablespoons fresh lemon juice 3 tablespoons honey 3/4 teaspoon salt or to taste 1, 2 inch piece cinnamon stick 2 tablespoon extra virgin olive oil 1/3 cup oil cured…
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News Yid.Dish: Super Green Smoothie
Ingredients: 2 Tablespoons flax or hemp seeds 1 apple or pear, cut into cubes ½ cup berries, fresh or frozen 1 stalk celery, thinly sliced ¼ cup parsley stems removed and roughly chopped ½ cup dark leafy green, such as kale or dandelion, chopped 1 Tablespoon olive oil or Udo’s Choice oil 2 cups organic…
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News Yid.Dish: Savory Hamantaschen with Mushroom Filling
Dough: 1/2 cup butter 1 egg 1 tbsp sugar 2 1/4 cups flour 2 tsp baking powder 2 tbsp milk 1 tsp dried rosemary, basil, or oregano Cream butter, sugar and egg. In a separate bowl, sift flour, baking powder, and herbs together. Add 1/2 of dry mixture into wet ingredients and combine until smooth….
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